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.
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
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.