Seafood Chowder

Name: Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped frozen onions; 2 Tbsp. butter or oleo; 1 1/2 c. water; 1 lb. chopped shrimp; 1 lb. crabmeat; 1 lb. scallops; 3 c. frozen hash brown potatoes; 1 1/2 tsp. salt; 1/4 tsp. pepper; 4 c. milk; 1/2 c. half and half; 1 c. shredded Cheddar cheese

Eats Now Editorial Team · 740 kcal · Seafood

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Seafood Chowder – a delicious recipe with frozen onions, butter, water, shrimp, crabmeat, scallops. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/2 c. chopped frozen onions
2 Tbsp. butter or oleo
1 1/2 c. water
1 lb. chopped shrimp
1 lb. crabmeat
1 lb. scallops
3 c. frozen hash brown potatoes
1 1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/2 c. half and half
1 c. shredded Cheddar cheese

1
Cook onions in the butter until tender.
2
Add water until it boils.
3
Add seafood.
4
Cook 3 to 5 minutes, then take seafood out and put in a bowl.
5
Add potatoes, salt and pepper.
6
Simmer 4 to 6 minutes until potatoes are tender.
7
Add milk and half and half and bring to a boil.
8
Take off heat.
9
Stir in cheese.
10
Let stand 2 minutes.
11
Put seafood back in.
12
Stir and serve.

740

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 12 ingredients. The key ingredients include: 1/2 c. chopped frozen onions, 2 Tbsp. butter or oleo, 1 1/2 c. water, 1 lb. chopped shrimp, 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
Calories
740 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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