The rich aroma of simmering seafood blends seamlessly with hints of thyme as the chilly evening air beckons for something warm and comforting. While so many weeknight dinners revolve around quick fixes or takeout, I found myself yearning for a dish that felt both indulgent and homey. Enter my Creamy Lobster & Scallop Chowder—an exquisite balance of buttery lobster and sweet scallops swimming in a velvety broth.

This recipe is not just about the luxurious ingredients; it’s a celebration of flavors that transforms a simple gathering into a culinary event. Perfect for impressing guests or treating yourself after a long day, this chowder is surprisingly easy to whip up. Within just 45 minutes, you can serve a delightful bowl that rivals any upscale restaurant fare.

So, grab your apron and let’s dive into a recipe that promises warmth, richness, and a touch of the ocean in every spoonful.

Creamy Lobster & Scallop Chowder Ingredients

Get ready to dive into the ocean of flavors with these essential ingredients for the Creamy Lobster & Scallop Chowder!

For the Seafood Base
• Fresh lobster meat – a key player, bringing a sweet and buttery taste to your chowder.
• Sea scallops – their delicate sweetness complements the lobster beautifully.

For the Broth
• Seafood stock – enhances the ocean essence and depth of flavor in your chowder.
• Heavy cream – creates the luscious, velvety texture that makes this chowder so indulgent.

For the Vegetables
• Medium onion – adds a savory foundation to the chowder’s flavor profile.
• Garlic – brings aromatic depth; don’t skip this essential ingredient!
• Medium potatoes – they help thicken the chowder while adding heartiness.
• Celery – provides a refreshing crunch and balances the creaminess.

For Seasoning
• Thyme – infuses the dish with earthiness and a hint of herbal brightness.
• Salt and pepper – enhance and round out all the flavors in this elegant chowder.

For Garnish
• Fresh parsley – adds a pop of color and freshness to finish off your bowl!

How to Make Creamy Lobster & Scallop Chowder

1. Sauté Aromatics: In a large pot, sauté the onion and garlic over medium heat until they become translucent. This should take about 3-4 minutes and will fill your kitchen with a delightful aroma.

2. Add Vegetables: Next, add the diced potatoes and chopped celery, cooking for an additional 5 minutes. You want them slightly tender but still with a firm bite.

3. Incorporate Seafood Stock: Pour in the seafood stock and bring the mixture to a boil. The bubbling broth should create a lively symphony, signaling the flavors are melding beautifully.

4. Simmer Seafood: Reduce the heat and gently stir in the lobster meat and scallops; let them simmer for about 5 minutes. They’ll cook quickly, so keep an eye on their color—perfectly cooked seafood should be opaque.

5. Add Cream and Seasoning: Carefully stir in the heavy cream and thyme, seasoned with salt and pepper to taste. Watch as the chowder turns a creamy hue, inviting you in for a taste!

6. Thicken Chowder: Cook for an additional 10-15 minutes, allowing the chowder to thicken. Stir occasionally, and look for a rich, velvety texture that clings to your spoon.

7. Serve Warm: Finally, serve hot in bowls and garnish with fresh parsley. The burst of color will temper the warm, creamy chowder beautifully, making it all the more inviting.

Optional: Serve with crusty bread on the side for a perfect dipping experience!

Exact quantities are listed in the recipe card below.

Creamy Lobster & Scallop Chowder Variations

Feel free to get creative and give this chowder your personal touch—there’s a world of flavors waiting for you!

• Dairy-Free: Substitute heavy cream with coconut milk for a lighter, tropical twist that still feels creamy and comforting.

• Spicy Kick: Add a sprinkle of red pepper flakes or a dash of cayenne pepper during cooking to turn up the heat and excite your taste buds.

• Vegetable Boost: Incorporate more veggies like corn or diced bell peppers for additional sweetness and texture; they’ll brighten your chowder beautifully.

• Lobster Alternative: Swap out lobster for tender shrimp or crab if you’re in the mood for a different seafood experience. Both options bring their unique flavors!

• Smoky Flavor: Introduce a hint of smokiness by using smoked paprika or incorporating some crispy bacon for added depth and a savory crunch.

• Herb Variations: Experiment with different herbs like dill or parsley to give your chowder a fresh, aromatic lift that dances on your palate.

• Sweet Potato Twist: Replace regular potatoes with sweet potatoes for a rich sweetness that balances beautifully with the seafood.

• Texture Variation: For an extra creamy finish, blend a portion of the chowder until smooth before returning it to the pot; this creates a luxurious texture while still leaving chunks of seafood and veggies.

What to Serve with Creamy Lobster & Scallop Chowder?

Imagine a table adorned with dishes that echo the sea, enhancing your chowder experience and delighting every palate.

• Crusty Bread: Perfect for soaking up every last drop of chowder—warm, inviting, and absolutely essential. Its crusty exterior contrasts beautifully with the chowder’s creamy texture.

• Fresh Garden Salad: A refreshing mix of greens, tomatoes, and cucumbers, brightening the palate and adding a crisp element alongside your rich chowder. A light vinaigrette ties everything together splendidly.

• Steamed Asparagus: Tender yet crisp, with a drizzle of lemon to cut through the creaminess of the chowder. The bright green color adds a vibrant touch to your meal.

• Garlic Butter Shrimp: Elevate your seafood theme! Garlic butter shrimp are fragrant and offer a slightly different texture, making each bite a delightful contrast to the chowder.

• Sweet Corn Fritters: Light and golden, these fritters provide a sweet burst of flavor that dances harmoniously with the savory chowder. Plus, they are fun to eat!

• Chardonnay: A crisp, cold glass elevates the experience, complementing the seafood beautifully without overpowering the dish. Its acidity balances the chowder’s richness.

• Chocolate Mousse: For dessert, nothing like a silky chocolate mousse to end on a light yet indulgent note. Its richness will satisfy any sweet tooth without feeling heavy after the chowder.

Make Ahead Options

These Creamy Lobster & Scallop Chowder preparations are perfect for busy weeknights or if you’re planning a special gathering! You can chop the vegetables (onion, potatoes, celery) and store them in an airtight container in the refrigerator up to 3 days before you cook. The seafood stock can also be prepared in advance and refrigerated for up to 2 days. When you’re ready to enjoy your chowder, simply sauté the aromatics, add the prepped veggies and stock, then stir in the lobster and scallops. Finish by adding the heavy cream just before serving to ensure it remains rich and velvety. This way, you can enjoy a gourmet meal with minimal effort!

How to Store and Freeze Creamy Lobster & Scallop Chowder

Fridge: Store leftover chowder in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to maintain its creamy texture.

Freezer: Freeze chowder in a freezer-safe container for up to 3 months. To prevent separation, leave a little space at the top for expansion when frozen.

Reheating: Reheat on the stovetop over low heat, stirring gently until warmed through. You may want to add a splash of cream if it thickens too much during storage.

