TOMATO SEAFOOD CHOWDER RECIPES

Name: Tomato Seafood Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1 tablespoon olive oil; 1/2 teaspoon minced garlic; 1 can (14 ounces) diced tomatoes, undrained; 1 jar (14 ounces) spaghetti sauce; 1 cup salsa; 3/4 cup chicken broth; 1/2 cup white wine or additional chicken broth; 3 teaspoons dried parsley flakes; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/8 to 1/4 teaspoon pepper; 1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined; 1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed; 1 can (6-1/2 ounces) minced clams, undrained

TOMATO SEAFOOD SOUP RECIPE: HOW TO MAKE IT

Tomato Seafood Soup Recipe: How to Make It image

We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. —Mary Adams, Fairport, New York

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 can (14 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 cup salsa
3/4 cup chicken broth
1/2 cup white wine or additional chicken broth
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon pepper
1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (6-1/2 ounces) minced clams, undrained

Steps:

In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

Nutrition Facts : Calories 163 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 850mg sodium, CarbohydrateContent 16g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 13g protein.

SOUTHWEST SEAFOOD CHOWDER RECIPE - STEVE SICINSKI | FOOD ...

Southwest Seafood Chowder Recipe - Steve Sicinski | Food ... image

As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors. More Seafood Recipes

Provided by Steve Sicinski

Categories Chowder

Total Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 19

Ingredients

1/4 cup canola oil
1 yellow onion, coarsely chopped
5 garlic cloves, smashed
2 large ancho chiles, seeded and torn into large pieces
1 teaspoon fennel seeds
1 cup dry white wine
One 28-ounce can crushed tomatoes
1 cup 2-percent milk
2 dozen cherrystone clams, scrubbed
Salt and freshly ground pepper
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 small red onion, finely chopped
1 celery rib, finely chopped
1 fennel bulb, finely chopped
One 10-ounce package frozen corn kernels, thawed
1 1/2 teaspoons smoked sweet paprika
1 pound skinless halibut fillet, cut into 1 1/2-inch cubes
1 pound shelled and deveined medium shrimp
Oyster crackers or crusty bread, for serving

Steps:

In a large pot, heat 2 tablespoons 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. Add the wine and cook until reduced by half, about 5 minutes. 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.
Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot.
Add 1 cup of 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. Pour the clam cooking broth into a bowl and let the grit settle, then add the broth to the soup, stopping before you reach the grit at the bottom. Season the soup lightly with salt and pepper.
Rinse out the pot and wipe dry. Add the remaining 2 tablespoons 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. 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 and bring to a boil.
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. Serve the soup in shallow bowls with oyster crackers or crusty bread.

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