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Best Fall Soups: Georgia Skrimps and Fish Chow-duh:)

Best Fall Soups: Georgia Skrimps and Fish Chow-duh:)

Georgia Shrimp are in season right now and oh man are they delicious! I happened to pick some up this afternoon that had just walked in the door and they smelled……..just like the ocean:)!  I asked the fish dude for the freshest white fish they had today and ended up with 3/4 lb of whiting. That’s usually the best way to go-the freshest. Any white fish will do for this. I usually prefer a nice piece of flounder but I plated up a bowl for my brother and he thought the chowder was lovely with the whiting. I add the fish in a few minutes before the shrimp when the soup is all seasoned up nicely and let it kind of melt into the broth, breaking up into smaller pieces and adding a little body and texture to this comforting bowl. The shrimp only take about 4 minutes to cook and once those guys are done-soups on!

The base for this winner starts with a holy trinity, which is cajun speak for onions, celery, and bell pepper. It’s very similar to the french mirepoix (carrots, onions, celery) and only differs with the substitution of bell pepper for the carrots. The ratio for a standard trinity mix is 2 parts onion to 1 part celery and 1 part bell pepper. I add in a little cayenne for some heat, and as always, a squeeze of fresh lemon juice for a rounded acidity. I cook my flour only for a minute or two, to get the “raw” flavor out of the flour, but you’re welcome to cook it a bit longer if you’re looking for an even more authentic cajun flavor in this chowder (just be careful not to let it burn).

It is currently the end of corn season 🙁 so if you’re lucky to still have some fresh corn in your market, GRAB IT NOW! Otherwise, you can sub in frozen corn for this recipe, or use the summer corn I know you’ve got tucked away in that deep freezer of yours:).


Georgia Skrimps and Fish Chow-duh:

2 Corn Cobs, or 1 cup frozen kernelsgeorgia shrimp lilchefchic

2 cups milk

1 tablespoon butta

1/4 cup fat back, diced small

1 cup of onion

1/2 cup celery

1/2 green bell pepper

1 large red potato (about 1 cup)

2 cloves garlic, minced

2 tablespoons flour

2 cups fish stock, homemade if ya got it!

1/2 lb GEORGIA shrimp, peeled and deveined

3/4lb – 1 lb white fish filets

4 saltine crackers

cayenne pepper TT

salt and pepper TT

1/3 cup half and half


Remove kernels from cobs (or take from bag..ha!). Blend half of the kernels with a little of the milk using an immersion blender or toss it in a food processor and blend. Chop your “holy trinity” into 1/2″ dice and the potato into 1″dice.

In a large pot melt butter and diced fat back. Toss in your trinity, season with s & p (salt n pepper) and let cook until onions are translucent. Sprinkle in the garlic and let cook about a minute more. Add tablespoon of flour and toss to coat vegetables, cooking 1 to 1 1/2 minutes. Sprinkle in a dash of cayenne and toss. Add in creamed corn, stock, milk, half and half, and potatoes and bring to a boil. Turn down to simmer and partially cover. Crush up saltine crackers and stir in to soup. Simmer for 15 to 20 minutes. Taste and adjust seasoning. Add fresh lemon juice, reserved corn, and fish. Cook 6 minutes. Add in shrimp and cook 4 to 6 minutes longer. Taste soup and adjust seasoning again. Need some more heat? Add more cayenne. Need more acidity? Squeeze in some more lemon juice. Serve in bowls with fresh lemon wedges and saltines on the side.


When’s the last time you had chowder? What kind of seafood(s) do you prefer in yours? Leave me a comment below and let’s talk!



12 thoughts on “Best Fall Soups: Georgia Skrimps and Fish Chow-duh:)”

  • Yumbo! Your post makes my mouth water. I love Cajun cooking and seafood. Live in Savannah, GA for a few years and was in love with the seafood there. Bon Appetiite!!!

  • oh man does that look good. I’ve never actually made a chowder before, even though I love them. I guess there’s some part of me that’s afraid I’ll ruin it, so I always leave it to the pros. Funny enough, I’m not really a shrimp person but I love them in soups and chowders (even thai soups). Really gotta try this recipe, and i’ll come back and let you know how much prettier yours looked 🙂

    • Haha..I’m sure yours will be a beaut! I looove thai soups. I’m sure I’ll be posting a recipe for one of those soon. Come back soon!

  • Hi Jennifer…I like the name of your site! The chowders I’ve most often enjoyed have been New England Clam Chowder and Manhattan Clam Chowder. Somewhere in my travels, I’ve also had Manhattan Mussel Chowder. They’re all tasty to me because I love seafood. Your recipe sounds delicious. I’m ready to have a bowl of it right now! 🙂

    • Thanks Colleen! Love both the New England and the Manhattan. We had to make both of those in culinary school and explain the difference between the two. I learned a lot in that class! Thanks for the comment!

  • Oh, this soup looks really yummy!

    I love clam chowder soup, particularly Campbell’s New England Clam Chowder, so creamy and yummy! I never tried preparing chowders because to me buying instant ones is more convenient, it saves me the hassle of going through all the preparation and cooking. I am also not sure how it would turn out because no matter how much I love experimenting on new dishes, my concern is that they will not taste as good as they should.

    But I might give your Georgia Skrimps and Fish Chow-Duh a try and maybe, just maybe I will get it right this time.

    • Ohhhh no! Not the Campbells! lol. C’mon over and pull up a chair..Let me make you some homemade soup Alysanna! 🙂 I understand the convenience, honestly. It’s the world we live in, but nothing, noooothing compares to homemade. See ya at 6?? lol
      Thanks for the comment:)

  • That looks great! All those fresh ingredients are making my lips tingle 🙂

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