1

Seafood and corn chowder

Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
Use whatever white fish fillets look best at your market for this soup—you really can’t go wrong. Corn just off the cob will give the soup better flavor, but it’s still fantastic with kernels right out of the freezer.
Ingredients

olive oil

1 Tbsp

uncooked onion(s)

1 large, chopped

jalapeño pepper(s)

1 medium, minced

garlic clove(s)

3 medium clove(s), minced

dried oregano

1 tsp

ground cinnamon

¼ tsp

uncooked bell pepper(s)

1 item(s), medium, red variety, chopped

Bar Harbor Seafood Stock

3 cup, or clam broth

canned diced tomatoes

29 oz, 2 cans (14 1/2-oz each)

frozen corn kernels

3 cup(s), or fresh

table salt

1 tsp

uncooked halibut fillet(s)

1½ pound(s), or other firm white fish fillets, cut into 1-inch pieces

uncooked shrimp

1 pound(s), medium size, peeled and deveined

cilantro

cup(s), fresh, chopped

fresh lime(s)

2 item(s), cut into wedges

Instructions

  1. 1 Heat oil in Dutch oven over medium-high heat. Add onion, jalapeño, garlic, oregano, and cinnamon; cook, stirring frequently, until softened, about 3 minutes.
  2. 2 Add bell pepper and cook, stirring frequently, until softened, about 2 minutes. Stir in stock, tomatoes, corn, and salt and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until vegetables are tender, about 8 minutes.
  3. 3 Stir in halibut and shrimp; return soup to simmer. Cook until fish is just opaque in center, about 4 minutes. Remove from heat and stir in cilantro. Ladle evenly into 8 bowls and serve with lime wedges.
  4. Serving size: (about 1 1/2 cups)
Notes
Seafood stock is available in cans or boxes in the soup section of the supermarket. Brands can vary in the amount of salt they contain, so you may want to taste your soup first before using additional salt.

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