Southwest Seafood Chowder

45m
Prep Time
60m
Cook Time
1h 45m
Ready In

Recipe: #11803

January 09, 2014



"From the Food and Wine March 2011 issue, by chef Steve Sicinski. This is a healthier but still delicious version of the typical chowdah. Yes, the ingredient list is long, as are the instructions... but it's not difficult to make if you're organized and prep all your ingredients beforehand. :~)"

Original is 8 servings

Nutritional

  • Serving Size: 1 (1089.3 g)
  • Calories 1027
  • Total Fat - 24.2 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 305.1 mg
  • Sodium - 4516.5 mg
  • Total Carbohydrate - 73 g
  • Dietary Fiber - 8.2 g
  • Sugars - 5.9 g
  • Protein - 122.3 g
  • Calcium - 369.9 mg
  • Iron - 13.3 mg
  • Vitamin C - 21.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large pot, heat 2 tbsp. of the oil. Add the yellow onion, garlic, ancho chiles and fennel seeds and cook over moderate heat, stirring frequently, until the onion is lightly browned - about 8 minutes.

Step 2

Add the wine and cook until reduced by half, about 5 minutes.

Step 3

Add the crushed tomatoes and 4 cups of water and bring to a boil. Cook over moderate heat until the vegetables and anchos are very tender and the broth is slightly reduced, about 15 minutes. Stir in the milk.

Step 4

Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot.

Step 5

Add 1 cup water to the pot along with the clams. Cover and cook over high heat until the clams open, about 8 minutes. Transfer the clams to a bowl and remove them from their shells. Rinse to remove any grit. Chop the clams.

Step 6

Pour the clam cooking broth into a bowl and let the grit settle, then carefully add the broth to the soup, stopping before you reach the grit at the bottom. Season the soup lightly with salt and pepper.

Step 7

Rinse out the pot and wipe dry. Add the remaining 2 tbsp. of oil to the pot and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until lightly browned in spots, about 5 minutes.

Step 8

Stir in the red onion, celery, chopped fennel and corn. Add the paprika and cook over moderate heat, stirring until the celery is crisp-tender, about 7 minutes. Add the soup back into the pot and bring to a boil.

Step 9

Add the halibut, shrimp and chopped clams to the soup and simmer until the halibut is white and the shrimp are pink, about 5 minutes. Season with salt and pepper.

Step 10

Serve the soup in shallow bowls with oyster crackers or crusty bread.

Note: The recipe can be prepared ahead through Step #8 and refrigerated overnight


Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to buy fresh seafood for this recipe. If not available, frozen seafood can be used instead.
  • To save time, pre-cut and measure out all the vegetables before starting the recipe.

  • To make the recipe vegan, substitute the clams with 1 can of drained and rinsed chickpeas. The benefit of this substitution is that it adds protein and fiber to the dish, without compromising the flavor.
  • To make the recipe gluten-free, substitute the oyster crackers with gluten-free crackers. The benefit of this substitution is that it makes the recipe accessible to those with gluten sensitivities or allergies.

Vegetarian Southwest Seafood Chowder Omit the clams, halibut, and shrimp. Replace with 1 cup of cooked quinoa, 1 can of black beans (drained and rinsed) and 1 cup of cooked sweet potatoes (diced).



Cilantro Lime Rice: This flavorful side dish is the perfect accompaniment to Southwest Seafood Chowder. The cilantro and lime add a zesty twist that complements the seafood and vegetables in the chowder. The rice also helps to soak up all the delicious flavors in the soup.


Roasted Vegetables: Roasted vegetables are a great way to add some extra flavor and texture to the meal. They are full of vitamins and minerals and are a healthy accompaniment to the chowder. The vegetables will also help to balance out the flavors of the cilantro and lime in the rice.




FAQ

Q: How can I prepare this recipe ahead of time?

A: The recipe can be prepared up to Step 8 and then refrigerated overnight. Make sure to season the soup lightly with salt and pepper before refrigerating.



Q: Can I use a different type of cheese?

A: Yes, you can use any type of cheese that you prefer. However, keep in mind that the flavor of the soup may be slightly different depending on the type of cheese you use.

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Fun facts:

The ancho chiles used in this recipe are a type of dried pepper that is native to the Mexican state of Puebla. This pepper is often used in traditional Mexican dishes and is a key ingredient in mole sauces.

The Yukon Gold potatoes used in this recipe are a type of potato that was developed in Canada in 1966. This type of potato is popular for its buttery flavor and is often featured in celebrity chef recipes.