Chunky Fish And Shrimp Chowder

Name: Chunky Fish And Shrimp Chowder
Ingredients: 1/2 lemon, juiced; 1 tablespoon dried basil; 1 tablespoon onion powder; 1 teaspoon salt; 1 1/2 pounds uncooked medium shrimp, peeled and deveined - thawed if frozen; 1 pound grouper fillets, thawed if frozen; 1 pound tilapia fillets, thawed if frozen; 1 tablespoon extra-virgin olive oil; 1 teaspoon ground black pepper; 1 tablespoon onion powder; 1 tablespoon extra-virgin olive oil; 3 cups chopped onion; 10 cloves garlic, diced; 7 cups peeled, cubed potatoes; 3 carrots, sliced; 2 zucchinis, sliced; 1 cup canned sweet corn kernels, drained; 1 cup chopped fresh cilantro; 2 quarts water, or as needed to cover; 2 cups skim milk; 1/3 cup unsweetened coconut cream; 1 tablespoon whole wheat flour, or as needed (optional)

22 ingredients

5 steps

Ingredients

1/2 lemon, juiced
1 tablespoon dried basil
1 tablespoon onion powder
1 teaspoon salt
1 1/2 pounds uncooked medium shrimp, peeled and deveined - thawed if frozen
1 pound grouper fillets, thawed if frozen
1 pound tilapia fillets, thawed if frozen
1 tablespoon extra-virgin olive oil
1 teaspoon ground black pepper
1 tablespoon onion powder
1 tablespoon extra-virgin olive oil
3 cups chopped onion
10 cloves garlic, diced
7 cups peeled, cubed potatoes
3 carrots, sliced
2 zucchinis, sliced
1 cup canned sweet corn kernels, drained
1 cup chopped fresh cilantro
2 quarts water, or as needed to cover
2 cups skim milk
1/3 cup unsweetened coconut cream
1 tablespoon whole wheat flour, or as needed (optional)

Directions

1

Mix lemon juice, basil, 1 tablespoon onion powder, and salt in a large bowl; toss the shrimp, grouper, and tilapia in the marinade. Remove fish fillets and allow shrimp to continue to marinate.
2

Heat 1 tablespoon olive oil in a large skillet over high heat and cook grouper and tilapia fillets just until outsides are white, about 3 minutes. Remove fish with a slotted spoon. Cook and stir shrimp in the same skillet until firm and white on the outside, 3 to 5 minutes, sprinkling shrimp with black pepper and 1 more tablespoon onion powder as they cook.
3

Heat 1 tablespoon olive oil in a large soup pot; cook and stir onion and garlic until onion is translucent and beginning to brown, about 8 minutes.
4

Transfer shrimp to the soup pot and mix in potatoes, carrots, zucchinis, sweet corn, and cilantro. Stir in water to cover and bring soup to a boil; simmer over medium-low heat until potatoes and carrots are tender, about 30 minutes. Stir in skim milk and coconut cream. Gently mix in grouper and tilapia fillets, bring chowder to a boil, and reduce heat to low. Simmer chowder until fish are no longer translucent and break apart into chunks, about 10 more minutes.
5

For a thicker chowder, scoop up about 1/2 cup of soup into a small bowl and whisk whole wheat flour into liquid until smooth. Stir the flour mixture into chowder and let simmer until thickened, about 5 more minutes.