Quick Seafood Chowder for Fall

October 16th, 2011

I will not bore you with the convoluted way that this soup came about.  Just know that it is good and quick to pull together.  I was supposed to be making a ham and pepper pot pie but it was a failure.  I rescued the filling for this hearty soup.

The basis of this soup is a box of Imagine* Brand Organic Creamy Potato Leek Soup.  I don’t usually like canned or boxed soups, but this one is really good.  Other convenience items that make it so easy are frozen carrot slices, frozen corn and canned chicken broth.

The seafood I included was some of the halibut that we had shipped home from Alaska.  We are working our way through 16 pounds of it.  Halibut is a wonderful mild fish.  You could substitute flounder or tilapia if that is what is available in your market. The peppers, ham and Old Bay seasoning give it just the right kick.

With the soup I served an interesting twist on corn muffins.  The original recipe was one that I found on Foodgawker.  It came from Susan of Luna Cafe.  The corn muffins have lots of baking powder in them and they are baked in a popover pan.  They come out tall and proud.  You can add any fillings you like.  I added chopped green chilis, corn kernels and choppped scallions.

Not bad for a simple meal.  We were happy.


2 tablespoons unsalted butter
1 green pepper, diced
1 red bell pepper, diced
1 1 1/2 pound ham steak, cut into bite-sized chunks
1 32 ounce box Imagine* Brand Organic Creamy Potato Leek Soup
1 14 ounce can Chicken Broth
1 tablespoon Old Bay Seasoning
1 16 ounce bag frozen carrot rounds, thawed
1 cup frozen corn kernels, thawed
1/3 cup chopped chives
2 medium potatoes, peeled and chopped
1 pound firm fleshed fish, cut into bite size chunks

Melt butter in a soup pot.  Add diced peppers and cubed ham steak and saute until peppers are softened and ham is browned.  Add potato leek soup and chicken broth.  Stir to combine.  Add the Old Bay seasoning, carrots, corn, chives and potatoes.  Bring soup to boil, reduce heat and cook uncovered until potatoes are tender.  If soup is too thick add a small amount of water. Add the seafood chunks and cook briefly until fish is cooked.

Printable recipe

9 responses to “Quick Seafood Chowder for Fall”

  1. EliFla says:

    I finished my dinner 15 minutes ago….but looking at ypur chowder I started to be hungry again!!! Hugs, Flavia

  2. bellini says:

    Loving the addition of corn and chilies in these rall and proud cornbread. These two dishes are perfect for each other!

  3. Pondside says:

    We’re having a nice, thick homemade soup tonight – made it yesterday and will reheat it tonight. Yours looks yummy!

  4. Cathy says:

    Your seafood chowder sounds delicious, Penny. My recipe is very different and I would love to try something new. Baking corn muffins in a popover pan is a great idea. Love the addition of chilies and corn.

  5. Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. http://www.colieskitchen.com

  6. Big Dude says:

    Good save Penny

  7. Great for a simple meal Penny. Your seafood chowder sounds perfect for our fall weather. I’ve never thought of baking cornbread in a popover pan. Great idea.

  8. Eileen says:

    This sounds great. Love the cornbread, too.

  9. Rita says:

    Both your recipes are looking great! We alove Halibut; we buy it a Costo; from Alaska.

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