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Creamy Rose Seafood Chowder


From Lori's Soup Class (Jan '11)

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  • 2 Tbsp. Butter
  • 1 Onion, chopped
  • 1 Stalk Celery, Chopped
  • 1 Carrot Chopped
  • 4 Cups Chicken or Fish Broth (could use 2 cup chicken soup clam juice)
  • 2 lbs Potatoes, peeled and diced
  • 1 Sprig Fresh Thyme
  • 1 Bay Leaf
  • 2 Tbsp Tomato Paste
  • 1 Tomato, peeled, seeded & diced
  • 1/2 cup heavy cream
  • 1 lb uncooked shellfish, cut in 1/2" pieces
  • 1/4 cup parsley, chopped
  • salt & pepper to taste


Servings 4


Step 1

Melt butter in a saucepan over medium-high heat. Add onion, celery and carrot and gently saute until the vegetables start to soften, 5 to 10 minutes. Add the broth, potatoes, thyme and bay leaf. Cover and simmer for about 10 minutes. Stir in the tomato paste and tomato and simmer for another 5 minutes. Add the cream and heat until soup is hot.

Add the shellfish. Remove the saucepan from the heat. Cover and let stand about 3 minutes. Stir in the parsley and serve

Makes 4 - 6 servings

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