Created by: Kchurchill5
Recipe #5782 | Created on June 24, 2012
Categories: Lunch, Main Dish, Soups/Stews, Fish, Vegetables, Celery, Carrot, Onions, North American, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Romantic Dinner, Summer, Valentine's Day, Winter, Weeknight Meals, Stove Top, Make it from scratch (more)
Sarasota's Fish Chowder
"This recipe was originally based on my clam chowder recipe, but I changed it up a bit to add a variety of seafood. Also, you pick the seafood for this. Tilapia, cod, halibut, snapper, salmon, shrimp, scallops, mussels, clams, and even squid all work very well with this; but you use what you can get and that is affordable. If you like more of one particular seafood, use that. There is no right or wrong with this recipe. These are amounts and the combination I like best. And remember, if you like a heartier thicker chowder, add more seafood. I love to serve this with fresh grilled tomato bread which is fantastic with this soup. See my Crusty Garlic Basil Tomato Bread for the recipe."
- 2 (6 1/2 ounce) cans chopped clams, undrained
- 2 to 3 tilapia fillets, cut in 1" pieces
- 20 to 30 bay scallops
- 15 to 20 medium to large shrimp, peeled and deveined, and rough chopped
- 1 1/2 cups onions, diced
- 4 scallions, diced (white and green parts)
- 1 1/4 cups celery, diced (including the leaves)
- 1 medium carrot, grated
- 3 (15 ounce) cans diced potatoes, drained (if you like a less chunky soup, use 2 cans)
- 1/2 teaspoon salt
- 2 (8 ounce) jars or cans clam juice
- 2 cups vegetable broth
- 1/2 to 2/3 cup sherry wine (more or less to taste)
- 2 to 2 1/2 cups light cream
- 1/2 cup all purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/8 to 1/4 cup fresh parsley, minced
- 2 tablespoons butter
- Salt and pepper
- Garnish (optional):
- Crusty croutons
- Crusty garlic basil tomato bread
- Oyster crackers
What You Will Need
No special items needed.
Base ...Add the butter to a large pot and bring to medium high heat. Then add the onion, celery, carrots, and a pinch of both salt and pepper; cook on medium heat until slightly tender - 4-5 minutes. Add the flour and mix until the vegetables are well coated.
Broth ... Slowly add in the clam juice and mix until the flour, juice and vegetables are mixed through. Then, add the vegetable broth and sherry wine and whisk well to combine. Add the thyme, bay leaf and bring to a light boil. Once it comes to a light boil, reduce to medium-medium low and simmer 5-7 minutes.
Potatoes ... After the soup has simmered, add in the potatoes, and season once again with salt and pepper. Cook just another minute to heat the potatoes through.
Seafood ... Turn the heat up to medium-medium high, and add the fish, shrimp, scallops and clams and continue to cook on medium heat until the shrimp turn pink and the fish become firm. It only takes 4-5 minutes. Add the cream the last minute to heat it through. Turn off the heat.
Finish ... Check for any additional seasoning, and add the parsley and scallions. Mix through, very lightly so you don't break up the fish.
Again, I like the broth a bit thinner rather than too thick, but you can adjust that when you add the broth. I like to soak up the juice with my Crusty Garlic Basil Tomato bread; but good crusty croutons would be just as good. And for the traditional chowder lovers ... oyster crackers always are good. ENJOY!
- Serving Size: 1 (713.7 g)
- Calories 472.9
- Total Fat - 23.8 g
- Saturated Fat - 10.3 g
- Cholesterol - 89.8 mg
- Sodium - 1398.6 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 6.2 g
- Sugars - 10.1 g
- Protein - 34.4 g
- Calcium - 191 mg
- Iron - 4.7 mg
- Vitamin C - 15.8 mg
- Thiamin - 0.4 mg