Caribbean Chowder

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1.3 min read
shrimps pritikin recipes

Caribbean Chowder

Indulge yourself with Caribbean Chowder, a zesty mingling of seafood, veggies, and spices like chipotle.
Course: Entertaining, Lunch, Main Dish, Soup/Stew
Cuisine: International
Yield: 12 people


  • 1 pound shrimp shells
  • 1 gallon water
  • 1 baby carrots with greens attached diced
  • 1 head celery diced
  • 1 pound okra diced
  • 2 vidalia onions diced
  • 1 head fennel diced
  • 1/2 cup garlic chopped
  • 10 ounces tomato puree (low sodium)
  • 1 bay leaf
  • 1 bunch thyme leaves picked and chopped
  • 1 whole chipotle pepper
  • 1 tablespoon oregano (dry)
  • 1/2 pound salmon diced
  • 1 pound white fish (such as halibut, sea bass or tilapia) diced
  • 1 pound shrimp peeled, deveined and diced
  • 1/2 pound whole baby clams, low sodium
  • black peppercorns ground to taste
  • 1 bunch cilantro leaves picked and chopped


  • To make stock, bring shrimp shells to a boil in water (can also add carrot skins, celery leaves, fennel greens, and onion skins). Simmer for 2 hours. Drain and reserve liquid.
  • In large stockpot, add all vegetables, including garlic, and sweat until onions are translucent.
  • Add tomato puree, bay leaf, thyme, shrimp stock, chipotle pepper, and oregano. Simmer for 2 hours.
  • Add salmon and white fish. Simmer for 1 hour more, breaking fish with back of spoon. Add shrimp and clams. Cook 1 minute. When ready to serve, add black peppercorns and cilantro. Remove chipotle.
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