Seafood and corn chowder
4
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)
Uncooked onion
1 large
Jalapeño pepper
1 medium
Garlic
3 clove(s)
Dried oregano
1 tsp
Ground cinnamon
0.25 tsp
Bell pepper
1 item(s), medium
Canned diced tomatoes
29 oz
Frozen corn
3 cup(s)
Table salt
1 tsp
Uncooked halibut fillet
1.5 pound(s)
Uncooked shrimp
1 pound(s)
Cilantro
0.333 cup(s)
Lime
2 item(s)
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)
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.