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Snapper Chowder

A very healthy mix of vegetables, chicken stock and snapper make this soup a stick-to-your-ribs meal. Add some salad and/or bread and you'll be in soup heaven! Ingredient measurements are suggestions only—cooking is an art, not a science. Also, I can't say it serves 8-10 people or even 2 because I don't know how hungry you are. So there!
Prep Time20 minutes
Cook Time1 minute
Total Time21 minutes
Servings: 2 quarts

Ingredients

  • 1/4 c olive oil extra virgin
  • 1 large onion chopped
  • 2-3 carrots chopped
  • 2-3 stalks celery chopped
  • 2-3 cloves garlic pressed or chopped
  • 1 can clams chopped, minced or baby (6.5-10 oz)
  • 3 pints chicken broth or stock
  • 1 pint stewed tomatoes
  • 1/2 tsp thyme (dried)
  • 1 bay leaf
  • salt & pepper to taste
  • 1 pound snapper chopped into chunks
  • 1 plantain chopped
  • cayanne pepper to taste
  • 1 cup okra chopped (optional)

Instructions

  • Saute vegetables & garlic in olive oil until they begin to soften and onion starts to become translucent (about 15 minutes).
  • Add chicken broth, clam broth, stewed tomatoes, plantain and spices. Simmer until vegetables are soft (about 30 minutes).
  • Add clams, snapper chunks (and okra if using), and cook for another half hour. Feel free to simmer longer.
  • snapper chowder recipe

Notes

This tastes even better the next time it's heated! Leftovers can be frozen in freezer-safe canning jars.