If you like a good seafood chowder, this one is sure to become your favorite. It is creamy, warming and comforting. Perfect for a fancy dinner or just because!
This chowder is like heaven in a bowl. It is creamy and delicious with big pieces of tender seafood.
You don’t have to hunt for the fish or shrimp, you know it’s there. The flavors work so well together and it is a must make soup for sure!
When my family got together for Christmas, we did what we tend to do while gathering for the holiday… talked about what we were going to make for New Year’s Eve!
I mean, isn’t that what your family does when they get together too?
We are always planning out what we are going to eat the next time. There was a stretch last fall where the menu was planned out at least 5 weeks in advance.
Normally we don’t take it quite that far, but for an event like New Year’s Eve we have to get the ball rolling!
My brother K.C. was pondering another crab fest. He hosted us for one a while back that was a hit and seafood seems to be our New Year’s Eve thing.
We have had seafood feasts a few years running with a slight break in tradition for our prime rib extravaganza last year!
As we were discussing how much crab would be the right amount, Chloe chimed in with you should really make that seafood chowder. We all quickly agreed.
You know it has to be good when it takes our mind off of crab legs!
K.C. made us this fish and shrimp chowder a few months back and it was delicious. So, we knew we were in for a treat.
My mom said she’d made a pot of soup for the non-seafood eaters. (I know, I don’t get it either!)
This soup is definitely special enough to make for a nice holiday or dinner guests. It is also easy enough to pull off on a weeknight if you feel like treating yourself to a warm bowl of seafood love.
No matter the occasion, it is sure to be a new favorite!
K.C.’s Fish and Shrimp Chowder
- 4 slices bacon
- 2 Tablespoons butter
- 3 small onions diced
- 1 Tablespoon chopped thyme
- 3 bay leaves
- 3 pounds yukon gold potatoes cubed
- 6 cups fish stock
- 2 lbs cod cut into large chunks
- 2 lbs raw peeled shrimp
- 3 cups cream
- Cook bacon in a large soup pot until crisp. Remove bacon from pan and once cooled chop into small pieces.
- Add butter, bay leaves, thyme and onion to the pot and cook until the onions are soft.
- Add potatoes and fish stock. Bring to a boil for 12 minutes then reduce the heat and add the fish and shrimp. Simmer for 5 minutes. Remove from the heat and let sit for 10 minutes.
- Stir in cream and chopped bacon. Adjust salt and pepper to your taste.
- Serve immediately.