Seafood Chowder


Consider this your warning.  Tis the season for soups, stews, chowders, chilis and any warm, comforting food you eat with a spoon, and those recipes will be invading The Little Chef that Could starting now!  I apologize but when the weather gets cold all this chica wants is yummy “spoon foods”.  The kind of foods that warm you up, makes you want to reach your coziest blanket, snuggle buddy, and remote.  I promise, I won’t negate some other yummy recipes but needless to say I am pretty damn excited for soup season! Kicking off the season is a flavorful fish chowder.  With a light tomato base adn the flavors of robust herbs  a steaming pot of this is perfect for a chilly fall weeknight.

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  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 tbsp of chopped garlic
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 tbsp tumeric
  • 1/2 cup chopped carrots
  • 3/4 cup of chopped potatoes
  • 2 cups of seafood stock
  • 1/2 lb of fresh bay scallops
  • 1/2 lb of fresh shrimp, extra large, cut into thirds
  • 1/2 lb of fresh clams, chopped
  • 1 lb of fresh white fish, such as cod or flounder, chopped into small bite sized pieces
  • 28 oz of crushed tomatoes
  • 12 oz of beer
  • Servings: 6
  • Difficulty: easy


  • In a large sauce pot heat the olive oil over medium heat.  Add the spices, onion and garlic and saute for 2 minutes.
    Add the carrots and potaotes and continue to saute for another 5 minutes
  • Add the stock and crushed tomatoes and bring to a boil
  • Once boiling, reduce to a simmer until carrots and potatoes are tender, about 30-40 minutes
  • Add the beer and seafood and return to a simmer
  • Let cook another 10 minutes, until seafood is opaque
  • Enjoy!


  • Calories:  218
  • Carbohydrates:  8 grams
  • Fat:  3 grams
  • Protein:  29 grams

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