Thawing: For frozen chowder, thaw overnight in the fridge before reheating. This ensures a smoother consistency when it’s time to serve again.

Creamy Lobster & Scallop Chowder Recipe FAQs

What type of lobster meat should I use for the chowder?
Absolutely! Fresh lobster meat is ideal for this chowder, providing a sweet and buttery flavor. If fresh isn’t available, frozen lobster meat can be used, but make sure it’s fully thawed and drained before adding to the pot.

How long can I store leftover chowder in the fridge?
You can store leftover Creamy Lobster & Scallop Chowder in an airtight container for up to 3 days. Let it cool completely before sealing to help keep that creamy texture intact.

Can I freeze Creamy Lobster & Scallop Chowder?
Yes! This chowder freezes wonderfully. Pour it into a freezer-safe container, leaving a bit of space at the top for expansion. It can be frozen for up to 3 months. Just remember to label it with the date!

How do I reheat frozen chowder without compromising its texture?
To reheat, gently thaw your frozen chowder overnight in the fridge. When you’re ready to enjoy it, warm it on the stovetop over low heat. Stir frequently and add a splash of cream if it seems too thick. This will help restore its rich, velvety texture.

What if I have dietary restrictions, like seafood allergies?
If seafood allergies are a concern, it’s best to skip this recipe altogether. However, for a similar creamy chowder experience, consider using chicken or vegetable stock and swapping in cooked chicken or an alternative protein such as hearty mushrooms or tofu. Always customize recipes to suit your needs!

How can I ensure my chowder doesn’t become too thick or watery?
The key is in the timing! Allow the chowder to simmer for the suggested 10-15 minutes, which helps it naturally thicken. If it ends up too thick, simply add a splash of seafood stock or cream while stirring. If it’s too watery, let it simmer a little longer on low heat to allow excess liquid to cook off.

Creamy Lobster & Scallop Chowder

Indulge in this rich and comforting Creamy Lobster & Scallop Chowder, perfect for impressing guests or a cozy meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: DINNER RECIPES

Cuisine: Seafood

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Seafood Base

• 1 cup fresh lobster meat
• 1 cup sea scallops

For the Broth

• 4 cups seafood stock
• 1 cup heavy cream

For the Vegetables

• 1 medium onion
• 2 cloves garlic
• 2 medium potatoes diced
• 2 stalks celery chopped

For Seasoning

• 1 teaspoon thyme
• to taste salt
• to taste pepper

For Garnish

• 2 tablespoons fresh parsley chopped

Equipment

• Large pot

Method

 

Steps

1. In a large pot, sauté the onion and garlic over medium heat until translucent (about 3-4 minutes).
2. Add diced potatoes and chopped celery; cook for an additional 5 minutes.
3. Pour in the seafood stock and bring the mixture to a boil.
4. Reduce heat and gently stir in lobster meat and scallops; let them simmer for about 5 minutes.
5. Stir in heavy cream and thyme, seasoned with salt and pepper to taste.
6. Cook for an additional 10-15 minutes, allowing the chowder to thicken.
7. Serve hot and garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 18gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

To enhance flavors, ensure seafood stock is well-seasoned. Avoid overcooking the seafood for the best texture.

Tried this recipe?

Let us know how it was!

There’s nothing quite like the warmth of a homemade dish that wraps you in comfort, and that’s exactly what I felt when I first tasted this incredible shrimp étouffée. The vibrant aroma of sautéed garlic mingling with the rich spices instantly transported me to the heart of New Orleans, where flavors dance, and good times abound.

Imagine a bustling kitchen, the sound of laughter filling the air as friends gather around a steaming pot. This dish perfectly captures those social moments—its inviting spiciness is sure to create memories over good food and great company. Best of all, this is not just a meal for special occasions: it’s quick, easy, and achievable on a busy weeknight, requiring only 28 minutes from prep to plate!

Whether you’re trying to impress dinner guests or simply craving a comforting bowl of goodness, my version of “The Best Ever Shrimp Étouffée” promises to be a crowd-pleaser. So, roll up your sleeves and let’s dive into the deliciousness!

The Best Ever Shrimp Etouffee Ingredients

Elevate your dinner with these essentials!

For the Base
• Olive oil – adds richness and depth to the dish.
• Onion – infuses a sweet, aromatic base while sautéing.
• Garlic – brings a bold flavor that complements the shrimp beautifully.
• Celery – adds a crunchy textural contrast with a hint of freshness.
• Green bell pepper – contributes brightness and color to the mix.

For the Flavor
• Ghee or butter – enriches the sauce for a creamy texture; substitute with coconut oil for dairy-free.
• Arrowroot powder – thickens the sauce; use cornstarch if unavailable.
• Cajun seasoning – provides a spicy kick, integral to achieving the best ever shrimp étouffée.
• Diced tomatoes – add tangy sweetness that balances the spices.

For the Shrimp
• Peeled shrimp – the star protein of the dish; fresh or frozen work well, but thawed shrimp is essential for even cooking.

For Garnish
• Chopped parsley or green onions – brighten the dish with fresh herbs right before serving.

For Seasoning
• Paprika – gives a smoky depth; consider smoked paprika for extra flavor.
• Garlic powder & onion powder – enhance the dish without overwhelming with fresh ingredients.
• Oregano, thyme, salt, black pepper, and cayenne pepper – create a harmonious blend of flavors, adjusting the cayenne to control heat levels.

With these ingredients, you’re just a few steps away from the comfort of a heartfelt homemade meal!

How to Make The Best Ever Shrimp Etouffee

1. Heat the oil: In a large pan, heat 1/2 tablespoon of olive oil over medium heat to create a rich foundation for your dish.

2. Sauté the veggies: Add in 1 finely diced onion, 4 minced garlic cloves, 1 cup of finely diced celery, and 1 finely diced green bell pepper. Sauté until softened and fragrant, about 5-7 minutes.

3. Mix the spices: Stir in 2 tablespoons of arrowroot powder and follow with 2 tablespoons of Cajun seasoning, 2 teaspoons of paprika, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of thyme. This will create a vibrant flavor profile.

4. Add tomatoes and stock: Pour in 1 cup of diced tomatoes and 1 1/2 cups of chicken stock. Bring the mixture to a simmer, allowing the flavors to meld together for about 5 minutes.

5. Cook the shrimp: Add 1 pound of peeled shrimp to the sauce and gently stir. Cook until the shrimp turn pink and opaque, typically about 3-5 minutes.

6. Garnish and serve: Before serving, sprinkle 1 tablespoon of chopped parsley or green onions on top for a fresh touch, enhancing the dish’s appeal.

Optional: Serve with crusty bread for a delightful dipping experience.

Exact quantities are listed in the recipe card below.

What to Serve with The Best Ever Shrimp Etouffee?

