Baby, it’s still cold outside! It calls for some comforting soup like this Seafood Chowder! Incredibly delicious creamy soup made with potatoes, seafood and just a touch of white wine. This soup is a must try!
Finally, I get to share my new favorite soup with you! This is quite exciting because this soup turned out incredible. I’ve been meaning to make seafood soup this whole winter and I finally got around to it. I’m actually happy that my husband won’t eat seafood because I get to have this soup all to myself!
Seriously, I’ve never tasted a soup this delicious. The incredible flavor of this chowder comes from caramelizing your onions and adding some white wine. Just don’t add it after adding the stock. Wine is simmered first with onions to cook out the alcohol and bring out more flavor. The addition of wine was a perfect idea and please don’t be afraid of it. Alcohol in the wine cooks out when you simmer it.
You can also play around with seafood here. I definitely recommend that you use salmon and shrimp but you can also add some scallops, lobster or crab if you’d like. You can add another type of fish (in addition to salmon) too. I added some cod because it’s my favorite type of white fish. Oh, and use raw seafood, of course, not canned (completely different taste).
Seafood Chowder Soup
- 2 tbs olive oil
- 1 small yellow onion diced
- 1/2 cup dry white wine
- 3 large golden potatoes peeled and cubed into 1/4-in cubes
- 2 cups vegetable stock
- 3/4 cup whole milk
- 1/2 cup heavy whipping cream
- 1 bay leaf
- 4 oz raw salmon filet
- 4 oz raw cod fish filet
- 1/2 lb raw medium shrimp peeled
- You can add crab or scallops if you would like
- salt to taste
- 1/4 tsp cayenne more if you want, judge to your taste
- 1/2 tsp dill weed dry is fine if you don't have fresh
- Preheat the olive oil in a stainless steel pot (preferably, but non-stick is fine too) on medium-high heat. Add the diced onion and cook, stirring often, until deep golden brown.
- Add the wine and stir well. Lower the heat to medium and let it simmer until some of the wine is cooked out (2-3 minutes). This is where a lot of your flavor is coming from!
- Add the chopped potatoes and stir well.
- Add the stock, bay leaf and some salt. Cover but leave a crack for the steam to escape. Cook, stirring occasionally, until the potatoes are done.
- Add the milk, stir and heat through.
- Chop salmon and cod into 1/2 inch pieces and add it to the soup along with shrimp. Carefully stir and add your heavy cream, cayenne pepper and dill weed. Cook until salmon and shrimp turn pink. Taste to make sure you have enough salt and cayenne.
- Serve and enjoy!
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