Shrimp and Fish Chowder

Creamy shrimp and fish chowder is a cozy bowl of goodness, featuring tender seafood in a rich, buttery broth with a hint of lemon and tarragon. It's simple to make and bursting with flavor.

Course Soup

Cuisine American

Keyword comfort food, creamy soup, quick meal, seafood chowder, shrimp recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 360kcal

Author Liza A

Ingredients

2 tablespoons unsalted butter
1 leek white and light green parts only, thinly sliced
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup 10% half and half cream
1 lb large shrimps or tiger prawns peeled and deveined
14 oz cod fillets or other white fish fillets cut in 1-inch pieces
½ teaspoon dried tarragon
½ teaspoon grated lemon zest
2 tablespoons lemon juice
¼ teaspoon pepper

Instructions

In large saucepan, melt butter over medium heat; cook leek, stirring occasionally until softened, about 4 minutes.
Add flour; cook, stirring, for 1 minute. Stir in broth and cream; cook, stirring until slightly thickened, 2 to 3 minutes.
Stir in shrimps, fish, tarragon, lemon zest, lemon juice and pepper; cook over medium-high heat until shrimp are pink and fish is opaque, 5 to 6 minutes. Correct seasoning by adding salt and pepper.
Serve and enjoy!

Notes

Recipe adapted from Canadian Living

Nutrition