(See notes below the recipe for variation ideas.)
1 tbls olive oil
1 large yellow onion, chopped
2 stalks celery, chopped
4 carrots, sliced
4 oz mushroom, chopped (about 1 cup)
1 bay leaf
sea salt & black pepper, to taste
1/4 tsp cayenne pepper
1 tsp garlic, minced
8 oz bottle clam juice
8 oz low-sodium chicken broth
1 can fire-roasted tomatoes
8 oz Yukon Gold or new potatoes, cut into 1 inch
chunks (about 3 small potatoes)
1/2 cup frozen corn
1/4 cup chopped fresh parsley
1 1/2 lbs seafood and/or fish of your choice
(I used cod and shrimp)
Cajun seasoning, to taste
Additional fresh parsley, finely chopped, for garnish
In large saucepan, heat olive oil over medium heat. When hot, add onion, celery, carrots and mushrooms. Season with sea salt, black pepper, and cayenne to taste. Saute for 6 minutes, or until vegetables are tender and onions are transparent. Stir in the clam juice, chicken broth, tomatoes (including juices), and the bay leaf. Bring to a boil. Add the potatoes and corn. Simmer 15 minutes, or until potatoes are fork-tender.
Meanwhile, chop any large pieces of fish or seafood into bite-size pieces. Season seafood with Cajun seasoning to taste. Add the seafood to the saucepan, and simmer 5 minutes. Ladle chowder into serving bowls and garnish with parsley.
Serves 4-6
NOTES:
- A hearty bread is a delicious accompaniment. If you shop at HyVee, try the "Take and Bake" brand artisan breads. They are sooo good! I especially love the Honey Whole Grain Baguette and the Multi Grain Ciabatta.
- HyVee also now has a 2 lb bag of frozen large RAW shrimp that is already peeled and de-veined. It's hard to find raw shrimp already peeled, and it's a tremendous time-saver. You can pull out the exact amount you need, and the price was good, too.
VARIATION IDEAS:
- If you would prefer a milder taste, eliminate the cayenne pepper and Cajun seasoning and substitute 1/2 to 1 tsp dried thyme.
- Use all clam juice instead of half clam juice/half chicken broth.
- For less starch, eliminate the potatoes and corn. Try substituting zucchini, cauliflower, kale, etc.
- In the summer, when tomatoes are plentiful, use fresh tomatoes. You may need to add additional clam juice or broth, unless the tomatoes are quite juicy.