There’s nothing quite like the excitement of pairing delightful sides with a comforting bowl of this New Orleans classic.

• Crusty French Bread: Perfect for sopping up the rich sauce, the bread offers a satisfying crunch that complements the creamy texture beautifully.

• Steamed Rice: A classic accompaniment, fluffy rice absorbs the flavors and adds a wholesome balance to every bite of shrimp étouffée.

• Garlic Green Beans: Crisp-tender green beans sautéed with garlic bring a fresh, vibrant crunch that contrasts nicely with the dish’s warmth.

• Coleslaw: A tangy, creamy slaw adds brightness to your plate, creating an exciting contrast with the spicy richness of the shrimp stew.

• Cornbread: Sweet, moist cornbread is a comforting touch that resonates with southern flavors, making it a delightful partner for shrimp étouffée.

• Cajun Spiced Sweet Potato Fries: With their sweetness and a hint of spice, these fries not only make a scrumptious side but also tie in perfectly with the dish’s flavor profile.

Elevate your mealtime experience by crafting a spread that mirrors the joy and warmth of this heartwarming dish!

How to Store and Freeze The Best Ever Shrimp Etouffee

Room Temperature: Keep the shrimp étouffée at room temperature for no longer than 2 hours after cooking. If left out longer, bacteria may develop.

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat until warmed through, adding a splash of chicken stock if needed.

Freezer: Freeze the shrimp étouffée in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating, following the same instructions for stovetop warming.

Reheating: For best results, reheat the shrimp étouffée on the stove rather than in the microwave to maintain the dish’s creamy texture and flavor.

The Best Ever Shrimp Etouffee Variations

Feel free to get creative and make this recipe your own with these delightful twists and swaps!

• Dairy-Free: Use coconut oil instead of ghee or butter for a dairy-free version that’s just as rich and flavorful.

• Vegetable-Packed: Add chopped mushrooms or zucchini to the sauté for extra veggies and texture, making it even heartier.

• Spicy Kick: Increase the cayenne pepper or add sliced jalapeños for a prominent heat level that spice lovers will adore.

• Seafood Medley: Mix in scallops or crab meat along with the shrimp for an oceanic delight that elevates the dish to a new level.

• Quinoa Base: Serve the étouffée over fluffy quinoa instead of rice for a protein-packed grain that’s equally satisfying.

• Slow-Cooked: Transform the recipe into a slow cooker dish; let it simmer on low for a few hours for deeply infused flavors.

• Creamy Variation: Stir in a splash of heavy cream or coconut milk at the end for a luscious, creamy sauce that envelops each shrimp.

• Herb Swap: Experiment with fresh herbs like cilantro or basil instead of parsley or green onions for earthy flair and a fresh twist.

Make Ahead Options

These make ahead options for The Best Ever Shrimp Etouffee are a game changer for busy weeknights! You can prep the base by sautéing the vegetables (onions, garlic, celery, and green bell pepper) and mixing in the spices up to 24 hours in advance; just refrigerate them in an airtight container. When you’re ready to serve, simply heat the veggie and spice mix in a pan, add the diced tomatoes and chicken stock, then cook the shrimp until they turn pink. This method ensures your meal is just as delicious and saves you valuable time at dinner! Enjoy the convenience of a comforting, homemade dish with minimal effort!

The Best Ever Shrimp Etouffee Recipe FAQs

What type of shrimp should I use for shrimp étouffée?
Absolutely! You can use fresh or frozen peeled shrimp for this recipe. If using frozen shrimp, be sure to thaw them completely before adding to the dish to ensure even cooking.

How should I store leftovers of shrimp étouffée?
Store your shrimp étouffée in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of chicken stock if it seems too thick.

Can shrimp étouffée be frozen?
Yes, you can freeze shrimp étouffée! Let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and gently reheat it on the stove to preserve its creamy consistency.

How do I know if my shrimp are overcooked?
Overcooked shrimp will be rubbery and have a dull color rather than the bright pink you want. When cooking, keep an eye on them—they only need about 3-5 minutes until they turn pink and opaque!

What can I substitute for ghee if I want a dairy-free version?
If you’re looking to keep this dish dairy-free, coconut oil is a fantastic substitute for ghee or butter. It adds a subtle sweetness without overshadowing the rich flavors of the étouffée.

Are there any dietary considerations for shrimp étouffée?
Definitely! If anyone at your table has shellfish allergies, be sure to substitute the shrimp with a plant-based protein like chickpeas or tofu. Additionally, always check your Cajun seasoning for allergens, as some blends may contain gluten or other additives.

The Best Ever Shrimp Etouffee

A comforting and flavorful dish that embodies the essence of New Orleans, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Servings: 4 servings

Course: DINNER RECIPES

Cuisine: Cajun, Louisiana

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Base

• 1/2 tablespoon olive oil
• 1 onion finely diced
• 4 cloves garlic minced
• 1 cup celery finely diced
• 1 green bell pepper finely diced

For the Flavor

• 2 tablespoons arrowroot powder or cornstarch if unavailable
• 2 tablespoons Cajun seasoning
• 1 cup diced tomatoes

For the Shrimp

• 1 pound peeled shrimp fresh or thawed frozen

For Garnish

• 1 tablespoon chopped parsley or green onions for serving

For Seasoning

• 2 teaspoons paprika smoked paprika recommended
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper adjust for heat
• 1/2 teaspoon thyme

Equipment

• large pan

Method

 

How to Make The Best Ever Shrimp Etouffee

1. In a large pan, heat olive oil over medium heat.
2. Add onion, garlic, celery, and green bell pepper. Sauté until softened, about 5-7 minutes.
3. Stir in arrowroot powder, Cajun seasoning, paprika, garlic powder, onion powder, oregano, salt, black pepper, cayenne, and thyme.
4. Pour in diced tomatoes and chicken stock. Bring to a simmer for about 5 minutes.
5. Add peeled shrimp and cook until pink and opaque, about 3-5 minutes.
6. Garnish with chopped parsley or green onions before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 550mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 5mgIron: 15mg

Notes

Serve with crusty bread for a delightful dipping experience.

Tried this recipe?

Let us know how it was!

The moment I walked into the kitchen, the scent of sautéed garlic and fennel enveloped me like a warm hug. It was during one of those cozy evenings when the sun sets early, and all I could think about was a comforting bowl of Rustic Seafood Soup, or Zuppa di Pesce, to warm my soul. This dish represents the perfect blend of vibrant flavors, showcasing the ocean’s treasures, and it’s surprisingly easy to make!

Bored with the usual fast food options? Let me show you how you can turn your kitchen into a seafood haven without feeling overwhelmed. With a rich base of tomatoes, white wine, and a variety of fresh seafood, each spoonful transports you directly to a seaside Italian trattoria. Best of all, this recipe offers a delightful return to home-cooked goodness that’ll impress your family and friends. Grab your apron, and let’s dive into this delightful seafood adventure!

