Seafood Bisque Chowder Recipe

Name: Seafood Bisque Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces); 2 carrots, chopped small; 2 stalks celery, chopped small; 1/2 cup butter; 1 large onion; 1/4 cup flour; 1 cup clam; 1 cup bay scallop; 1 cup crabmeat (I use imitation); 1 teaspoon salt (to taste); 16 ounces half-and-half; 16 ounces whole milk; 1 cup clam juice (from canned clams); 1 teaspoon parsley; 1 teaspoon thyme; 1 teaspoon Worcestershire sauce; 1 teaspoon cayenne (adjusted for you heat preference); 3 slices cooked bacon; 1 (6 ounce) can tomato paste

Servings: persons

2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces)
2 carrots, chopped small
2 stalks celery, chopped small
1/2 cup butter
1 large onion
1/4 cup flour
1 cup clam
1 cup bay scallop
1 cup crabmeat (I use imitation)
1 teaspoon salt (to taste)
16 ounces half-and-half
16 ounces whole milk
1 cup clam juice (from canned clams)
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1 teaspoon cayenne (adjusted for you heat preference)
3 slices cooked bacon
1 (6 ounce) can tomato paste

1
NOTE: I list my favorite seafoos to add but have used many other types of seafood as well. Mussels, Fish, etc --.
2
Melt butter in large pot over medium heat.
3
add all vegetables except potatoes and cook until onions are clear.
4
mix in flour.
5
slowly stir in dairy products until smooth.
6
add remaining ingredients and stir well.
7
keep on medium heat until soup starts to bubble.
8
reduce heat and simmer for at least 1 hour. The longer you simmer, the better it gets, I go for 2 or 3 hours personally.

560

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 19 ingredients. The key ingredients include: 2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces), 2 carrots, chopped small, 2 stalks celery, chopped small, 1/2 cup butter, and more.

Yes, Seafood Bisque 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!

Seafood Bisque Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions