Category Archives: Recipes

Northwest Seafood Chowder

It’s that time of year again‚ÄĒtime to snuggle in your favorite snuggling spot with a bowl of piping hot chowder and binge-watch your favorite Christmas movies. (It’s a Wonderful Life wins for me.) This is also the time of year for having kids come home and hopefully, bring a guest or two with them. You know me, I love a houseful, and this meal is a crowd-pleaser.

Northwest Seafood Chowder

We are pacific northwest people‚ÄĒand as such‚Äďwe like all things salmon – okay – and shrimp. Okay. We like it all.

I discovered that my favorite chicken provider (hail, Zaycon!) also contracts with local fishermen for NW salmon so I decided to give it a try. It came vacuum sealed and it’s wonderful!¬†After we knew we loved the salmon, I decided to try Zaycon cod and eventually,¬†wild Argentine red¬†shrimp (yum!). All this seafood comes frozen and ready to use from Zaycon. Check it out‚ÄĒand have wonderful seafood in your freezer all year!

Give it a try and let me know what you think! My hunch is that you’re going to love it.

From one busy mom to another,
heidi

Northwest Seafood Chowder

1 hour

Cook Time: 1 hour, 20 minutes

2 hours

serves 15

1.5 cup

Northwest Seafood Chowder

Ingredients

  • 1 cup celery
  • 1 cup red pepper
  • 1 cup onion
  • 2 cloves garlic (or from a jar is fine)
  • 30 oz chicken broth (about 3 cans)
  • 2 cups peeled, diced potatoes (can mix red and russet)
  • 2 cups shredded carrots (hello, food processor!)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cans creamed corn
  • 1 can sweet corn
  • 4 cups half-and-half
  • 5 sprigs fresh dill, stems removed (dried will work too)
  • 4 cups fully cooked salmon
  • 1 cup cod
  • 2 cups frozen shrimp, tail off
  • 1/4 cup flour in chicken broth for thickener

Instructions

  1. In a large pot, saute celery, onion, red pepper and garlic in butter until the vegetables are tender.
  2. Add broth, potatoes, carrots, salt, pepper and de-stemmed dill
  3. Bring to a boil
  4. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender.
  5. AT THE END:
  6. Stir in the corn, cream, salmon, cod and shrimp.
  7. To thicken - whip flour with 1/2 cup chicken broth and add to hot soup, stirring slowly
  8. Simmer for 15 minutes or until heated through.
  9. Add whatever dill is left and stir gently
http://heidistjohn.com/blog/recipes/northwest-seafood-chowder

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