Seafood Chowder Recipe
It has been pretty chilly here lately and there is nothing I have felt like eating more than soup. But I was getting sick of all the same old recipes... chicken noodle soup, beef stew, lasagna soup, etc.
Rooting around in the freezer, I found a bit of seafood and thought I'd try my hand at making a lighter version of seafood chowder.
While I definitely prefer my chowder with a nice, thick, creamy base I knew that my Weight Watcher points would not hold up well to that so I made a few substitutions and settled for a thinner soup- base. It was still quite delicious!
Ingredients:
1 Tablespoon minced dried onion (or 1/2 onion; diced)
1 teaspoon Old Bay seasoning
1/4 teaspoon thyme
1 Tablespoon flour
1 Tablespoon chicken bullion
6 cup water
3 stalks celery, sliced
1 1/2 cup sliced carrots
5-6 large red skinned potatoes; washed and diced
2 haddock filets cut into bite sized pieces
1 lb shrimp; peeled and deveined
1 1/2 cup milk
1/2 cup plain yogurt
In a large stock pot combine dried onion, Old Bay seasoning, thyme, flour, chicken bullion, water, celery, carrots and potatoes. Cook until vegetable are fork tender. I like to bring the water to a boil and let the vegetables simmer all day but you can easily make this meal in much less time.
About 15 or so minutes prior to serving I combined the yogurt and milk together in a small bowl; whisking until the yogurt was incorporated into the milk. I then poured the mixture into the soup and added the fish and shrimp.
The fish and shrimp cooked up quickly.
Linking Up with:
Rooting around in the freezer, I found a bit of seafood and thought I'd try my hand at making a lighter version of seafood chowder.
While I definitely prefer my chowder with a nice, thick, creamy base I knew that my Weight Watcher points would not hold up well to that so I made a few substitutions and settled for a thinner soup- base. It was still quite delicious!
Ingredients:
1 Tablespoon minced dried onion (or 1/2 onion; diced)
1 teaspoon Old Bay seasoning
1/4 teaspoon thyme
1 Tablespoon flour
1 Tablespoon chicken bullion
6 cup water
3 stalks celery, sliced
1 1/2 cup sliced carrots
5-6 large red skinned potatoes; washed and diced
2 haddock filets cut into bite sized pieces
1 lb shrimp; peeled and deveined
1 1/2 cup milk
1/2 cup plain yogurt
In a large stock pot combine dried onion, Old Bay seasoning, thyme, flour, chicken bullion, water, celery, carrots and potatoes. Cook until vegetable are fork tender. I like to bring the water to a boil and let the vegetables simmer all day but you can easily make this meal in much less time.
About 15 or so minutes prior to serving I combined the yogurt and milk together in a small bowl; whisking until the yogurt was incorporated into the milk. I then poured the mixture into the soup and added the fish and shrimp.
The fish and shrimp cooked up quickly.
Linking Up with:
It looks delicious! TFS!
ReplyDeleteThank you!
DeleteYummm! Your seafood chowder looks amazing!
ReplyDeleteThank you!
DeleteThis look delicious! I'm not a fan of the heavy chowders so this looks perfect. :)
ReplyDeleteThanks so much for sharing on Farm Fresh Tuesdays!
You're welcome!
DeleteThanks for sharing at Farm Fresh Tuesdays this week! I am featuring you in tomorrow's FFT's, be sure and stop by to say hi!
ReplyDeleteMelissa | Little Frugal Homestead
Wow! Thank you! I'll be sure to stop by.
DeleteI really love a good Seafood Chowder and your recipe is great! Thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
ReplyDeleteMiz Helen
Thank you!
Delete