West Coast Chowder with Tomato, Corn and Potato

West Coast Chowder with Tomato, Corn and Potato
Cook / Prep Time: 25 min

This is a dairy free, tomato based seafood chowder.  It’s light, healthy and easy to make.  You can create many variations of this recipe by using different combinations of seafood each time.  – Jen

 

Wild Salmon (4 oz piece cut into 1 “ pieces)
Snapper (4 oz piece cut into 1 “ pieces)
6 Mussels
6 Prawns
¼ cup corn
1 russet potato
2 tbsp chopped parsley
½ cup white wine
1 clove of garlic chopped
½ onion chopped small
1 small can of diced tomatoes (pureed)

 

 
  •  Start by making chowder base….saute onion and garlic for 2-3mins
  •  Add white wine and cook for another minute.
  •  Add diced tomatoes and season with salt and pepper
  •  Peel and cut russet potato into small diced cubes
  •  Add potatoes to chowder base and cover. Cook over medium low heat for 10 mins.
  •  Check doneness of potatoes and add corn.
  •  Add Salmon and Snapper pieces. Cook for 3 minutes.
  •  Then add Mussels and Prawns. Cover and cook for another 4-5 mins.
  •  Adjust seasoning with salt and pepper.
  •  Add chopped herbs and ladle into a bowl.

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