Saturday, September 11, 2010

Seafood Chowder

Ah, Saturday. With the first week of school under their belts, my kids are taking full advantage of this morning to sleep in.

Went to the movie store last night and rummaged through the $9.99 bargain bin and grabbed a few DVDs. I was able to scavenge and scoop up Cocoon (Brian Dennehy), Overboard (Goldie Hawn) and Best in Show (Eugine Levy) among others. It's hard to find movies that cater to our entire family so I felt pretty lucky. We all hunkered down later that night with junk-food and blankets and enjoyed some down time.

This time of year also gets me in the mood for comfort foods. This recipe reflects just that. Seafood Chowder without the heavy use of cream so you can indulge guilt free! Enjoy.

photo by koko's kitchen on flickr

Seafood Chowder

1/4 lb. frozen scallops
1 can of crab (or lobster) meat
2 cups organic chicken broth

Place the above in a saucepan on high heat. Bring to boil then simmer on medium for a few minutes. Spoon out seafood and reserve liquid.


Melt 2 tbsp. butter and 2 tbsp. olive oil in a large pot on stove.

Add to pot:
4 large potatoes; chopped
2 large carrots; chopped
1 large onion; chopped
4 stalks celery; chopped
1/2 tsp. pepper
2 tsp. prepared garlic

Sprinkle the above with 1/2 cup flour. Stir and cook for a couple minutes. Add 6 cups chicken broth, stirring constantly. Add reserved seafood liquid. Bring to a boil then reduce to medium low heat.

When potatoes are tender add:
1 1/2 cups skim milk
reserved seafood

Now grab your spoons and go fishing :)

movie reel photo by jasonrubacky on flickr


  1. YUM! I'm not a huge fan of cream soups because they're often too heavy with butter and cream. This sounds amazing!

    Soup recipes always make too much for two, but rather than halfing it, I think I'll try it poured over puff pastry "patties"!

  2. Ooh, that would be good over the puff pastry! Enjoy :)


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