NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup celery

0.5 medium yellow potato

1 cup seafood stock

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup frozen corn

2 tbsp full-fat coconut milk

4 oz wild-caught shrimp

4 oz cod fillet

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Add the diced onion and sliced celery, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the diced potatoes, seafood stock, dried thyme, sea salt, and black pepper.

• 4

  Bring the liquid to a boil, then reduce the heat and simmer for 10-12 minutes until the potatoes are fork-tender.

• 5

  Pour in the coconut milk and add the frozen corn, stirring to combine.

• 6

  Gently fold in the cubed cod and shrimp, cooking for 3-4 minutes until the seafood is opaque and cooked through.

• 7

  Ladle the hot chowder into bowls and garnish with fresh chopped parsley.