chunky fish and shrimp chowder

Ingredients

• Servings: 10
• 1/2 lemon, juiced
• 1 tablespoon dried basil
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 1/2 pounds uncooked medium shrimp, peeled and deveined - thawed if frozen
• 1 pound grouper fillets, thawed if frozen
• 1 pound tilapia fillets, thawed if frozen
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon extra-virgin olive oil
• 3 cups chopped onion
• 10 cloves garlic, diced
• 7 cups peeled, cubed potatoes
• 3 carrots, sliced
• 2 zucchinis, sliced
• 1 cup canned sweet corn kernels, drained
• 1 cup chopped fresh cilantro
• 2 quarts water, or as needed to cover
• 2 cups skim milk
• 1 tablespoon unsweetened coconut cream (not cream of coconut), or to taste
• 1 tablespoon whole wheat flour, or as needed (optional)

Recipe

Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 5 mins


• mix lemon juice, basil, 1 tablespoon onion powder, and salt in a large bowl; toss the shrimp, grouper, and tilapia in the marinade. remove fish fillets and allow shrimp to continue to marinate.
• heat 1 tablespoon olive oil in a large skillet over high heat and cook grouper and tilapia fillets just until outsides are white, about 3 minutes. remove fish with a slotted spoon. cook and stir shrimp in the same skillet until firm and white on the outside, 3 to 5 minutes, sprinkling shrimp with black pepper and 1 more tablespoon onion powder as they cook.
• heat 1 tablespoon olive oil in a large soup pot; cook and stir onion and garlic until onion is translucent and beginning to brown, about 8 minutes.
• transfer shrimp to the soup pot and mix in potatoes, carrots, zucchinis, sweet corn, and cilantro. stir in water to cover and bring soup to a boil; simmer over medium-low heat until potatoes and carrots are tender, about 30 minutes. stir in skim milk and coconut cream. gently mix in grouper and tilapia fillets, bring chowder to a boil, and reduce heat to low. simmer chowder until fish are no longer translucent and break apart into chunks, about 10 more minutes.
• for a thicker chowder, scoop up about 1/2 cup of soup into a small bowl and whisk whole wheat flour into liquid until smooth. stir the flour mixture into chowder and let simmer until thickened, about 5 more minutes.