Seafood and corn chowder
1 large, chopped
1 medium, minced
3 medium clove(s), minced
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
uncooked halibut fillet(s)
1½ pound(s), or other firm white fish fillets, cut into 1-inch pieces
1 pound(s), medium size, peeled and deveined
⅓ cup(s), fresh, chopped
2 item(s), cut into wedges
- 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 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 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.
- Serving size: (about 1 1/2 cups)