LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Seafood Chowder

Seafood Chowder

It is currently -27 degrees out. If that isn’t insane enough, the feels like temp is -52. Seriously. So I’m hiding inside and of course making soup. This cold is beyond the simple tomato soup comfort meal, it calls for real deal heart, chunky, savory, filling CHOWDER.

Chowders can appear complex, but you all know my recipes are never that difficult! I just can’t spend all day by the stove (at least not on just one meal!). So don’t feel intimidated, dive in and make this tonight!

Apologies, soup photos aren’t my strength! But its so tasty!

Apologies, soup photos aren’t my strength! But its so tasty!

Ingredients: (serves 4)

  • 3 cups Veggie Broth

  • 2 cups Whole Organic Milk

  • 4 tbsp Butter

  • 2 cups Red Skinned Potatoes, chopped

  • 2 cups Corn, frozen

  • 1 cup Yellow Onion, diced

  • 1 Poblano Pepper, diced

  • 4 cloves Garlic, choppled

  • 1 tsp Herbs de Provence

  • 2 tbsp Chipotle Peppers in Adobo Sauce

  • 1 Salmon fillet, skinned*

  • 1 cup Shrimp, shelled*

  • 1 Halibut fillet, skinned*

  • Salt to Taste

    *I suggest using frozen seafood! Seriously, its simple and requires no extra work, you can just break up the chunks of fillet once it cooks. Also, choose any variety of seafood you want.

How To:

Sauté the onion, pepper, corn, potatoes and butter in a large soup pot ( I can’t tell you how much I love my Dutch Oven for these recipes! ). Stir frequently over medium for about 5 minutes. Add the garlic and continue for another 5 minutes. Next toss in all other ingredients except the seafood. Cover and reduce to a simmer for about 20 minutes. Add in the seafood, cover and continue simmering for 15 minutes. Uncover, break up the seafood chunks, salt to taste and serve it up!

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