Tomato Seafood Chowder with Turkey Bacon

Seafood Chowder

As a Chicago native, there’s nothing I love more than a bowl of hearty, hot stew or soup during winter months. While chowders are my soup of choice, they generally come with a whole lot of unnecessary starch. To avoid the guilt, I tend to stick with savory, tomato-based chowders. Here’s one of my favorite recipes.

What You Need

  • 1-1⁄2 pounds of tilapia, chopped in small square chunks
  • 1⁄2 pounds of shrimp, peeled and deveined
  • 4 slices of turkey bacon, sliced widthwise
  • 1 cup of mushrooms, sliced
  • 1 large red pepper, chopped in small square chunks
  • 1 cup of fresh spinach
  • 1⁄2 quart of low sodium chicken broth
  • 1⁄2 cup of heavy cream
  • 2 tablespoons of tomato paste
  • 2 teaspoon of minced garlic (4 cloves)
  • 1 tablespoon of paprika
  • 1 tablespoon of onion powder
  • 1⁄2 teaspoon of Italian seasoning/herbs
  • 1 teaspoon of sea salt
  • 2 tablespoons of freshly ground pepper
  • 2 tablespoons of extra-virgin olive oil

Vegetarian Options: Eliminate the turkey bacon; replace the seafood with vegan shrimp and/or vegan ground crabmeat; replace the heavy cream with vegan creamer; replace the chicken broth with imitation chicken stock.

How To Prepare

In a large saucepan over medium heat, brown the turkey bacon in olive oil. Once the bacon has browned, set it aside and sear the tilapia and shrimp in the left over juices adding more olive oil, if necessary. After the tilapia and shrimp are completely cooked, add the mushrooms and red pepper and cook until they are slightly softened. Once cooked, set these aside as well.

In a large pot over medium heat, combine broth, heavy cream, tomato paste, garlic, and seasonings. Bring this mixture to a boil and then stir in the bacon, tilapia, shrimp, mushrooms, and red pepper. Cook and stir for about 10 minutes and then stir in the spinach. Continue to cook this mixture on medium heat stirring constantly until it thickens to your desired consistency.

Rich in high-quality protein, this recipe is perfect for carb counters and weight watchers alike. Yields about 4 hearty servings at around 425 calories each.

RECIPE: Hearty Vegetarian Chili

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