SparkPeople Advertisers Keep the Site Free

4.5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.8
  • Total Fat: 4.3 g
  • Cholesterol: 354.0 mg
  • Sodium: 1,364.9 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 34.9 g

View full nutritional breakdown of Spicy Calamari Chowder calories by ingredient
Report Inappropriate Recipe

Spicy Calamari Chowder

Submitted by: JO_JO_BA

Introduction

If you like conch chowder, try this version using calamari. It is thick and hearty with robust seafood flavour and just enough spiciness to tickle the tongue. This recipe calls for both the squid tubes and tentacles, but if you don't care for the tentacles, simply use an equal amount of the body instead. This method adds the squid rings last so they remain tender with little cooking. If you like conch chowder, try this version using calamari. It is thick and hearty with robust seafood flavour and just enough spiciness to tickle the tongue. This recipe calls for both the squid tubes and tentacles, but if you don't care for the tentacles, simply use an equal amount of the body instead. This method adds the squid rings last so they remain tender with little cooking.
Number of Servings: 6

Ingredients

    1 Scotch bonnet or Habanero chile, seeded and chopped
    3 sprigs fresh thyme
    1 tablespoon dried oregano
    1 large bay leaf, broken in half
    2 pounds raw squid rings
    2 large celery ribs, diced
    3 carrots, peeled and diced
    1 medium sweet onion, diced
    ¾ cup diced red bell pepper
    5 cloves garlic, minced
    4 cups fish stock or clam juice
    1 ½ cups diced tomatoes, with juice
    1 ¾ cups crushed tomatoes
    Juice of 1 lime
    1 Tablespoon Worcestershire sauce
    1 Tablespoon kosher salt
    1 large red potato, and cut into 1-inch diced pieces

Directions

Place chile, thyme, oregano, and bay leaf in the center of a double piece of cheesecloth. Bring up corners and tie into bundle. Set aside.
Add celery, carrots, onion, and bell pepper to a large Dutch oven over medium-high and cook, stirring often, until onions are limp.
Add garlic and cook 1 additional minute.
Add fish stock, tomatoes, lime juice, Worcestershire sauce, salt, and herb bundle to the vegetables and stir.
Bring to a boil.
Cook over medium high heat about 20 minutes.
Add potato to the pot and cook until tender, then add squid rings.
Stir into vegetables and cook an additional 2 minutes until edges begin to curl.
Remove from heat, discard the spice bag, and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe