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.

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Fish & Shrimp Chowder

Prep Time20 mins

Cook Time40 mins

Total Time1 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 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 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.