Seafood Chowder


Always save and freeze your lobster and shrimp shells so you can make a hardy stock for this recipe. Feel free to add more or less of each meat. You may also want to adjust how many potatoes are included. Cut all meat and the potatoes to about the same size so that everything cooks evenly

Seafood Chowder


For 8 Person(s)


  • 2 lb(s) Shrimp, raw, peeled and devained (save shells for stock)
  • 1/2 lb(s) Scallops, Bay or Sea
  • 1 lb(s) Lobster, removed from shell and deveined (save the shells for stock)
  • 1 lb(s) Halibut, or monkfish or cod
  • 13 oz(s) Clams, chopped (2 cans)
  • 8 oz(s) Crab Meat, (if from shelled crab, save the shells for stock)
  • 1/4 lb(s) Butter, unsalted (1 stick)
  • 4 medium Carrots, peeled and chopped (1 cup)
  • 1 medium Onion, chopped (1/2 cup)
  • 3 stalk(s) Celery, chopped (1 cup)
  • 6 medium Red Potatoes, chopped 1" square, (4 cups)
  • 1 cup(s) Corn, thawed
  • 4 Tbsp(s) Corn Starch
  • 1/3 cup(s) Half & Half or Milk
  • 3 Tbsp(s) Parsley, chopped


  • 3 Tbsp(s) Olive Oil
  • Shells from at least 1 lb of shrimp
  • Lobster & Crab Shells if you have them
  • 2 medium Onions, chopped
  • 2 medium Carrots, chopped
  • 3 stalk(s) Celery, chopped
  • 2 clove(s) Garlic, minced
  • 1/2 cup(s) White Wine
  • 1/3 cup(s) Tomato Paste
  • 1 Tbsp(s) Kosher Salt
  • 1 1/2 tsp(s) Black Pepper, ground
  • 10 sprig(s) Thyme, fresh, on stem about 4" long

Seafood Chowder Directions

  1. Make the stock by heating the oil in a stockpot on medium. Add the onions, carrots and celery. Stir in the oil to coat. Add the shrimp, lobster and crab shells. Stir and saute for about 15 minutes until the onions begin to brown. Add the garlic and saute for about 2 minutes. Add 2 quarts of water, the wine,tomato paste, salt, pepper and thyme. Cover and bring to a boil, then simmer for 1 hour. Strain to remove the solids, pressing the solids and rolling the shells to release all the stock liquid. Discard solids. Set the stock aside and seperate 1 cup to cool for the corn starch.
  2. Make the chowder: Cut all the seafood to the same size pieces. For sea scallops, place on their side and cut them in half, then quarter each half. If you are using bay scallops, do not cut them. For lobster, cut in half lengthwise and the cut 1" pieces from the halves. For the halibut, cut into pieces a little larger than 1" square. Add all the meat together. The shrimp, lobster, scallops, crab, clams and halibut. Set-aside and refridgerate.
  3.  In a dutch oven or heavy pot, melt the butter. With medium-low heat add the onions, carrots, celery, potatoes, and corn. Saute for about 15 minutes until the potatoes are slightly cooked.
  4. Whisk the corn starch into the cup of cooled stock. Add to the pot along with all the sock. Cover and bring to a boil. Reduce heat to a simmer and add all the seafood meat, cover and simmer for about 8 minutes. Add half & half and parsley and serve.


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