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King Creole Seafood Chowder



4-6 people


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


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.


This recipe was provided by Jerri Z from Evanston