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Heart-Friendly Seafood Chowder

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I came up with this fabulous conconction in my search for heart-friendly recipes. Try it. It has no butter and cream but is no less creamy. A hearty soup you can take as a steamy cold-day snack or a complete meal with crusty garlic bread on the side.

I came up with this fabulous conconction in my search for heart-friendly recipes. Try it. It has no butter and cream but is no less creamy. A hearty soup you can take as a steamy cold-day snack or a complete meal with crusty garlic bread on the side.

Ingredients

Serves: 6

Metric Cups
  • garlic (minced)
  • onion (minced)
  • white fish (cut into ½
  • shrimp (medium size deveined and cut into ½
  • mussels (blanched & coarsely chopped)
  • potato (cubed)
  • carrot (cubed)
  • celery heart (cubed)
  • celery leaves (snipped into fine ribbonettes)
  • red pepper (cubed - optional)
  • green pepper (cubed - optional)
  • 1 packet chicken soup (powdered)
  • 1 litre water
  • 1 chicken stock cube
  • 1 pinch of salt
  • 1 pinch of pepper
  • garlic (minced)
  • onion (minced)
  • white fish (cut into ½
  • shrimp (medium size deveined and cut into ½
  • mussels (blanched & coarsely chopped)
  • potato (cubed)
  • carrot (cubed)
  • celery heart (cubed)
  • celery leaves (snipped into fine ribbonettes)
  • red bell pepper (cubed - optional)
  • green bell pepper (cubed - optional)
  • 1 packet chicken soup (powdered)
  • 1⅘ pints water
  • 1 chicken broth cube
  • 1 pinch of salt
  • 1 pinch of pepper

Method

Heart-Friendly Seafood Chowder is a community recipe submitted by symphony0509 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Sauté garlic and onions in a bit of olive oil, add carrots and celery stalks (red and green peppers). Season with salt and pepper.
  • Stir until the veggies are sweaty and then add the potatoes.
  • Gradually add in water and drop in the chicken bouillon. Add the celery ribbonettes. Simmer until the veggies are tender.
  • Dissolve cream of chicken powder in a bit of water and stir into the simmering pot until the soup thickens.
  • Then, add the fish pieces, cut shrimps, and mussels.
  • Simmer for three to four minutes or until the seafood is done. Adjust seasoning and then serve. Divine.
  • Sauté garlic and onions in a bit of olive oil, add carrots and celery stalks (red and green bell peppers). Season with salt and pepper.
  • Stir until the veggies are sweaty and then add the potatoes.
  • Gradually add in water and drop in the chicken bouillon. Add the celery ribbonettes. Simmer until the veggies are tender.
  • Dissolve cream of chicken powder in a bit of water and stir into the simmering pot until the soup thickens.
  • Then, add the fish pieces, cut shrimps, and mussels.
  • Simmer for three to four minutes or until the seafood is done. Adjust seasoning and then serve. Divine.
  • Tell us what you think