Simple Seafood Chowder

Simple Seafood Chowder

Rating: 5 out of 5.

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
  1. 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
  2. While preparing chowder, cook 2 cups of white rice according to the package, and set aside until ready for serving
  3. 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
  4. 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
  5. 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
  6. Discard bay leaves and season soup with salt to taste
  7. 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!

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