Real Recipes From Real Home Cooks ®

seafood chowder

(2 ratings)
Recipe by
Karen Turnbough
Indianapolis, IN

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 ratings)
yield 2 -12
prep time 45 Min
cook time 2 Hr
method Stove Top

Ingredients For seafood chowder

  • 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
    crabmeat (6 oz each), drained, juices reserved
  • 2 can
    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
    flour
  • 3 Tbsp
    butter
  • 1 1/2 c
    milk
  • 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.

Categories & Tags for Seafood Chowder:

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