I can eat soups pretty much all year, even in summer. Fish & shrimp chowder is one I especially tend to eat year-round. It's hearty enough for winter, but somehow still not too heavy for summer. But maybe I'm biased as a Marylander since I also consider crab soup to be a year-round food!
Recipe Notes
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. Mahi-mahi, salmon, or swordfish could be good choices. I've also made the this with cod.
Fish chowder is also a great way to use leftover fish or shrimp! If you're using already-cooked fish or shrimp, add them toward the end of the cooking time and simmer until the fish is heated through.
This chowder does keep well, and it usually is a little better the second day (like most soups, I think!) Because this contains seafood, I try to eat it within a day or two of making it, and then freeze the rest. According to the USDA, cooked fish is good for 3-4 days in the fridge. Take this into account if you're using leftover fish or shrimp in your chowder.
Serving Suggestions
This chowder is great to have on its own, but it also goes well with a salad or sandwich. Serve with the Simple Argulua Salad from Platings and Pairings or this Turkey Avocado Club Sandwich from Renee Nicole's Kitchen.
I almost always serve it with some kind of bread or roll. All That's Jas has a good recipe for Easy Homemade Bavarian Pretzel Rolls. You can also serve it in a bread bowl for the ultimate comfort food meal! See this recipe from Sugar Spun Run for Homemade Bread Bowls.
Check out my Soup Collection for more delicious soup recipes!
Fish & Shrimp Chowder
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 cup diced carrots
- 1 cup chopped celery
- 2 cups peeled and diced potatoes
- 1 can corn drained
- 1 bunch thyme tied together with cooking twine
- 2 cups white wine
- 4 cups seafood or vegetable stock
- 1½ cup heavy cream
- 2 tablespoon seafood seasoning such as JO or Old Bay
- ½ teaspoon kosher salt
- 2 dashes Tabasco sauce
- 2 dashes Worcestershire sauce
- 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 tablespoon cornstarch
- 2 tablespoon cold water
Instructions
- Preheat dutch oven or other large pot on the stovetop over medium-high heat.
- Add about 1 tablespoon olive oil to the pot. Add onions, and cook until the onions become soft, stirring occasionally.1 onion, 1 tablespoon olive oil
- Add the other vegetables, white wine, stock, seafood seasoning, thyme, salt, Worcestershire, and Tabasco. Stir to combine.1 cup diced carrots, 1 cup chopped celery, 2 cups peeled and diced potatoes, 1 can corn, 1 bunch thyme, 2 cups white wine, 4 cups seafood or vegetable stock, 2 tablespoon seafood seasoning, ½ teaspoon kosher salt, 2 dashes Tabasco sauce, 2 dashes Worcestershire sauce
- Bring the soup to a boil. Reduce to a simmer, cover, and cook for about 15 minutes.
- Bring the soup back to a boil.
- Combine the cornstarch with cold water and stir into soup. Add fish and shrimp. Reduce to low, cover, and simmer for about 15 minutes, stirring occasionally, until the fish is cooked through. The chowder will also begin to thicken.1 lb shrimp, 2 tablespoon cornstarch, 2 tablespoon cold water, 1 lb red drum
- Stir in cream and continue cooking on low until the soup is hot again after adding the cream.1½ cup heavy cream
Notes
