Shrimp and Cod Seafood Chowder

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🦐 Shrimp and Cod Seafood Chowder

🌊 Why You’ll Love It

This chowder combines tender chunks of flaky cod, succulent shrimp, and soft potatoes simmered in a creamy, savory broth. The depth of flavor comes from a base of sautéed aromatics, a hint of smokiness from bacon, and a touch of cream for that luxurious finish.

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🧄 Ingredients

Seafood:

• 1 lb cod fillets, cut into bite-sized chunks
  – Mild, flaky white fish that soaks up the creamy broth beautifully.
• ½ lb shrimp, peeled and deveined
  – Adds sweetness and a tender bite.

Vegetables:

• 3 medium potatoes, peeled and diced
  – Adds heartiness and natural creaminess as they cook.
• 1 small onion, finely chopped
• 2 ribs celery, diced
• 1 large carrot, diced
• 2 cloves garlic, minced

Broth Base:

• 3 strips bacon, chopped
  – Provides smoky depth and richness.
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 3 cups seafood stock (or chicken broth)
• 1 cup milk
• 1 cup heavy cream
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper, to taste

Optional Garnish:

• Fresh parsley, chopped
• Crusty bread or oyster crackers, for serving

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👩‍🍳 Instructions

1. Cook the Bacon
   In a large soup pot, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.

2. Sauté Vegetables
   Add butter to the pot with the bacon drippings. Stir in onion, celery, carrot, and garlic. Cook for 4–5 minutes until softened and fragrant.

3. Make the Roux
   Sprinkle in the flour and stir constantly for 1 minute to form a paste. This thickens the chowder later.

4. Add Stock and Potatoes
   Gradually whisk in the seafood stock, ensuring there are no lumps. Add potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer for 10–12 minutes until the potatoes are tender.

5. Add Seafood and Cream
   Stir in milk, cream, cod, and shrimp. Simmer gently (do not boil) for 5–7 minutes, or until the fish flakes easily and the shrimp turn pink.

6. Finish and Serve
   Remove the bay leaf, taste and adjust seasoning, and sprinkle in the cooked bacon.
   Ladle into bowls, top with fresh parsley, and serve warm with crusty bread.

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💡 Pro Tips

• Don’t overcook the seafood — add it near the end so it stays tender.
• Thicker chowder? Mash a few potatoes right in the pot or add a spoonful of instant mashed potatoes.
• Lighter version: Swap heavy cream for half-and-half or evaporated milk.
• Add-ins: Corn, peas, or diced bell pepper make great additions.