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Home » Dinner » Seafood » Fish & Shrimp Chowder

Fish & Shrimp Chowder

April 6, 2019 | Last updated August 3, 2019

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Fish & Shrimp Chowder

I made this for dinner last night, and it was so good, but I pulled some out of the fridge today to take a photo and decided it’s even better the second day. I’m looking forward to having this again for lunch today and tomorrow.

I used red drum as the fish in this recipe. You can use pretty much any fish you want, but I’d recommend using one that’s a little meaty and can be cut into big chunks. Otherwise, the fish can fall apart in the soup. Mahi-mahi, salmon, or swordfish could be good choices.

Some of the links in this post are affiliate links, which means I receive compensation if you make a purchase using the link (more information).

Fish & shrimp chowder
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5 from 1 vote

Fish & Shrimp Chowder

Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Soup
Cuisine: American
Keyword: fish chowder, red drum, seafood chowder
Servings: 8 people

Equipment

  • Dutch oven or large pot

Ingredients

  • 1 onion diced
  • 1 clove garlic grated
  • 2 carrots diced
  • 2 ribs celery chopped small
  • 3 small to medium white potatoes peeled and diced
  • 1 can corn drained
  • 1 bunch thyme tied together with cooking twine
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1 lb shrimp peeled and deveined, cut in half if they are large
  • 1 lb red drum or other meaty fish, cut into small pieces
  • 2 cups white wine
  • 4 cups seafood or vegetable stock
  • 1 cup heavy cream
  • 1 tbsp seafood seasoning such as JO or Old Bay
  • Pinch kosher salt

Instructions

  • Preheat dutch oven or other large pot over medium-high heat.
  • Melt butter in the pot. Add onions and garlic. Cook until the onions become soft. 
  • Add flour and stir to make a roux. Stir while it’s cooking so the flour doesn’t burn. Let it get a bit golden.
  • Add the remaining ingredients except for the fish, shrimp, and cream, and stir to combine. Bring the soup to a boil. 
  • Boil for about a minute and reduce to a simmer. Simmer for about 15 minutes, stirring occasionally. The soup should start to thicken, but if it doesn’t, don’t worry about it – I’ve had a roux (thickening) fail with this soup before because I got distracted and forgot to even make the roux, and it still tasted great.
  • Turn the heat up to medium and add the fish and shrimp. Cook on medium until fish and shrimp are cooked through, then reduce to low. 
  • Check potatoes and see if they’re done. If not, continue to cook the soup on low until they’re cooked through. 
  • Stir in cream. Taste and add more salt or seafood seasoning if needed.

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Previous Post: « Pulled Pork Burrito Bowls With Salsa Verde Chipotle Sour Cream {Partial Slow Cooker}
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Hi, I’m Sarah! My blog features a diverse collection of recipes, from delicious quick and easy meals to more complex showstoppers, with the occasional disaster story mixed in. I include the disasters to keep things real, and so you can share a laugh and learn from my mistakes.

My blog also has  a section dedicated to my horse, Cosmo. Cookin’ With Cosmo features equestrian eats and homemade horse treats.

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