Seafood Chowder

Amy Herald


My kids adore this stuff.


★★★★★ 2 votes

30 Min
20 Min
Stove Top


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  • 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
  • 8
    whole pepper corns
  • 1
    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)

How to Make Seafood Chowder


  1. Add bacon grease, chicken broth, and potatoes to pot.
  2. Wrap pepper corns and bay leaf in a cheese cloth or tea ball and add to pot.
  3. Bring 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.
  4. Remove bay leaves and peppercorns.
  5. Shake 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.
  6. Add 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.
  7. garnish with fresh parsley, cheddar cheese and oyster crackers.

Printable Recipe Card

About Seafood Chowder

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

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