King Creole Seafood Chowder
Buttery cod filets, fresh shrimp, and zesty Louisiana spices make this creamy soup unbelievably savory. Great served with cornbread or rice.
Submitted by: Jerri from Evanston, IL
Yield: 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
thespicehouse.com
More About This Recipe
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.
How much cod are you calling for? I have bought 12 oz loins and 32 pz loins. Thanks. Sounds great.