Seafood Chowder with Dill and Bone Broth

dillNow that the weather is cooler, I am inspired to make delicious soups.  Seafood chowder is one of my favorites because it is so healthy and comforting.  This is what I made as an appetizer for Thanksgiving.  It uses quite a few items in the fall CSA bags, such as scallions (bunching onions), dill, parsley, and turnips. 

This dish is also a great way to get the nutrition of bone broth, as well as introduce naturally fermented products into your family’s meal, such as real cultured butter and real cultured crème fraiche.

raw-salmonIngredients:

  1. Two big fish fillets cut into bite sized pieces and/or any other type of seafood you might have such as shrimp, oysters or clams.
  2. 4 cups of bone broth
  3. 1 cup of homemade crème fraiche or sour cream
  4. Butter
  5. 3 sliced up scallions
  6. 1 diced carrot
  7. 1 peeled turnip, diced into tiny pieces
  8. Chopped fresh dill
  9. Salt and pepper
  10. Hot sauce

Instructions:

  1. Sautee the onions, carrots and turnips in a big soup pot in plenty of butter, until very fragrant and getting soft
  2. Add the fish and seafood and sauté a few minutes
  3. Add the broth and simmer about 15 minutes
  4. Add the crème fraiche and fresh dill
  5. Bring the temperature up to a simmer and turn off the heat (don’t boil this)
  6. Adjust seasonings with salt and pepper
  7. Serve with a beautiful salad made with sweet fall greens and a bottle of hot sauce for the chowder!  This chowder should be loaded with fish and fragrant with broth, dill, and butter! Who wouldn’t love that?!
Seafood Chowder with Dill and Bone Broth
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Ingredients
  1. Two big fish fillets cut into bite sized pieces and/or any other type of seafood you might have such as shrimp, oysters or clams.
  2. 4 cups of bone broth
  3. 1 cup of homemade crème fraiche or sour cream
  4. Butter
  5. 3 sliced up scallions
  6. 1 diced carrot
  7. 1 peeled turnip, diced into tiny pieces
  8. Chopped fresh dill
  9. Salt and pepper
  10. Hot sauce
Instructions
  1. Sautee the onions, carrots and turnips in a big soup pot in plenty of butter, until very fragrant and getting soft
  2. Add the fish and seafood and sauté a few minutes
  3. Add the broth and simmer about 15 minutes
  4. Add the crème fraiche and fresh dill
  5. Bring the temperature up to a simmer and turn off the heat (don’t boil this)
  6. Adjust seasonings with salt and pepper
  7. Serve with a beautiful salad made with sweet fall greens and a bottle of hot sauce for the chowder! This chowder should be loaded with fish and fragrant with broth, dill, and butter! Who wouldn’t love that?!
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