Seafood Chowder

Seafood Chowder

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Servings: 6

    • About This Recipe

    “Great for a cold winter day. One of my favorite chowders. This is my adaptation of a recipe from “Better Homes New Cook Book””

    Ingredients

  • 6slicesbacon, center cut
  • 1/2 tablespoonolive oil
  • 1cupcelery, finely sliced
  • 1cuponion, chopped
  • 2cupschicken broth, reduced fat
  • 2cupspotatoes, peeled and cubed
  • 1cupcarrot, finely sliced
  • 1 (16ounce) cans tomatoes, diced
  • 1/8 teaspoonblack pepper( or to taste)
  • 1tablespooncornstarch
  • 1tablespoonwater
  • 13ouncesclams, canned, undrained
  • 3ouncescod, haddock, pollock( or fish of your choice)
  • 3ouncesimitation crabmeat
  • 3ouncesshrimp, cooked and peeled
  • 1clam juice, bottled

    • Directions

  • Cut crab and fish fillet into bite-sized pieces.
  • Spray a large soup pot with nonstick cooking spray add the oil.
  • Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
  • Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
  • Cover; and simmer about 35 minutes or until potatoes are cooked.
  • Add clams, shrimp, crab and fish fillet.
  • Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
  • You may need to add additional cornstarch and water to get the desired thickness.
  • Serve.
  • Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.

    • Reviews

  • “this recipie was a hit with my guests”

  • “Being more of a Manhattan type Chowder guy I was looking for a “red” recipe and found a very good one here! I’ve made this twice now with some minor changes, mostly with different types of seafood including Salmon and Scallops. I think just about any type of seafood would work just fine so I recommend adding what you like. I added a tablespoon of Worcestshire and hot sauce for an added kick. This is definitely a keeper!”

  • “This is te best seafood chowder that I have ever made or tasted. My family loved it and it will be on our short list of favourites from now on. Great recipe.”

  • “This is a MUST keep recipe! Itripled this for a beach party we went to, I had fresh blackfish, added a can of whole baby clams and a bag of frozen mixed seafood that was mussels, shrimp, and squid, both tentacles and rings I omited the imitation crab due to personal preference.I heated it up with chopped jalepenos added in with the celery and onion along with some cayenne. I also subbed turnip for the potato which lots of people mentioned they loved in there. The broth was amazing and clean tasting for the lack of a bunch of fat and salt , had grilled ciabatta bread for dipping. Great soup!”

  • “OMG this was a wonderful template for me to create something DEICIOUS!Some of the ingredients I didn’t have on hand.I had regular hickory bacon, used diced tomatoes with green chilies, added 1 c ketchup, 1/2c white wine, increased the water to 6c (I love soup), and used 1.5 lbs seasfood variety.I also added 3 packets of splenda.It was awesome.I also addred 6 chicken boullion (no chick broth onhand)mexican spices, cajun blend seasoning, oregano, and garlic..all to taste.”

  • “I also used the seafood variety pack consisting of shrimp, imitation crab, octopus, and squid.This was a very tasty!Thanks Sassy!”

  • “This served as a good template for me to make seafood chowder.I didn’t use any clam nectar, but used a little extra chicken broth and tomato juice.Used a 1 lb package of mixed seafood from Walmart (shrimp, mussels, squid, fish, and crab).VERY GOOD!”

  • “Great recipe. I would have liked more spices though, esp. some red pepper to give it a little kick.”

  • ” Excellent recipe- I did make a couple of changes to suit personal taste-I did not thicken it, used a 142g tin of clam nectar (size not specified in the recipe) and a 340g bag of frozen Seafood consisting of Octopus rings, Cuttlefish,Shrimp. squid, mussels and clams. Followed all the very clear steps and at the end added 1 jalapeno pepper chopped. It sounds as if I made a lot of changes but not reallywhen you look at it- I did omit the bacon to cut back on fat & calories. Thanks Pam for a keeper seafood recipe — posted Oct 5, 2004″

  • “I made this soup for a work pot luck.I had never made soup before and wasn’t prepared for the onslaught of coworkersasking me for the recipe.Thanks”

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