Chunky Fish and Shrimp Chowder Recipe

Mix lemon juice basil 1 tablespoon onion powder and salt in a large bowl; toss the shrimp grouper and tilapia in the marinade. Remove fish fillets and allow shrimp to continue to marinate.

Heat 1 tablespoon olive oil in a large skillet over high heat and cook grouper and tilapia fillets just until outsides are white about 3 minutes. Remove fish with a slotted spoon. Cook and stir shrimp in the same skillet until firm and white on the outside 3 to 5 minutes sprinkling shrimp with black pepper and 1 more tablespoon onion powder as they cook.

Heat 1 tablespoon olive oil in a large soup pot; cook and stir onion and garlic until onion is translucent and beginning to brown about 8 minutes.

Transfer shrimp to the soup pot and mix in potatoes carrots zucchinis sweet corn and cilantro. Stir in water to cover and bring soup to a boil; simmer over medium-low heat until potatoes and carrots are tender about 30 minutes. Stir in skim milk and coconut cream. Gently mix in grouper and tilapia fillets bring chowder to a boil and reduce heat to low. Simmer chowder until fish are no longer translucent and break apart into chunks about 10 more minutes.

For a thicker chowder scoop up about 1/2 cup of soup into a small bowl and whisk whole wheat flour into liquid until smooth. Stir the flour mixture into chowder and let simmer until thickened about 5 more minutes.