 This page may contain affiliate links. I love serving my family a hot bowl of steaming soup or chowder in the cooler months! We've enJOYed a recipe similar to this for years and years...I don't have any idea where I found the original recipe, it's been so long since I began making seafood chowder. And you know how "mommy brain" is. One day, you remember something, and the next day, ya' don't. But I do remember that this is a perfect blend of seafood and spices with a gentle "kick" to it, and it's very quick and easy to make on a busy night. Within about 25 minutes, this recipe will be ready to serve to your family! The problem? Since we began the Trim Healthy Mama lifestyle method of eating, the original recipe was a no-no. Here's why: it combined too many fats with too many carbs. Whole milk, sour cream, "red beans and rice" boxed mix - these ingredients just weren't going to work for us now. Since it's the first day of autumn, I thought I'd celebrate by offering my family a new-and-improved version of Caribbean Seafood Chowder, Trim Healthy Mama-style! This is an "E" (Energizing) recipe for those of you following along with Trim Healthy Mama. You'll see that this recipe still includes carbs, because THM is NOT a no-carb diet. Notice, though, that they are a healthier version of carbs. Yield: 2 quarts (serves 6). This recipe is easy to double or triple for larger families or to freeze for later use.
In a 2-quart saucepan, melt coconut oil over medium-high heat. Add drained quinoa; cook, stirring, for 1-2 minutes, until the excess water evaporates and the quinoa is fragrant but not yet browning or sticking to the bottom of the pan.
Add 2 cups water or broth to quinoa, and 1/4 tsp. salt (if desired) and bring to a rolling boil. (I really like adding about 1 Tbsp. organic "Better Than Bouillon" chicken broth I purchase from Costco or Amazon.com. It adds a nice chicken broth-y flavor without adding in a lot of fat or extra chemicals. If you add "Better Than Bouillon" to the 2 cups water, you probably won't need to add any salt - but it's up to you how salty you like your chowders.)
Lower the heat (I lower mine to 2 on my stovetop dial) and cook, covered, for 15 minutes. Basically, lower the heat to how you would normally cook rice and other grains. For some stovetops, you'll reduce the heat to LOW.
Meanwhile, in a 4-quart saucepot, whisk together almond milk and Greek yogurt until well blended.
Gently fold in drained shrimp, crabmeat, clams, cheese, kidney beans, and seasoning. Heat on medium until cheese begins to melt, but do not boil. When quinoa has completed its cooking, remove from heat and let stand for 5 minutes, covered. Then, remove the lid and fluff the quinoa gently with a fork.
Add cooked quinoa to chowder. Stir in chilies and lime juice. Garnish with fresh or dried parsley, and serve immediately.  Here's the recipe, all together:
Measure 1 cup uncooked quinoa into a fine mesh strainer. Rinse quinoa thoroughly for at least 2 minutes in cool water, rubbing and swishing the quinoa with your hand while rinsing. Drain. Rinsing the quinoa well helps remove quinoa's natural saponin coating which makes the grain taste soapy or bitter. In a 2-quart saucepan, melt coconut oil over medium-high heat. Add drained quinoa; cook, stirring, for 1-2 minutes, until the excess water evaporates and the quinoa is fragrant but not yet browning or sticking to the bottom of the pan. Add 2 cups water or broth to quinoa, and 1/4 tsp. salt (if desired) and bring to a rolling boil. (I really like adding about 1 Tbsp. organic "Better Than Bouillon" chicken broth I purchase from Costco or Amazon.com. It adds a nice chicken broth-y flavor without adding in a lot of fat or extra chemicals. If you add "Better Than Bouillon" to the 2 cups water, you probably won't need to add any salt - but it's up to you how salty you like your chowders.) Lower the heat (I lower mine to 2 on my stovetop dial) and cook, covered, for 15 minutes. Basically, lower the heat to how you would normally cook rice and other grains. For some stovetops, you'll reduce the heat to LOW. Meanwhile, in a 4-quart saucepot, whisk together almond milk and Greek yogurt until well blended. Gently fold in drained shrimp, crabmeat, clams, cheese, kidney beans, and seasoning. Heat on medium until cheese begins to melt, but do not boil. When quinoa has completed its cooking, remove from heat and let stand for 5 minutes, covered. Then, remove the lid and fluff the quinoa gently with a fork. Add cooked quinoa to chowder. Stir in chilies and lime juice. Garnish with fresh or dried parsley, and serve immediately. Yield: 2 quarts (serves 6). This recipe is easy to double or triple for larger families or to freeze for later use.
In the comments below, please let me know what you think of this THM-adapted recipe!
In the interest of full disclosure, some of the links in my posts are “affiliate links.” This means if you click on the link and purchase the item, I receive an affiliate commission. I only recommend products I use personally. Your purchases through these links help support Joy In Our Journey. I humbly thank you for your support.
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