Seafood Chowder Recipe

Name: Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 stalk celery, minced; 1 small onion, minced; 1/4 teaspoon cayenne pepper; 1/4 teaspoon dried thyme; 1/4 teaspoon dried marjoram; 3 tablespoons flour (I use buttermilk baking mix) or 3 tablespoons baking mix (I use buttermilk baking mix); 3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.); 2 (10 1/2 ounce) cans condensed cream of potato soup (undiluted); 1 1/2 1 1/2 lbs clams (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops an…; chopped fresh parsley (to garnish)

Servings: persons

1/2 cup butter
1 stalk celery, minced
1 small onion, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
3 tablespoons flour (I use buttermilk baking mix) or 3 tablespoons baking mix (I use buttermilk baking mix)
3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
2 (10 1/2 ounce) cans condensed cream of potato soup (undiluted)
1 1/2 1 1/2 lbs clams (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.)
chopped fresh parsley (to garnish)

1
Melt butter in 3-quart saucepan over low heat.
2
Saute' celery and onion until tender.
3
Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
4
Add milk and condensed soup and stir until piping hot.
5
Meanwhile clean and chop seafood as you like.
6
I usually halve the shrimp and then cut one half in half and leave the other half whole.
7
If using extra large scallops I usually quarter them.
8
When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
9
Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

424

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.
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 11 ingredients. The key ingredients include: 1/2 cup butter, 1 stalk celery, minced, 1 small onion, minced, 1/4 teaspoon cayenne pepper, 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.

That's it — enjoy your meal!

Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions