A thick, creamy soup with chunks of fresh seafood and vegetables. Served hot with a slice of crusty bread on top.

Spicy Seafood Chowder

Name: Spicy Seafood Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 pound fresh haddock skinned and cut into chunky pieces; 1/2 pound fresh shucked clams cut into bite-size pieces; 8 fresh, large shrimp peeled and deveined; 1/2 stick unsalted butter; 1 onion diced; 1 garlic clove finely chopped; 1 small red bell pepper chopped; 1 small green bell pepper chopped; 2 cups seafood base paste mixed with 2 teaspoons of boiling water; 1/4 cup heavy (whipping) cream; 1/4 cup half-and-half (10-percent fat) cream; 1/4 cup dry white wine; 1/4 teaspoon cayenne pepper; black pepper Freshly ground; Kosher salt; 1/4 cup fresh parsley leaves chopped; 1 slice of crusty bread; 1 tablespoon olive oil

A spicy, creamy chowder featuring fresh East Coast seafood.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style American

Technique Sauté

Diet Friendly Gluten-Free

Daily recipe · February 28, 2023

A little about this dish

Looking for something seasonal and comforting? Try our Spicy Seafood Chowder! Made with fresh seafood and seasonal winter veggies, this recipe offers a hot, spicy, and satisfying meal perfect for weathering the NYC cold front. Emphasizing the use of fresh seafood native to the East Coast, this chowder is a celebration of local harvests and robust, bold flavors from start to finish.

Ingredients (for 2)

Fresh haddock — 1/2 pound — skinned and cut into chunky pieces
Fresh shucked clams — 1/2 pound — cut into bite-size pieces
Fresh, large shrimp — 8 — peeled and deveined
Unsalted butter — 1/2 stick
Onion — 1 — diced
Garlic clove — 1 — finely chopped
Small red bell pepper — 1 — chopped
Small green bell pepper — 1 — chopped
Seafood base paste — 2 cups — mixed with 2 teaspoons of boiling water
Heavy (whipping) cream — 1/4 cup
Half-and-half (10-percent fat) cream — 1/4 cup
Dry white wine — 1/4 cup
Cayenne pepper — 1/4 teaspoon
Black pepper — — Freshly ground
Kosher salt —
Fresh parsley leaves — 1/4 cup — chopped
Slice of crusty bread — 1
Olive oil — 1 tablespoon

Preparation

Step 1 — 🔪🐟🍤

Prep all your ingredients as described above.
Step 2 — 🍳🧅🧄

Melt butter in a deep saucepan and sauté onion and garlic until soft, for about 3-5 minutes.
Step 3 — 🌶️🍳

Add bell peppers and sauté for another 3-5 minutes.
Step 4 — 🦐🌊🥄

Add 2 cups of boiling water mixed with 2 teaspoons of seafood base paste and stir to combine.
Step 5 — 🌶️🍷🍲

Add cayenne pepper and white wine, stir to combine, and then simmer for about 10 minutes to allow the flavors to mingle.
Step 6 — 🐟🐚🥘

Add the fresh chunks of whitefish and the chopped clams to the pan and bring to a boil.
Step 7 — 👨‍🍳🕑🍲

Reduce heat and simmer for about 10-15 minutes, or until the fish is cooked through.
Step 8 — 🦐👌🍲

Add the shrimp and continue simmering, stirring occasionally, until they have turned pink and are cooked through.
Step 9 — 🥛🍶🌶️

Add the heavy cream, half-and-half cream, and freshly ground black pepper to taste.
Step 10 — 🍲🍞🍴

Spoon the chowder into bowls and sprinkle with parsley. Top with a slice of crusty bread and drizzle with olive oil. Serve hot and enjoy!

A final fox tip

For a heartier option, add diced potatoes during the sauté phase or sprinkle with crumbled bacon on top. For a milder version, omit the cayenne pepper. Kids can help by measuring out ingredients and stirring the pot under adult supervision.