Home-Cooked Seafood Chowder

Mmm, making soup 👩🏻‍🍳🥣 for dinner is my favorite. 😍 You can’t go past this amazing seafood chowder.

I don’t know about you - but I can eat soup 365 🗓️ days of the year. Could be sweater weather 🥶 or 110 degrees 🥵 out! 😅

I had such a blast making this for dinner. Cooking is a wonderful somatic experience (soma means body) 🤲🔪 and one of those -ING activities (a hobby that’s just pure fun) that I talk about a lot that’s so good for my nervous system.🧠😍

It’s also such a great opportunity for me to get creative and think outside the box. 🧠📦

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Ingredients

Whenever possible, I try to avoid too many processed foods (I’m far from perfect, but I try my best ☺️).

• Instead of buying cream from the shelf, I decided to make Brazil nut milk🥜🥛

• Instead of using Mirin (a rice wine condiment), I combined Rice Vinegar with a little bit of organic sugar

• Onion

• Celery

• Carrots

• Turmeric

• Red Potatoes

• Stock

• Garlic

• Bay Leaf

• Paprika

• Salt

• Pepper

• Cayenne Pepper

• Thyme

• Celery Salt

• Parsley to garnish

• I had scallops and a piece of salmon 🍣 in the freezer from my local farmers market so that’s what I tossed in, but I’ve also made this soup with shrimp 🦐 and white fish! 🐠

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METHOD

Are you ready for how super simple this seafood chowder is??

1. In a soup pot, sauté onions for 2-3 minutes.

2. Add celery, carrots, paprika, and turmeric root, and sauté additional 2-3 minutes.

3. Next, add bay leaf, thyme, Mirin (or substitute), sea salt, stock, garlic, and red potatoes.

4. Bring to a boil. Cover and lower heat to simmer for 10-12 minutes or until potatoes soften.

5. Next, remove half the vegetables and puree (you can use a food processor, blender, or immersion blender). Since I had already dirtied my Vitamix to make the brazil nut milk, I decided to use that, but typically I love my immersion blender for blended soups!

6. Add pureed veggies back into the pot and the fish.

7. Cook on medium heat for 2-3 minutes. Lower the heat back down to a simmer.

8. Add in whatever cream you’re using (once the cream is in, do not bring the chowder back up to a boil because it might curdle).

9. Play with the seasoning if needed, and garnish with parsley

10. ENJOY! 😋🥄

What’s your favorite -ING hobby or dish to make?! ⌨️💬 I’d love to know!

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