Seafood Chowder

Robin Wellhouse


This seafood chowder is the epitome of comfort food. You can use any type of seafood - single variety or a combination. Great for a cool fall or cold winter's day. This is a total potluck pleaser or you can divide it into separate containers and freeze it for a rainy day!


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Several people or few. It freezes really well for enjoying at a later time!
20 Min
50 Min
Stove Top


  • 1 lb
    bacon, chopped
  • 1 medium
    onion, diced
  • 2 Tbsp
    garlic, minced
  • 1 stick
    butter, unsalted
  • 4 c
    chicken broth or stock
  • 1 lb
    small potatoes (more or less), quartered
  • 1 tsp
    salt, seasoned or smoked
  • 1 Tbsp
    old bay seasoning (or chesapeake bay seasoning)
  • 1 lb
    fish filets, your choice, cut into bite sized pieces
  • 1 bag(s)
    frozen veggies (med sized - corn, carrots, green beans )
  • 1 lb
    imitation crabmeat (chunk style)
  • 1 lb
    shrimp (fresh or frozen, deveined and peeled)
  • 1 pkg
    lump crab meat (optional)
  • 2 c
    heavy cream
  • ·
    salt and pepper (to taste)

How to Make Seafood Chowder


  1. Sauté the bacon until it starts to crisp. Add in the onion, garlic, and butter. Cook until the onion gets translucent.
  2. Add in the broth/stock, potatoes, and seasoning. Bring to a boil, then reduce heat until to medium and cook until the potatoes start to get tender (about 10 minutes).
  3. Add in the fish and bring to a boil. When the liquid is “rolling”, add in the veggies and the rest of the seafood.
  4. Stir and bring to a boil. Reduce heat to simmer and add in the cream.
  5. Cover and let simmer for about 30 minutes. Serve hot and enjoy!

Printable Recipe Card

About Seafood Chowder

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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