King Creole Seafood Chowder Recipe

Average Rating:

Categories: Cajun / Creole, Fish, Mardi Gras, Soup

Submitted By: Jerri from Evanston.

  • 3 ribs (stalks) Celery, chopped
  • 1 large Onion, finely chopped
  • 3 Idaho potatoes, cut into chunks
  • 2 Tablespoons King Creole spice
  • to taste Salt
  • 3 Tablespoons Flour
  • 5 Cod Loins
  • 1/2 Pound Large Shrimp
  • to taste Fresh Cilantro
  • 3 Scallions
  • 1/2 Cup Sour Cream
  • 1/4 Cup Heavy Cream
Serves / Yields

4-6 people

Preparation Instructions

Coat sides & bottom of a large pot w/ olive oil

Add: 3 ribs (stalks) of chopped celery 1 large onion, finely chopped 2 med. peeled Idaho potatoes, cut into large chunks 2+ T King Creole spice Salt to taste

Saute over med. heat till onions are translucent

Add: 3 T flour & saute till thick

Add: 5 Cod loins Water to cover

Cook over med. heat, covered, for about 15 min., stirring frequently, till fish has fallen apart into large chunks & potatoes are done

Add:1/2 lb. large shrimp, peeled & de-veined (I like to keep on the tails) Fresh cilantro, chopped 3 scallions, cut in 3-4 in. pieces & split in ½

Immediately lower heat & cook for only another 3-4 min. till shrimp turns pink

Remove from heat

Add: 1/2 c sour cream 1/4 c heavy cream

Correct seasoning to taste

Helpful Hints

When adding the sour cream, remove about ½ c clear broth into a small bowl, add sour cream, stir till blended & then slowly add this mixture to the soup, stirring constantly. This will prevent the sour cream from curdling.

Quick Shopping List

King Creole Seasoning
In a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.
Maldon English Sea Salt Flakes
Net wt. 8.5 oz. box

Submit Comment

William Z. Said:

How much cod are you calling for? I have bought 12 oz loins and 32 pz loins. Thanks. Sounds great.

Make it Again? William Z. would make this recipe again.