Last Updated on January 27, 2019
This Skinny Seafood Chowder Recipe is so soulful, delicious and special to me. My grandma used to make it… but her version had 2 whole sticks of butter, processed flour, and tons of heavy cream…. No bueno.
As a kid, remember jumping for joy every time she used to make it. I flew home to visit my family last week. My mom always rolls out my favorite meals for me… this time, Seafood Chowder was at the top of my request list. Instead of letting her make it, I jumped in and intercepted the seafood. I wanted to try to make a guilt free Skinny version of my Grandma’s Seafood Chowder. I sure did. My Skinny Seafood Chowder version is just as good, if not better (sorry Grandma!) than the original but low fat, with a 1/3 of the calories. Each BIG bowl of my Skinny Seafood (Love-in-a-bowl) Soup is packed with protein and has less than 350 calories.
Skinny Seafood Chowder Recipe
A note about these ingredients, do your best to get organic ingredients and seafood and shellfish that comes from line-caught sustainable sources… i.e. isn’t farm raised. Here’s a list of everything you’ll need.
*Organic Ingredients Recommended*
- 2, 10 oz. bottles of clam juice
- 1 cup almond milk cream (unsweetened, unflavored)
- 1 small diced yellow onion, chopped
- 1 rib of celery, chopped
- 1 tsp. of seafood seasoning
- 1/2 tsp. parsley
- 1/2 tsp. oregano
- 1/2 tsp. black pepper
- 1 tbsp. ghee ( I’ll share a trick to get the butter flavor, and remove it to make the soup lower in fat and calories)
- 1 pound of chopped halibut fillets
- 1 pound of raw peeled shrimp
- 1 pound of small sea scallops
- 4, 6.5 oz. cans of clams
I prefer fresh herbs… but this is what my Mom had and I didn’t feel like going to the store.
Preheat a large pan or pot over medium-low heat. Add 1 bottle of clam juice and the almond milk cream, stirring occasionally. As the soup begins to heat, chop the onion and celery.
Add the second bottle of clam juice, onion, celery, seafood seasoning, parsley, and pepper. Cover and simmer, as you prepare the seafood.
Wash all of the fresh fish ingredients thoroughly, then pat dry with a paper towel. Chop the halibut into evenly sized pieces about ¾” by ¾”. The goal is to get all of the pieces, scallops, shrimp, and fish about the same size, so they cook evenly.
When ready, add the halibut, shrimp, scallops, and clams and ghee to the pot. Cover and reduce to low heat. Simmer slowly for up to 15 minutes, until all of the fish is cooked through completely. The shrimp will be a pretty pink color.
Remove the soup from heat and let sit for a few minutes. Add an ice cube. This will cause the butter to solidify at the top without diluting the flavor. Skim the hardened butter from the top to make it low fat. See? The yellow from the butter is gone… but the flavor stays! #winning. Serve and enjoy!
xxoo
Pin this pic so you’ll have this recipe forever.
