Shrimp and Cod Seafood Chowder
Why You’ll Love It
This chowder is loaded with tender shrimp, flaky cod, and hearty potatoes, all simmered in a rich, creamy broth. It’s simple to make and tastes like something you’d get from a coastal restaurant — perfect for cozy evenings!
🧂 Ingredients
For the chowder:
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
3 tbsp all-purpose flour (to thicken the soup)
3 cups seafood stock (or chicken broth)
2 cups whole milk
1 cup heavy cream
3 medium potatoes, peeled and diced
1 bay leaf
½ tsp dried thyme
Salt and freshly ground black pepper, to taste
Seafood:
250 g (about ½ lb) cod fillets, cut into bite-size pieces
250 g (about ½ lb) shrimp, peeled and deveined
1 tbsp lemon juice
2 tbsp chopped fresh parsley
👩🍳 Instructions
Sauté the vegetables
In a large pot, melt butter with olive oil over medium heat. Add onions, celery, and carrots. Cook for about 5 minutes, until softened. Stir in garlic and cook another minute.
Make the roux
Sprinkle the flour over the vegetables and stir well for 1–2 minutes to form a paste — this will thicken the chowder later.
Add liquids and potatoes
Gradually whisk in the seafood stock. Add potatoes, bay leaf, and thyme. Bring to a gentle boil, then reduce heat and simmer for about 10–12 minutes, or until potatoes are tender.
Add milk and cream
Stir in the milk and cream. Let it heat gently — do not boil after adding dairy.
Add seafood
Gently add shrimp and cod pieces. Simmer 5–7 minutes, or until shrimp turn pink and the fish flakes easily.
Finish and serve
Remove the bay leaf. Stir in lemon juice and parsley. Taste and adjust seasoning with salt and pepper.
Serve hot with oyster crackers or crusty bread.
💡 Pro Tips
Don’t overcook the shrimp — they cook quickly and should be tender, not rubbery.
For extra richness, add a few tablespoons of clam juice or a small knob of butter before serving.
You can also add corn kernels or diced bacon for extra flavor.
