Seafood and corn chowder
1
Points®
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
Seafood stock
3 cup(s), or clam broth
Uncooked onion
1 large, chopped
Jalapeño pepper
1 medium, minced
Garlic
3 clove(s), minced
Dried oregano
1 tsp
Ground cinnamon
¼ tsp
Bell pepper
1 item(s), medium, red variety, chopped
Canned diced tomatoes
29 oz, 2 cans (14 1/2-oz each)
Frozen corn
3 cup(s), or fresh
Table salt
1 tsp
Uncooked halibut fillet
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
⅓ cup(s), fresh, chopped
Lime
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)
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