Seafood Chowder

Amy Herald


My kids adore this stuff.

★★★★★ 2 votes
30 Min
20 Min
Stove Top


1 lb
cooked & crumbled bacon
2 Tbsp
reserved bacon drippings
1/2 c
sliced green onion
3 c
potatos, peeled and cubed
1/2 tsp
4 c
chicken broth
whole pepper corns
bay leaf
1 lb
fresh or frozen white fish, baked and flaked
12 oz
shrimp, peeled & deveined
1 pkg
real or imitation crab meat, minced
1/4 c
1/4 cup flour
1 qt
half & half or whole milk
1/4 c
fresh chopped parsley (optional)
1 c
shredded cheddar (optional)
1 c
oyster crackers (optional)


1Add bacon grease, chicken broth, and potatoes to pot.
2Wrap pepper corns and bay leaf in a cheese cloth or tea ball and add to pot.
3Bring to a boil; reduce heat and simmer for 25 minutes, or until potatoes are just tender. Drain off all but 1 or 2 cups of broth.
4Remove bay leaves and peppercorns.
5Shake flour and 1/2 cup half & half in a container with a tight fitting lid and shake until smooth add to broth in saucepan along with remaining milk. Cook over medium heat and stir constantly until the mixture is thickened.
6Add shrimp, fish, crab, green onion and bacon to soup. Cook on med-low heat, just until heated through and shrimp is cooked and has turned pink. Sprinkle with paprika.
7garnish with fresh parsley, cheddar cheese and oyster crackers.

About this Recipe

Course/Dish: Fish, Fish Soups, Cream Soups
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom