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Seafood Corn Chowder

Looking for a delicious fish recipe for lent? Look no further than our Seafood Corn Chowder! It's spicy and tasty and it's the perfect Friday night dinner!
Print Recipe
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour 10 minutes
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 1 red onion diced
  • 3 garlic cloves minced
  • 2 celery stalks diced
  • 2 Cups of Corn
  • 1 chili pepper sliced
  • 1 pound yellow potatoes diced
  • 4 cups vegetable stock or water
  • 1 28oz can crushed tomatoes
  • 1 cup dry white wine
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon black pepper
  • 1 pound shrimp peeled and deveined
  • 1 pound cod diced
  • oyster crackers for serving

Instructions
 

  • Heat a large pot over medium-high heat with the olive oil. Add in the onions, garlic, celery, chili, and potatoes. Cook for about 5 to 7 minutes or until the veggies begin to brown and get soft. Deglaze the pan with the white wine, allowing it to cook down. Then stir in the stock, tomatoes, corn and seasoning. Bring to a bubble and reduce heat. Simmer for about half an hour to develop the flavor and cook the veggies all the way.
  • Add in the shrimp and fish and cover for about 5 to 7 minutes. Serve with oyster crackers.