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
Servings: 8 people
- 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
- 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.
Leave a Reply