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Creamy Seafood Chowder

5 from 1 vote
Course Soup
Cuisine American


  • 2 tsp butter, lard, or coconut oil
  • 1 cup fennel bulb, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 cup fish or chicken broth any light coloured broth will work
  • 2 cup white sweet potato, diced can use turnips, or regular white potatoes if nightshades aren't an issue
  • 2 bay leaves
  • 1/2 tsp thyme
  • 1/2 tsp salt to taste
  • 1/4 tsp mace
  • 1/2 lb cod fillets in 1" pieces
  • 1 cup cooked shrimp, cooked
  • 1/2 lb baby clams
  • 1/4 lb small bay scallops
  • 1/2 cup coconut milk


  • Heat fat or oil in a large stock pot over medium heat. Sauté fennel, onion, and celery in the coconut oil for 5-10 minutes until fragrant.
  • Add the broth, turnips, bay leaves, thyme, salt, and mace. Stir and bring to a boil. Reduce heat and simmer until turnips are tender. Remove bay leaves.
  • Using a hand blender, pulse chowder a few times to refine consistency, if desired.
  • Add cod. Cover and simmer for 5 minutes.
  • Add remaining seafood and coconut milk. Simmer uncovered for about 2 minutes until everything is cooked (but not overcooked and rubbery!).
  • Enjoy!
Keyword chowder, seafood