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.

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!

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 whole 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.