Creamy Seafood Chowder with Cheddar Biscuits
Creamy Seafood Chowder with Cheddar Biscuits
Ingredients
For the Creamy Seafood Chowder
- 3 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or fish broth
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 pound cod or haddock fillet, cut into 1-inch pieces
- 1/2 pound large shrimp, peeled, deveined, tails off
- 1 cup frozen corn
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Cheddar Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 2 tablespoons fresh chives, chopped, optional
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt for the biscuits.
⏱️ 2 min•🌡️ 400
- 2
Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and chives (if using).
⏱️ 3 min
- 3
Pour in the buttermilk and mix with a fork until just combined and a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface and gently knead 2-3 times. Pat the dough into a 3/4-inch thick circle.
⏱️ 3 min
- 4
Using a 2-inch biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gather scraps and re-roll once to cut out more biscuits. Bake for 15-18 minutes, or until golden brown.
⏱️ 18 min•🌡️ 400
- 5
While the biscuits are baking, begin the chowder. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the minced garlic and cook for 1 minute more until fragrant. Sprinkle in the all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a roux.
⏱️ 3 min
- 7
Gradually whisk in the chicken or fish broth, ensuring no lumps. Add the diced potatoes, bay leaf, and dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the potatoes are tender.
⏱️ 12 min
- 8
Stir in the heavy cream and whole milk. Add the cod or haddock pieces and shrimp. Cook for 3-5 minutes, or until the fish flakes easily and the shrimp turn pink and opaque. Add the frozen corn during the last 2 minutes of cooking.
⏱️ 5 min
- 9
Remove the bay leaf. Season the chowder with salt and black pepper to taste. Ladle the hot chowder into bowls and garnish with fresh chopped parsley. Serve immediately with the warm cheddar biscuits.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Seafood Chowder with Cheddar Biscuits
Ingredients
For the Creamy Seafood Chowder
- 3 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or fish broth
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 pound cod or haddock fillet, cut into 1-inch pieces
- 1/2 pound large shrimp, peeled, deveined, tails off
- 1 cup frozen corn
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Cheddar Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 2 tablespoons fresh chives, chopped, optional
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt for the biscuits.
⏱️ 2 min•🌡️ 400 - 2
Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and chives (if using).
⏱️ 3 min - 3
Pour in the buttermilk and mix with a fork until just combined and a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface and gently knead 2-3 times. Pat the dough into a 3/4-inch thick circle.
⏱️ 3 min - 4
Using a 2-inch biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gather scraps and re-roll once to cut out more biscuits. Bake for 15-18 minutes, or until golden brown.
⏱️ 18 min•🌡️ 400 - 5
While the biscuits are baking, begin the chowder. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the minced garlic and cook for 1 minute more until fragrant. Sprinkle in the all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a roux.
⏱️ 3 min - 7
Gradually whisk in the chicken or fish broth, ensuring no lumps. Add the diced potatoes, bay leaf, and dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the potatoes are tender.
⏱️ 12 min - 8
Stir in the heavy cream and whole milk. Add the cod or haddock pieces and shrimp. Cook for 3-5 minutes, or until the fish flakes easily and the shrimp turn pink and opaque. Add the frozen corn during the last 2 minutes of cooking.
⏱️ 5 min - 9
Remove the bay leaf. Season the chowder with salt and black pepper to taste. Ladle the hot chowder into bowls and garnish with fresh chopped parsley. Serve immediately with the warm cheddar biscuits.
⏱️ 2 min