Mexican Seafood Chowder Recipe

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There are two challenges to this dish: one is to get the right balance of salt, garlic, saffron, and jalapeno; and the other is to not overcook the seafood. This recipe is straight from Sunset, 12/2001.

Prep time:
Cook time:
Servings: 4


Cost per serving $5.21 view details


  1. ==Prep==
  2. Seafood: Be sure all clams and mussels are fresh and completely closed. De-beard the mussels, and scrub clams and mussels. Clean fillets, and check that all bones are removed. Slice sea scallops so each round piece is half as thick. Peel and de-vein the shrimp. Set all seafood aside in a bowl filled with ice.
  3. Spices: Mince garlic and jalepeno (separately). Crush saffron threads into a fine powder. Chop cilantro.
  4. Tomato: Dice tomato. Put in a blender, and using pulse mode, coarsely liquefy.
  5. ==Cook==
  6. Bring stock, wine, to a simmer. Add minced jalapeno and simmer one minute.
  7. Add saffron, ½ tsp sea salt, and minced garlic and simmer one more minute.
  8. Add tomato and simmer 3 more minutes. Then turn up heat bringing mixture to a boil.
  9. Quickly and gently stir in all seafood. Allow stew to cook just until clams and mussels just start to open (should be at most 2 minutes). If white fish is thin (like a sole or tilapia), you may add it last, and be very careful not to let it disintegrate.
  10. Sprinkle with cilantro, and immediately pour into covered serving bowl for serving immediately – if dish is allowed to sit, seafood will overcook.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 493g
Recipe makes 4 servings
Calories 245  
Calories from Fat 50 20%
Total Fat 5.57g 7%
Saturated Fat 0.92g 4%
Trans Fat 0.0g  
Cholesterol 147mg 49%
Sodium 1195mg 50%
Potassium 867mg 25%
Total Carbs 6.67g 2%
Dietary Fiber 1.5g 5%
Sugars 1.24g 1%
Protein 37.22g 60%
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  • Jason Freund
    February 1, 2010
    I wanted to take this opportunity to complain about canned stocks. I shopped around and most brands of chicken stock (ie Swansons, Campbells, etc) are around 30% sodium or 540mg sodium per 1c serving. For the record, that one can of stock is 25% of your recommended daily allowance (which can usually be satisfied without trying to find salty processed foods). Ironically, vegetable stock is even higher. The "low sodium" varieties of the main brands are still extremely high (around 20% sodium) -- I don't think they really understand the concept of "low sodium" :) After enough shopping, I found a couple options around 8% sodium but most stores didn't have the true low sodium varieties.

    The 8% sodium variety was still too salty (and thick), so I ended up diluting it by approx 1:1. I usually substitute chicken stock with vegetable stock -- I think it works well with this recipe.
    • John Spottiswood
      December 31, 2008
      This is very similar to one of my favorite Cioppino recipes. Can't wait to try it and see how the saffron and cilantro impact it!

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