Seafood Chowder Recipe

Seafood Chowder Recipe, as seen on Dietitian Nikki’s ‘Sunday Prep Reminder’ Instagram Story @NutritionSupportSolutionsLLC

Ingredients:

• 1 diced onion

• 3 stalks of celery, diced

• 1 (14 oz) can of stewed tomatoes

• 1 can of corn, no salt added, drained and rinsed

• 2 cups of fish stock

• 1 jar of clam juice

• 1 lb of cod, cubed

• 1 lb of shrimp, chunked

• 1 tablespoon of dried parsley

• 1 teaspoon of oregano

• 1/2 cup of heavy cream (option to use coconut or dairy free cream)

• 2 cloves of garlic

• 1 can of chopped clams

• 2 tablespoons of olive oil

• 1 tablespoon of tony chachere's creole seasoning

Instructions:

1. Peel and cut up the shrimp and cod and sprinkle with creole seasoning, set aside.

2. Blend the stewed tomatoes and set aside.

3. Heat the olive oil in a pot over medium heat. Add the onion and celery and cook until tender. Add the garlic for another minute.

4. Add the blended tomatoes, stock, clam juice, corn, parsley, and oregano. Simmer for 10 minutes.

5. Add the heavy cream, cubed cod, and chunked shrimp to the pot and simmer for an additional 5 minutes, or until the fish is cooked through.

6. Stir in the chopped clams and cook for another minute. Season with salt and pepper to taste.

7. Serve with crusty bread and enjoy!