It’s time for a new soup of the month. We are now into April so I wanted to share another soup with you! I hope that you have been enjoying trying the new soups each month. This month I will be making a delicious Seafood Chowder.
It is still early in the growing season. That means that we are not yet getting a large variety of new fruits and vegetables available in stores. Here is some of the produce that you will find this month. As these come on the market the prices will start to drop.
Produce for April
- Asparagus is starting to show up
- Artichokes
- Beets
- Broccoli
- Cabbage
- Chives (My garden grown chives are ready for harvesting.)
- Green Beans
- Leafy Greens such as spinach, chard, kale and lettuce
- Leeks
- Peas
- Rhubarb
For my soup this month I am making Seafood Chowder. I love a good chowder. They are thicker than a regular soups and can be heartier. Most chowders are thickened with cream or a roux which is a blending of butter and flour. For my seafood chowder I am using the natural starch in the potatoes to help thicken the broth a little. I am also using mainly canned seafood for this soup to help keep the cost down. I am not going to use any of the April produce in this soup. However, you could add in green beans, peas, asparagus or kale if you chose.
A blending of a variety of fresh vegetables with seafood makes this a thick and tasty soup. Enjoy this hearty meal in a bowl.
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 3 whole carrots, sliced
- 3 large potatoes, peeled and diced
- 4 cups broth, chicken or vegetable
- 1 can diced tomatoes, liquid included
- 1 can clams, chopped (include the broth)
- 1 can crabmeat
- 4 oz. cooked salmon or cod cut in chunks, canned salmon can also be used
- 3 bay leaves
- 2 tsp seafood seasoning, such as Old Bay
- 1/2 tsp pepper
- 1 tbsp parsley
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Saute onions in olive oil for 2 minutes. Add garlic. Continue to saute for 1 minute. Add in celery and carrots and continue to cook for 2-3 minutes more.
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Add broth, potatoes, tomatoes and seasonings. Bring to a boil and then reduce heat. Simmer the vegetables until tender.
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Remove any bones and add in the salmon and canned seafood. Simmer until the soup is heated through and slightly thickened.
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Note: You can add in any additional seafood such as shrimp or scallops. Fresh seafood can also be used if available.
This soup can be the base of your evening meal. Just add a nice tossed salad and some bread for a filling meal.