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King Creole Seafood Chowder

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


Featured in this Recipe


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

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

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.


Based on 1 reviews

Customer Reviews

William Z

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

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