Chunky Fish and Shrimp Chowder Recipe

  • 1/2 lemon, juiced
  • 1 tablespoon dried basil
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 1/2 pounds uncooked medium shrimp, peeled and deveined – thawed if frozen
  • 1 pound grouper fillets, thawed if frozen
  • 1 pound tilapia fillets, thawed if frozen
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon extra-virgin olive oil
  • 3 cups chopped onion
  • 10 cloves garlic, diced
  • 7 cups peeled, cubed potatoes
  • 3 carrots, sliced
  • 2 zucchinis, sliced
  • 1 cup canned sweet corn kernels, drained
  • 1 cup chopped fresh cilantro
  • 2 quarts water, or as needed to cover
  • 2 cups skim milk
  • 1/3 cup unsweetened coconut cream
  • 1 tablespoon whole wheat flour, or as needed (optional)
  1. Mix lemon juice, basil, 1 tablespoon onion powder, and salt in a large bowl; toss the shrimp, grouper, and tilapia in the marinade. Remove fish fillets and allow shrimp to continue to marinate.
  2. Heat 1 tablespoon olive oil in a large skillet over high heat and cook grouper and tilapia fillets just until outsides are white, about 3 minutes. Remove fish with a slotted spoon. Cook and stir shrimp in the same skillet until firm and white on the outside, 3 to 5 minutes, sprinkling shrimp with black pepper and 1 more tablespoon onion powder as they cook.
  3. Heat 1 tablespoon olive oil in a large soup pot; cook and stir onion and garlic until onion is translucent and beginning to brown, about 8 minutes.
  4. Transfer shrimp to the soup pot and mix in potatoes, carrots, zucchinis, sweet corn, and cilantro. Stir in water to cover and bring soup to a boil; simmer over medium-low heat until potatoes and carrots are tender, about 30 minutes. Stir in skim milk and coconut cream. Gently mix in grouper and tilapia fillets, bring chowder to a boil, and reduce heat to low. Simmer chowder until fish are no longer translucent and break apart into chunks, about 10 more minutes.
  5. For a thicker chowder, scoop up about 1/2 cup of soup into a small bowl and whisk whole wheat flour into liquid until smooth. Stir the flour mixture into chowder and let simmer until thickened, about 5 more minutes.