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maryland seafood chowder

(1 rating)
chefmamma avatar
Recipe by
Lynne Hawkins
@chefmamma
Lusby, MD

It had just begun to get chilly out after a long hot summer. A chowder was just the thing! Since we do love our seafood here by the Bay, I took a little bit of everything and put it together for this hearty chowder!

(1 rating)
yield 8 serving(s)
prep time 35 Min
cook time 35 Min

Ingredients For maryland seafood chowder

  • 4 Tbsp
    olive oil, divided
  • 1/2 c
    onion, diced
  • 1/2 c
    celery diced
  • 3 clove
    fresh garlic, pressed and divided
  • 8 oz
    bottled clam juice
  • 3 md
    potatoes diced small
  • 1 lb
    medium shrimp, cooked, cleaned
  • 1/2 lb
    bay scallops
  • 2 can
    6.5 oz chopped clams, undrained
  • 1 lb
    crabmeat
  • 1 lb
    flounder, cut in chunks
  • 1 Tbsp
    old bay or j.o. crab seasoning
  • 1 qt
    fat free half and half
  • 2 Tbsp
    flour

How To Make maryland seafood chowder

  • 1
    Saute onion, celery, carrot, and 2 cloves garlic in 2 Tabs olive oil until clear.
  • 2
    Transfer to large sauce pan or soup pot
  • 3
    Add bottled clam juice and potatoes
  • 4
    Simmer until potatoes are tender
  • 5
    Meanwhile, Saute shrimp, scallops and 1 clove garlic in same saute pan until barely cooked
  • 6
    Add all seafood and juices to the soup pot
  • 7
    sprinkle the crab seasoning on top of the pile of seafood in the pot
  • 8
    Make a roux out of the flour and remaining 2 Tab olive oil in the saute pan, incorporating any juices and bits from the seafood
  • 9
    Add half and half to the roux and stir until thickened
  • 10
    Gently stir half and half into the seafood mixture and simmer until seafood is cooked through
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