This is hands-down my favorite seafood chowder recipe (including seafood chowders that I have had in restaurants). The best thing about it is that you can use what you have on hand! Last time we made this we stirred in some fresh lobster and oh. my. gosh. it was delicious. Crab meat would be a great addition too. You can also add other ingredients like corn or bacon if you would like (I like the flavor of this JUST how it is but if you want to add more, please do)! This recipe is pretty similar to our Clam Chowder recipe, except it is easier and a little more versatile. Sometimes I saute the fish and shrimp in some butter to get a little crust around each piece, which makes it extra delicious but it adds another step. Do what you like– you really can’t go wrong!
3-4 red potatoes, diced (Yukon potatoes work great too)
1 c. carrots, finely diced
¾ Tbsp. ground black pepper
1½ Tbsp. Kosher salt
¾ Tbsp. thyme
6 bay leaves
4 shakes Tabasco sauce
Old Bay seasoning, to taste
1 Lb. shrimp (uncooked, peeled, de-veined)
1-2 Lbs. cod (or halibut or haddock), cut into 1/2-inch cubed
2 quarts half & half
1/2 c. flour
1 c. milk
salt & pepper, to taste
In a large dutch oven or stock pot, melt butter and add celery, onions, leeks and garlic. When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce. Bring to a boil and reduce heat so medium-low to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender.
Season shrimp and cod with Old Bay seasoning. Add shrimp and cod to the stock-pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
Add half and half. Combine flour and milk until flour is dissolved and slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and season with salt and pepper to taste. Remove bay leaves and serve!