This lightened seafood chowder is packed with hearty vegetables, fish, and shrimp in a light and fragrant broth made with sweet corn and a little kick of heat.
After a recent weekend getaway to Northern Michigan, it dawned on me that chowder doesn’t have to be made with just clams as it does in New England. My lightened seafood chowder is hearty, flavorful and has a little kick of heat to balance the sweet corn.
Similar to my popular vegan corn chowder, it starts with the basics: celery, onion, and creamy Yukon gold potatoes.
What type of fish and seafood should be used for the chowder?
For the seafood, use whatever is fresh or easy to find near you. I always have a bag of frozen shrimp in the freezer so I used that along with fresh, wild cod I found at the grocery store. Other types of white fish that would work well include halibut, tilapia, whitefish or haddock.
For a little touch of sweetness, I like to add corn kernels. You can use fresh or frozen, whatever you have on hand. If you don’t have corn, you can skip it but I love how it balances the flavors.
Can I use dried thyme if I don’t have fresh thyme?
We happen to be growing fresh thyme so we used fresh but dried would work too! In general, if you’re using dried herbs, just halve the amount of fresh.
How long will the seafood chowder last?
It will keep up to 3 days in the refrigerator or up to 3 months in the freezer. It’s very freezer friendly!
Serving this for a party? It tastes even better the next day so feel free to make it the day before your event.
If you don’t have shrimp on hand, just double up on the fish. You’re also welcome to swap shrimp for scallops, crab or clams!
Your spoon is waiting.
Lightened Seafood Chowder
- 2 tablespoons butter
- 1 medium onion diced
- 2 stalks celery minced
- 4 large Yukon gold potatoes diced
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme minced
- salt and pepper to taste
- 2 tablespoons flour
- 1/2 teaspoon cayenne optional
- 4 cups chicken broth low sodium (or veggie or seafood broth)
- 1 cup milk any kid
- 1/2 cup half and half
- 1 pound firm white fish cut in chunks, such as cod or halibut
- 1 pound shrimp raw, peeled and deveined
- 1 cup corn fresh or frozen
- Melt butter over medium-high heat in a large soup pot. Add onion and cook for 2 minutes before adding in the celery and cooking additional 3-4 minutes or until tender. Sprinkle with a pinch fo salt and pepper.
- Add potatoes to the pot along with garlic powder, thyme cayenne and another pinch salt and pepper. Cook for about two minutes before sprinkling with flour. Stir flour into the vegetables until it almost dissolves, about 2 minutes.
- Pour chicken broth, milk and half and half into the pot and, using a wooden spoon, be sure to stir in any flour that may be sticking to the bottom of the pot. Increase heat to high and bring mixture to a low boil, stirring frequently.
- Add shrimp and fish to the pot along with the corn and bring mixture to a low boil. Reduce to low and let simmer for 30 minutes, stirring occasionally, or until reaches desired thickness. Check for seasoning and adjust accordingly before serving.
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