Recipe: Seafood Chowder

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Makes: 4-6 Serving

I love a good chowder, but even more so with seafood! This delicious medley of vegetables and seafood with a creamy seafood broth makes this soup extra special. You can always change up the ingredients as this chowder has no limits in my mind. Make it one of a kind and enjoy it from the comfort of your own home!

• 1 tbsp Hamama olive oil
• 1 tbsp butter
• 1 medium onion, chopped
• 1 cup of corn, frozen or fresh
• 4 cloves garlic, minced
• 1-2 large potato, chopped
• 2 bay leaf
• 4 sprigs fresh thyme
• 1 tsp smoked paprika
• 5 cups seafood stock
• 1 tsp salt & pepper
• 1/2 cup green bell peppers, chopped
• 8 ounces chilean sea bass, or any white fish
• 8 ounces shrimp, peeled & deveined
• 8 ounces scallops
• 8 ounces lump crab meat
• 1 lobster tail, chopped
• 1 cup heavy cream

Garnish:

• Hamama green onions
• Braggs Amino Acids, a drop or two gives it an extra burst of flavor
• Salt and pepper to taste

1. Heat olive oil and butter in a large pot over medium high heat and add in the onion. Sautee for about 5 minutes and then add in the garlic and fresh thyme sprigs for a minute or so until fragrant.
2. Add in the potatoes green bell pepper, bay leaves, paprika and cook for about 10 minutes stirring frequently.

3. Next you will want to add in the seafood stock and bring the pot to a boil. Once boiling, bring it down to a simmer until the potatoes are soft.

4. Take your seafood and add to the pot once the potatoes are softened. Let it simmer for 10 minutes.

5. Add in your heavy cream next and let it simmer for another 5 minutes.

6. Lastly, take out the bay leaves and thyme and serve your chowder with fresh green onions, a little braggs amino acids and salt and pepper to taste!