Shrimp and Fish Chowder

By Amanda Barnier and The Test Kitchen

Tested till perfect

72 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Shrimp and Fish ChowderThis chowder is inspired by pot pie, but instead of baking the pastry-topped casserole, the pastry and filling are made separately and assembled at the last minute. If you're in a rush, you can serve the chowder with crusty rolls instead.3 out of5based on2 ratings.
Shrimp and Fish Chowder

Shrimp and Fish Chowder
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per serving: about -
cal 561561 cal
pro 39 g39g pro
total fat 31 g31g total fat
sat. fat 9 g9g sat. fat
carb 31 g31g carb
fibre 1 g1g fibre
chol 234 mg234mg chol
sodium 574 mg574mg sodium
potassium 645 mg645mg potassium
% RDI: -
calcium 1111 calcium
iron 3131 iron
vit A 1414 vit A
vit C 1313 vit C
folate 2727 folate
  • Preparation time: 15 minutes
  • Total time : 30 minutes

This chowder is inspired by pot pie, but instead of baking the pastry-topped casserole, the pastry and filling are made separately and assembled at the last minute. If you're in a rush, you can serve the chowder with crusty rolls instead.

Ingredients

  • 1/2 pkg (450 g pkg) frozen rolled butter puff pastry , thawed1/2 pkg (450 g pkg) frozen rolled butter puff pastry, thawed
  • 1 egg , beaten1 egg, beaten
  • 2 tbsp butter 2 tbsp butter
  • 1 leek , (white and light green parts only), thinly sliced1 leek, (white and light green parts only), thinly sliced
  • 2 tbsp all-purpose flour 2 tbsp all-purpose flour
  • 1 cup sodium-reduced chicken broth 1 cup sodium-reduced chicken broth
  • 1/2 cup clam juice 1/2 cup clam juice
  • 1/2 cup 10% cream 1/2 cup 10% cream
  • 1 lb frozen large shrimp , thawed, peeled and deveined1 lb frozen large shrimp, thawed, peeled and deveined
  • 2/3 lb cod fillets , cut in 1-inch (2.5 cm) pieces2/3 lb cod fillets or white fish fillets, cut in 1-inch (2.5 cm) pieces
  • 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh tarragon
  • 1/2 tsp grated lemon zest 1/2 tsp grated lemon zest
  • 2 tbsp lemon juice 2 tbsp lemon juice
  • 1/4 tsp pepper 1/4 tsp pepper

Preparation

Cut pastry into quarters; cut each in half to form 8 triangles. Place on parchment paper–lined baking sheet; brush with egg. Bake in 400ºF (200ºC) oven until puffed and golden, 18 to 20 minutes.

Meanwhile, in large saucepan, melt butter over medium heat; cook leek, stirring occasionally, until softened, about 4 minutes.

Add flour; cook, stirring, for 1 minute. Stir in broth, clam juice and cream; cook, stirring, until slightly thickened, 2 to 3 minutes.

Stir in shrimp, fish, tarragon, lemon zest, lemon juice and pepper; cook over medium-high heat until shrimp are pink and fish is opaque, 5 to 6 minutes. Divide among soup bowls. Serve with puff pastry.

Source : Canadian Living Magazine: December 2011

Related content

You might also like

Contests

All contests



Most popular

Most popular videos