Prep 15 mins
Cook 25 mins
I am not a fan of seafood chowders but my family is and I know there are a few of you here as well. You can also use halibut or haddock instead of cod. This recipe is timed to cook just until the seafood is firm without toughening or falling apart. A great Canadian recipe from Canadian Living.
- 1 lb cod (can use halibut or haddock)
- 8 large shrimp, raw, peeled and deveined
- 2 tablespoons butter
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup carrot, finely chopped
- 1⁄2 teaspoon dried savory (or thyme)
- 4 teaspoons all-purpose flour
- 2 cups chicken stock
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup milk
- 1⁄2 cup 18% cream
- Cut cod and shrimp into bite-size pieces; set aside.
- In large saucepan, melt butter over medium-high heat.
- Sauté onion, celery, carrot and savory until softened, about 5 minutes.
- Stir in flour. Add stock, salt and pepper; simmer 15 minutes.
- Gently stir in cod and shrimp; simmer just until cod is opaque and shrimp is pink, about 3 minutes. Don't over cook the seafood.
- Pour in milk and cream; heat through.
This was really good and easy to make. I had some frozen whitting in the freezer and some frozen shrimp so I gave it a go. The only thing I did differently was to add some frozen cauliflower and use veggie bullion cubes instead of the chicken stock. It was so good. Thank you!