Zesty Seafood Chowder





Seafood Chowder is usually made with potatoes, and this version from Slow Cooker Comfort Foods was as well, so I tweaked it a bit to make it easier and substituted cauliflower. I found it worked just as well, if not better this way.  This is a great way to add more seafood to your diet, and the hint of spice makes it not quite as boring as many seafood chowders tend to be.

This is also a great backup meal for when you don't have fresh ingredients in the house.  Everything you need can be kept in your freezer or pantry so it's available whenever you want it.

Remember, canned and dried vegetables work very well in slow cooker meals.  Just remember to drain the cans unless the recipe calls for you to use the whole thing.  As for dried ingredients, most slow cooker recipes will probably have enough liquid so you won't need to add any extra, but if you find it too thick you can always use some chicken or seafood stock to thin it - or even water. When using dried spices, use half the amount of fresh in the recipe.




Zesty Seafood Chowder

Ingredients :

6 slices of bacon, diced
1 cup chopped onion
1 cup chopped celery
1 tablespoon chopped garlic
1 teaspoon Cajun seasoning
1 teaspoon thyme
1 cup of white wine
1 large can of clams, including the juice
1 lb. of firm white fish fillets cut into small cubes
1 lb. of shelled raw shrimp
2 cups of chopped cauliflower
1 or 2 seeded and diced jalapeno peppers
1 cup of heavy cream
sea salt and ground pepper to taste
1/2 cup chopped fresh parsley


Directions :
  • Cook the bacon until crisp.  Remove and drain on paper towels.
  • Into the same pan add the onion and celery and cook until softened, about 5 minutes.
  • Add the garlic, Cajun seasoning, thyme and season with salt and pepper.  Cook, stirring for 1 minute to combine.
  • Add the wine, bring to a boil and boil for 2 minutes.
  • Transfer to your slow cooker.  Stir in the chopped cauliflower. Cover and cook on low for 6 hours or on high for 2 to 3 hours, until the cauliflower is tender.
  • Add the clams and juice, fish, shrimps, cooked bacon, jalapeno pepper, half the parsley and the heavy cream.  Cover and cook on high for another 10 to 20 minutes until all the seafood is cooked through and the flavours meld.
  • Ladle into bowls and garnish with the rest of the parsley.
Serves 4 to 6.  (will freeze) but make sure you don't overcook the seafood when reheating.



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2 comments:

  1. I'm confused. It says add the fish stock and cauliflower after ive added what I just cooked in the pan. There isn't fish sauce listed in the recipe. Is this an error?

    ReplyDelete
    Replies
    1. Yes, sorry, that was an error. I've removed it.

      Many chowder recipes do call for fish stock, but I leave it out because I prefer a milder flavour. If you don't think the soup is flavourful enough for you the way it is, you can always try adding a cup or two of fish stock, but this really is optional in my opinion.

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