PANTRY SEAFOOD CHOWDER

PANTRY SEAFOOD CHOWDER

non dairy|GLUTEN-FREE|NUTS

YIELD: 6 servings

PREP TIME: 20 mins
COOK TIME: 20 mins

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INGREDIENTS

• 1 Tbsp extra virgin olive oil

• 1 medium onion, diced 

• 180g carrots, diced

• 150g daikon, diced

• 1/2 tsp dried thyme 

• 1 bay leaf

• 2 Tbsp cassava flour (can substitute with organic unbleached all purpose flour) 

• 300g potatoes, scrubbed and cut into bite-sized chunks

• 170g ASC-certified prawns, defrosted and deveined 

• 125g ASC-certified scallops, defrosted and dried 

• 1/2 cup frozen peas 

• 1 cup cooked barley (optional) 

• Himalayan pink salt, to taste

• ground white or black pepper, to taste 

• Finely chopped herb of choice for garnish

FISH STOCK

• 5g dried anchovies (or any other dried small fish) 

• 1 pc (7g) dried kombu, rinsed

• 1 cup katsuboshi

• 1 corn on the cob, cleaned and silks removed, cut into 2 pieces

• 7 cups filtered water 

CASHEW CREAM SAUCE

• 1/2 cup activated cashews

• 1 Tbsp nutritional yeast 

• 1/2 tsp Himalayan pink salt 

• 3/4 cup filtered water

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DIRECTIONS

1. Make the fish stock: combine water with anchovies, corn on the cob and kombu and bring to boil, then lower heat to simmer for 10 minutes. Then add katsuboshi and simmer for 10 more minutes. Drain and you should yield around 5 cups of stock. (Kombu and katsuboshi could be saved for one more use for other recipes.)  

2. Carefully cut corn kernels and set aside. 

3. Heat up a heavy bottom pot or Dutch oven over medium-heat, add oil and let warm, then sweat onions for at least 5 minutes. If the onions start to brown, decrease heat.  

4. Then add thyme, carrots and daikon, let sweat for 3 minutes more. 

5. Then add cassava flour and stir so the vegetables are evenly coated. Cook mixture for a few minutes. 

6. Add potatoes, stir to combine well. 

7. Add 5 cups of the reserved fish stock, bring heat up to a boil, then turn down to simmer until the potatoes are cooked through. About 10 minutes. 

8. Make cashew cream by blending all ingredients until very smooth. Set aside. 

9. Cut prawns and scallops into bite-sized chunks and add to the soup when potatoes are cooked through. 

10. Add reserved corn kernels and frozen peas. 

11. Add cooked barley, if using. 

12. Add cashew cream and stir well.  

13. Season with salt and pepper to your liking. 

14. Garnish with finely chopped at serving.

15. Enjoy!