Recipe: SoL Seafood Chowder

With most of North America well into the Fall season, here’s a simple-to-prepare healthier alternative on a traditional cold weather soup recipe.

SoL Seafood Chowder

Prep Time: 35 minutes

Inactive Prep Time: none

Cook Time: 40 minutes

Yield: 4 servings


  • 2 Tbs. olive oil
  • 1 large yellow onion (about 12 oz.), diced (about 2 1/4 cups)
  • 1 carrot, diced
  • 2 celery ribs, diced
  • 1 fennel bulb, diced
  • 1 tsp. kosher salt
  • 1 tsp. ground white pepper
  • 1 bay leaf
  • 3/4 cup dry white wine
  • 1 lb. red potatoes, diced
  • 16 oz. clam juice
  • 2 cups Sunrich SoL Sunflower Beverage, Original flavor
  • 1 lb. little neck clams, scrubbed clean
  • 1 lb. cod, cut into 1-inch chunks
  • 1 bunch Swiss chard, ribs removed, leaves cut into 1/2-inch-thick ribbons
  • 1/4 cup finely chopped flat-leaf parsley leaves

In a large saucepan, warm the oil over medium heat. Add the onion, carrot, celery, fennel, salt, pepper and bay leaf and cook, covered, until softened, about 8 minutes, stirring occasionally. Add the wine, increase heat to medium-high, and cook until reduced by half, about 3 minutes. Add the potatoes, clam juice and Sunrich Naturals SoL Original and bring to a boil. Reduce heat to medium-low and simmer, covered, until the potatoes are tender, 15 minutes. Remove from heat; discard bay leaf.

Transfer 3 cups of the vegetable-soup mixture to a blender. Carefully blend over high speed until smooth; pour back into the saucepan. Add the clams, cod and chard to the saucepan and bring to a simmer over medium-high heat. Reduce heat to medium and cook, covered, until the clams open up and the fish is firm and opaque, 3 minutes, stirring occasionally.

Stir in the parsley. Transfer to serving bowls and serve immediately.






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