Seafood Chowder

Mikekey *


Creamy, hearty chowder. Sometimes I stir some dry sherry into each bowl before serving, about a tablespoon. Serve with a crusty bread.

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15 Min
40 Min
Stove Top


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1 Tbsp
olive oil
1 Tbsp
unsalted butter
1 medium
yellow onion, diced
1/2 c
dry white wine
2 large
red potatoes, unpeeled and cubed
1 large
carrot, peeled and diced
1 can(s)
(10 oz.) baby clams
1 bottle
(8 oz.) clam juice
1 small
bay leaf
1 tsp
dried thyme
1 tsp
1/4 tsp
ground black pepper
1 tsp
old bay seasoning
10 oz
tilapia fillets, cut into 1-inch pieces
1/2 lb
cooked baby shrimp (salad shrimp)
1 can(s)
(6 oz.) crab meat
1 1/2 c
half and half
2 Tbsp
chopped fresh parsely, for garnish

How to Make Seafood Chowder


  • 1Heat oil and butter in large pan and saute onions for 5 minutes. Add diced carrots and wine and cook on low for 20 minutes.
  • 2Drain clams, reserving juice. Set aside.
  • 3Add potatoes, reserved clam juice, 1 cup bottled clam juice and enough water, if needed, to barely cover potatoes. Stir in bay leaf, thyme, salt, pepper and Old Bay seasoning. Bring to a simmer and cook, covered, until potatoes are almost done, 10-15 minutes.
  • 4Heat half and half in seperate pot until steamy, but not boiling.
  • 5Add fish to soup pot along with clams, shrimp and crab. Stir in hot cream and cook on low heat, uncovered, until fish is just cooked through and seafood is heated. DO LET BOIL!!!
  • 6Ladle into serving bowls and sprinkle with parsely.

Printable Recipe Card

About Seafood Chowder

Course/Dish: Chowders
Main Ingredient: Fish
Regional Style: American

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