Shrimp and Fish Chowder Shrimp and Fish Chowder

Shrimp and Fish Chowder 150 Image by: Shrimp and Fish Chowder 150 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2011



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.

Nutritional facts Per serving: about

  • Sodium 574 mg
  • Protein 39 g
  • Calories 561.0
  • Total fat 31 g
  • Potassium 645 mg
  • Cholesterol 234 mg
  • Saturated fat 9 g
  • Total carbohydrate 31 g


  • Iron 31.0
  • Folate 27.0
  • Calcium 11.0
  • Vitamin A 14.0
  • Vitamin C 13.0
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Lunch & Dinner

Shrimp and Fish Chowder