Seafood Chowder

close up of seafood chowder in a glass bowl on a woven place mat

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The food term Chowder just screams comfort and love on a cold winter day. Include a few types of delicious seafood and you have a bowlful of love, happiness and special memories. It wouldn’t be the holidays in our house if I didn’t make this delectable Seafood Chowder on Christmas Eve; my kids would never forgive me! Serve it up with a piece of homemade Southern Pecan Pie and I’d say Christmas Dinner is Done!!! Jump to Recipe

 

close up of seafood chowder in a glass bowl on a woven place mat

This Seafood Chowder Is A Tradition Starter!

I found this keeper a longgggg time ago in a Bon Appetit magazine, back in the day before the internet, baaahaaaa! Saved the magazine for years, then went on a purging spree, Ugh! You know the story!

Fast forward a couple of years later I found it on the dial up internet, that took all day! Printed it out on my dot matrix printer, another day lost and we’ve never been parted since! Of course, I’ve deviated from the original recipe over the years…cause that’s what I došŸ˜‰ā—

Print Recipe

 

Chowder is the Meal

There are so many healthy, yummy ingredients in this chowder that makes it a complete meal. Serve with fresh garlic bread and you’re done! It’s also a one pot meal, big Plus for who ever has KP duty!!

 

Seafood Chowder being stirred on the stove with a black ladle.

Not You’re Basic Ingredients (listed in cooking order)

  • vegetable cooking spray
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 1 whole red bell pepper, chopped
  • 1 whole jalapeno pepper, seeded and chopped
  • 5 cloves of garlic, smashed and rough chopped
  • 2 4-5 inch fresh rosemary sprigs, leaves plucked off
  • 2 2-3 inch fresh thyme sprigs, leaves plucked off
  • 1/2 tsp white pepper
  • 2 tsp Cajun spice
  • 2 tsp Curry spice, can omit if you don’t like Curry
  • 1/2 dried Thyme
  • 1/3 cup of flour, can be gluten free
  • 32 oz of chicken broth
  • 3-4 cups of red potatoes, diced. You can skin if you like…I don’t
  • 3 bay leaves
  • 2 10.5 ounce cans evaporated regular or skim milk
  • 2 8.75 ounce cans of cream-style corn
  • hot sauce to taste (like Tabasco)
  • 1.5# medium fresh shrimp, peeled
  • 1# fresh lump crab, drainedĀ 

I know it’s a long list but what ever you do, don’t omit the creamed corn, the fresh lump crab, the fresh shrimp or the red bell pepper. You’d be missing the special gifts these items contribute to this wonderful chowder!

Onions, celery, red pepper, jalapeno, garlic with seasonings and flour being stirred in a dutch oven.

Seafood Chowder is Easy to Put Together!

  1. Saute the onion, garlic, red bell pepper, and jalapeno pepper together in the oil until soft.
  2. Add the Rosemary and Thyme (both types) and Cajun and Curry seasoning. Stir into soft veggies.
  3. When seasonings are well incorporated, add the flour and mix in well.
  4. Add broth, potatoes, and bay leaves. Bring to a boil and then reduce.Ā 
  5. When potatoes are tender, add in milk and corn.
  6. When hot again, add in peeled shrimp. Cook until shrimp are done (pink).
  7. Add in crab and let simmer for 2-3 mins. more.
  8. Remove bay leaves and serve with hot garlic bread.
  9. Enjoy!!!

Seafood chowder in a glass bowl with rosemary leaves ready to serve.

Serve with yummy garlic bread, cornbread, crescent rolls, or even these delicious Sausage Balls!

You can also add different kinds of fish such as cod, scallops, clams, any kind of whitish fish. Just make sure it’s fresh; it makes a BIG difference!

Ā Serve these other goodies during the Holidays!

Spicy Krab Wontons with Sweet Mustard Sauce

Italian Queso

Mexican Egg Rolls

 

Seafood Chowder

Savory, fresh and healthy Seafood Chowder
Course Main Course
Cuisine American
Keyword healthy, savory, seafood, special occasion
Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Calories 200kcal
Author Elise
Cost 50

Equipment

  • Dutch Oven

Ingredients

  • vegetable oil cooking spray
  • 2 tsp olive oil
  • 1 onion, medium chopped
  • 3 celery stalks chopped
  • 1 red bell pepper, medium chopped
  • 5 cloves garlic smashed and chopped
  • 1 jalapeno seeded and chopped
  • 1/3 cup flour, can be gluten free
  • 1 box chicken broth, 32 oz
  • 3 cups red potatoes diced, can add more to taste
  • 1/2 tsp white pepper
  • 1/2 tsp dried thyme
  • 2 tsp Curry Spice to taste
  • 2 tsp Cajun Seasoning to taste
  • 2-3 sprigs fresh thyme de stemmed
  • 3 springs fresh thyme de stemmed
  • 3 bay leaves
  • 2 cans evaporated skim or regular milk, 12 oz each
  • 2 cans cream style corn, 8 Ā¾ oz each
  • 1Ā½ pounds fresh caught shrimp, medium size shelled
  • 1 pounds fresh lump crab meat shells picked out
  • hot sauce to taste
  • course ground pepper to taste

Instructions

  • Peel and devain shrimp. Set aside.
  • Spray dutch oven with cooking spray and add oil, heat.
  • Add onions, celery, red pepper, jalapeno, garlic and cook until tender.
  • Add flour and seasonings, stir until incorporated with veggies and warmed up.
  • Add in chicken broth, potatoes, and bay leaves.
  • Bring to a boil and then simmer until potatoes are tender.
  • Stir in milk, corn, hot sauce. Boil and then add shrimp and crab meat. Turn heat lower and cook until shrimp are pink.
  • Remove bay leaves.
  • Serve with garlic bread, crackers, croutons, etc.
  • ENJOY!

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