Cooking Together: Kelly’s Roman Seafood Chowder

We’re celebrating women who run the world – from the boardroom to the dining room. And when in Rome, do as the Carusos do! Making a big helping of Roman seafood chowder is always the right choice for Shipt CEO Kelly Caruso and her husband, Giuseppe. This delicious combination of fish, potatoes, and vegetables is chock full of flavor, and more importantly, love.

After learning how to cook authentic Italian food from Giuseppe’s mom, these 2 are now pros. Kelly proudly reminds us that the best way to balance life (and cooking chowder) is to have a great partner by your side.

Go ahead and pull out your big pot so you can start making this Italian comfort food with your family, too!


Kelly’s Roman Seafood Chowder

Makes 4 servings


¾ cup of fresh basil leaves

¼ cup of fresh mint leaves

¾ cup of fresh flat-leaf parsley leaves

1 fresh serrano chile, stem removed

¾ teaspoon kosher salt, divided

¾ teaspoon black pepper, divided

2 cups chicken stock, divided

1 cup of water

2 tablespoon olive oil

1 onion, diced

1 carrot, peeled and diced

1 celery stalk, diced

2 large Yukon Gold potatoes, peeled and diced

½ pound large shrimp, peeled and deveined

¾ pound halibut, cut into 1 ½-inch dice

½ cup cherry tomatoes, quartered


 1. Combine the basil, mint, parsley, chile, ¼ teaspoon of the salt, ¼ teaspoon of the pepper, and ½ cup of the chicken stock in a blender. Puree on high until smooth then set aside.

 2. Heat the olive oil in a medium Dutch oven over medium heat. When it’s hot, add the onion, carrot, celery, and the remaining salt and pepper to the pot. Stir often for 3 minutes. 

 3. Add the potatoes, the remaining 1 ½ cups chicken stock, and 1 cup of water. Bring to a simmer and cook for 10 minutes or until the potatoes are tender.

 4. Stir in the shrimp and halibut. Poach for about 5 minutes or until the shrimp and halibut are cooked through and opaque. 

 5. Reduce the heat to low, stir in the herb puree, and heat for 1 minute to warm it throughout. Do not boil. 

 6. Ladle the chowder into serving bowls and sprinkle each serving with the quartered cherry tomatoes. Garnish with more herbs, if desired.

Watch Kelly and her husband cook up this dish together, then get these ingredients and more at

Category: Food & Drink, Recipes

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