Rustic Seafood Soup Zuppa di Pesce Ingredients

• Get ready to elevate your dinner game with these fresh ingredients!

For the Base

• Extra virgin olive oil – a must for that rich, flavorful foundation.
• Medium shallots (diced) – sweet and aromatic, they add depth to your soup.
• Medium fennel bulb (sliced) – brings a lovely anise flavor that complements the seafood.
• Garlic (sliced) – because everything is better with garlic, it fills your kitchen with a welcoming aroma.
• Crushed hot red pepper flakes – add a pinch for a spicy kick, or leave it out for a milder soup.
• Dry white wine – enhances flavors and gives a touch of elegance to your Rustic Seafood Soup.
• Plum tomatoes – either pulsed or hand crushed, they’ll create the luscious tomato base.
• Clam juice – an essential for that authentic seafood taste, it intensifies the soup’s flavor.

For the Seafood

• Calamari – tender and quick-cooking, they’ll soak up all the delicious broth.
• Cod or other meaty white fish (cut into chunks) – adds heartiness and a delightful texture.
• Little neck clams (scrubbed) – these beauties seal in the briny ocean flavor, just perfect for a seafood soup.
• Mussels (scrubbed & beards removed) – essential for a true Zuppa di Pesce, they add a rich taste and elevate the dish.
• Extra large shrimp – juicy and plump, they’re a real treat in this bowl of goodness.

For Garnish

• Salt and pepper – simple yet crucial for balancing flavors.
• Minced flat-leaf Italian parsley – brings a fresh, herbal finish to brighten up your soup.

Gather these ingredients and get ready to bring the ocean into your kitchen!

How to Make Rustic Seafood Soup Zuppa di Pesce

1. Heat a large Dutch oven or heavy pot over medium-low heat. Add the shallots and fennel to the olive oil, sautéing for about 5 minutes until they soften and become fragrant.

2. Add the garlic to the pot and cook for an additional 2 minutes. You’ll know it’s ready when the garlic releases its enticing aroma.

3. Sprinkle in the crushed red pepper flakes and sauté for 30 seconds, allowing the flavors to meld and create a slight kick.

4. Pour in the dry white wine, turning the heat to medium-high. Scrape the bottom of the pot to lift any brown bits, cooking the wine for 90 seconds.

5. Combine the pulsed or crushed tomatoes with the clam juice, and then reduce the heat to medium. Allow the sauce to simmer moderately for 10 minutes, letting flavors develop before adding the seafood.

6. Incorporate the calamari into the simmering sauce, and cook for 15 minutes until tender.

7. Add the chunks of cod or your chosen white fish, cooking for an additional 5 minutes to ensure it’s just cooked through.

8. Introduce the cleaned little neck clams to the pot, covering it with a lid. Cook for 5-7 minutes, or until the clams just begin to open.

9. Stir in the mussels and shrimp, covering once more. Cook until the shrimp turn pink and the mussels open (about 5-7 minutes).

10. Discard any clams or mussels that remain closed after cooking, as they’re no longer safe to eat.

11. Taste the broth and season with salt and pepper as needed. Turn off the heat and gently fold in the minced parsley. Serve warm in bowls alongside toasted Italian bread rubbed with garlic and a drizzle of olive oil.

Optional: Serve with a squeeze of lemon for a zestier flavor!
Exact quantities are listed in the recipe card below.

What to Serve with Rustic Seafood Soup Zuppa di Pesce?

Warm up your dinner table with a seafood feast that will leave everyone craving more.

• Toasted Italian Bread: Great for soaking up the delicious broth, this classic pairing elevates the dining experience. Rub with garlic for an extra flavorful touch.

• Crispy Garlic Fries: The crunch of fries adds texture contrast, while the garlic echoes the flavors in the soup. Perfect for those who love a little indulgence!

• Mixed Green Salad: A light and fresh salad adds a vibrant contrast and balances the richness of the soup with a burst of citrus dressing.

• Grilled Vegetable Platter: Seasonal veggies enhance your meal with smoky flavors, providing a colorful array of textures and freshness alongside the hearty soup.

• Lemon Sorbet: A refreshing finish that cleanses the palate, this light dessert is ideal after the rich seafood delight. It offers a zesty twist that’s perfect for any season.

• Chardonnay: This white wine complements the soup’s flavors beautifully, enhancing the seafood and adding a touch of elegance to your meal.

Each of these pairings brings out the best in your Rustic Seafood Soup, creating a delightful culinary adventure for you and your loved ones!

Rustic Seafood Soup Zuppa di Pesce Variations

Feel free to get creative with this delicious recipe and make it your own. You’ll discover a world of flavors waiting to be explored!

• Spicy Kick: Add fresh jalapeños or a diced habanero for an exciting heat that lingers and enhances the overall flavor.
  The spice will dance on your palate, providing a bold twist that can make the soup even more irresistible.

• Creamy Addition: Stir in a splash of heavy cream at the end for a luxurious, velvety texture that complements the seafood beautifully.
  This creamy variation transforms your soup into a rich masterpiece, delighting all who take a sip.

• Veggie Boost: Toss in diced zucchini or bell peppers for extra nutrition and vibrant colors to brighten the dish.
  These fresh veggies add not only texture but also a beautiful splash of color that makes the soup visually appealing.

• Citrus Twist: Incorporate some zest from lemon or orange to brighten the flavors, balancing the richness of the seafood.
  A hint of citrus creates a refreshing contrast, elevating every spoonful and making your taste buds sing.

• Herb Infusion: Experiment with other herbs like dill or basil alongside the parsley for extra layers of flavor that sing in harmony.
  Each herb adds its own unique aroma, weaving a tapestry of tastes that will keep everyone guessing.

• Seafood Mix-Up: Swap out the seafood for your favorites like scallops or lobster when they’re in season for an indulgent upgrade.
  There’s something special about choosing your own seafood; it turns a comforting meal into a luxurious feast.

• Savory Broth: Use fish stock instead of clam juice for an even richer seafood base that amplifies the flavors in your soup.
  This adjustment creates an intense depth that transports you straight to the seaside.

• Grains Galore: Add cooked rice or orzo pasta for a heartier, more filling version that transforms your soup into a complete meal.
  As the grains soak up the broth, you’ll find each bowl to be a warm, satisfying hug on a chilly day.

Make Ahead Options

Planning ahead with this Rustic Seafood Soup Zuppa di Pesce can save you precious time on busy weeknights! You can prepare the base of the soup up to 24 hours in advance by sautéing the shallots, fennel, and garlic, then adding the wine, tomatoes, and clam juice. Allow the mixture to cool, transfer to an airtight container, and refrigerate. When you’re ready to serve, just reheat the base on the stove, then add the calamari, fish, clams, mussels, and shrimp, cooking until fully heated through. This way, you ensure the seafood stays fresh and just as delicious, meaning a comforting meal is only minutes away from your dinner table!

