Meggen’s Shrimp & Cod Seafood Chowder

This buttery and silky seafood chowder is so unfussy and uncomplicated, you can whip it up for a weeknight supper in under an hour. Use shrimp, cod, haddock, grouper- whatever fish you have on hand.

The weather here in Florida is finally cooling off.

I am ready to make soup.

We have an abundance of incredible seafood here in the Sunshine State. I created this recipe so I could enjoy fish, but also have that comfort packed chowder I crave. While my clam chowder recipe is so delicious, sometimes I want a soup that packs a ton of flavor , but doesn’t make me feel like I just ate a loaded baked potato. This chowder, even though the ingredient list is full of what you might think are heavy starchy foods, is surprising light. I think the clam juice and wine really keep the broth silky and not too thick. Add the best fish you can find- I love Atlantic Cod, but grouper, mackerel or even haddock would be great as well. This chowder would be incredible with salmon. Give it a try.

It takes just minutes to throw everything together. Serve with crusty bread and a crisp chandonnay.

Enjoy!

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Meggen's Seafood Chowder- serves 4

• 1 1/4 lbs Cod or other white fish, cut into 1″ chunks

• 1/2 lb medium shrimp, peeled and deveined, cut in half

• 2 cups frozen corn

• 1 cup diced onion
  2 cloves garlic, chopped fine

• 1 cup dry white wine

• 2 – 8 oz. bottles clam juice

• 1 cup chicken broth or water

• 2 tsp fresh thyme

• 6-8 small yukon gold potatoes, quartered

• 1/2 tsp cayenne pepper

• 2 tsp Old Bay seasonings

• 1 tsp salt

• 1/2 tsp pepper

• 1 1/2 cups heavy whipping cream

• 1 cup milk

• 2 TBSP fresh chives

• 2 TBSP unsalted butter

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Method- Prep time, 10 minutes. Cooking time- 30 minutes

• In a large heavy saucepan, melt 1 TBSP unsalted butter. Add onions. Cook over medium high heat until translucent. Add in another TBSP of butter, corn and garlic. Add in corn. Saute another 4 minutes until corn is cooked through.
• Pour the wine into the pan and reduce, scraping off any bits on the bottom of the pan. Lower heat. Add the clam juice, chicken broth and seasonings- thyme, salt, pepper, cayenne and Old Bay. Stir in the potatoes. Cover and cook 7-8 minutes until the potatoes become tender.
• Add in cream and heat through- about another 5 minutes.
• Finally, add in the fish and shrimp. Cook until just opaque through. Do not overcook the shrimp- it will become tough. Stir in the milk and heat until the chowder is piping hot.
• Ladle into individual bowls and garnish with chopped chives.