Tomato Seafood Chowder, Key West Style
When the weather cools down, nothing feels better than a steaming bowl of chowder. While New England clam chowder usually takes center stage, there’s another variation worth adding to your table: Tomato Seafood Chowder, Key West Style. It’s a lively, zesty dish that blends fresh seafood with bold tomato flavor and a touch of spice. The best part? It’s surprisingly simple to prepare.
This recipe brings the spirit of Key West right to your kitchen. Whether you’re cooking for a crowd or just want to treat yourself to something hearty and comforting, this chowder checks all the boxes.
Ingredients
Here’s what you’ll need to make a pot of Key West–inspired tomato seafood chowder:
- 1/2 cup diced green bell pepper
- 1 tablespoon regular olive oil
- 1/2 teaspoon minced garlic
- 14 oz tomato sauce
- 1 can diced tomatoes
- 3/4 cup chicken broth
- 1/2 cup white wine (or substitute with more chicken broth)
- 12–16 ounces shrimp, peeled and deveined
- 6 oz crab meat
- Pinch of parsley
- Pinch of basil
- Pinch of oregano
- Pinch of black pepper
- A few ginger shavings
- Chopped red chile pepper (optional, for heat)
- Scallions for garnish (optional)
Instructions
- Heat the olive oil in a Dutch oven or heavy pot. Add the green bell pepper and sauté until slightly softened.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the diced tomatoes, tomato sauce, chicken broth, wine, spices, ginger, and chile pepper if you’re using it. Mix well.
- Bring the soup to a boil, then reduce the heat. Cover and let it simmer for about 20 minutes so the flavors can meld together.
- Add the shrimp and crab meat. Cover and simmer again for 5–7 minutes, or until the shrimp turn pink and are cooked through.
- Garnish with fresh scallions before serving, if desired.
Why You’ll Love It
This tomato seafood chowder is:
- Quick to make: Ready in under an hour.
- Comforting and filling: Perfect for chilly evenings.
- Flexible: Adjust the spice level to your liking or swap in your favorite seafood.
It’s a meal that feels just as at home on a weeknight dinner table as it does when you’re entertaining friends.
A Taste of the Keys
While this recipe doesn’t require a plane ticket to Florida, it does capture the vibrant flavors of the Keys. Shrimp and crab shine against the tangy tomato base, while the hint of ginger and chile pepper adds depth and warmth.
The next time you’re craving a seafood dish that’s both comforting and refreshing, give this chowder a try. It might just become one of your go-to favorites.
