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
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)

How to Make Seafood Chowder


  • 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.

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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