How to Store and Freeze Rustic Seafood Soup Zuppa di Pesce

• Room Temperature: Serve hot and enjoy immediately. Do not leave out for more than 2 hours to prevent spoilage.
• Fridge: Store leftover Rustic Seafood Soup in an airtight container for up to 3 days. Reheat on the stove over medium heat, stirring occasionally.
• Freezer: For longer storage, freeze the soup for up to 3 months. Use a freezer-safe container, leaving some space for expansion. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat on the stove to preserve seafood texture, adding a splash of water or broth if it appears too thick. Enjoy the flavors just as vibrant as the first serving!

Rustic Seafood Soup Zuppa di Pesce Recipe FAQs

How do I choose the best seafood for my Rustic Seafood Soup?
Absolutely! Freshness is key to an unforgettable Zuppa di Pesce. Look for seafood that’s firm with a clean ocean scent. For shrimp, they should be bright and translucent, while fish fillets ought to be moist and not smell fishy. Calamari should appear opaque and slightly glossy. If you must use frozen seafood, make sure it’s well-sealed and not freezer-burned.

What’s the best way to store leftover Rustic Seafood Soup?
Very! Store your soup in an airtight container in the fridge for up to 3 days. Make sure it cools down completely before sealing to avoid temperature fluctuations that can lead to spoilage. When you’re ready to reheat, simply warm it on the stove over medium heat, stirring occasionally to ensure even warming!

Can I freeze Rustic Seafood Soup Zuppa di Pesce?
Certainly! Freezing is a great option to extend the life of this soup. Pour the cooled soup into a freezer-safe container and leave about an inch of space at the top for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw the soup overnight in the fridge, then gently reheat on the stove over low heat, adding some broth or water to loosen it if needed.

What should I do if my clams or mussels don’t open while cooking?
Good question! If you find any clams or mussels that remain closed after cooking, it’s essential to discard them. This indicates that they were not fresh or safe to eat. To avoid this, always buy seafood from reputable sources and give your shellfish a good scrub before cooking. They’re the stars of the dish, and it’s critical to make sure they’re safe!

Can I make this soup gluten-free or dairy-free?
Absolutely! The Rustic Seafood Soup Zuppa di Pesce is naturally gluten-free and dairy-free, as it consists of wholesome ingredients without any hidden gluten or dairy products. Just ensure the white wine used is gluten-free, and avoid adding any bread if you’re adhering strictly to a gluten-free diet. For dietary restrictions or preferences, feel free to swap ingredients while keeping the core flavors intact!

Rustic Seafood Soup Zuppa di Pesce

Experience the comforting flavors of Rustic Seafood Soup Zuppa di Pesce with vibrant seafood and rich tomatoes, perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: DINNER RECIPES

Cuisine: Italian

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Base

• 2 tablespoons extra virgin olive oil
• 2 medium shallots (diced)
• 1 medium fennel bulb (sliced)
• 4 cloves garlic (sliced)
• 1/4 teaspoon crushed hot red pepper flakes adjust to taste
• 1 cup dry white wine
• 28 ounces plum tomatoes pulsed or hand crushed
• 1 cup clam juice

For the Seafood

• 1 pound calamari
• 1 pound cod or other meaty white fish (cut into chunks)
• 1 pound little neck clams (scrubbed)
• 1 pound mussels (scrubbed & beards removed)
• 1 pound extra large shrimp

For Garnish

• to taste salt
• to taste pepper
• 1/4 cup minced flat-leaf Italian parsley

Equipment

• large Dutch oven or heavy pot

Method

 

Cooking Steps

1. Heat a large Dutch oven or heavy pot over medium-low heat. Add the shallots and fennel to the olive oil, sautéing for about 5 minutes until they soften and become fragrant.
2. Add the garlic to the pot and cook for an additional 2 minutes.
3. Sprinkle in the crushed red pepper flakes and sauté for 30 seconds.
4. Pour in the dry white wine, turning the heat to medium-high. Scrape the bottom of the pot to lift any brown bits, cooking the wine for 90 seconds.
5. Combine the pulsed or crushed tomatoes with the clam juice, and then reduce the heat to medium. Allow the sauce to simmer moderately for 10 minutes.
6. Incorporate the calamari into the simmering sauce, and cook for 15 minutes until tender.
7. Add the chunks of cod or your chosen white fish, cooking for an additional 5 minutes.
8. Introduce the cleaned little neck clams to the pot, covering it with a lid. Cook for 5-7 minutes, or until the clams just begin to open.
9. Stir in the mussels and shrimp, covering once more. Cook until the shrimp turn pink and the mussels open (about 5-7 minutes).
10. Discard any clams or mussels that remain closed after cooking.
11. Taste the broth and season with salt and pepper as needed. Turn off the heat and fold in the minced parsley. Serve warm.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 80mgIron: 4mg

Notes

Serve alongside toasted Italian bread rubbed with garlic and a drizzle of olive oil. Optional: Add a squeeze of lemon for zest.

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There’s nothing quite like the rich, creamy warmth of a comforting bowl of New England Clam Chowder with Fresh Clams. Picture this: the first chill of autumn descends, and the air is filled with earthy scents from your kitchen, a teasing hint of salty ocean waves mingling with the buttery aroma of bacon and hearty potatoes. This dish isn’t just another soup; it’s a feel-good classic that invites memories of family gatherings and cozy evenings.

I discovered this recipe through a spontaneous visit to my local seafood market, where the vibrant displays of freshly caught cherrystone clams caught my eye. My excitement quickly turned into inspiration as I began picturing a cozy dinner with friends, where laughter and stories would blend seamlessly with the delightful flavors of homemade chowder. Trust me, once you savor that first spoonful, you’ll understand why it’s become a beloved staple.

Join me in creating this soul-soothing dish that’ll not only delight your taste buds but impress any guests at your table. Let’s dive into the creamy goodness and make some memories together!

New England Clam Chowder Ingredients

• Dive into the deliciousness of New England Clam Chowder with Fresh Clams!

For the Chowder Base

• 5 pounds live cherrystone clams – ensure they are scrubbed clean for the best flavor.
• 1 ounce salt pork – adds a savory depth that elevates the chowder.
• 1.5 ounces bacon – finely diced, it brings a delightful smokiness to the mix.
• 2 tablespoons butter – enhances the richness of the chowder.
• 1/4 cup minced celery – adds a subtle crunch and fresh taste.
• 1 cup onion – chopped for sweetness and depth of flavor.
• 2 teaspoons fresh garlic – minced garlic provides an aromatic boost.

For the Potatoes

• 1.25 pounds Russet potatoes – peeled and diced to give the chowder hearty texture.
• 2 tablespoons flour – helps thicken the chowder, making it luxuriously creamy.

