Frozen Seafood Soup
This unique and simple recipe uses frozen seafood and pantry ingredients to yield a creamy and delicious seafood soup, perfect for a cool day!
Ingredients
- 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
Instructions
- 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). 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 5 minutes, stirring occasionally.
- Add the garlic and cook for 45 seconds, stirring the entire time.
- Now add 1/4 cup of flour and stir to coat. Pour in the milk and stock, and stir well.
- 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. Before serving, taste to see if more salt is needed.
- When done, remove from heat and add heavy cream and butter. Remove the bay leaf, sprinkle with parsley and chopped bacon bits and enjoy!
Notes
Tips:
- 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 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.
- I don't recommend freezing leftovers, as the seafood was previously frozen.
Nutrition
Calories: 670kcalCarbohydrates: 34gProtein: 57gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 289mgSodium: 1481mgPotassium: 1456mgFiber: 4gSugar: 6gVitamin A: 5013IUVitamin C: 28mgCalcium: 257mgIron: 3mg
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