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Seafood Chowder

This Seafood Chowder is full of savory flavor. Seasoned fish, tender potatoes, and a creamy broth make this the best seafood chowder ever!

Prep Time
15 mins
Cook Time
15 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 onions finely diced
  • 1 cup leeks finely diced
  • 1 tablespoon garlic minced
  • 3 cups chicken broth
  • ¾ cup clam juice
  • 4 red potatoes diced (Yukon potatoes work great too)
  • 1 cup carrots finely diced
  • ¾ tablespoon ground black pepper
  • 1½ tablespoons kosher salt
  • ¾ tablespoon thyme
  • 6 bay leaves
  • 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 & Half
  • 1/2 cup flour
  • 1 cup milk
  • salt & 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

  • Recipe Tips:
  • Don't like the veggies or fish in this recipe? Swap them out for your favorites!
  • To prep ahead, wash and cut vegetables, cut and prepare fish, and remove shells and tails from shrimp.
  • To store, keep leftovers in an airtight container in the fridge for up to a week, or in the freezer 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 (50%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 6796IU (136%) Vitamin C 34mg (38%) Calcium 465mg (47%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

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.