Maryland Seafood Chowder

Lynne Hawkins


It had just begun to get chilly out after a long hot summer. A chowder was just the thing! Since we do love our seafood here by the Bay, I took a little bit of everything and put it together for this hearty chowder!


★★★★★ 1 vote

35 Min
35 Min


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4 Tbsp
olive oil, divided
1/2 c
onion, diced
1/2 c
celery diced
3 clove
fresh garlic, pressed and divided
8 oz
bottled clam juice
3 medium
potatoes diced small
1 lb
medium shrimp, cooked, cleaned
1/2 lb
bay scallops
2 can(s)
6.5 oz chopped clams, undrained
1 lb
1 lb
flounder, cut in chunks
1 Tbsp
old bay or j.o. crab seasoning
1 qt
fat free half and half
2 Tbsp

How to Make Maryland Seafood Chowder


  • 1Saute onion, celery, carrot, and 2 cloves garlic in 2 Tabs olive oil until clear.
  • 2Transfer to large sauce pan or soup pot
  • 3Add bottled clam juice and potatoes
  • 4Simmer until potatoes are tender
  • 5Meanwhile, Saute shrimp, scallops and 1 clove garlic in same saute pan until barely cooked
  • 6Add all seafood and juices to the soup pot
  • 7sprinkle the crab seasoning on top of the pile of seafood in the pot
  • 8Make a roux out of the flour and remaining 2 Tab olive oil in the saute pan, incorporating any juices and bits from the seafood
  • 9Add half and half to the roux and stir until thickened
  • 10Gently stir half and half into the seafood mixture and simmer until seafood is cooked through

Printable Recipe Card

About Maryland Seafood Chowder

Other Tag: Healthy
Hashtags: #shrimp, #scallops, #crab, #Clams

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