Chunky Summer Vegetable and Seafood Chowder with Sourdough Croutons – Recipe!

A hardy and delicious Chunky Summer Vegetable Seafood Chowder with Sourdough Croutons can be so delightful and a good place to get your daily dose of protein and vegetables.

Soups, stews and chowders are a great place to use up summertime vegetables and fresh produce doesn’t need much attention to make a recipe taste great.  For instance, fresh tomatoes can be diced up and tossed into broth, instead of using canned, to create a bubbling base to add other flavorful things like scallions, bell peppers and corn.  This chunky ménage a trois partners well with any type of seafood that you may have in your refrigerator or freezer; such as shrimp, tuna, halibut or any other hardy white fish.

Summer’s best produce tends to be tasty by nature, so allow it to speak for itself, and this chowder does exactly that — it pops with fresh flavors.  To top it all off are pan croutons, simply made with a few slices of sourdough bread.  They create a delicate crunch and satisfying contrast to the chunky soup.  I love to ladle my chowder into mugs, so I can carry it easily to an outdoor table to enjoy.  Using up what you have in your refrigerator is always a good thing.

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Ingredients

4 large scallions or 1 small white onion + more for topping

1 bell pepper, any color

1 cup corn fresh or frozen

1 tablespoon all-purpose flour, or gluten-free flour

2 cups chicken or vegetable broth

2 medium summer tomatoes

1 pound seafood, diced – any combination

2 slices sourdough bread

olive oil

salt & pepper

(Serves 4)

To Prepare:

1. In a saucepan or Dutch oven, add 2 teaspoon olive oil and scallions.  Place over medium heat and cook for 2 minutes.  Add bell pepper and corn, stir.  Continue to cook for 4 minutes, until softened.
2. Add flour, 1 teaspoon salt and 1/4 teaspoon black pepper, stir.  Cook for 1 minute.  Add broth and tomatoes, cook for 5 minutes allowing tomatoes to incorporate into broth.
3. In a small skillet, add 1 tablespoon olive oil and place over medium-high heat.  After 1 minute, add diced bread.  Cook for 4 minutes, tossing to brown on all sides.  Sprinkle with salt and pepper.  Place in a bowl until chowder is done.
4. Add seafood to chowder and stir.  Turn heat to low and allow seafood to cook for 4 minutes.  Remove from heat.
5. Ladle chowder into mugs and top with scallions and croutons.  Enjoy!