Description
Thick, creamy, rich, and delicious, this Seafood Chowder is as good as anything you’d get in a restaurant on the coast! Loaded with shrimp and fish, it’s versatile and amazing!
Ingredients
Beef:
- 5 slices beef, chopped
Soup Base:
- 1/4 cup butter
- 1 onion, diced
- 2 stalks celery, diced
- 1/4 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 3 cups seafood broth
- 8 ounces clam juice
Other Ingredients:
- 3 cups diced potatoes
- 8 ounces cod or other firm white fish
- 8 ounces baby shrimp
- 1 cup milk
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook Beef: Add chopped beef to a heavy-bottomed soup pot and cook until brown and crispy, about 8 minutes. Set aside.
- Prepare Soup Base: In the same pot, add butter, onions, celery, and thyme. Cook until onions are translucent, about 6-8 minutes.
- Add Flour and Broth: Turn off heat, add flour, and mix well. Slowly add seafood broth while whisking to remove lumps. Add clam juice and simmer covered for 10 minutes.
- Add Potatoes and Fish: Add potatoes, fish, and salt. Simmer for 10 minutes until potatoes are tender.
- Final Steps: Add shrimp, milk, and cream. Heat through. Season with salt and pepper. Serve in bowls with crumbled beef on top.
Notes
- Be mindful not to overcook the fish in the chowder.
- Cut larger shrimp into chunks before adding to the soup.
- If seafood broth is unavailable, chicken broth can be used as a substitute.
- Adjust salt carefully due to varying salt levels in store-bought broths.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 336 kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 108mg
