Intentional Living

Savory Summer Soups

One of the best things about homemade soup is that it is perfect for any season by making simple adjustments. It can be kept light and fresh for summer enjoyment or an added extra herbs and vegetables to make it tastier and heartier in cooler months.

Creamy Seafood Chowder

This is a delicious creamy seafood soup inspired by an infusion of coastal chowder and light cajun seafood stew, featuring clams, tomatoes, and fresh herbs.

Ingredients:

  • 3 pounds fresh littleneck or Manila clams, scrubbed well

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 1 small yellow onion, finely diced

  • 3 garlic cloves, minced

  • 1 small fennel bulb, thinly sliced

  • 1 teaspoon smoked paprika

  • ¼ teaspoon red pepper flakes

  • 1 cup dry white wine or seafood stock

  • 2 cups seafood stock or chicken broth

  • 1 cup heavy cream

  • 1/2 cup coconut milk (optional, for extra richness)

  • 1 cup cherry tomatoes, halved

  • 1 medium potato, peeled and diced small

  • 1 cup of chopped leafy greens (kale or baby spinach)

  • 1 tablespoon tomato paste

  • 1 teaspoon sea salt, plus more to taste

  • ½ teaspoon black pepper

  • 2 tablespoons fresh lemon juice

  • ¼ cup fresh parsley or cilantro, roughly chopped

Serves: 4–6
Prep time: 20 minutes
Cook time: 30 minutes

Instructions:

  1. In a large pot or deep skillet, heat the olive oil and butter over medium heat.

  2. Add the onion and fennel. Cook for 5 minutes until softened. Stir in the garlic, smoked paprika, and red pepper flakes for 30 seconds.

  3. Add the tomato paste and cook for 1 minute. Pour in the seafood stock and simmer for 2–3 minutes.

  4. Stir in the chicken broth and diced potato. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, until the potatoes are tender.

  5. Add the heavy cream, coconut milk (if using), and cherry tomatoes. Simmer for 3 minutes.

  6. Add leafy greens (kale or baby spinach).

  7. Add the clams, cover, and cook for 5–7 minutes, until the shells open. Discard any clams that remain closed.

  8. Add the shrimp and cook for 2–3 minutes, just until pink and opaque.

  9. Remove from the heat and stir in the lemon juice and fresh herbs. Taste and adjust the seasoning.

Serve with:

  • Crusty sourdough bread

  • Garlic toast

  • A simple green salad

For an extra touch, drizzle with a little olive oil and garnish with additional herbs, red peppers, or a pinch of smoked paprika.