Seafood & Vegetable Chowder Recipe

Name: Seafood & Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 carrot, peeled and cubed; 14 celery rib, diced; 18 onion, chopped; 12 garlic clove, minced; 115 g asparagus, cut into 1 inch; 31 g white mushrooms, chopped; 45 g potatoes, peeled and diced; 175 ml fish stock; 45 g whole kernel corn, drained; 30 g canned clams, drained; 63 g whole milk; 25 g unsalted butter; 2 g chopped parsley; 1 g fresh lemon juice; 15 g plain flour; 80 g mussels, washed and de-bearded; 3 medium shrimp, peeled and de-veined; 2 large sea scallops, sliced in half; salt and pepper

Servings: persons

18 carrot, peeled and cubed
14 celery rib, diced
18 onion, chopped
12 garlic clove, minced
115 g asparagus, cut into 1 inch
31 g white mushrooms, chopped
45 g potatoes, peeled and diced
175 ml fish stock
45 g whole kernel corn, drained
30 g canned clams, drained
63 g whole milk
25 g unsalted butter
2 g chopped parsley
1 g fresh lemon juice
15 g plain flour
80 g mussels, washed and de-bearded
3 medium shrimp, peeled and de-veined
2 large sea scallops, sliced in half
salt and pepper

1
Add butter into a small pot.
2
Add carrot, celery, onion, garlic, asparagus, mushrooms and potatoes.
3
Cook over medium-high heat (stirring occasionally) for 5-8 minutes.
4
Add flour and stir to make a roux, dont let roux brown (blond roux).
5
Add fish stock.
6
Bring it to boil.
7
Whisking it as it thickens.
8
Reduce heat.
9
Simmer for 20 minutes.
10
Add corn, clam, mussels, shrimp and scallops.
11
Stir to combine.
12
Add milk.
13
Mix well.
14
Season to taste with salt and pepper.
15
Serve into bowl.
16
Sprinkle with parsley and add lemon juice before serving.

1024

kcal

Calories

Fat

205

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

Saved locally in your browser — visible only to you.

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: 18 carrot, peeled and cubed, 14 celery rib, diced, 18 onion, chopped, 12 garlic clove, minced, and more.

Yes, Seafood & Vegetable 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 & Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions