Dinner DeeAs recipe: Shellfish-Free Fish Chowder - A Creamy Classic

Shellfish-Free Fish Chowder: A Creamy Classic | Dinner DeeAs

Love the creamy, smoky flavors of a classic New England chowder but need to skip the clams? We have a family-inspired recipe - 100% shellfish-free and safe for anyone with allergies.

Do you love the creamy, smoky flavors of a classic New England chowder but need to skip the clams? In this episode of Dinner DeeAs, Chef James Shields from Johnny Nevada’s shares a family-inspired recipe that is 100% shellfish-free and safe for anyone with allergies!

Inspired by his childhood in the Chesapeake Bay area and created for his fiancé who has a shellfish allergy, James shows us how to swap clams for flaky Cod without losing any of that authentic coastal flavor. Learn the professional way to build a rich roux using applewood-smoked bacon fat and how to add a sweet, smoky depth with house-charred roasted corn.

Inside this episode:

• The Bacon Secret: Why rendering applewood bacon is the essential first step for a perfect chowder base.
• Roasted Corn Hack: How to properly char corn in a skillet to add a "fair-food" sweetness to your soup.
• The "Roux" Review: Watch as James demonstrates how to thicken your chowder to the perfect "luxurious" consistency.
• Fish vs. Clams: Why flaky white fish like Cod or Grouper is the perfect (and more affordable!) alternative to shellfish.
• The Finisher: Learn how to level up your bowl with a dash of James’ signature fermented Old Bay habanero hot sauce.

Click here to download a printable copy of the recipes below.

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Shellfish-Free Fish Chowder

Yield: Serves 4–6 | Prep time: 20 mins | Cook time: 30 mins

Ingredients

Roasted Corn

• 1 cup corn kernels (fresh or frozen)
• 1 tbsp oil
• pinch of salt and pepper

Soup Base

• 6 slices thick-cut Applewood smoked bacon (diced)
• 2 tbsp butter
• 1 medium white onion (diced)
• 2 celery stalks (diced)
• 2 garlic cloves (minced)
• 3 tbsp flour
• 2 cups Yukon Gold potatoes (peeled and diced)
• 1 cup chicken broth (plus more for thinning)
• 1 cup heavy cream
• 1 cup whole milk
• ½ tsp fresh thyme
• 1 bay leaf
• salt and black pepper to taste

The Finish

• 2 lbs Cod (fresh or frozen, cubed)
• dash of hot sauce (Old Bay style preferred)
• dash of Worcestershire sauce
• fresh parsley (chopped)
• oyster crackers

Directions

1. Roast the Corn: Heat a skillet over high heat. Toss corn with oil, salt, and pepper. Cook until charred in spots (5–7 minutes) and set aside.
2. Render the Bacon: In a heavy pot, cook bacon over medium heat until crisp. Use a slotted spoon to remove bacon and set aside, reserving all the fat in the pot.
3. Sweat the Veggies: Add butter to the bacon fat. Add onion, celery, and garlic. Sauté for 5–7 minutes until soft and translucent (do not brown).
4. The Roux: Sprinkle flour over the veggies and stir for 1 minute to form a roux.
5. Build the Liquid: Stir in the potatoes, chicken broth, heavy cream, milk, thyme, and bay leaf.
6. Simmer: Bring to a simmer (do not boil) for 10–15 minutes until potatoes are fork-tender. Note: If too thick, stir in extra chicken broth to your liking.
7. The Fish: Stir in cubed Cod, roasted corn, and half the bacon. Simmer on low for 5–7 minutes until fish is opaque. Do not boil.
8. Season: Add hot sauce, Worcestershire, salt, and pepper to taste.
9. Serve: Ladle into bowls and garnish with reserved bacon, fresh parsley, and oyster crackers.

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