Easy Mixed Seafood Chowder

This is a sponsored post written by me on behalf of Seafood Nutrition Partnership. All opinions are 100% mine.

Is there anything more comforting than enjoying a bowl of chowder on a cool, crisp day? I'm going to go ahead and answer that question. Nope, nothing is better. Especially if that chowder isn't only comforting, but also healthy, tasty, and best of all–quick and simple to make!

In honor of National Seafood Month, I'm sharing another recipe that you can make using any mix of fish and seafood that you might have in your fridge, freezer, or even the pantry (tinned). Seafood is high in omega-3's, healthy fats that are essential for heart and brain health, and the USDA's Dietary Guidelines recommend that we eat at least two serving of seafood every week to improve overall health. Soup is a simple way to do that.

If you're at all like me, you probably have half a bag of frozen shrimp and several types of frozen fish fillets in your freezer at any given time. Separately, that probably wouldn't be enough to feed a large family, but you can if you get creative! By adding some potatoes, fresh herbs, and a pantry staple (evaporated milk), you've got a heart-healthy meal the whole family can enjoy.

Smoked fish is one of my favorite things to eat alone or use as an ingredient. It's an easy way to add depth to the flavor of a quick meal. I used half smoked fish in this recipe, but feel free to use any combination of fish and seafood that you have to make up the entire 3 pounds called for.

Not long ago, I mentioned that I took the Healthy Heart Pledge issued by the Seafood Nutrition Partnership, acknowledging that seafood is a healthy protein choice and that I will eat it twice a week (keeping in mind that omega-3 supplements are another good way to get those health benefits into my diet). With October being National Seafood Month, I thought I'd take this opportunity to invite you to take the pledge, as well!

Are you read to take the pledge?

• Take the Healthy Heart Pledge: A promise to yourself and your family to eat at least two servings of seafood each week while supplementing your diet with omega-3s, as recommended by the USDA HHS Dietary Guidelines for Americans. Making this change to your diet improves your overall health and reduces your risks of heart disease. You can take the pledge by tweeting #HealthyHeartPledge or liking the Seafood Nutrition Partnership Facebook Page too!
• Enter the Seafood Nutrition Partnership 2016 Recipe Sweepstakes: A total of ten winners will be randomly selected in accordance with the Sweepstakes Schedule to win a $250 gift card. You can submit one entry per day with #HealthyHeartPledge and #SNPSweepstakes. Winners will be announced at SeafoodNutrition.org and on Instagram and Twitter. NO PURCHASE NECESSARY. Ends on 10/21/16. Open to legal residents of the 50 U.S. and D.C., 18 and older. For Official Rules, including odds, and prize descriptions, visit SNPsweepstakes.com. Void where prohibited.

yield: serves 6Author: Heather Schmitt-Gonzalezprint recipe

Easy Mixed Seafood Chowder

prep time: 10 MINScook time: 25 MINStotal time: 35 mins

This simple mixed seafood chowder recipe with smoked white fish is even better the second day!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 large (~1 1/2 pounds) Russet potatoes, peeled and diced
• 1 1/2 pounds smoked white fish, skinned and broken into large chunks
• 1 1/2 pounds other mixed fish and seafood, cubed if large
• 1 (12 ounce) can evaporated milk
• sea salt
• freshly ground black pepper
• chopped fresh chives or green onion tops, to garnish

INSTRUCTIONS:

1. Heat the oil in a 4-quart pot set over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 4-5 minutes.
2. Add the potatoes to the pot along with 3 cups of water (can substitute fish or seafood stock, if you wish) and a big pinch of salt and pepper; bring to a boil. Reduce to a steady simmer and cook until potatoes are just tender, ~12 minutes.
3. Add all of the seafood (*see notes) and continue to simmer until cooked through, 3-5 minutes. Stir in evaporated milk and heat until it just starts to bubble around the edges again; taste and adjust seasoning as needed. Remove from heat and allow to cool.
4. Sprinkle with chives or green onions and more freshly grated pepper to serve.

Notes:

1. *If using cooked or very tiny seafood like canned clams, bay scallops, or lump crab meat, stir in with the evaporated milk and it should be heated through by the time the bubble show at the edges.

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