Last weekend I hosted a seafood themed Supper Club and one of the dishes I served was this seafood chowder.

You can use whatever seafood you have on hand but I like using a white fish (fresh cod), small shrimp and small bay scallops.

There is use of cream here but not as much as one would find in a New England Style Clam Chowder.

This soup is delicious, easy to prepare and perfect for these cold days as the start of Winter nears.

Seafood Chowder

(serves 8-10)

1/4 cups olive oil (or butter)

1 1/2 cup diced white onion

1 cup diced celery

1 cup diced carrot

1/2 cup diced green pepper

1/2 cup diced red pepper

3 cups diced potatoes

3 bay leaves

1/4 cup dry white wine

11 cups hot vegetable or chicken stock

1/2 lb. small shrimp, peeled and deveined (chopped if need be)

1/2 lb. small scallops

1 lb. of white fish fillets (fresh cod, haddock, , grouper, halibut), chopped into bite sized pieces

1 cup heavy cream

salt and pepper to taste

3 Tbsp. of corn starch diluted in 3 Tbsp. cold water

Chopped fresh parsley and ground pepper for garnish

  1. Place a large pot on your stovetop over medium heat, add your olive oil and onions and sweat for about 5 minutes or until translucent.
  2. Add the celery, carrots, green and red peppers, potatoes, wine and bay leaves, stir for a couple of minutes.
  3. Add your hot stock and bring up to a boil then reduce to a simmer. Cover and cook for 40-45 minutes.
  4. Add your fish and seafood and stir in and cook for 7-10 minutes. Add the cream, stir in and now taste and add salt and pepper.
  5. If you want your chowder thicker, add the corn starch slurry and stir in until thickened. Allow to rest 5 minutes, serve toped with chopped parsley.