For the Seasoning

• 3 cups stock from cooking the clams – this flavorful base is essential for authentic taste.
• 1 teaspoon fresh thyme – or 1/2 teaspoon dried, for an earthy note.
• 1 leaf bay – adds depth and complexity to the overall flavor.

For the Creaminess

• 2 cups heavy cream – the key to that rich, velvety finish.
• Black pepper – to taste, enhancing all the beautiful flavors.

For Serving

• Butter – for extra richness when serving.
• Oyster crackers – a delightful crunchy companion to your chowder.

How to Make New England Clam Chowder

1. Scrub and Cook Clams: Start by scrubbing the cherrystone clams thoroughly. Place them in a pot of water and cook over medium heat until they open. Remember to reserve the cooking liquid—this is your clam stock!

2. Render Pork and Bacon: In a large pot, add the diced salt pork and bacon. Cook over medium heat until crispy and golden brown, allowing those wonderful smoky flavors to infuse into the pot.

3. Sauté Veggies: Add the butter, minced celery, chopped onion, and garlic to the pot. Sauté them for about 5-7 minutes until they’re soft and fragrant, filling your kitchen with warmth and flavor.

4. Add Potatoes and Flour: Toss in the diced Russet potatoes and flour, stirring well for about 3 minutes. This will help to coat the potatoes and prepare them for the broth ahead.

5. Pour in Clam Stock & Seasoning: Gradually add the reserved clam stock, along with the fresh thyme and bay leaf. Bring the mixture to a gentle simmer, allowing the flavors to meld together beautifully.

6. Cook Until Tender: Let the chowder simmer for 15-20 minutes, or until the potatoes are tender. You’ll know it’s ready when a fork easily goes through the bits of potato.

7. Add Cream and Clams: Stir in the heavy cream and the cooked clams. Gently heat everything through, allowing the chowder to thicken and become luxuriously creamy.

8. Season to Taste: Sprinkle in black pepper as desired, adjusting the seasoning to suit your taste buds. You deserve a hearty flavor in every spoonful!

9. Serve Warm: Ladle the chowder into bowls, adding a pat of butter to each and a sprinkle of oyster crackers for that delightful crunch when serving.

Optional: A sprinkle of freshly chopped parsley adds a lovely touch of freshness on top!
Exact quantities are listed in the recipe card below.

Make Ahead Options

These New England Clam Chowder with Fresh Clams are perfect for meal prep enthusiasts! You can scrub the clams and cook them up to 24 hours in advance; simply store them in their cooking liquid in the refrigerator to preserve their freshness. You can also sauté the vegetables and bacon a day ahead and refrigerate them. When you’re ready to serve, just combine everything in the pot, add the reserved clam stock, and throw in the clams and cream. This way, you’ll have a rich and hearty chowder that tastes just as delicious as if you made it from scratch that same day! Enjoy a cozy meal without the fuss on busy weeknights.

Storage Tips for New England Clam Chowder

• Room Temperature: Enjoy your New England Clam Chowder with Fresh Clams right after cooking for the best flavor. If left out, consume within 2 hours to ensure safety.
• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave until warmed through, stirring occasionally.
• Freezer: For longer storage, freeze the chowder in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. Avoid freezing if the chowder contains cream, as it may separate.
• Reheating: When reheating, do so over low heat on the stove, stirring frequently to maintain a creamy texture. Add a splash of cream if it thickens too much during reheating.

New England Clam Chowder Variations

Feel free to tailor this chowder recipe to match your tastes and dietary needs!

• Vegetarian: Substitute clams with diced mushrooms, adding depth and umami, leaving out the pork and bacon for a lighter version.
• Creamy & Hearty: Swap heavy cream for coconut milk; this will give the chowder a subtle sweetness and extra creaminess.
• Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños for a warm kick that dances on your tongue.
• Herb-Infused: Enhance with fresh dill or basil; a fragrant pop of herbaceousness elevates the chowder to new heights.
• Smoky Flavor: Introduce smoked paprika or liquid smoke for a flavor profile reminiscent of cozy beach bonfires.
• Seafood Medley: Toss in shrimp or scallops along with the clams for a delightful seafood mix that satisfies any craving.
• Corny Goodness: Add sweet corn kernels for a burst of sweetness and texture that brightens up each bowl.
• Gluten-Free: Switch out regular flour for cornstarch or a gluten-free flour blend to maintain the creamy base without gluten.

Experimenting with these variations will make your chowder uniquely yours and deeply satisfying!

What to Serve with New England Clam Chowder?

Pairing a delicious side or beverage with your rich New England Clam Chowder can elevate your dining experience to a whole new level.

• Garlic Bread: The crispy, buttery texture of garlic bread perfectly complements the creamy chowder, ideal for dipping.

• Cornbread Muffins: Sweet and crumbly cornbread offers a delightful contrast to the chowder’s savory, rich flavors. These muffins are great for sopping up every drop!

• Fresh Side Salad: A light, vibrant salad with mixed greens adds a refreshing crunch and balances the richness of the chowder beautifully. Topped with a zesty vinaigrette, it just sings summer.

• Steamed Asparagus: Tossed with a touch of lemon and olive oil, steamed asparagus brings a bright, fresh element that pairs wonderfully with the clam flavor.

• Beer or White Wine: A crisp, cold lager or a glass of chilled Sauvignon Blanc complements the sea-salty essence of the chowder while enhancing the savory depth of the ingredients.

• Apple Pie: This classic dessert rounds off the meal with its sweet and tart flavors, providing a perfect contrast to the savory chowder experience.

New England Clam Chowder with Fresh Clams Recipe FAQs

How do I choose the best clams for chowder?
Absolutely! When selecting cherrystone clams, look for ones that are tightly closed and smell like the ocean. Avoid clams with dark spots or cracks in their shells, as these can indicate they are not fresh. If they are open, give them a gentle tap; if they close up, they are alive and safe to cook!

How should I store leftover chowder?
Very good question! You can store your New England Clam Chowder with Fresh Clams in an airtight container in the fridge for up to 3 days. Just ensure it cools down before sealing it. When you reheat, do so gently on the stovetop or microwave—stirring occasionally to keep that creamy texture intact!

Can I freeze clam chowder?
Yes, you can! However, if your chowder contains cream, it’s best to avoid freezing as it can separate when thawed. If you must, freeze it in a freezer-safe container for up to 3 months. To thaw, place it in the fridge overnight. When you’re ready to enjoy it, slowly reheat on low, stirring frequently, and consider adding a splash of cream to revive its creaminess.

What should I do if my chowder is too thick?
Don’t worry; it happens! If your chowder is thicker than you like, simply stir in a bit of clam stock or milk to reach your desired consistency. Heat it gently on the stove while stirring, so it warms through evenly without curdling the cream.

