Seafood Chowder

Name: Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 slices bacon; 1 large onion, chopped; 1/2 stick butter or margarine; 1 chicken bouillon; 2 stalks celery; 1 tsp. salt; 1 tsp. pepper; 4 large potatoes; 2 large cartons light cream; 1/2 c. white cooking wine (if desired); 3 c. fish, clams, scallops or shrimp

Eats Now Editorial Team · Seafood

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Seafood Chowder – a delicious recipe with bacon, onion, butter, chicken bouillon, stalks celery, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 slices bacon
1 large onion, chopped
1/2 stick butter or margarine
1 chicken bouillon
2 stalks celery
1 tsp. salt
1 tsp. pepper
4 large potatoes
2 large cartons light cream
1/2 c. white cooking wine (if desired)
3 c. fish, clams, scallops or shrimp

1
Fry bacon.
2
Add onion and butter; cook until onion is translucent.
3
Add bouillon, celery, salt, pepper, potatoes and enough water to cover all.
4
Add wine, if desired, and cook until potatoes are tender.
5
Add seafood and cook 15 minutes more.
6
Add light cream.
7
Cornstarch may be used to thicken, if desired.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

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 11 ingredients. The key ingredients include: 4 slices bacon, 1 large onion, chopped, 1/2 stick butter or margarine, 1 chicken bouillon, and more.

Yes, 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
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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