Nutrition for Runners: Seafood Chowder

Tonight’s recipe is one my wife came up with last week. She wanted to make seafood chowder but was shocked at some of the unhealthy recipes she came across – some called for excessive amounts of butter while another called for 4.5 cups of whip cream!

If you like seafood and interested in a healthier recipe this is a good one to try. To make it you will need the following:

– 4 sweet potatoes
– 1 head of cauliflower
– 2 onions
– 4 carrots
– 4 stalks of celery
– 1L of vegetable broth
– 2 filets of cod
– 200-300 g of small scallops
– 2 cans of crab
– 2 cans of shrimp
– 2 cans of clams

Roast the sweet potatoes and cauliflower at 400 for 40 minutes. In the meantime, finely chop onions, dice carrots and celery.

Add oil to a large stock pot. Cook onion until soft, add carrots and celery and cook. If you want to use seafood spice like old bay add now. Cook for about 5 minutes.

Add 1/2 of the broth and a cup of water. When the potatoes are cooked, remove flesh from skin and purée with some vegetable broth. Do the same with the cauliflower and add to the soup.

Add cut cod and scallops. Cook over medium to high heat. When cod and scallops cook through add drained and rinsed seafood. Cook until heated through. Season to taste with salt, pepper and crushed red pepper flakes.

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