Quick and easy fish and scallop chowder made with cod, bay scallops, gold potatoes and cream...
I love my Mother-In-Law.
She’s been so good to me. She raised her wonderful son for me. She’s always there when I need her. And she’s a great inspiration for recipes.
This little recipe for Fish and Scallop Chowder came to be because of my mother-in-law. When she visited a few weeks ago, she mentioned that she would love a bowl of chowder and asked me if I’d stop by the store to pick up a can. I’ve really got nothing against canned soups. They come in handy when you need to cook something quick. My kids always loved the chicken soup with alphabets when recovering from a cold. But really, the amount of sodium in those itty bitty cans of condensed soup is mind boggling. Way-too-much.
I thought it would be a fun experiment to make a thick and creamy fish chowder of my own, made with fresh ingredients where I control the sodium. This recipe is very versatile. I use cod, but any firm white fish will do and I also use bay scallops. It cooks relatively quickly on the stove, fills my kitchen with a magical aroma and tastes a heck of a lot better than any canned soup.
It felt good to take care of my mother-in-law and give her a soup that not only tasted better than canned but was good for her too.
Serve with a crusty piece of french bread and you’ve got a fantastic meal!
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Fish & Scallop Chowder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion , chopped
- 2 celery stalks , chopped
- 2 cloves garlic , minced
- 1/2 cup dry white wine
- 3 inch large Gold potatoes , peeled and cut into 1- cubes
- 2 cups clam juice or fish stock
- 2 leaves bay
- 1 teaspoon dried thyme
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 pound cod fillets cut into 2-inch pieces
- 12 ounces bay scallops
- 2 cups heavy cream
- Heat oil and butter in the bottom of a large pot on medium heat. Add the onions, celery and garlic and cook until softened, about 5 minutes.
- Add the wine and raise the heat to medium-high. Cook, uncovered until the wine reduces by half.
- Add the potatoes, clam juice or stock, bay leaves, thyme, salt, pepper and red pepper flakes. (The potatoes should barely be covered by the liquid. If not, add a little water.)
- Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10 minutes.
- In a separate pot, warm the heavy cream. Do not let it boil, just heat.
- Add the fish and the scallops to the pot of potatoes. Pour in the heated cream. Cook on low heat, uncovered, until the fish is cooked through, about 10 minutes.