Seafood Soup

Seafood Soup

I made this, because it was so cold outside and I was craving chowder.  Well, chowder isn’t exactly part of the primal eating plan.  So, I altered it somewhat, and it turned out pretty darn good.  Even my spouse (who is a chowder critic) liked it enough to eat seconds, and asked for the leftovers for lunch the next day.  Here’s how it went….

1 can of salmon

1 can of crabmeat

1 cup of frozen cauliflower – thawed and drained

Celery, carrots and onion, chopped somewhat finely (you aren’t cooking it for a long time)

Dill, parsley, black pepper (I used a generous portion of coarse black pepper, cuz that’s how I like it), pinch of salt, garlic powder, a pinch of crushed red pepper flakes,  and a pinch of nutmeg.

The juice of half a lemon

2 – 2.5 cups of fish stock if you have it on hand, or chicken stock.

1 cup of milk

In the soup pot over med. heat, I put 2 tblsps. Butter and 2 tblsps. Olive oil.  Once heated and melted, add chopped celery, carrots and onion.  After cooking for about 5 mins. add seasonings and lemon juice, stir and let cook with veggies for another 5 minutes.  Add cauliflower and cook for a few more minutes.  Add cans of salmon and crabmeat (add liquid and all, helps with flavor, especially if you aren’t using fish stock).  Once heated through add stock.  Let simmer for 15-20 minutes over med. to low heat.  Turn heat off, and while stirring add cup of milk….continuing to stir until well incorporated.  Ready to eat! 

I ate mine with some chopped green onions and lemon zest thrown on top.  Delicious!  I was worried, I would miss the potatoes and thickness of the chowder, but this was so flavorful, I didn’t feel like I was missing anything.