Grab a ladle, Seafoodies!
This just in from the Dish on Fish weather desk: a cold front is settling over the kitchen, temperatures are dropping steadily through dinnertime and the forecast for the foreseeable future is a 100% chance of soup. Chowder advisories are in effect along the coast, a gumbo warning has been issued for the South and scattered bowls of ramen are expected everywhere else. Our advice is to stay inside, keep a pot on the stove and let the season do its thing.
But seriously, seafood might just be the best thing that ever happened to soup! Shrimp, clams, cod and scallops cook in minutes, so a pot that would take an afternoon with other proteins is ready before the bread finishes warming. The broth does the heavy lifting—cream, coconut milk, tomatoes, a smoky Cajun base—and the seafood is added in at the end, turning tender and perfectly cooked. Every bowl also comes with nutrients that pack a punch, like protein, vitamin B-12, zinc and omega-3s, making seafood a no-brainer choice once cold and flu season rolls around—and also gets you one step closer to the Dietary Guidelines for Americans recommendation for three or more servings of seafood per week.
We rounded up 12 seafood soups and stews to carry you from the first frost straight through to the holidays. Chowder loyalists get three to choose from: a lighter Cod and Corn Chowder for weeknights, a Creamy Clam Chowder that tastes like it’s fresh out of a New England pub and an Irish Seafood Chowder loaded with salmon, white fish and shrimp. When the occasion calls for something a little fancier, yet simple enough for everyday, our Instant Pot Lobster Bisque is ready in a fraction of the traditional time.
The South checks in with a hearty Shrimp Gumbo and a big batch of Jambalaya Shrimp Soup, both built for feeding a crowd. And for the nights when you want warmth with a little kick, there’s a whole lineup of brothy, spicy bowls: a warming Korean Shrimp and Ramen Bowl, an easy Thai Shrimp Soup, an Asian Seafood Soup (featuring scallops for a unique seafood twist) and a Spicy Cilantro Lime Seafood Soup that wakes up every sense. Rounding things out, our Simple and Savory Cioppino brings five kinds of seafood to one tomato-rich pot, and our Instant Pot Fish Tortilla Soup is the kind of dinner the whole family will request on repeat.
Pro tip from our kitchen: the broth-based pots—gumbo, jambalaya, tortilla soup, cioppino—freeze beautifully, so double the recipe, tuck a few containers away and future you will be very grateful on a busy Wednesday night in November. Save the creamy chowders and bisque for fresh-from-the-stove nights; they’re at their best that way.
Bundle up, keep the ladle handy and get your soup on, Seafoodies!
This is the chowder we make on repeat. Sweet corn, potatoes and a hint of red pepper keep it feeling fresh, and the cod flakes into the pot in minutes—so it’s on the table well before anyone starts asking about dinner.
Oyster crackers or bread bowls? Our kitchen is split down the middle, and this creamy, bacon-studded New England classic is worth the argument. Canned clams keep it doable any night of the week.
Bisque used to be a restaurant-only order, but the Instant Pot changed that—turning an all-afternoon project into a rich, velvety soup that’s ready in minutes and elegant enough for the holiday table.
What makes our gumbo different? Other than being a surefire way to get your family to gather around the table—there’s no roux! That means this recipe is quicker and lighter than traditional versions, saving you time in the kitchen without sacrificing taste or texture.
Instant Pot Fish Tortilla Soup
Set out bowls of tortilla strips, cheese, avocado and lime and let everyone finish their own. The toppings bar is the reason our little Seafoodies ask for this one regularly, and the Instant Pot means it’s ready in about 30 minutes, which makes it easy to oblige.
Retire the instant packet! Gochujang-spiked broth, tender shrimp and a jammy egg turn ramen into a real dinner, and it still comes together faster than takeout can reach your door.
When we’re feeding a crowd, this is the recipe we reach for. Five kinds of seafood simmer in a fragrant tomato broth, and all it needs alongside is a loaf of crusty bread and a table full of hungry people.
Coconut milk, red curry paste and a squeeze of lime make this one of the fastest routes to a warming bowl—about 20 minutes from start to finish. Adjust the heat to your crew and keep extra lime wedges on the table.
Big-batch energy. This soup version of the Louisiana classic makes enough for a second bowl or to stock the freezer, and the leftovers might taste even better (if that’s even possible!) once the flavors have had a night to get acquainted.
Scallops in soup surprise people, and that’s exactly why we love this one. Their sweetness plays beautifully against a ginger-and-garlic broth, and they cook in minutes with very little prep needed!
Spicy Cilantro Lime Seafood Soup
Peruvian-inspired and filled with fresh cilantro, plenty of lime, shrimp and a good amount of heat—ladle up a serving of this bright, one-pot meal and settle in for a cozy evening of cuddling under a blanket with your favorite binge-worthy show.
Three kinds of seafood, one creamy pot and a lineage that traces straight back to the pubs of the Irish coast. Salmon, white fish and shrimp share the bowl, and a slice of brown bread on the side is practically required.
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