A 30/10 Recipe...

Seafood Chowder

RECIPE SUMMARY

 

Seafood Chowder

Makes 4 Servings: Counts towards 1 Serving Meat, 2 cups Vegetables, 1 tablespoon Oil, 1 Dairy Option

 

INGREDIENTS

 4 tablespoons Avocado Oil
 2 Cloves of Garlic, minced
 1 Bay Leaf
 1 cup Onion, diced
 1 ½ cups Fennel, diced
 ½ cup Celery, diced
 4 cups Cauliflower, chopped
 2 teaspoons Garlic Powder
 Sea Salt, to taste
 Black Pepper, to taste
 5 cups Imagine Organic Free Range Chicken Broth
 ½ cup Half & Half
 12 Oz. Fresh Cooked Salmon
 12 Oz. Cooked Shrimp
 Parsley, for garnish

 

DIRECTIONS

1

Heat 2 Tablespoons of the avocado oil in a large stockpot or Dutch oven over medium heat.

2

Add in the garlic, celery, onion, and fennel; cook, stirring occasionally until tender, about 3 to 4 minutes. Stir in half of the cauliflower, bay leaf, garlic powder, salt and pepper. Continue to cook until barely crispy tender, about 3 to 4 minutes.

3

While the vegetables are cooking in the pot, place the remaining cauliflower on a baking sheet and cook under the broiler for 10 minutes to soften.

4

Stir in chicken broth and half & half to incorporate with the vegetables.

5

Bring to a boil; simmer until cauliflower is tender, about 12 to 15 minutes. Add in the cooked salmon and shrimp and season with salt and pepper, to taste.

6

Grab the cauliflower out of the broiler and put into a food processor with 1 tablespoon of avocado oil. Pulse until pureed; add puree to chowder.

7

If the chowder is too thick, add more chicken broth as needed until desired consistency is reached.

8

Serve immediately with a garnish of parsley.

 

Ingredients

 4 tablespoons Avocado Oil
 2 Cloves of Garlic, minced
 1 Bay Leaf
 1 cup Onion, diced
 1 ½ cups Fennel, diced
 ½ cup Celery, diced
 4 cups Cauliflower, chopped
 2 teaspoons Garlic Powder
 Sea Salt, to taste
 Black Pepper, to taste
 5 cups Imagine Organic Free Range Chicken Broth
 ½ cup Half & Half
 12 Oz. Fresh Cooked Salmon
 12 Oz. Cooked Shrimp
 Parsley, for garnish

Directions

1

Heat 2 Tablespoons of the avocado oil in a large stockpot or Dutch oven over medium heat.

2

Add in the garlic, celery, onion, and fennel; cook, stirring occasionally until tender, about 3 to 4 minutes. Stir in half of the cauliflower, bay leaf, garlic powder, salt and pepper. Continue to cook until barely crispy tender, about 3 to 4 minutes.

3

While the vegetables are cooking in the pot, place the remaining cauliflower on a baking sheet and cook under the broiler for 10 minutes to soften.

4

Stir in chicken broth and half & half to incorporate with the vegetables.

5

Bring to a boil; simmer until cauliflower is tender, about 12 to 15 minutes. Add in the cooked salmon and shrimp and season with salt and pepper, to taste.

6

Grab the cauliflower out of the broiler and put into a food processor with 1 tablespoon of avocado oil. Pulse until pureed; add puree to chowder.

7

If the chowder is too thick, add more chicken broth as needed until desired consistency is reached.

8

Serve immediately with a garnish of parsley.

Seafood Chowder

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