Seafood Chowder

Lea Carriere


This is my own creation and my family just loves it...Perfect on a cold day.


☆☆☆☆☆ 0 votes

30 Min
30 Min
Stove Top


  • 2 c
    heavy cream
  • 3 c
    whole milk
  • 2 c
    chicken broth
  • 3 large
    potatoes cut in 1 cubes
  • 1 stalk(s)
    celery, minced
  • 1/2
    an onion, minced
  • 2 tsp
    garlic, minced
  • 1 1/2 lb
  • 2 can(s)
    clams with juice
  • 2 can(s)
    crabmeat, drained
  • tsp
    salt and pepper to taste
  • 1 1/2 tsp
    dill, dried
  • 2 tsp
    parsley flakes
  • 2 Tbsp

How to Make Seafood Chowder


  1. In a large stockpot, melt butter over medium heat. Add celery, garlic and onion cook until transparent.
  2. Add chicken stock and potatoes; simmer for 10 minutes.
  3. drain and add clams reserving their juice, and simmer another 10 minutes.
  4. Stir in milk and cream.
  5. Whisk together clam juice and flour until smooth; stir into soup. Simmer on low 10 min, Stir gently to prevent milk from scorching to bottom.
  6. Season to taste with salt, pepper, dill, parsley.
  7. Simmer until potatoes are tender. Add shrimp just before serving and cook until shrimp change color.

Printable Recipe Card

About Seafood Chowder

Course/Dish: Cream Soups
Main Ingredient: Seafood
Regional Style: Canadian

Show 3 Comments & Reviews

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