Seafood Chowder

4 tbsp olive oil

4 tbsp butter

¼ cup flour

1 medium oniondiced

5 cups no salt added vegetable or chicken brothWhen possible, make your own broth otherwise you can use store-bought broth.

1 large carrotchopped or sliced

2 celery stalksdiced

5 medium russet potatoesYou can substitute yellow or red to change it up

1 tsp seasoning salt

½ tsp dried thyme

¼ tsp chili powder

¼ tsp paprika

4 tbsp dark soya sauce

1 454-680 grams of pieces/chunks of seafood (1 to 1.5 lbs)A combination of available seafood from whitefish, clams, shrimp, salmon, lobster, and crab.

1 cup cream 18% fat or higher

1 tbsp garlic sriracha

Heat olive oil and butter and add diced onion. Cook until onions are translucent on medium heat, about 10 minutes.

Combine flour, seasoning salt, thyme, chili powder, and paprika and sprinkle on cooked onions. Cook for another 3 or 4 minutes.

Add carrots, celery, potatoes, sriracha, soya sauce, and broth. Mix well and bring to a boil over medium-high heat. Reduce heat and simmer for another 6 – 8 minutes.

Add the seafood, maintain simmer for about 10 minutes. (Keep an eye on it during cooking to avoid overcooking the seafood.) Add cream and sriracha, cook for another 5 minutes on medium-low. Season with salt and pepper to taste.

Serve hot or freeze in mason jars or another suitable freezer container for up to six months but optimally consume within 4 months.