Seafood Chowder (fresh dish for spring)

Fish and Seafood are ‘star’ foods when it comes to fresh, clean food for spring.

This seafood chowder is rich in omega – 3 fatty acids along with a whole host of vitamins and minerals, a diet rich in fish and seafood helps cleanse the body of inflammation, a key driver to all chronic disease.

This is largely due to the two most important essential fatty acids, eicosipentaenoic acid (EPA) and decosahexaenoic acid (DHA).

EPA and DHA health benefits

Simply put,

EPA acts as largely an anti inflammatory fat.

DHA is the primary structural fatty acid in the human brain and EPA 

Omega 3’s and Weight loss 

These super star omega 3’s in the seafood chowder are great for weight loss. Eating a diet high in these fats can help you stay slim by fighting inflammation and keeping you hormones balanced.

Choosing the right seafood

The problem with seafood these days is the risk of mercury naturally present. Although studies have shown the benefits of eating seafood out ways the risk of ingesting these heavy metals, there are things you can do to minimize the risk.

Choose wild over farmed.

Limit consumption to no more than 3 times a week.

Ask questions and find out more about your food source.

A little self exploration goes a long way. 

Helpful resources – best and worst fish and seafood

Up to date information on the best and worst fish and seafood is available online on sites like The Monterey Bay Aquarium (www.montereybayaquarium.org) and The Environmental Defense Fund (www.edf.org)

Print Recipe

Seafood Chowder (fresh dish for spring)

This hearty seafood chowder is a healthy version of the popular the New England clam chowder. This signature chowder dish has the same creamy texture, yet without the milk or excessive starch. (known causes to driving excess body weight)

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

• 2 Tbsp olive oil extra virgin
• 1 Tbsp butter
• 4 cloves garlic crushed
• 1/4 cup arrowroot starch also called arrowroot powder
• 1 onion finely chopped
• 1 cup celery chopped
• 1 red pepper cored, seeded and chopped
• 2 cups broccoli or cauliflower (or both) chopped
• 2 cups clam juice
• 1 cup coconut milk
• 1/4 cup dry white wine
• 2 cups seafood squid, octopus, prawns, shrimp combo
• 2 cups clams
• 1/2 tsp Celtic or Himalayan salt
• 1/4 tsp pepper
• 1 tsp smoked chili pepper or smoked paprika pepper
• 1/2 tsp thyme

Prep Time 15 minutes Cook Time 30 minutes Servings Ingredients 2 Tbsp olive oil extra virgin 1 Tbsp butter 4 cloves garlic crushed 1/4 cup arrowroot starch also called arrowroot powder 1 onion finely chopped 1 cup celery chopped 1 red pepper cored, seeded and chopped 2 cups broccoli or cauliflower (or both) chopped 2 cups clam juice 1 cup coconut milk 1/4 cup dry white wine 2 cups seafood squid, octopus, prawns, shrimp combo 2 cups clams 1/2 tsp Celtic or Himalayan salt 1/4 tsp pepper 1 tsp smoked chili pepper or smoked paprika pepper 1/2 tsp thyme

Instructions

1. Heat oil, butter and garlic in a saucepan over low heat.
2. Add arrowroot starch and stir to combine.
3. Add in chopped vegetables and stir for about 5 minutes (until onions turn translucent).
4. Lastly add liquids, seafood and spices and simmer for 30 minute, minimum. Better to simmer 1 hr to allow it all to gel together for a creamier dish.