sumptuous seafood chowder

★★★★★ 1 Review
GimmeFlowers avatar
By Lori Thoman
from Orem, UT

This New England style chowder is one of my daughter's favorite meals. Several years ago the recipe won a contest and was featured on a local television program. I was recovering from a surgery at the time so I wasn't able to be in the studio when they demonstrated how to make the chowder. But I had a few minutes of fame anyway. :) The chowder goes great with my Children of the Cornbread (recipe also posted here). I've also served it in a sourdough bowl or simply with cheesy fish crackers.

★★★★★ 1 Review

Ingredients For sumptuous seafood chowder

  • 4 can
    minced clams (6.5 oz. with juice)
  • 3 can
    baby shrimp (6.5 oz.)
  • 2 can
    crab meat (6.5 oz. drained)
  • 2 c
    russet potatoes, diced
  • 1 c
    celery, chopped
  • 1 lg
    onion, chopped
  • 1 c
    carrots, chopped
  • 1 or 2 tsp
    salt to taste
  • 1 tsp
  • 1 tsp
    thyme, dried
  • 1 c
  • 1 c
    all purpose flour
  • 2 pt
    half and half
  • 1 Tbsp
    fresh parsley (chopped)

How To Make sumptuous seafood chowder

  • 1
    Drain clam juice into a large stock pot and set clams aside.
  • 2
    Add vegetables and spices to the clam juice and add just enough water to cover vegetables. Cook vegetables on medium heat until tender.
  • 3
    While vegetables are cooking, make the roux.
  • 4
    In a large saucepan melt the butter over medium heat. Stir flour into the butter until smooth and bubbling.
  • 5
    Slowly add half and half, constantly stirring until thick. Be careful not to scorch!
  • 6
    Add the roux to the vegetables then add drained clams, shrimp, crab, and fresh chopped parsley. Heat to just boiling.
  • 7
    Serve in sourdough bowls, with cornbread, or cheesy fish crackers. Add a tossed salad for a fabulous meal!

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