Best Easy Cheesy Seafood Chowder, Kids love it!!

Today I decided to post another recipe.  This is a very simple and easy to make Seafood Chowder that puts most of the others to shame!

When I think about making any type of fish for dinner, the first thought through my mind is that there’s no way all six of the kids are going to eat it without putting up a good argument!  Well, this  chowder has such a great compliment of flavors, every one of them begs for more.  This is another one of our favorites, and the kids just eat it up! 

PLEASE!!!  Do yourself a favor and give this one a shot!!  I look forward to reading your comments.  :) 

 

Here is a small bowl of the finished chowder. Yummy!

Ingredients

1 lb Tilapia fillets, diced into 1 inch cubes
12 oz medium raw, peeled shrimp (remove tails!!)
12 oz medium scallops
1 lb Frozen veggies – I use a broccoli, cauliflower, & carrot medley
1 1/2 lbs Velveeta cheese, sliced or cubed
1 medium onion, chopped
1 package of sliced mushrooms
1 cup water
3 cups organic whole milk
3 Tbsp corn starch
4 Tbsp organic unsalted butter
White Pepper to taste

Directions

Prep:  Before you begin, you may want to prep your fish and seafood by thawing, cleaning, and dicing up the tilapia.

 

Now it’s time to cook!!

  1. In a medium stock pot, add one cup of water and the frozen veggies.  I always use filtered water since you never know what’s in the well and city water!  Cook the veggies on medium heat until they are hot and begin to soften.  Be careful not to cook them completely since you will be cooking them further as you make the soup. 
  2. Put the chopped onions in a small sauce pan and saute in 1 Tbsp of butter until they begin to soften. Add the mushrooms and saute a couple more minutes until the onions just begin to caramelize.
  3. While the onions & veggies are cooking, in a small bowl, slowly add the organic whole milk to the corn starch, whisking well as you pour.
  4. Once the veggies are hot and have begun to soften, add the milk mixture to the stock pot.  Add the onions and mushrooms.  Stirring frequently, bring to a boil over medium-high heat.  The soup will begin to thicken.
  5. Add the diced tilapia fillets and return the pot to a boil while stirring constantly.  Once at a boil, add the scallops, shrimp, and Velveeta cheese.  Cook until the shrimp and scallops are done (watch for the shrimp to turn pink throughout).  Reduce heat, and simmer for five minutes while stirring constantly.
  6. Additional salt should not be necessary with this recipe!  Add a little bit of white pepper to taste. Serve piping hot and enjoy!

The part of this meal that the kids like the most is that it doesn’t have a fishy taste!  Yumm!  If you decide to try this recipe out, please take a few minutes to comment and let me know what you think!

 

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