Broths & Soups | Entrees
Seafood Chowder
by: ffadmin

Seafood Chowder

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Course: Soup
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash cooked
  • 5 cups chicken or fish broth
  • 1 small onion finely chopped
  • 2 3- ounce cod fillets cut into 1-inch pieces (slightly frozen)
  • 1 cup large shrimp peeled and chopped
  • 1 cup clam meat
  • 1 1/2 bulbs of garlic roasted

Method
 

  1. Roast garlic: separate cloves without removing skin. Place in a small dish with 1-2 tablespoons water and drizzle with olive oil. Bake covered at 350F for 30-35 minutes until soft. Squeeze garlic out of skins into a bowl.
  2. Blend roasted garlic with 1/2 cup broth until smooth and set aside.
  3. In a large pot, saute onions until translucent.
  4. Add garlic/broth mixture and remaining broth to the pot.
  5. Bring to boil and add cod. Cook for 10 minutes and reduce heat to simmer.
  6. Puree spaghetti squash with 1 cup broth mixture from pot.
  7. Add pureed squash, clams and shrimp to the pot.
  8. Cook for 5-10 minutes until clams and shrimp are fully cooked.
  9. Serve as is or over a bowl of raw spinach.

 

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