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
- 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
- In a large heavy pot, heat the olive oil over medium heat. Add the onions and garlic 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