Is this recipe suitable for people with shellfish allergies?
No, unfortunately! This New England Clam Chowder with Fresh Clams is not suitable for anyone with shellfish allergies. Always be cautious and read labels if you’re using any pre-packaged ingredients. If you’re looking for alternatives, consider substituting with vegetables like mushrooms or hearty beans to create a different but delicious chowder!

How long should I cook the potatoes for the ideal texture?
Great question! After adding the potatoes, let the chowder simmer for about 15-20 minutes. Check for doneness by poking a potato cube with a fork—if it slides in easily, then it’s perfect! You want them tender yet not falling apart, ensuring that lovely texture remains in every spoonful.

New England Clam Chowder with Fresh Clams

Enjoy the rich, creamy warmth of New England Clam Chowder with Fresh Clams, a comforting dish perfect for cozy evenings.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 cups

Course: DINNER RECIPES

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Chowder Base

• 5 pounds live cherrystone clams ensure they are scrubbed clean for the best flavor
• 1 ounce salt pork adds a savory depth that elevates the chowder
• 1.5 ounces bacon finely diced for smokiness
• 2 tablespoons butter enhances the richness of the chowder
• 1/4 cup minced celery adds a subtle crunch and fresh taste
• 1 cup onion chopped for sweetness and depth of flavor
• 2 teaspoons fresh garlic minced for aromatic boost

Potatoes

• 1.25 pounds Russet potatoes peeled and diced for hearty texture
• 2 tablespoons flour helps thicken the chowder

Seasoning

• 3 cups stock from cooking the clams essential for authentic taste
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• 1 leaf bay adds depth and complexity

Creaminess

• 2 cups heavy cream key to rich, velvety finish
• Black pepper to taste, enhancing flavors

Serving

• Butter for extra richness when serving
• Oyster crackers crunchy companion to chowder

Equipment

• Large pot
• Saucepan

Method

 

Steps to Make Chowder

1. Scrub and Cook Clams: Start by scrubbing the cherrystone clams thoroughly. Place them in a pot of water and cook over medium heat until they open. Remember to reserve the cooking liquid—this is your clam stock!
2. Render Pork and Bacon: In a large pot, add the diced salt pork and bacon. Cook over medium heat until crispy and golden brown, allowing those wonderful smoky flavors to infuse into the pot.
3. Sauté Veggies: Add the butter, minced celery, chopped onion, and garlic to the pot. Sauté them for about 5-7 minutes until they’re soft and fragrant.
4. Add Potatoes and Flour: Toss in the diced Russet potatoes and flour, stirring well for about 3 minutes.
5. Pour in Clam Stock & Seasoning: Gradually add the reserved clam stock, along with the fresh thyme and bay leaf. Bring the mixture to a gentle simmer.
6. Cook Until Tender: Let the chowder simmer for 15-20 minutes, or until the potatoes are tender.
7. Add Cream and Clams: Stir in the heavy cream and the cooked clams. Gently heat everything through.
8. Season to Taste: Sprinkle in black pepper as desired.
9. Serve Warm: Ladle the chowder into bowls, adding a pat of butter and a sprinkle of oyster crackers.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For extra freshness, add a sprinkle of freshly chopped parsley on top before serving.

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Let us know how it was!

There’s something undeniably comforting about a warm bowl of soup simmering on the stove, especially as the evenings grow cooler. I was inspired to perfect my own version of a Cajun classic one chilly evening, where the smoky aroma of andouille sausage mingled with the rich scent of spices, filling my home with a vibrant warmth that beckoned me to the kitchen. This Cajun Potato Soup with Andouille Sausage is a delicious blend of hearty goodness and zesty flavor, making it the perfect antidote to those tired weeknights spent dodging the drive-thru.

Not only does this soup come together with simple, wholesome ingredients, but it also celebrates the versatility of potatoes and the bold flavors of Cajun cooking. Whether you’re cooking for a busy family or hosting a cozy gathering with friends, this recipe is sure to impress and satisfy. Grab a spoon and let’s dive into this delightful dish that promises warmth, comfort, and a touch of culinary adventure!

Cajun Potato Soup with Andouille Sausage Ingredients

Get ready for a flavorful journey!

For the Soup

• Vegetable oil – perfect for sautéing, enhancing flavors without overpowering the dish.
• Andouille sausage – brings a smoky, spicy kick; feel free to substitute with kielbasa for a milder taste.
• Large onion – adds sweetness and depth; yellow onions work best in this soup.
• Celery – contributes crunch and freshness; you can swap it for leeks if desired.
• Red bell pepper – adds a pop of color and sweetness; use any bell pepper if needed.
• Garlic – infuses the soup with aromatic goodness; fresh garlic is always best for flavor.
• Cajun seasoning – the star of this dish, adding zest and warmth; adjust the amount based on your spice preference.
• Kosher salt – enhances all the flavors; keep it to your taste, especially if your broth is salty.
• Black pepper – adds a mild heat; adjust according to your preference.
• Paprika – enhances the color and flavor with a subtle smokiness.
• Cayenne pepper – gives that extra kick; start with a little and add more if you like it spicier.
• Chicken broth – the base for a hearty soup; vegetable broth can be used for a vegetarian option.
• Russet potatoes – provide creaminess and body to the soup; Yukon gold works well too.
• Heavy whipping cream – adds richness and creamy texture; substitute with half-and-half for a lighter option.
• Mild cheddar cheese – melts beautifully into the soup for extra indulgence; a sprinkle of pepper jack can spice it up!
• Parsley – for a fresh, vibrant garnish that enhances presentation.

This Cajun Potato Soup with Andouille Sausage recipe is a delightful way to bring warmth and flavor to your table!

How to Make Cajun Potato Soup with Andouille Sausage

1. Heat Oil: In a large pot over medium heat, pour in the vegetable oil. Once it shimmers, add the sliced andouille sausage and cook, stirring occasionally until browned and fragrant, about 3-4 minutes. Remove the sausage and set aside.

2. Sauté Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Sauté until softened and the colors brighten, approximately 5-8 minutes. Stir in the minced garlic and cook for an additional minute.

3. Simmer Soupy Goodness: Now it’s time to add flavor! Stir in the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Reduce the heat and let it simmer for 20-25 minutes, until the potatoes are fork-tender.

4. Mix in Cream and Cheese: Return the browned sausage to the pot, then gently stir in the heavy cream and shredded cheddar cheese. Let everything simmer together for an extra 5 minutes, or until heated through and the cheese melts beautifully.

5. Garnish and Serve: Finally, garnish with freshly chopped parsley for a pop of color and brightness. Serve the soup warm and enjoy the comforting flavors!

