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seafood chowder

rwellhouse avatar
Recipe by
Robin Wellhouse
@rwellhouse
Eden, WY

This seafood chowder is the epitome of comfort food. You can use any type of seafood - single variety or a combination. Great for a cool fall or cold winter's day. This is a total potluck pleaser or you can divide it into separate containers and freeze it for a rainy day!

yield serving(s)
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For seafood chowder

  • 1 lb
    bacon, chopped
  • 1 md
    onion, diced
  • 2 Tbsp
    garlic, minced
  • 1 stick
    butter, unsalted
  • 4 c
    chicken broth or stock
  • 1 lb
    small potatoes (more or less), quartered
  • 1 tsp
    salt, seasoned or smoked
  • 1 Tbsp
    old bay seasoning (or chesapeake bay seasoning)
  • 1 lb
    fish filets, your choice, cut into bite sized pieces
  • 1 bag
    frozen veggies (med sized - corn, carrots, green beans )
  • 1 lb
    imitation crabmeat (chunk style)
  • 1 lb
    shrimp (fresh or frozen, deveined and peeled)
  • 1 pkg
    lump crab meat (optional)
  • 2 c
    heavy cream
  • salt and pepper (to taste)

How To Make seafood chowder

  • 1
    Sauté the bacon until it starts to crisp. Add in the onion, garlic, and butter. Cook until the onion gets translucent.
  • 2
    Add in the broth/stock, potatoes, and seasoning. Bring to a boil, then reduce heat until to medium and cook until the potatoes start to get tender (about 10 minutes).
  • 3
    Add in the fish and bring to a boil. When the liquid is “rolling”, add in the veggies and the rest of the seafood.
  • 4
    Stir and bring to a boil. Reduce heat to simmer and add in the cream.
  • 5
    Cover and let simmer for about 30 minutes. Serve hot and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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