Winter Seafood Chowder

Soups & Stews

Recipe courtesy of Rouses

Serves 4 to 6

  • 2 potatoes, peeled and diced
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 teaspoon paprika
  • 1 bottle (8 ounces) clam juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (4 ounces) green chiles, chopped
  • 1 jar (2 ounces) pimientos, chopped
  • 1 cup half and half
  • 1/2 lb redfish fillets (other firm white flesh fish may be substituted)
  • 1/2 lb medium-sized shrimp, peeled and deveined
  • lemon juice to taste

Winter Seafood Chowder

Winter Seafood Chowder 

Click image to enlarge


Peel and dice potatoes into bite-sized pieces. Melt butter in a large, deep pot over medium heat. Add onion and paprika, cook about 4 minutes until onion is softened. Stir in clam juice, 2 cups of water, diced potatoes, salt and pepper. Bring to a boil and then reduce heat to medium-low. Set cover ajar and cook about 15 minutes, stirring occasionally until potatoes are tender.

Stir in green chiles, pimiento and half-and-half. Cut redfish and shrimp into bite-sized pieces and add to soup. Cook over medium-high heat until shrimp turns red, stirring occasionally about 5 minutes.

Serve hot with fresh squeezed lemon juice to taste.


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