Northeast Coast Seafood Chowder with Codfish Balls

Name: Northeast Coast Seafood Chowder with Codfish Balls and Shrimp in Tomato-Cream Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound skinless cod fillets; 1/2 cup fine fresh bread crumbs (page 4); 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme; 2 teaspoons grated or minced lemon zest; 2 teaspoons fresh lemon juice; 3 tablespoons heavy cream; 1 teaspoon kosher salt; Small pinch of cayenne pepper; 2 tablespoons butter; 2/3 cup sliced celery (1/4-inch-thick slices); 1 cup finely chopped yellow or white onion; 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme; 2 cups peeled and diced russet potatoes (1/2-inch dice); 7 cups milk; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground white pepper; 1/2 pound medium shrimp, shelled; 2 tablespoons tomato paste; 3/4 cup heavy cream

Servings: persons

3/4 pound skinless cod fillets
1/2 cup fine fresh bread crumbs (page 4)
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
2 teaspoons grated or minced lemon zest
2 teaspoons fresh lemon juice
3 tablespoons heavy cream
1 teaspoon kosher salt
Small pinch of cayenne pepper
2 tablespoons butter
2/3 cup sliced celery (1/4-inch-thick slices)
1 cup finely chopped yellow or white onion
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
2 cups peeled and diced russet potatoes (1/2-inch dice)
7 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/2 pound medium shrimp, shelled
2 tablespoons tomato paste
3/4 cup heavy cream

1
To make the fish balls, place all the ingredients in a food processor and process to as fine a puree as possible.
2
With moist hands, pat it into 1 1/2-inch balls.
3
Place on a plate, cover with plastic wrap, and refrigerate until ready to use.
4
To make the chowder, melt the butter in a large soup pot over medium heat.
5
Add the celery, onion, and thyme and cook, without browning, until the vegetables are wilted, about 5 minutes.
6
Add the potatoes, milk, salt, and pepper, increase the heat to medium-high, and cook until the milk is bubbling up and a skin has formed across the top, about 10 minutes.
7
Add the fish balls and simmer briskly until they are just firm, about 5 minutes.
8
Add the shrimp and cook until they are barely pink, about 3 minutes.
9
Stir in the tomato paste and cream and heat through.
10
Ladle into bowls and serve piping hot.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 pound skinless cod fillets, 1/2 cup fine fresh bread crumbs (page 4), 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme, 2 teaspoons grated or minced lemon zest, and more.

Yes, Northeast Coast Seafood Chowder with Codfish Balls and Shrimp in Tomato-Cream Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Northeast Coast Seafood Chowder with Codfish Balls and Shrimp in Tomato-Cream Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions