Fish & shrimp chowder
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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



  • 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


  • 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.