Seafood Medley Chowder

This recipe came about when my nutritionist told me I need to eat oysters because they are rich in zinc. When I mentioned this to my husband he said he had been craving some seafood chowder. It is now his favorite! It’s been cold here in Maryland and this is the perfect warming soup for a cold day!

You do not have to use the exact seafood I have listed in the recipe. It’s interchangeable to your taste. Just use the same amount of whatever combination you like. If you’re using raw seafood, add it during the last 10 minutes of cooking so it has time to cook through. If you are using precooked seafood, just add it during the last 5 minutes of cooking so that it can warm up and add its flavor to the soup. I do think using raw seafood adds more flavor though, so I prefer to use mostly raw.

We usually use the same combination of shrimp, sea scallops and oysters because they go really well together. We have changed up the last thing a few times. I really like the Langostino lobster, but mussels were good too. We precooked the mussels when we used them because we didn’t want to have to deal with picking them out of the shells while eating soup.

I have to warn you that this recipe can get very expensive with all of the seafood. However, my family of four gets several meals out of this recipe. We like to have leftovers for lunches because it’s easy to reheat. You could easily half the recipe if you need less.

The combination of duck fat and olive oil gives this chowder a buttery flavor. I think that is a big part of what makes it so good. Seafood goes good with butter, but on AIP we can’t have it (in the elimination phase). So, this is a substitute that gives a similar effect.

If you’ve never heard of Langostino lobster, they are not the same thing that we in the USA think of when we think lobster. Langostino is a Spanish word that means “little lobster”. They are very similar in taste and texture to Maine lobster, but they are much smaller. I buy them precooked and frozen from Wegman’s. They are perfect for this chowder because they are bite sized.

After you’ve made this recipe, I’d love to hear what combination of seafood you used if different than mine. What did you think?

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3.75 from 4 votes

Seafood Medley Chowder

This hearty chowder is delicious and easy to make.  The seafood is interchangeable to your taste.

Course dinner, entree

Cuisine American

Keyword AIP chowder, AIP dinner, AIP seafood chowder, AIP soup, Paleo dinner, Paleo seafood chowder, Paleo soup

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 10

Calories 357kcal

Author Jacqueline Martin

Ingredients

• 6 stalks Celery diced
• 2 Carrots diced
• 8 oz Baby bella mushrooms diced
• 2 medium Japanese sweet potatoes diced
• 1 medium Yellow onion diced
• 7 Tbsp Duck fat
• 4 Tbsp Olive Oil Extra virgin
• 2 tsp Dried parsley
• 3 tsp Dried basil
• 1 tsp Dried oregano
• 1 tsp Garlic powder
• 1 tsp Pink Himalayan sea salt
• 3 cups Chicken bone broth
• 16 oz Coconut milk Divided
• 4 Tbsp Tapioca starch
• 1 lb Shrimp raw
• 1/2 lb Sea scallops raw
• 1 lb Langostino lobster tails cooked
• 1/2 lb Oysters raw, shucked

Instructions

• Heat fat and oil in a large stock pot over medium heat until fat is melted.
• Add onion and herbs/spices and saute about 5 minutes or until onion is translucent.
• Add carrots, celery and mushrooms and cook 5 more minutes.
• Turn up to medium-high and add sweet potatoes, bone broth and 8 oz coconut milk.
• Cook for 20 minutes, stirring occasionally.
• Turn heat back down to medium.
• Whisk together the other 8 oz of coconut milk and tapioca starch.  Add this to the soup and cook 5 more minutes, stirring constantly.
• Add shrimp, scallops and oysters (or any raw seafood you’re using) and cook for 10 minutes or until seafood is cooked through. 
• Add the lobster during the last 5 minutes just to warm it up since it’s already cooked.
• Enjoy!

Notes

*Feel free to add 3 pounds of any seafood you like instead of what is listed.  If using raw, add it during the last 10 minutes of cooking and cooked seafood gets added during the last 5 minutes of cooking.

**This makes a lot of soup!  We like having leftovers.  You can easily half the recipe if you want less.

***Nutrition facts are an estimate and may vary.

Tried this recipe?Mention @theautoimmuneinsomniac or tag #theautoimmuneinsomniac!

Nutrition

Calories: 357kcal | Carbohydrates: 16g | Protein: 24g | Fat: 23g