Around this time of year, a lot of people are searching for vegetarian or seafood recipes because of Lent. Here at Chic we thought our Seafood Corn Chowder would be the perfect Friday night meal for you and your family!
Start by cooking your veggies in a large pot.
Once the veggies have cooked, deglaze the pot with a cup of white wine. Allow it to cook down and then add the vegetable stock, or water, but we thought we’d add more flavor by using vegetable stock, milk, tomatoes and seasonings.
Once the soup has come to a boil and has sat and simmered for about half an hour, you can add the shrimp and cod and cover the soup. Allow to cook for about 5 to 7 minutes to cook through. It’ll happen rather fast.
Serve it with a sprinkling of oyster crackers or have some saltine crackers on the side for dunking and dipping and crushing into the soup.
We like this soup a lot because unlike traditional chowder, it’s not creamy and heavy and we can actually feel good about going in for seconds and thirds!
The longer the soup sits, the better it will taste. Although you don’t want to add the seafood until right before serving, to prevent the fish and shrimp from over cooking and becoming tough.
