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Smoked Seafood Chowder

Prep Time:20 Minutes
Cook Time:1 Hours

Nutritional Information

This velvety soup is perfect to warm your heart on a cold night!


  • 1.75 ounces butter
  • 1 medium onion, diced
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup sweet corn
  • 1 medium potato, diced into small cubes
  • 1 pound seafood of choice, we used a mixture of shrimp meat and cod, and reserved the shrimp shells
  • 1/2 cup cream
  • Salt and pepper (to taste)
  • 1 teaspoon fresh thyme
  • apple wood, for smoking if desired


  • 1. Preheat the EGG to 225º using indirect heat and the smoking wood. Smoke the shrimp, cod and shrimp shells for about 30-45 minutes, or until seafood is cooked. Remove from the grill and set aside.
  • 2. Raise the temperature to 350º, still using indirect heat. Melt butter in a large grill safe pot.
  • 3. Add the onion and gently saute for 5 minutes.
  • 4. In a small bowl make a slurry with the flour and some of the milk. Set aside. In another pot, combine the shrimp shells and the remaining milk. Bring to a simmer, then strain the liquid, getting rid of the shells. Add the milk mixture to the onion mixture along with the slurry.
  • 5. Cook until slightly thickened. Add the corn and potato. Simmer until potato has softened (about 30-40 minutes).
  • 6. Remove from the grill, stir in the cream and seafood. Season to taste, garnish with the thyme, then serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828