This frozen seafood soup recipe uses up all of that frozen seafood that has been sitting in your freezer, and puts it to good use! Frozen fish filets, frozen shrimp, and any other frozen seafood that you have, gets tossed into this one pot creamy soup. Other canned foods get added to this delicious dump dinner recipe, making it super easy and a great way to use up extra food! It’s creamy, comforting and loaded with delicious seafood flavor.
Why I Love This Frozen Fish Recipe:
I am a HUGE soup lover. I’m not exaggerating when I say I could eat soup every single day. I actually just had a bowl while writing this!
When grocery shopping at the beginning of the pandemic, I panic purchased a bunch of frozen seafood and quickly realized that it took up a lot of room in my freezer. What is the best way to use all of your seafood at once?…a chowder! I was actually nervous about attempting to develop this frozen seafood soup recipe, since I had never seen another recipe using mostly frozen food and canned goods. But I must say, I was pleasantly surprised by how tasty it is!
See for yourself, you will be on bowl 3 before you know it!
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Why This Easy Seafood Chowder Recipe Is So Good:
Just trust me, this easy seafood chowder recipe is REALLY GOOD.
- If you are looking for recipes using frozen fish fillets, this is a great way to use them up!
- It’s a great recipe to reduce waste. How many times have you cleaned out your freezer, only to find an old fish filet or bag of shrimp shoved in the corner?! This recipe uses up ingredients that might otherwise expire or get thrown out.
- Aside from using a frozen seafood medley, this is also a great recipe to make with canned goods! Instead of the fresh produce, you also have the option to toss in some canned beans or corn for added texture and flavor. This is already a recipe using canned clams, so feel free to add any other canned goods that you need to use up!
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What Frozen Seafood Can You Use?
I dare say, just about ANY frozen seafood you have in your freezer will work! You can also use fresh seafood, but cooking times will differ, as will the texture of the soup.
- Shrimp (raw or cooked)
- Clams and Muscles
I think this recipe would look gorgeous cooked and served in this Le Creuset Enameled Cast Iron Signature Round Dutch Oven in White, don’t you?
When To Serve This Frozen Seafood Soup:
This is such a great dump dinner recipe…dump it in and leave it! I personally find that I like to clean out my freezer around the start of fall. There is something engrained in me that when September rolls around, it is a time for a fresh, new start. Plus, there are so many earthy vegetables that are harvested at this time of year that can be added the soup. So I like to make this as an autumn chowder recipe.
Frozen Seafood Soup
- 1 cup milk (I used whole, but you can use whatever milk you have in your fridge)
- 2 frozen fish fillets (I used flounder, but again, any white fish will do)
- 2 cans chopped clams, drained
- 1 cup heavy cream
- 4 cups seafood stock (can use chicken or vegetable stock as well)
- 20-25 frozen large raw shrimp, deveined and peeled
- 4-6 strips bacon
- 1/2 tsp dried thyme
- 1 15 oz can of whole kernel corn, drained
- 2 large potatoes, peeled and cut into 1 inch cubes
- 2 large carrots, peeled and rough chopped
- 1 medium red onion, peeled and chopped
- 2 medium garlic cloves, minced or pressed through garlic presser
- 1/4 cup flour
- 2 tbsp unsalted butter
- 1/2 tsp table salt
- bay leaf
- pepper as needed
- Chopped parsley as garnish
- If your bacon was frozen, place it in warm water for 10-20 minutes until thawed enough to separate the pieces. Place the bacon in a large hot stock pot and cook each side until crispy (about 2 minutes per side). Use tongs to flip it, as the sides of the stock pot are likely high. Remove the bacon once cooked and place on a paper towel for later.
- Turn the heat to medium and saute the potatoes, red onion and carrot in the bacon grease for about 10 minutes
- Add the garlic and cook for 60 seconds, stirring frequently.
- Now add 1/4 cup of flour and stir to coat.
- Pour in the milk and stock…Don't be afraid to use chicken stock or veggie stock if you do not have seafood stock!
- Drain the clams and add them to the pot, along with the frozen flounder, frozen raw shrimp and drained canned corn. Stir to combine.
- Season with thyme, bay leaf, salt and pepper.
- Simmer for 1 hour on medium/low, stirring occasionally.
- When done, remove from heat and add heavy cream and butter. Remove the bay leaf, sprinkle with parsley and chopped bacon bits and enjoy!
- When I first made this recipe, I had not thought about stocking up on seafood stock…it just did not seem practical at the time. Most of the recipes online say to use the shells of the shrimp to make your own stock, but that is pretty difficult when they are frozen to the shrimp! I decided to use a mixture of chicken broth and vegetable broth and it was FINE. I can’t emphasize enough the importance of not sticking to a recipe and using the ingredients that you have to make it work.
- The starch from the potatoes should help to thicken your chowder, but if you find it too liquidy, ladle some of the broth to a new bowl and add 2 tbsp of flour to it. Whisk until there are no flour clumps, and add it back to the chowder pot.
Did you enjoy my ‘Frozen Seafood Soup’ recipe? If so, check out my ‘Crispy Corned Beef And Lemon Garlic Cabbage‘ recipe! It also uses frozen seafood to successfully recreate a classic dish!
You’re going to want to save this one, guys! This is the best corned beef and cabbage recipe because the corned beef is transformed into a super flavorful, crispy on the outside, juicy on the inside corned beef brisket that pretty much melts in your mouth. It is served over a bed of cabbage that …