Eating primal doesn't mean you miss out on childhood soups, just mean you change things. I am the kind of primal girl that drinks dairy, so if you are not this is not the soup for you. My dairy is the least processed as possible. Usually I head to the farm and have them fill my gallon jugs with milk still warn from the cow.
Some chowders are thickened with lots of flour, but I really don't think that it was the original intention. I also don't eat white potatoes. Not so much that I think they are not primal, but because I am trying to lose weight and should leave that kind of starch alone.
All measurements are approximate. Onions and fillets of fish come in different sizes, so don't be strict with sizes.
Fish (or Seafood) Chowder
1 large yellow onion chopped
1/2 cup diced celery
1/2 stick (4 Tablespoons) real butter (from the farm if possible)
Salt and Pepper
1 1/2 pounds of fish, cut into 1 inch chunks (you can swap out other seafood for some of the fish. I like 1 pound haddock and 1/2 pound small uncooked pealed shrimp)
1 quart heavy cream
1 quart milk
1/2 bunch parsley chopped
In soup pot, over medium heat, cook the onion and celery in butter until the onion is translucent. Add some salt and pepper and the fish or seafood. Bring the heat to high and stir constantly for 3 minutes. Add the cream and milk and bring the heat for a simmer for 1/2 hour. Stir in the parsley and simmer for an additional 10 minutes.
Serve with fresh ground pepper and a pat of butter.
