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


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

How to Make Seafood Chowder


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

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