We are in the midsts of a major winter storm today, schools are canceled and we are hunkering down for the next 24 hours. As ice turns to snow.
It seemed fitting to whip up a batch of one of my FAVORITE soups. This is my mom, Nance’s recipe. She makes this chowder during the fall on football weekends for our family. It’s a family favorite… not really the most kid-friendly, but it’s wildly popular with the adults.
I like to ladle my chowder over white rice, and serve it with a side of French bread. Don’t forget to sprinkle parmesan on top too. For the fish, Orange Roughy is my go-to, but you can easily sub out for cod or pike. This chowder is very flavorful and super cozy for riding out a winter storm.
Let me know if you make it!
Simple Seafood Chowder
PREP TIME: 15 minutes
COOK TIME: 20 minutes
- 12 ounces fresh or frozen fish fillets (orange roughy, cod or pike…I usually use orange roughy)
- 8 ounces fresh or frozen shrimp
- 4 cups chicken broth
- 4 cups V8 Juices
- 1 cup sliced mushrooms
- ½ cup shredded carrots
- ½ cup onion diced
- 2 teaspoons dried marjoram
- 2 teaspoons oregano
- 2 teaspoons sea salt
- 2 teaspoons ground pepper
- 2 bay leaves
- juice of half a lemon
- 1 tablespoon minced garlic
- 1 teaspoon olive oil
- 1 tablespoon butter
- fresh parmesan to garnish
- 2 cups white rice
- If fish is frozen, thaw and dry with a paper towel. Cut fish into 1 inch pieces and devein shrimp (if necessary). Cut shrimp in half if they are large or jumbo size. Set all cut fish and shrimp into a medium size bowl and drizzle with a little olive oil, juice of half a lemon and about ½ teaspoon of minced garlic. Mix together and put back in fridge until ready
- While preparing chowder, cook 2 cups of white rice according to the package, and set aside until ready for serving
- In a large saucepan, drizzle olive oil and garlic, heat on stove until fragrant and then add 1 tablespoon butter and diced onions until translucent
- Add equal parts chicken broth and V8 Juice, about 4 cups each. Then add mushrooms, carrots, marjoram, salt, pepper, oregano, and bay leaves. Bring to boil, then reduce heat and cover for about 10 minutes
- Add fish and shrimp and bring to boil again, reduce heat and let simmer covered for about 10 more minutes until fish flakes easily with a fork
- Discard bay leaves and season soup with salt to taste
- In a large soup bowl, dish out a cup of white rice and ladle chowder into bowl, sprinkle with fresh parm and serve with a side of French Bread. Enjoy!