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Seafood Chowder
5 from 231 votes

Seafood Chowder

Seafood Chowder features a hearty mix of shrimp and cod in a creamy broth thickened with a flour and milk mixture. With diced potatoes, celery, onions, leeks, and carrots, it offers depth and texture, enhanced by the savory blend of chicken broth, clam juice, and seasoning including thyme, bay leaves, and Old Bay. The chowder is a warming dish served well with crusty bread or oyster crackers.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 8
Calories: 726 kcal
Course: Soup
Cuisine: International

Ingredients

  • 1/4 cup butter
  • 1 cup celery finely diced
  • 1 cup onion finely diced
  • 1 cup leek finely diced
  • 1 tablespoon garlic minced
  • 3 cups chicken broth
  • ¾ cup clam juice
  • 4 potato diced (Yukon potatoes work great too, red
  • 1 cup carrot finely diced
  • ¾ tablespoon black pepper ground
  • 1½ tablespoons kosher salt
  • ¾ tablespoon thyme
  • 6 bay leaf
  • 2 teaspoons Tabasco sauce
  • Old Bay seasoning to taste
  • 1 pound Shrimp uncooked, peeled, de-veined
  • 2 pounds cod or halibut or haddock, cut into 1/2-inch cubed
  • 2 quarts half-and-half
  • 1/2 cup flour
  • 1 cup milk
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. In a large dutch oven or stock pot, melt butter and add celery, onions, leeks and garlic over medium heat.
  2. When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce.
  3. Bring to a boil and reduce to medium-low heat to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender.
  4. Season shrimp and cod with Old Bay seasoning.
  5. Add shrimp and cod to the stock pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
  6. Add half and half. Combine flour and milk until flour is dissolved.
  7. Slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and season with salt and pepper to taste.
  8. Remove bay leaves and serve with crusty bread or oyster crackers.

Notes

  • Vegetables and fish can be swapped for personal preferences to customize the chowder.
  • Prepping vegetables and seafood ahead saves time on cooking day.
  • Store leftovers sealed in the refrigerator for up to one week or freeze for up to one month.

Nutrition Information

Calories 726kcal (36%) Carbohydrates 55g (18%) Protein 46g (92%) Fat 37g (57%) Saturated Fat 22g (110%) Cholesterol 298mg (99%) Sodium 2246mg (94%) Potassium 1753mg (37%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 6796IU (136%) Vitamin C 34mg (38%) Calcium 465mg (47%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 726

% Daily Value*

Calories 726kcal 36%
Carbohydrates 55g 18%
Protein 46g 92%
Fat 37g 57%
Saturated Fat 22g 110%
Cholesterol 298mg 99%
Sodium 2246mg 94%
Potassium 1753mg 37%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 6796IU 136%
Vitamin C 34mg 38%
Calcium 465mg 47%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.