Ingredients
- For the Chowder:
- 1 tbsp butter
- ½ cup finely chopped onion
- 1 large bulb fennel (about 2 ¼ cups), cored and sliced
- 1 pound red potatoes, diced
- 2 cups diagonally sliced carrots
- 4 (8 oz) bottles clam juice
- 1 cup water
- 1 tsp salt
- ¼ tsp ground pepper
- ⅛ tsp thyme
- 1 pound cod fillet, cut into chunks
- 1 pound shrimp, peeled and deveined
- ½ cup heavy whipping cream
- ¼ cup chopped fresh parsley
Instructions
- Cook Onion and Fennel: In a large saucepan, melt butter over medium-low heat. Add the chopped onion and fennel. Cook, stirring occasionally, until tender (about 10 minutes).
- Add Vegetables and Broth: Add diced potatoes, sliced carrots, clam juice, water, salt, pepper, and thyme. Bring the mixture to a boil. Reduce heat, cover, and simmer until the vegetables are just tender, about 10 minutes.
- Add Seafood: Add cod chunks and shrimp to the pot. Simmer, covered, until the seafood is opaque (about 5 minutes).
- Add Cream and Finish: Gently stir in the heavy whipping cream and heat through (do not boil).
- Serve: Sprinkle the chowder with fresh chopped parsley and serve warm.
Notes
- This chowder is a light and healthy alternative to traditional creamy seafood chowders.
- For a thicker chowder, you can mash a portion of the potatoes before adding the seafood.
- If you prefer, use half-and-half instead of heavy cream for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg
