Fisherman's Chowder

Dive into the comforting, coastal flavors of Fisherman’s Chowder, a hearty and creamy seafood soup that brings the ocean’s bounty straight to your table. This rich and satisfying dish combines chunks of tender cod, succulent shrimp, and sweet corn in a velvety broth made with fish stock, whole milk, and a touch of heavy cream. Russet potatoes add heft, while aromatic sautéed onions, celery, and garlic provide a savory base. A subtle hint of bay leaf ties everything together, making every bite a balanced blend of briny, buttery, and slightly spiced notes. Perfect for cozy family dinners or impressing guests, this chowder is best served hot with a sprinkle of fresh parsley and a squeeze of lemon for a bright, zesty finish. Pair it with crusty bread or oyster crackers for the ultimate seafood comfort meal that'll transport you to a seaside retreat.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 medium russet potatoes, peeled and diced
• 2 tablespoons all-purpose flour
• 4 cups fish stock or clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 2 bay leaves
• 1 pound fresh cod or other white fish, cut into chunks
• 1 cup shrimp, peeled and deveined
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 4 lemon wedges (for serving)

Directions

Step 1

Heat the butter in a large pot over medium heat until melted. Add the diced onion and celery, and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, stirring frequently.

Step 2

Add the diced potatoes to the pot and sprinkle the flour over the vegetables. Stir well to coat the vegetables with the flour. Cook for 2 minutes to remove the raw flour taste.

Step 3

Slowly pour in the fish stock or clam juice, stirring constantly to prevent lumps. Add the whole milk, heavy cream, and bay leaves. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

Step 4

Once the chowder begins to simmer, cover the pot and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.

Step 5

Remove the bay leaves from the pot, then add the chunks of fish, shrimp, and corn. Stir gently to combine. Season with salt and black pepper.

Step 6

Continue to simmer the chowder uncovered for another 10-12 minutes, or until the fish is opaque and flakes easily with a fork and the shrimp are cooked through.

Step 7

Taste and adjust seasonings as needed. Garnish with chopped fresh parsley just before serving.

Step 8

Serve hot with lemon wedges on the side for a bright, zesty finish. Pair with crusty bread or oyster crackers for a complete meal.

Nutrition Facts

Serving size	(3590.8g)

Amount per serving	% Daily Value*
Calories	2900.3

Total Fat 143.3g	0%
Saturated Fat 80.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1087.7mg	0%
Sodium 5144.9mg	0%
Total Carbohydrate 197.4g	0%
Dietary Fiber 23.7g	0%
Total Sugars 53.8g
Protein 205.5g	0%

Vitamin D 396.2IU	0%
Calcium 1119.3mg	0%
Iron 10.4mg	0%
Potassium 6982.7mg	0%

*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.

Source of Calories

Fat: 44.5%

Protein: 28.3%

Carbs: 27.2%