Seafood Chowder
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 2 carrots diced
- 1 stalk celery diced
- 2 russet potatoes diced
- 1 lb mixed seafood (such as salmon, shrimp, scallops, clams, mussels, etc.)
- 2 cups vegetable or fish stock
- 2 cups half and half
- 1-2 tsp salt
- 1 tsp pepper
- 1 lemon zest and juice
Instructions
- Heat the oil or butter in a medium-large soup pot or dutch oven. Saute the vegetables in the oil until the onions and celery have started to soften and turn translucent.
- When the vegetables are soft, season them with salt and pepper and add the stock and simmer until the potatoes and carrots are fork tender (a fork goes into them without resistance but they aren't falling apart).
- When the potatoes and carrots are fork tender, add your mixed seafood and the half and half. I used salmon that I cut into large pieces, medium sized shrimp, and baby bay scallops. Poach the fish in the soup until it it is fully cooked (about 5-10 mintues).
- Finish the soup with the zest and juice of one lemon and additional salt and pepper to taste. Serve with a piece of toasty bread or crackers!