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Seafood Chowder

4.80 from 5 votes
Servings 8


  • 2 tablespoons Extra Virgin Olive Oil
  • 1 cup Onion, diced
  • ¼ cup Shallots, chopped
  • 1 cup small Fennel or Celery, diced into small dice
  • 1 Green Bell Pepper, small dice
  • 1 Red, Yellow or Orange Bell Pepper, small dice
  • 1/4 teaspoon dried Red Chili Flakes
  • 2 large Yukon Gold, cut into small cubes
  • 2 tablespoons Garlic, minced
  • 10 cups Vegetable, Chicken or Seafood Stock
  • ½ pound Shrimp peeled and de-veined, cut into ¼ inch piece
  • ½ pound Sea Scallops, cut into ¼ inch piece
  • 1 pound Snapper, Grouper (or whatever FIRM white fish are fresh at your market), cut into ¼ inch piece
  • Salt and Pepper to taste
  • 1 cups Tomatoes peeled, seeded and cubed
  • ¼ cup Basil leaves, freshly chopped
  • ¾ cup or more of Heavy Whipping Cream
  • 1 or 2 tablespoons Ricard, Pernod, Anisette or Ouzo liquor (optional)
  • 2/3 tablespoons or whatever you need to get to the right consistency Cornstarch diluted in water


  • Heat the olive oil, when hot add the onion, cook for a couple minutes until translucent. Add the shallots and sauté for a couple minutes.
  • Add fennel, bell pepper, potatoes, chili flakes and cook for 5 minutes.  Add the garlic, and basil when fragrant, add the stock, bring to a boil and let reduce at low heat for 45 minutes to cook the vegetables.
  • When the vegetables start to get soft, add the shrimps, scallops, and all your fish. Cook for 10 to 15 more minutes and adjust the seasoning with black pepper and salt as needed.
  • Add the tomatoes, cream, bring to boil again and adjust salt and pepper and adjust the consistency to your liking with the corn starch.
    Add the liquor of you have it.
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