Must-Go Chowder 20.000

Michael Temchine for The Washington Post

Real Entertaining Jan 27, 2010

Here's a great way to use up fish trimmings and whatever seafood you have on hand to feed a large number of guests. This recipe calls for shrimp and salmon; lobster, clams and scallops are good additions, too.

Make Ahead: The soup with vegetables can be prepared and refrigerated up to 2 days in advance. It's best to add the seafood when the soup is reheated; cook for 5 minutes or until the seafood is heated through.

Servings: 20
  • 2 tablespoons olive oil
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 2 medium carrots, peeled and cut into 1/2-inch dice (about 1 cup)
  • 4 ribs celery (strings removed), cut into 1/2-inch dice (1 cup)
  • 4 medium cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons fennel seeds
  • 1 tablespoon Old Bay Seasoning
  • 1 bay leaf
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup anise-flavored liqueur, such as sambuca or Pernod
  • 1/2 teaspoon hot pepper sauce, such as Tabasco
  • 1 quart Clamato Tomato Cocktail (may substitute tomato juice or V8 100% Vegetable Juice)
  • 5 cups fish stock or shellfish broth
  • 1 pound potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
  • 35 ounces canned whole tomatoes, crushed, plus their juices
  • 1 pound fresh or frozen corn kernels (defrosted if using frozen)
  • 1 pound peeled and deveined (raw) medium shrimp, cut into 1/2-inch pieces
  • 12 ounces boneless skinless salmon trimmings (may substitute other fish, such as tuna, halibut or snapper)
  • Finely chopped flat-leaf parsley, for garnish (optional)


Heat the oil in a large stockpot over medium-high heat until the oil shimmers.

Add the onion, carrots and celery; cook for about 5 minutes, until the vegetables just begin to brown. Add the garlic, thyme, fennel seeds, Old Bay, bay leaf, salt and pepper; mix well, then add the anise liqueur and cook for 1 minute.

Add the hot pepper sauce, Clamato, fish stock or shellfish broth, potatoes, and the tomatoes and their juices. Bring to a boil, then reduce the heat to medium and cook uncovered for about 20 minutes, stirring occasionally, until the potatoes are soft.

Add the corn, shrimp and salmon, stirring to incorporate. Cook for 5 minutes, until the seafood is just cooked through. Taste, and adjust the seasoning. Discard the bay leaf.

Serve in a tureen, or keep warm in a slow cooker. Garnish each portion with chopped parsley, if desired.

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Recipe Source

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

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