Seafood Chowder Recipe

Name: Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion - chopped; 4 stalks of celery - chopped; 1/2 cup butter; 1 package cream cheese - room temp; 8 medium sized baking potatoes; 4 haddock filets - frozen; 12 large scallops - frozen; 24 medium cooked shrimp - frozen; 2 tins frozen lobster; 1 can cocktail shrimp; 1 L milk (homogenized)

Servings: persons

1 large onion - chopped
4 stalks of celery - chopped
1/2 cup butter
1 package cream cheese - room temp
8 medium sized baking potatoes
4 haddock filets - frozen
12 large scallops - frozen
24 medium cooked shrimp - frozen
2 tins frozen lobster
1 can cocktail shrimp
1 L milk (homogenized)

1
Parboil potatoes and chop into bite-size pieces.
2
Defrost scallops and shrimp in water.
3
Cut scallops into bite-size pieces.
4
Lightly cook haddock in water (oven or microwave), then cut into bite-size pieces.
5
Cook onion and celery in butter until softened.
6
Add 0.75 L milk to onion/celery.
7
Add haddock.
8
Add cream cheese in small cubes.
9
Add potatoes.
10
Bring to light boil.
11
Add scallops, shrimp and lobster.
12
Bring to light boil.
13
Simmer for at least 30 min.
14
Milk for desired consistency.
15
Salt and pepper as needed.

1250

kcal

Calories

Fat

Carbs

154

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

You need 11 ingredients. The key ingredients include: 1 large onion - chopped, 4 stalks of celery - chopped, 1/2 cup butter, 1 package cream cheese - room temp, 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.

Seafood Chowder

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