Creamy Southern Seafood or Fish Chowder
Dive into a bowl of comfort with this Creamy Southern Seafood or Fish Chowder, a hearty and soul-warming classic brimming with coastal flavors. This rich dish combines tender shrimp, flaky white fish, and a medley of sautéed vegetables, all enveloped in a velvety broth infused with heavy cream, old bay seasoning, and a touch of garlic. Perfectly seasoned and paired with chunks of potato for added heartiness, this chowder is a celebration of Southern coastal cuisine. Whether enjoyed with crusty bread or buttery crackers, it’s an irresistible meal that’s as easy as it is indulgent, ready in just an hour to serve up to six. Perfect for seafood lovers craving a little comfort food magic!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 large potatoes, peeled and diced
- 2 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 1.5 cups heavy cream
- 1 cup milk
- 1 bay leaf
- 1.5 teaspoons old bay seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 1 pound white fish (such as cod or haddock), cut into chunks
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons green onions, sliced for garnish (optional)
- crusty bread or crackers (for serving)
Instructions
In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion, celery, carrot, garlic, and red bell pepper. Sauté for 5-7 minutes, until softened and fragrant.
Stir in the diced potatoes and cook for another 2 minutes.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to coat them and cook out the raw flour taste.
Slowly pour in the chicken or seafood stock while stirring to prevent lumps. Add the bay leaf and bring the mixture to a gentle simmer.
Reduce the heat to low and cover. Let the chowder cook for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream, milk, old bay seasoning, salt, and black pepper. Allow the mixture to heat through but do not let it boil.
Add the shrimp and fish to the pot, stirring gently to submerge them in the broth. Let them cook for 5-7 minutes, or until the shrimp are pink and opaque and the fish flakes easily with a fork.
Remove the bay leaf and stir in the chopped parsley. Taste and adjust seasoning if needed.
Ladle the chowder into bowls and garnish with green onions, if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
