smoked chipotle seafood chowder (Edit recipe)

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whoever invented seafood in a can deserves a raise lol. it really is such an easy, nutrient dense, & affordable protein option. now I know it's not everyone's cup of tea, but I urge you to try it in this hearty, creamy soup full of bacon, cheese, & deliciousness!

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PREP TIME

5 minutes

COOK TIME

1 hour

INGREDIENTS

23

Serves: 8

Ingredients

Bacon Grease
1 whole Onion
1 cup Frozen Corn
1.5 lb Sweet Potato, peeled & diced
15 oz Salmon, Canned, drained & chopped
20 oz Clams, drained & chopped
3 oz Oysters, Smoked
2 cups Chicken Broth
2 cups Whole Milk
1 cup Pumpkin Purée
2 Tbsp Arrowroot Flour, mixed in a little water
1 tsp Chili Powder
1 tsp Smoked Paprika
1/2 tsp Chipotle Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt and Pepper, to taste

for serving

Cheddar Cheese, shredded
easy baked bacon (click for recipe)
Cilantro
Farmhouse Cheddar Almond Flour Crackers - Simple Mills
Cowboy Salt - Texas Salt Co., or any of your favorite smoked salts!

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

to a large dutch oven or stock pot, add bacon grease & saute onion.
add in corn & potatoes; cook for 8-10 minutes.
add in remaining ingredients; bring to a boil, then simmer for at least 30 minutes, up to 2-3 hours.
using an immersion to blend about half the soup until creamy.
when serving, add cheese, bacon, cilantro, cheddar crackers, & smoked salt on top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	433
Fat:	6 g
Carbohydrates:	47 g
Protein:	24 g
Cholesterol:	15 g
Sodium:	250 mg
Fiber:	6 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.