RECIPE SUMMARY
Seafood Chowder
Makes 4 Servings: Counts towards 1 Serving Meat, 2 cups Vegetables, 1 tablespoon Oil, 1 Dairy Option
INGREDIENTS
DIRECTIONS
Heat 2 Tablespoons of the avocado oil in a large stockpot or Dutch oven over medium heat.
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.
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.
Stir in chicken broth and half & half to incorporate with the vegetables.
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.
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.
If the chowder is too thick, add more chicken broth as needed until desired consistency is reached.
Serve immediately with a garnish of parsley.
Ingredients
Directions
Heat 2 Tablespoons of the avocado oil in a large stockpot or Dutch oven over medium heat.
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.
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.
Stir in chicken broth and half & half to incorporate with the vegetables.
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.
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.
If the chowder is too thick, add more chicken broth as needed until desired consistency is reached.
Serve immediately with a garnish of parsley.