Quick and easy Fish and Scallop Chowder made with cod, bay scallops, gold potatoes and cream...
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. 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!
Thank you for reading!
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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.