Chunky Fish and Shrimp Chowder

Ingredients

Contains: milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 tablespoon unsweetened coconut cream (not cream of coconut), or to taste
• 1 tablespoon whole wheat flour, or as needed (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 1 tablespoon of the olive oil in a large stockpot over medium heat. Add the chopped onion and diced garlic and cook 5 minutes, stirring, until softened.

2. Stir in 1 tablespoon of the onion powder, the dried basil, 1 teaspoon of the salt and the black pepper. Add the cubed potatoes, sliced carrots and enough water to cover by 1 inch. Bring to a boil.

3. Reduce heat to medium-low and simmer 20 minutes, until the potatoes are nearly tender. Add the sliced zucchini and drained corn and simmer 10 minutes more.

4. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Toss the grouper and tilapia, cut into bite-size pieces, with the remaining 1 tablespoon onion powder and the lemon juice. Cook 3 minutes, turning once, until just starting to firm.

5. Lower the pot to low heat. Whisk the whole wheat flour, if using, into a splash of skim milk until smooth, then stir it into the pot with the remaining skim milk and the coconut cream. Keep the chowder below a simmer so it does not curdle.

6. Add the seared fish and the shrimp to the pot. Simmer gently 8 to 10 minutes, until the shrimp are pink and opaque and the fish reaches 145°F (63°C) in the thickest part and flakes easily.

7. Stir in the chopped cilantro and taste, adjusting with more salt if needed. Serve hot.