This seafood chowder recipe uses Vitamin D rich milk to get its creaminess while also being rich in zinc from all that seafood! Clams, crab, and oysters are featured in this seafood chowder, but feel free to add other favorites such as scallops, lobster, or even small pieces of fish! For many, fresh seafood and affordable seafood is hard to come by. For a great way to include more of these zinc-rich foods in your diet, you may use frozen ingredients in this recipe. Enjoy this delicious, but very nutrient packed soup with a side of crusty whole grain bread and a lot of fresh parsley.
Prep Time: 25mins
2 cups new potatoes, peeled lightly and cubed
3 stalks of celery, sliced
½ yellow onion, diced
4 oz clams
4 oz crab meat
2 oz oysters
4 cups organic, pasture raised milk
1/2 cup all-purpose flour
½ cup organic pasture raised butter
1 Tbsp Apple Cider Vinegar
Salt and Pepper to taste
Fresh, minced parsley to garnish
In a stock pot, add all vegetables. Add water until barely covered and simmer until soft. Meanwhile make a roux by melting the butter in a saucepan, adding flour, and slowly adding 2 cups of milk, stirring continuously until you’ve made a white sauce. Pour the roux into the vegetable mixture, adding the remaining milk, seafood, and vinegar. Bring the soup up to temperature on a low heat and allow a few minutes to thicken. Salt and pepper to your liking and garnish with fresh parsley.