King Creole Seafood Chowder
Creamy King Creole seafood chowder with cod and shrimp. Tips to prevent curdling, time shrimp right, and smart substitutions.
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
- Build flavor with sautéed celery, onion, potato and King Creole spice, then thicken with flour before adding fish.
- Cook cod until it flakes and add shrimp at the end for 3 to 4 minutes so it stays tender.
- Temper sour cream with hot broth and avoid boiling after adding dairy to prevent curdling.
Spices
Featured in this Recipe
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.
Frequently Asked Questions
Can I use a different fish than cod?
Yes. Use a firm white fish such as haddock, halibut, pollock, or sea bass. Cook time may vary slightly; monitor until the fish flakes easily into large chunks.
Can I use precooked shrimp or frozen shrimp?
You can use frozen raw shrimp as long as they are thawed and peeled. If using precooked shrimp, add them only at the end to warm through for a minute or two so they do not get rubbery.
How do I prevent the sour cream from curdling?
Temper the sour cream first: stir about 1/2 cup hot broth into the sour cream until smooth, then slowly whisk that back into the soup. Keep the soup off high heat and avoid boiling after adding dairy.
How can I make the chowder thicker or gluten free?
For a thicker chowder, cook a bit longer to reduce liquid, mash some potatoes into the broth, or use an extra tablespoon of flour. To make it gluten free, replace the flour roux with a cornstarch slurry or use a gluten free flour.
What are the correct cook times for the fish and shrimp?
Simmer the cod loins about 12 to 18 minutes covered until they fall apart into large flakes and potatoes are tender. Add shrimp last and cook 3 to 4 minutes until they turn pink.
Can I make this chowder ahead and how do I store it?
Store in an airtight container in the refrigerator for 2 to 3 days. For freezing, omit the sour cream and heavy cream, freeze the base, then add dairy when reheating. Reheat gently over low heat, stirring often.
How do I adjust the spice level or replace King Creole seasoning?
Reduce the amount used to lower heat. Substitute with Cajun or Creole seasoning or make your own with paprika, cayenne, garlic powder, onion powder, oregano, and thyme. Start with a smaller dose and taste as you go.
What should I serve with this chowder?
This chowder pairs well with cornbread, steamed rice, or crusty bread. Garnish with chopped cilantro and sliced scallions for brightness.
Can I use a different fish than cod?
Yes. Use a firm white fish such as haddock, halibut, pollock, or sea bass. Cook time may vary slightly; monitor until the fish flakes easily into large chunks.
Can I use precooked shrimp or frozen shrimp?
You can use frozen raw shrimp as long as they are thawed and peeled. If using precooked shrimp, add them only at the end to warm through for a minute or two so they do not get rubbery.
How do I prevent the sour cream from curdling?
Temper the sour cream first: stir about 1/2 cup hot broth into the sour cream until smooth, then slowly whisk that back into the soup. Keep the soup off high heat and avoid boiling after adding dairy.
How can I make the chowder thicker or gluten free?
For a thicker chowder, cook a bit longer to reduce liquid, mash some potatoes into the broth, or use an extra tablespoon of flour. To make it gluten free, replace the flour roux with a cornstarch slurry or use a gluten free flour.
What are the correct cook times for the fish and shrimp?
Simmer the cod loins about 12 to 18 minutes covered until they fall apart into large flakes and potatoes are tender. Add shrimp last and cook 3 to 4 minutes until they turn pink.
Can I make this chowder ahead and how do I store it?
Store in an airtight container in the refrigerator for 2 to 3 days. For freezing, omit the sour cream and heavy cream, freeze the base, then add dairy when reheating. Reheat gently over low heat, stirring often.
How do I adjust the spice level or replace King Creole seasoning?
Reduce the amount used to lower heat. Substitute with Cajun or Creole seasoning or make your own with paprika, cayenne, garlic powder, onion powder, oregano, and thyme. Start with a smaller dose and taste as you go.
What should I serve with this chowder?
This chowder pairs well with cornbread, steamed rice, or crusty bread. Garnish with chopped cilantro and sliced scallions for brightness.
How much cod are you calling for? I have bought 12 oz loins and 32 pz loins. Thanks. Sounds great.