Larsen's Fish Market Seafood Chowder Recipe

Name: Larsen's Fish Market Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1 large Spanish onion, diced; 2 stalks celery, diced; 1/8 cup mirin (sweetened sake); 1 tablespoon crab boil seasoning (recommended: Old Bay); Freshly ground black pepper; 2 quarts fish stock; 2 quarts clam broth; 4 large potatoes, peeled and diced into 1/2-inch cubes; 1/2 pound crab meat, picked over for shells; 1/2 pound lobster meat, cut into bite-sized pieces; 1 pound sea scallops; 1 pound small shrimp, peeled and de-veined; 1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces; 1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces; 1 pint half-and-half or cream, heated (do not boil); Salt

Servings: persons

6 tablespoons butter
1 large Spanish onion, diced
2 stalks celery, diced
1/8 cup mirin (sweetened sake)
1 tablespoon crab boil seasoning (recommended: Old Bay)
Freshly ground black pepper
2 quarts fish stock
2 quarts clam broth
4 large potatoes, peeled and diced into 1/2-inch cubes
1/2 pound crab meat, picked over for shells
1/2 pound lobster meat, cut into bite-sized pieces
1 pound sea scallops
1 pound small shrimp, peeled and de-veined
1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces
1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces
1 pint half-and-half or cream, heated (do not boil)
Salt

1
Melt butter in a large stockpot.
2
Saute onions and celery in butter until soft and translucent.
3
Add mirin and continue to cook until it is almost reduced.
4
Stir in crab boil seasoning and 1 tablespoon pepper.
5
Continue to cook approximately 1 minute.
6
Pour in fish stock and clam broth and bring to a boil.
7
Add the potatoes and cook the potatoes until just tender.
8
Continue to simmer and add crab, lobster, scallops, and shrimp.
9
Return to a simmer and add fish.
10
Gently poach fish until just cooked.
11
Add heated half-and-half.
12
Season with salt and freshly ground black pepper, to taste.
13
Enjoy!

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 tablespoons butter, 1 large Spanish onion, diced, 2 stalks celery, diced, 1/8 cup mirin (sweetened sake), and more.

Yes, Larsen's Fish Market Seafood Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Larsen's Fish Market Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions