Name: Seafood Wild Rice Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Irish
Ingredients: 1 – 2 Tablespoons extra virgin olive oil; 1 medium onion, peeled & chopped; 2 – 4 cloves garlic, peeled & chopped; 2 stalks celery, chopped (chop the leaves too and toss in at the end); 2 carrots, peeled & chopped; 3 cups other veggies of choice, chopped (cauliflower, sweet peppers, zucchini or winter squash, corn, potato); 1/4 cup white wine (optional); 2 cups chicken or seafood broth; 1 bay leaf; 4 oz. Neufchatel or Greek cream cheese; 1 – 1 1/2 cups milk; 1/4 cup whole wheat flour (or, for gluten free, tapioca flour); About 8 oz. of raw or frozen fish and/or seafood, cut into small bits (I used chopped shrimp and small bay scallops); 1/2 – 1 teaspoon EACH: thyme AND tarragon; 1 – 2 teaspoons fish sauce; 2 cups cooked wild rice; Salt & freshly ground pepper, to taste

Ingredients

Scale

1 – 2 Tablespoons extra virgin olive oil
1 medium onion, peeled & chopped
2 – 4 cloves garlic, peeled & chopped
2 stalks celery, chopped (chop the leaves too and toss in at the end)
2 carrots, peeled & chopped
3 cups other veggies of choice, chopped (cauliflower, sweet peppers, zucchini or winter squash, corn, potato)
1/4 cup white wine (optional)
2 cups chicken or seafood broth
1 bay leaf
4 oz. Neufchatel or Greek cream cheese
1 – 1 1/2 cups milk
1/4 cup whole wheat flour (or, for gluten free, tapioca flour)
About 8 oz. of raw or frozen fish and/or seafood, cut into small bits (I used chopped shrimp and small bay scallops)
1/2 – 1 teaspoon EACH: thyme AND tarragon
1 – 2 teaspoons fish sauce
2 cups cooked wild rice
Salt & freshly ground pepper, to taste

Instructions

In a medium saucepan or soup pot over medium heat, add the olive oil and swirl to coat the bottom, then add the onion and saute until soft and translucent. Stir in the garlic, celery and carrots. Cook for a few minutes, then add the rest of the veggies. Pour in the wine and broth and add the bay leaf. Cover and cook for 15 – 30 minutes or until all the veggies are tender.
Scoop up about 1 cup of the hot veggies/broth and put them into a small blender cup or mini food processor along with the cream cheese, 1 cup milk and flour. Blend until smooth, then pour back into the soup pot.
Stir in the fish and/or seafood along with the seasonings, fish sauce and wild rice. Cook a bit longer just until the seafood is cooked (turns opaque). Add more milk as needed to thin. Season to taste with salt & pepper. Serve hot and enjoy!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Serving Size: About 1 cup
Calories: 214
Fiber: 3 g
Protein: 14 g