All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Ingredients

2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 3 medium carrots, diced 1 ear fresh corn, kernels cut from cob 1 stalk celery, halved and diced 6 cups chicken stock (such as Swanson®) 1 (10 ounce) can diced tomatoes with green chile peppers 1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®) 1 ancho chile pepper, diced 1 tablespoon chili powder 2 teaspoons ground cumin 1 pound fresh littleneck clams 1 pound fresh mussels 1 pound fresh cod, cut into bite-sized pieces ¾ pound fresh shrimp, peeled and deveined ¼ cup fresh cilantro, chopped, or to taste 1 avocado, peeled and sliced

Nutrition Info

278.2 calories carbohydrate: 15.5 g cholesterol: 112 mg fat: 9.5 g fiber: 3.8 g protein: 33.2 g saturatedFat: 1.5 g servingSize: - sodium: 925.3 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
Drain clams and mussels, add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

10 servings

A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.