Emerald Seafood Chowder – The Washington Post

Everyone seems to love a green smoothie, and it’s a seamless way to get leafy vegetables into your life, so why not green soup? This seafood chowder harnesses the idea by blending handfuls of spinach and parsley into the soup’s base until it is smooth, creamy and vibrantly verdant. After returning the creamy base to a boil, you stir in the seafood, add a brightening hit of lemon juice and zest, and dinner is on the table. Feel free to use any combination of finfish and/or shellfish you like, based on what looks best at the market.

Total time: 45 mins

Make Ahead: The chowder can be made up to the point before adding the seafood, and refrigerated for up to 2 days or frozen for up to 1 month.

Storage Notes: Refrigerate for up to 2 days.


4 – 6

Tested size: 4-6 servings; makes about 9 1/2 cups

  • 2 tablespoons olive oil

  • 1 large or 2 small leeks, white and light green parts, chopped (2 cups)

  • 2 celery stalks, chopped

  • 2 cloves garlic, minced or finely grated

  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried

  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice

  • 1/2 teaspoon fine salt, plus more to taste

  • 1/4 teaspoon ground white pepper

  • 4 cups low-sodium seafood or fish stock

  • 3 cups lightly packed spinach leaves

  • 1/2 cup lightly packed parsley leaves and tender stems, plus more for garnish

  • 1 pound white fish fillets, such as cod or halibut, cut into 3/4-inch chunks

  • 1/2 pound bay scallops

  • 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon)


In a large pot over medium heat, heat the oil until shimmering. Add the leeks and celery and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and thyme and cook until aromatic, stirring, 30 seconds more. Stir in the potato, salt and pepper, then add the stock and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender, 10 to 15 minutes.

Using a slotted spoon, remove about 1 cup of the vegetables from the pot and set aside. Add the spinach and parsley to the pot and cook until wilted, about 30 seconds. Remove the pot from the heat and, using an immersion blender, puree until smooth. (Alternatively, let cool, then puree in several batches in a blender. If not planning to serve the chowder right away, refrigerate or freeze until needed.)

Return the pureed soup to a lively simmer, add the fish and scallops and simmer until both are just barely translucent in the center, 3 to 5 minutes. Stir in the reserved vegetables and the lemon zest and juice. Taste, and season with additional salt, if needed, then remove from the heat.

Ladle the chowder into bowls, garnish with the parsley and serve.

Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.


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