I used cod and scallops here, but you can use any combination of fish and/or shellfish you like, depending on what looks best on the market or what you have the lucky to have fished yourself. My husband often comes home from fishing off the coast of Long Island with a striped bass catch, so I use it when I can.
As with a green smoothie, you don’t really taste the spinach, but it does provide the emerald color that gives the soup its name and, of course, a nutritional boost. The parsley also contributes color and nutrition to the greens, and the fresh grassy flavor of the grass stands out enough to give the chowder a delightfully spring-like feel.
The result is a nutritious meal in a creamy bowl that’s flavorful, comforting and just right for the season.
Storage room: Refrigerate up to 2 days.
Or buy: Chowder can be made just right before adding seafood and refrigerated for up to 2 days or frozen for up to 1 month.
- 2 tablespoons olive oil
- 1 large or 2 small leeks, white and pale green parts, chopped (2 cups)
- 2 celery stalks, chopped
- 2 cloves garlic, minced or finely grated
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon ground white pepper
- 4 cups seafood or low-sodium fish broth
- 3 cups lightly packed spinach leaves
- 1/2 cup loosely packed parsley leaves and tender stems, plus more for garnish
- 1 pound white fish fillets, such as cod or halibut, cut into 3/4-inch pieces
- 1/2 pound bay scallops
- 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon)
In a large saucepan over medium heat, heat the oil until it simmers. Add leeks and celery and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and thyme and cook until aromatic, stirring, 30 seconds longer. Stir in the potato, salt and pepper, then add the broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
Using a slotted spoon, remove about 1 cup of vegetables from the pan and set aside. Add spinach and parsley to pot and cook until softened, about 30 seconds. Remove the pan from the heat and, using an immersion blender, purée until smooth. (You can also let cool, then puree in batches in a blender. If you’re not planning to serve the chowder right away, refrigerate or freeze until needed.)
Return the puree to the soup over high heat, add the fish and scallops and simmer until both are barely translucent in the center, 3 to 5 minutes. Stir in reserved vegetables and lemon zest and juice. Taste and season with additional salt, if needed, then remove from heat.
Ladle the chowder into bowls, garnish with parsley and serve.
Per serving (about 1 1/2 cups), based on 6
Calories: 241; Total fat: 6 g; Saturated fat: 1 g; Cholesterol: 45mg; Sodium: 554mg; Carbohydrates: 26g; Dietary fiber: 4g; Sugar: 2g; Protein: 21g
This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.
From cookbook author and licensed nutritionist Ellie Krieger.