Seafood Chowder

Karen Turnbough


A few weeks ago I made a seafood manicotti that was fantastic. However, I had way more filling than I needed for the noodles. So I played with the leftovers and made a kind of seafood chowder. So, I kept playing and this is what came of it. My husband hates soup. He loves this. And has requested that I make it more often!


★★★★★ 2 votes

45 Min
2 Hr
Stove Top


  • 15 oz
    ricotta cheese, low-fat
  • 8 oz
    cream cheese, softened
  • 1 lb
    frozen cooked shrimp, thawed, tails removed, diced into small pieces
  • 1 lb
    frozen mini scallops, thawed
  • 1/3 c
    oyster sauce
  • 2 can(s)
    crabmeat (6 oz each), drained, juices reserved
  • 2 can(s)
    clams (6 oz each), drained, juices reserved
  • 3 c
    4-cheese pasta sauce (about 1 jar)
  • 1 1/2 c
    finely shredded mozzarella cheese
  • 2 Tbsp
  • 3 Tbsp
  • 1 1/2 c
  • 1/2 lb
    mini bowtie pasta, cooked
  • 2
    medium baking potatoes, diced into 1/2-inch pieces
  • ·
    garlic powder, salt, and pepper to taste
  • 1/2 c
    parmesan cheese
  • 3-4 Tbsp
    olive oil

How to Make Seafood Chowder


  1. Combine ricotta, cream cheese, and drained crabmeat in a mixing bowl. Set aside.
  2. Thaw shrimp and scallops according to package directions. If using bulk, swirl each type under cold running water until seafood is thawed. Set aside in different bowls.
  3. In small bowl, pour oyster sauce over scallops and stir to coat evenly.
  4. In large stockpot, melt butter over medium heat. add flour and stir until a paste forms. Slowly add clam and crab juices and milk little bits at a time until smooth. Once smooth, add in 1 cup of the pasta sauce and stir.
  5. Add potatoes to soup base and stir to heat through.
  6. Add ricotta mixture and 1/2 cup mozzarella and stir until heated through and all cheese has melted and is fully incorporated.
  7. Stir in shrimp and clams.
  8. In small frying pan, heat a tablespoon or so of olive oil. add about 1/3 of the scallops and saute for 4 minutes. Pour entire contents of skillet into soup base (including oil and oyster sauce) and stir to combine. Repeat with remaining scallops, adding new oil for each batch.
  9. Add remaining pasta sauce and mozzarella cheese in increments, stirring to incorporate after each addition.
  10. Add pasta pieces and stir in Parmesan cheese, and let simmer for about 5 minutes. Serve with warmed dipping bread...I recommend French or Vienna Breads.

Printable Recipe Card

About Seafood Chowder

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

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