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  • Writer's picturePeggi Ingram

Creamy Seafood Chowder

Here is another one of those healthy fish recipes for Lent or anytime. Recipe calls for cream cheese but I normally sub that out for goat cheese. Enjoy!

Creamy Seafood Chowder

You'll love this healthy, creamy seafood chowder. It's sooooo good! Go ahead, make a double batch and fill the freezer.


  • 1 lb fresh shrimp, tails removed

  • 1 1/2 lbs fresh scallops

  • 4 pollock or cod fillets (diced)

  • 3-4 (6.5oz) cans chopped clams with juice

  • 1 lb uncured bacon, diced

  • 4 c potatoes (4-5 potatoes), pre-cooked and cubed

  • 2 c celery

  • 2 onions, diced

  • 1 pint organic heavy cream, preferably raw

  • 1 package (8 oz) organic cream cheese or goat cheese

  • 1-2 tsp sea salt

  • Black pepper

  • 2-3 tsp tarragon

  • Filtered water


  1. In a skillet saute bacon until it starts to brown.

  2. Then add the celery and onions over medium-high heat.

  3. In another pan, precook the shrimp, scallops, pollock, and pre-cooked potatoes. (I precooked my potatoes in my Instant Pot. It only took 7 minutes to cook them!)

  4. After the onions and celery are soft and the bacon is cooked, add in the other ingredients.

  5. Pour it all into a large stockpot.

  6. Add in heavy cream, cream cheese, clams with juice and spices.

  7. Now add in water to the desired thickness of the soup.

  8. Over low heat, let it cook until everything it fragrant and the soup is nice and creamy.

  9. Serve immediately. This soup also freezes very well!

Recipe compliments of

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