Overnight Seafood Chowder

Overnight Seafood Chowder

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Serves: 2 as main, 4 as appitizer Cooking Time: 20 active ( 8-10 inactive)


  • 16 oz Seafood Stock
  • 1 can Smoked Oysters in Oil
  • 1/2 cup organic frozen mixed pepper slices
  • 1/2 small organic chopped onion
  • 1 medium potato peeled and cut into 1/4" pieces
  • 1 big tsp Ghee
  • 1/2 tsp organic Ginger powder
  • 1 tsp Old Bay seasoning
  • 2 Bay leaves
  • 4 oz wild caught Cod, cut into even pieces
  • 1/4 cup heavy cream
  • Sea salt & Freshly ground pepper



Heat the Ghee in a medium pot and add the onions and potatoes, reduce to medium heat and add fresh pepper, cook for 5 minutes, stirring half way through


Add the Oysters straight from the can with the oil in addition to the ginger powder, Old bay spice, and a dash of salt before adding peppers. Stir and cook for 3 minutes


Add the bay leaves and broth and shut heat. Let pot cool before placing in fridge overnight or at least 8 hours.


When your about ready to have your soup, return the pot to the heat and cook on medium heat for 15-20 minutes until potatoes are tender and remove bay leaves


Add cod and cook for 2 minutes before slowly adding heavy cream and cooking for another 5 minutes until cod is opaque.


Serve with springs of fresh dill and pepper.

There is nothing more comforting when its snowing and cold outside than a nice bowl of soup. After a quick boil, this soup is left in the fridge overnight to allow for all the flavors to meld, ensuring that every bite is warming to the core of your soul. Yup, that’s how good it is. Though its called a chowder, and tastes like a chowder, this soup is a bit healthier than the average. It only has a dash of heavy cream to make it white and for flavor, but no added milk, or a ton of butter. Bonus, it has veggies added to the seafood. As for the seafood that is in this, delicately smoked oysters explode with flavor in every bite while the cut cod pieces cook beautifully and play with the texture of the potato. Stay warm!

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