Seafood Chowder

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Seafood Chowder

This gumbo-like soup is very tasty and very filling.  It’s a meal in itself and is definitely Induction friendly.  It will make 2 large bowls as an entree or 4 small cups, for a separate course with some other entree like a baked fish.

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1 oz. chopped yellow onion
1/4 c. chopped green pepper
1/4 c. chopped celery
½ cloves garlic, minced
1 T. olive oil
1 c. canned chicken broth
1/2 c. water
1/2 c. chopped smoked ham
6 medium, peeled shrimp (cut in half)
1    3-oz. fish filet cut into 1″ pieces
1/4 c. chopped greens of your choice
1/4 tsp. ground thyme
1 T. rice wine vinegar
1/8 tsp pepper and 1/4 tsp. gumbo file
10 drops Tobasco hot sauce OR two shakes of cayenne pepper
1/4 c. sliced okra added last 10 minutes of cooking (optional, but included in numbers below)
2 small chopped plum tomatoes

DIRECTIONS:  Coat hot soup pot with the olive oil and saute over high heat the “Holy Trinity”, as they say in New Orleans (celery, bell pepper and onions, which they put in dang near everything they cook! ). Then add all other ingredients but the tomato, okra and fish. Simmer low for 15 minutes. Add tomatoes, okra and cubed fish and simmer just until fish is opaque white and done.  Slightly thicken with a very light dusting of xanthan gum, stirring constantly.


Entire Recipe contains:

Calories 206

10 g. fat

6.25 g. carbs, 2.3 g. fiber, 3.9 NET CARBS

23.2 g. protein


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