35 minutes
Serves 6
Ingredients:
3 Tbsp. coconut oil
1 medium onion, chopped
2 Tbsp. garlic, minced
4 small red potatoes
1 pound of mixed seafood
Juice of 1 lime
2 Tbsp. salt
1 Tbsp. black pepper
3 cups of lowfat milk
1 Tbsp. Tobasco sauce (optional)
1 1/2 cup monterey jack cheese
1/4 cup green onion
6 slices of crisp bacon
Make Dinner:
Heat coconut oil in large saucepan over medium heat. Add onion and garlic and saute for 5 minutes. Add red potatoes and saute for 15 more minutes until potatoes begin to soften. Add seafood and lime juice, salt and pepper. Saute for 5 minutes. Add milk and bring to a boil. Allow to simmer over medium low heat for 10 minutes. Add Tobasco sauce and 1 cup of cheese (the remaining 1/2 cup will be used as garnish). Stir well until blended. While chowder simmers over very low heat, crisp bacon in a separate frying pan. Serve Chowder with sprinkles of bacon, green onions and cheese. Accompany Chowder with a fresh green salad and sourdough bread. Perfection!