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Saturday, October 27, 2018

Benefits of Seafood +++++ Chowder recipe

Seafood is something that many love. Smoked salmon, buttery lobster tails, shrimp cocktails and sushi are just a few of the favorites. For centuries seafood has long been enjoyed. There have been cave drawings found that depicted individuals eating seafood. Eating fish and seafood is a super tasty way to get major health benefits that are offered.

Essential nutrients can be gained by eating fish. The type of nutrients depends on the type of fish. All fish offer vitamins and minerals and help promote heart health. Fish is also low in saturated fat and high in protein and rich in omega 3 fatty acids making fish great for cardiovascular system as well as joints.

Seafood helps keep natural moisture inside our skin. The glow in our skin is from natural moisture. Likewise the extra moisture will help protect against UV rays from the sun. Fish will also help to boost brainpower and may possibly lower the risk of Alzheimer's disease as well as promote proper brain growth in children. Omega 3 has also been linked to helping to decrease depression.

It is advised that pregnant ladies should dine on fish for dinner occasionally. It is believed fish will help increase birth weight and help fetal growth and development.
'with all these great benefits offered by seafood why not try some??

Corn and Seafood Chowder

  • 1½ tablespoons unsalted butter
  • ½ medium-sized yellow onion, chopped
  • 2 scallions, thinly sliced, white and green parts separated
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 cups potatoes, washed well and diced (keep peel on)
  • 1½ pounds cod, cut into 1-inch pieces
  • 2 cups frozen sweet corn, thawed
  • ½ cup half-and-half
  • ½ cup skim milk
  • Dash of turmeric
  • ¼ teaspoon red pepper flakes
  • Salt and ground black pepper, to taste
  1. In a large Dutch oven or pot, melt butter over medium-high heat.
  2. Add onions and scallion whites. Sauté until softened, about 2 minutes.
  3. Add broth, potatoes and cod. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 to 10 minutes.
  4. Add corn, half-and-half, skim milk, red pepper flakes and turmeric. Cover and bring to a light simmer.
  5. Add salt and pepper, as desired. Garnish with scallion greens.


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