Meggen’s Seafood Chowder


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Surprisingly silky & light – this chowder won’t weigh you down

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!

Any white fish will work

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

When fresh summer corn is not availble, frozen works great.

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.
Old Bay, Cayenne, salt and pepper add a bit of heat to the buttery chowder.
Have the shrimp and fish ready to go- they cook in just minute or two.
Serve the chowder with a buttery chardonnay.

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