Caribbean Flavor Seafood Soup

This is an easygoing seafood soup that leans Caribbean, all the comfort of a creamy chowder with a bright squeeze of lime to wake it up. Shrimp and crab meat swim alongside zucchini, yellow squash, peppers, and potatoes in a savory broth built on cream of celery soup and chicken stock.

The beauty is in how little it asks of you: everything goes into one pot and simmers away while the potatoes turn tender and the flavors meld. For a deeper Caribbean character, the recipe smartly suggests swapping in sweet potatoes, which lend an earthy sweetness that plays off the lime.

One thing worth knowing: since the shrimp and crab are already cooked, they only need to heat through. For the most tender seafood, stir them in during the last 10 minutes rather than at the start, so they don’t turn rubbery over a long simmer. Finish with the fresh lime juice just before serving.

Kitchen Tips

• Add the cooked shrimp and crab in the last 10 minutes so they heat through without turning rubbery.
• Use sweet potatoes in place of new potatoes for a more pronounced Caribbean flavor.
• Stir occasionally so the potatoes and vegetables don’t stick and scorch on the bottom.

Variations

• Add cayenne, chili pepper, or a diced scotch bonnet for real Caribbean heat.
• Stir in a splash of coconut milk for a richer, more tropical broth.
• Toss in a handful of fresh cilantro or thyme at the end for herby lift.