Ray'S Seafood Chowder

Name: Ray'S Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped onion; 1/4 c. oil; 1 Tbsp. parsley flakes; 1 tsp. black pepper; 1/4 tsp. salt; 1/2 tsp. garlic powder; 2 minced garlic cloves; 5 c. milk; 1/2 stick butter; 1 pkg. Louis Kemp's Crabmeat; 12 oz. chopped clams with juice; 1 small cod fillet, chopped; 1 c. chopped shrimp; 1/4 lb. crumbled bacon; 4 Tbsp. flour with 1 c. cold water; 3 c. diced potatoes

Eats Now Editorial Team · 924 kcal · Seafood

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Ray'S Seafood Chowder – a delicious recipe with onion, oil, parsley flakes, black pepper, salt, garlic powder. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 c. chopped onion
1/4 c. oil
1 Tbsp. parsley flakes
1 tsp. black pepper
1/4 tsp. salt
1/2 tsp. garlic powder
2 minced garlic cloves
5 c. milk
1/2 stick butter
1 pkg. Louis Kemp's Crabmeat
12 oz. chopped clams with juice
1 small cod fillet, chopped
1 c. chopped shrimp
1/4 lb. crumbled bacon
4 Tbsp. flour with 1 c. cold water
3 c. diced potatoes

1
Saute onion, garlic and parsley in oil until onion is clear. Add remaining ingredients with flour mixture being last.
2
Simmer (DO NOT BOIL!) 30 minutes or until potatoes are soft.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 16 ingredients. The key ingredients include: 1 c. chopped onion, 1/4 c. oil, 1 Tbsp. parsley flakes, 1 tsp. black pepper, and more.

Yes, Ray'S 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.

Quick Info

Servings
4 servings
Calories
924 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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