GAhhhhhh!!! I don’t know how to properly convey to you the levels of goodness that this soup has in store for you.
Kind of similar to this soup (which is now a major favorite) it is about 30 minutes to an unctious Chowder layered with flavors and depth that belies the amount of time it took to make it. And that is my kind of deal.
I was inspired to make this a few weeks ago when it was pouring rain and pretty much dark at about 3 in the afternoon. I trudged to the grocery store thinking about pasta (I mean, who doesn’t crave carbs with that kind of weather?) But what I found when I got there was the most gorgeous overflowing fresh seafood section ever, and I knew I had to make something to utilize it.
The Fresh Cod looked perfect, but I wasn’t feeling excited about like, just a piece of cod, you know? But the prawns and clams I scooped up helped it all come together in a spicy seafood chowder that reminds me of a poor, lazy mans cioppino. But I will take it all the same and devour it!
Spices, garlic, onion and tomato based broth combine with hearty chunks of celery and potato create the perfect back drop for the seafood which isn’t over powered by the soup, but maybe just a wonderful compliment. We sopped this up with rosemary breadsticks (recipe coming soon!!) and it was seriously the perfect meal. Enjoy!
Recipe: Spicy Tomato Seafood Chowder
Ingredients
- 4 tablespoons olive oil
- 1 yellow onion, small diced
- 2 teaspoons crushed red pepper flakes
- 6 cloves garlic, minced
- 6 stalks celery, small diced
- 4 medium yellow potatoes, medium diced
- 4 cups chicken broth
- 2 12 ounces cans tomato sauce
- 1 pound clams
- ½ pound prawns, leeled and deveined
- 12 ounces cod, cut into 2” chunks
- kosher salt to taste
- olive oil and green onions for garnish
Instructions
- In a large heavy pot, heat the olive oil over medium heat. Add the onions and garlic and red pepper flakes and sauté over medium heat for about 5 minutes.
- Add the celery and potatoes and stir to coat, cooking for another 2 minutes. Add the chicken broth and simmer for a few minutes.
- Add the tomato sauce and put the lid on the pot and simmer over low heat for about 20 minutes. Season to taste with kosher salt.
- Add the seafood to the pot and steam over medium heat until the clams have opened and the shrimp and fish are just cooked through.
- Season to taste again with kosher salt and spoon into bowls. Drizzle with good olive oil and garnish with fresh green onions.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
I have yet to put seafood in soup, but this is making me crave the combo!! Gorgeous, Heather!
I have a wicked shellfish allergy but I can admire that this is a just a stunner of a soup! Pinned!
This looks absolutely stunning and inviting and I am so going to try and make this at home 🙂
Heather, this looks amazing! Tomato and seafood soups and stews are a personal favorite! So fresh and light! Thanks for sharing.
Beautiful!!!
This looks just Wonderful.
I was wondering can I use halibut instead of cod?
Corinne- Absolutely, Halibut would be lovely in this soup!
I so admire your ability to go into the grocery, have something catch your eye and completely change course. I read that alot with going to the farmers markets and it completely mystifies me.
haha! Well Vicki, I always good with a list too- just every once in a while I see something so special that I switch it up- but that is the ay a brain of a recipe developer works!
Beautiful! I have been craving seafood too. I had to google the word unctious to find the definition; I’m a little smarter from having read your post today.
haha! That is funny Laura- is it an annoying food word!? I just saw that wikipedia says greasy, but I always think that of that good fatty mouth feel? Like from the fish (which is not flaky) and the olive oil.
I love the vibrant soup against the blue bowl! So pretty and you’ve definitely got my attention and have conveyed to me that I need to make this ASAP!!
This looks so amazing, one of my all time favorites for sure. Looks delicious! Love your bowl!
Thank you Cheri! I got the bowl at a local Asian grocery store where they have an awesome assortment of these kind of dishes!
This soup looks lovely!
This is sorta like a Bouillabaisse. It sounds fabulous. Absolutely a must make. Pinning it.
What a colorful chowder. Did you use little neck clams? To bad New England cod and haddock are getting hard to come by.
Oh my … this was so amazing. Loved the tomato base and the crushed red pepper kick. We will be making this quite often!!
It doesn’t say about adding in the red pepper flakes??? It is the “spicy” part!
Thank you Bernadette! I fixed that typo- it should go in with the onions and garlic 🙂
This chowder looks AMAZING. So hearty and delicious. I’ve never made a chowder before but really have to give this a go.
I made this yesterday. Living on the gulf Coast I have some great fresh seafood around. I doubled the recipe and changed a few things I added some Italian seasoning some cayenne and red wine. Then put 1lbs of shrimp, scallops, crab meat, and red snapper each.
Can you use seafood stock vs chicken broth?
Absolutely Heather, it would probably be even better!
Hello Heather, I don’t know if you are still in the food prep business. We all have our crosses to bear and mine is keeping my sodium intake down. I am pretty good at de-sodiumizing a recipe without compromising it too much. I am going to try a low sodium version of this on Wednesday. I make all my own broths and will use a veggie broth and reduce the celery. I am also subbing fresh calamari for clams and using “no salt added” tomato sauce. In place of some salt, i think I will use some Anise. Don’t think i am shooting your idea down, I am just tweaking it to fit my needs. Thank you for the idea.
Great innovating Peter! I really hope it is extra delicious- let me know!
Nice recipe that was extremely tasty. I added a splash of White Wine Vinegar as an additional flavour enhancer and it worked a treat.
Simple and delicious.