Seafood Chowder

Shrimp, cooked, 16 oz (remove)
*Tilapia filet, 8 oz (remove)
*Potato, raw, 3 cup diced (remove)
4 oz cream cheese
Onions, raw, 1 cup, chopped (remove)
Celery, raw, 1 cup, diced (remove)
Carrots, raw, 2 cup, chopped (remove)
Garlic, 3 clove (remove)
Dill weed, dried, 1 tsp (remove)
Pepper, black, .5 tsp (remove)
Chicken Broth, 4 cup (8 fl oz) (remove)
Olive Oil, 2 tbsp (remove)

this is heavy on the dill, you may want to adjust to taste.

saute the onion, celery, carrot and garlic in olive oil until onions & celery become translucent, then add the potatoes and chicken broth. Add enough water to cover the potatoes by at least 1 inch, increase heat and bring to boil, continue to boil until potatoes are easily speared with a fork. While the potatoes are cooking, cut the tilapia fillets into large chunks. add the spices to the pot, then add the tilapia, bring back to boil for about 2 minutes, then add the shrimp. Once the shrimp and tilapia are cooked through, stir in the cheese until melted. (option: make 2 cups of a medium roux and add at last step to make chowder thicker and creamier but this will increase fat and carb count Use Turnips instead of potatoes to greatly reduce the carb count.

Serving Size: makes approximately 6 hearty servings.

Number of Servings: 6

Recipe submitted by SparkPeople user SHAWNARR.