Creamy Cod and Shrimp Chowder

Although it’s the end of May, this past Friday was cold and rainy. I was craving a creamy soup and since it was Friday I decided to make my Creamy Cod and Shrimp Chowder. I really love this soup for a couple of reasons….number 1 it has bacon in it, number 2 it is done in under an hour, and number 3 it’s not that fishy so it appeases my sons and husband. I honestly love a New England Clam Chowder but in this household I am the only one who will eat it! The subtle taste of shrimp complimented by bacon and a meaty cod is soooo satisfying!!! I serve this with a crusty baguette and side salad.

This recipe will yield 6-8 servings

Ingredients:

• 1 Tbs. of olive oil
• 1 # of cod cut into 2″ pieces
• 1 cup of deveined peeled shrimp chopped
• 4 pieces of chopped bacon
•  1 leek, trimmed, white and light-green parts halved lengthwise, then cut crosswise into 1/4-inch slices
• 1 onion diced
• 1 cup of chopped carrot (about 1 large carrot)
• 3 celery stalks chopped
• 3 1/2 cups of baby red potatoes diced (about 2#’s)
• 2 +Tbs. of minced fresh parsley (chop additional parsley to garnish soup off when finished)
• 2 Tbs. of flour
• 1 tsp of thyme
• 1 bay leaf
• 1 tsp of coarse ground pepper
• 2 tsp of kosher salt
• 1 tsp of garlic powder
• 1 qt of chicken or vegetable stock
• 2 cups of heavy whipping cream

Directions:

In a 5-6 qt stock pot over medium heat add bacon. Saute bacon until lightly brown. Add oil, leek, onion, carrot, and celery to bacon and saute for 7-1o minutes until onion is soft. Add flour to vegetables and mix to incorporate. Whisk in broth. Add potatoes, and cod to broth…..simmer for about 15 minutes or until potatoes are soft. Lower heat to medium-low and add thyme, bay leaf, garlic powder, salt, pepper, parsley, shrimp and heavy whipping cream. Continue to simmer for another 15-20 minutes. Top with parsley for garnishment. Serve this with a crusty baguette to use for dipping.

Enjoy,

XOXOXOX Jessi