Optional: A sprinkle of extra Cajun seasoning can elevate the flavor even more!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Cajun Potato Soup with Andouille Sausage preparations are perfect for busy weeknights or meal planning! You can chop the vegetables (onion, celery, and bell pepper) and garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to keep them fresh. Additionally, you can cook the sausage and store it separately for up to 3 days. When you’re ready to enjoy the soup, simply reheat the sautéed veggies and sausage in a pot, add the chicken broth, potatoes, and spices, and let it simmer. Stir in the heavy cream and cheese just before serving for that creamy, delicious finish. This way, you’ll have a hearty, flavorful meal ready with minimal effort!

How to Store and Freeze Cajun Potato Soup with Andouille Sausage

Fridge: Store leftover Cajun Potato Soup in an airtight container for up to 3 days. The flavors deepen as it rests, making it even more delicious!

Freezer: Freeze the soup in individual portions for up to 3 months. Make sure to leave some space in the container for expansion as it freezes.

Reheating: Thaw overnight in the fridge and reheat on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave it in short intervals.

Serving Suggestions: Consider adding a splash of cream or a sprinkle of cheese when reheating to restore its creamy texture and indulgent flavors.

Cajun Potato Soup with Andouille Sausage Variations

Feel free to explore these exciting twists and substitutions to make this soup uniquely yours!

• Dairy-Free: Substitute heavy cream with coconut milk and cheese with nutritional yeast for a rich, creamy texture without dairy.

• Spicy Kick: Add diced jalapeños or a dash more cayenne for an added layer of heat that can ignite your taste buds!

• Veggie-Lover: Replace andouille sausage with hearty mushrooms or tempeh for a delicious vegetarian option that retains the soup’s robustness.

• Smoky Flavor: Use smoked paprika instead of regular paprika, creating an irresistible smoky depth that enhances the Cajun flare beautifully.

• Herb Infusion: Fresh thyme or bay leaves can elevate the dish, providing a fragrant twist that makes every spoonful a comforting delight.

• Crispy Topping: Top the soup with crispy fried onions or bacon bits for a satisfying crunch that adds a beautiful contrast to the creamy soup.

• Cheesy Variants: Try goat cheese or a sharper cheddar for a tangy flavor that enhances the soup’s rich profile and brings a delightful twist.

• Quinoa Boost: Stir in cooked quinoa for added protein and texture, transforming this soup into a filling meal that’s both hearty and nutritious.

What to Serve with Cajun Potato Soup with Andouille Sausage?

Pair your hearty bowl of soup with these delightful sides that elevate the entire meal experience.

• Crusty Bread: A warm loaf, perfect for dipping, soaks up the leftover flavors of the soup.

• Homemade Cornbread: Sweet and fluffy, it provides a comforting balance to the spicy Cajun flavors in the soup.

• Caesar Salad: Crisp romaine and creamy dressing offer freshness and crunch, complementing the velvety soup beautifully. The flavors meld perfectly, creating a satisfying contrast with every bite.

• Roasted Vegetables: Seasoned garlic and herbs enhance the natural sweetness, bringing a vibrant health boost alongside the rich soup. They add color and a bit of earthiness to the meal.

• Brewed Iced Tea: The refreshing chill and slight sweetness of the tea is a wonderful match with the bold spices in the soup, providing a delightful contrast.

• Apple Crisp: A warm dessert with a touch of cinnamon provides a sweet finale to your meal, finishing off the evening with a comforting note. The combination of the soup’s warmth and the crisp’s sweetness creates a cozy atmosphere.

Enjoy these pairings alongside your Cajun Potato Soup with Andouille Sausage for a complete, soul-warming experience!

Cajun Potato Soup with Andouille Sausage Recipe FAQs

What type of potatoes are best for this soup?
For the best results, I recommend using russet potatoes as they become wonderfully creamy when cooked. Yukon gold potatoes work well too, providing a slightly different texture if you want to mix things up!

How should I store leftover Cajun Potato Soup?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will develop further, making each spoonful even more delightful. Just remember to let the soup cool to room temperature before sealing it up.

Can I freeze Cajun Potato Soup with Andouille Sausage?
Very much so! Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top for expansion, and it can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge.

What if my soup is too thick?
No worries! If you find the soup to be thicker than you’d like, simply stir in a little extra chicken broth or water while reheating until you reach your desired consistency. It’s a quick fix that keeps everything flavorful and comforting!

Are there any allergies I should be aware of when making this recipe?
Absolutely! This Cajun Potato Soup contains dairy, gluten (in the sausage), and potentially allergens from the andouille sausage. If cooking for someone with dietary restrictions, consider using gluten-free sausage options and substituting the heavy cream for a non-dairy milk to maintain creaminess without the lactose.

Cajun Potato Soup with Andouille Sausage

A comforting and flavorful Cajun Potato Soup with Andouille Sausage, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Course: DINNER RECIPES

Cuisine: Cajun

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Soup

• 2 tablespoons vegetable oil perfect for sautéing
• 12 ounces andouille sausage or kielbasa for a milder taste
• 1 large onion yellow onions work best
• 2 stalks celery can be substituted with leeks
• 1 medium red bell pepper or any bell pepper
• 3 cloves garlic fresh is best for flavor
• 2 tablespoons Cajun seasoning adjust based on spice preference
• 1 teaspoon kosher salt to taste
• 1 teaspoon black pepper adjust to preference
• 1 teaspoon paprika adds smokiness
• 0.5 teaspoon cayenne pepper add more for extra heat
• 4 cups chicken broth or vegetable broth for vegetarian
• 3 large russet potatoes or Yukon gold
• 1 cup heavy whipping cream or half-and-half
• 1 cup mild cheddar cheese can use pepper jack for spice
• 0.25 cup parsley for garnish

Equipment

• Large pot

Method

 

How to Make Cajun Potato Soup with Andouille Sausage

1. Heat Oil: In a large pot over medium heat, pour in the vegetable oil. Once it shimmers, add the sliced andouille sausage and cook, stirring occasionally until browned and fragrant, about 3-4 minutes. Remove the sausage and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion, celery, and red bell pepper. Sauté until softened and the colors brighten, approximately 5-8 minutes. Stir in the minced garlic and cook for an additional minute.
3. Simmer Soupy Goodness: Stir in the Cajun seasoning, kosher salt, black pepper, paprika, cayenne pepper, chicken broth, and cubed potatoes. Reduce the heat and let it simmer for 20-25 minutes, until the potatoes are fork-tender.
4. Mix in Cream and Cheese: Return the browned sausage to the pot, then gently stir in the heavy cream and shredded cheddar cheese. Let everything simmer together for an extra 5 minutes, or until heated through and the cheese melts beautifully.
5. Garnish and Serve: Finally, garnish with freshly chopped parsley for a pop of color and brightness. Serve the soup warm and enjoy the comforting flavors!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Ensure to adjust seasonings towards the end of cooking. Fresh parsley adds a bright touch, don't skip it!

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Let us know how it was!