Hello hello everyone! I know it has been just a little while since my last recipe post. Things got a little hectic and I was a little under the weather for a couple of days. This crazy weather of warm one day and cold the next is just making it hard on the body to adjust! Do to the cold weather last week, I was looking for a soup recipe and I came across a Food & Wine recipe that looked like it would warm up the day. In the magazine it is called a Whitefish, Leek and Celery Chowder with White Beans (page 92). But I switched it up and am now calling it a Leek and Celery with Tilapia Chowder. It also has come cannelloni beans in it, but you can always leave those out if you are not a fan. But since I am not using some of the items in the recipe, I changed up the name. They call for some smoked flaky whitefish and other whitefish fillets. I wasn’t sure where to get that (I am not close to a Whole Foods) so I went with Tilapia.
I am not going to lie, this recipe did take a bit of time to make. But like most chowders, I guess it would. I do not make a ton of soups and if I do it is usually in the crock pot. I am not sure if you could make this in the crock pot or not? I am not going to try it! If someone else does, let me know how that worked out!
This Leek and Celery with Tilapia Chowder recipe originally was not really a Paleoish recipe but I was able to substitute out a couple of ingredients to make it on the healthy side. That is what I like about Paleo recipe…you can pretty much sub anything out.
Here is what you need for this recipe:
- 3 tablespoons olive oil
- 2 large leeks, halved and cut into 1 inch lengths
- 4 celery ribs, cut into 1/2 inch pieces
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 3 tablespoons flour (coconut flour)
- 3 8oz bottles of clam juice
- 3 cups of chicken stock, organic
- 1/2 cup heavy cream
- 1 bay leaf
- salt and pepper
- 1 lb tilapia or other whitefish (this is about 4 pieces)
- 1 15 oz cannellini beans, rinsed and drained (optional)
Cut up the leeks (just use the bottom portion of the leeks, not all that extra stuff at the top), onion, celery ribs and mince the garlic.
In a large saucepan, heat the 3 tablespoons of olive oil. Add in the leeks, celery, onion, garlic and a generous pinch of salt.
Cook over moderate heat, stirring occasionally until the vegetables are soft but not browned about 10 minutes.
Stir in the flour and cook for about a minute.
Add in the clam juice, stock, heavy cream and bay leaf and bring just to a boil.
Simmer over moderately low heat, stirring occasionally until the vegetables are tender and chowder is slightly thickened. This will be about 7-10 minutes.
Drop the tilapia and the drained and washed beans (optional) into the soup and simmer over moderately low heat until the fish is cooked through, about 7 minutes. I dropped in the full pieces of fish and as it was cooking I would break up the fish.
Discard the bay leaf and season the chowder with salt and pepper.
Ladle into bowls and serve up!
And there you have the Leek and Celery with Tilapia Chowder! I had some crackers that were laying around that I ate with them. Obviously, that is not very Paleo but hey its like 3 crackers! Its fine! No one is going to die with a few saltines!
This Leek and Celery with Tilapia chowder recipe is really filling and tasty. You may have to mess with the times a bit just to make sure that it thickens up as much as you would like. But it is super healthy and the fish does the trick of getting a full meal.
Let me know what you think of this chowder! I would love to hear from you!
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