Winter’s almost over and spring “should” be just around the corner. The soups may be put aside for awhile, but want to publish one more that we’ve eaten several times this past winter. I got the original recipe from my “Clean Eating” magazine, and as usual, made a few changes. Here’s our rendition…
Seafood Corn Chowder
- 1 Tbsp. Olive Oil
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 1 cup carrots, thinly sliced
- 1 cup celery, chopped
- 1-2 jalapeno peppers, minced (amount depends on heat desired)
- 2 tsp. smoked Spanish paprika (This IS different from the typical Sweet Hungarian Paprika)
- 1 tsp. dried thyme
- 4 medium sized potatoes, diced
- 3 cups frozen corn kernels
- 1 cup milk (1% or 2%)
- Heat oil in soup pot. Add onion, garlic, carrots, celery; season with salt & pepper. Cook until soft (8-10 minutes)
- Add jalapeno, paprika & thyme & cook an additional minute, stirring constantly.
- Add broth, bring to boil. Add potatoes, reduce heat to simmer until potatoes are just tender (8-10 minutes)
- Add corn & milk. Simmer 3-5 more minutes. Remove from heat.
- Pour 3-4 cups of soup mixture into a small bowl. Using an immersion blender, puree until smooth. Pour back into soup mixture. This thickens the soup without using a flour mixture and still leave the texture of the veggies.
- Add scallops, shrimp, & scallions/parsley. Cook until fish is done (or warmed if using frozen fish).
- Ladle into bowls and sprinkle with additional parsley or scallions for a finishing touch.
The interesting thing about this soup is the use of the smoked paprika to give it a smokey taste. If you wish, you could add or replace this with a few slices of cooked, crumbled bacon. The choice is yours