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spicy seafood chowder

(1 rating)
TVann avatar
Recipe by
Tiffany Vann
@TVann
Ruckersville, VA

I can't remember where I got this recipe but I have modified it here and there to my tastes so beware my version is a little spicy but I've made side notes so please read carefully. This is a FANTASTIC, quick, easy, soup that tastes like you should have worked on it for hours but didn't! You'll quickly become the hero of the house if you have seafood lovers. Serve alone or in a bread bowl or with crackers. Please let me know how you liked it.

(1 rating)
yield 4 - double recipe for more

Ingredients For spicy seafood chowder

  • 1 stick
    butter
  • 1
    stalk celery, chopped small
  • 1/2
    onion (yellow), chopped small
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    dried marjoram
  • 1 tsp
    cayenne pepper (1/4 for less spice)
  • 1 tsp
    ground black pepper (optional)
  • 3 Tbsp
    flour or bisquick baking mix (baking mix makes it thicker)
  • 3 1/2 c
    milk (i use 1 1/2 c half n half & 2 c. milk for richer soup, skim milk is fine)
  • 2 can
    cream of potato soup
  • 1 1/2 lb
    raw peeled & de-veined small/medium shrimp (frozen is fine, just thaw in cold water first, thawing in warm water will make them mushy)
  • 1 can
    chopped clams (or 2 cans for more meat)
  • 1 can
    chicken of the sea or bumblebee canned lump crab meat (use 2 if you wish)
  • I HAVE MODIFIED THIS IN PLACES PLEASE READ CAREFULLY. THIS DOES NOT MAKE A LOT OF SOUP SO IF YOU WANT MORE THEN DOULBE IT, IF YOU DO DOUBLE IT ONLY USE A STICK AND A HALF OF BUTTER, YOU DON'T NEED 2 FULL STICKS.

How To Make spicy seafood chowder

  • 1
    You can use a high sided sautee pan or a pot either way. Melt butter in saucepan. Sautee chopped onions and celery in melted butter on low/med. heat until onions are done. Be careful not to burn onions. They should look fairly clear.
  • 2
    In small bowl blend all dry ingredients with a whisk (peppers, thyme, marjoram and baking mix).
  • 3
    If shrimp is frozen thaw in colander sitting inside large bowl in cold water. Warm water will make the mushy! They shouldn't take long to thaw.
  • 4
    Open cans of crab and clams and drain then place in a bowl together.
  • 5
    Once onions and celery are ready add milk and cream of potato soup. Cook on med. heat until piping hot. Stir occassionally so as not to burn milk.
  • 6
    Once mixture is hot dip a small amount out and add to dry mixture and blend with whisk. Then add blended mixture to soup and whisk until blended. You may notice some little bits of mixture but they will go away on their own.
  • 7
    Once blended into soup add crab, clams and shrimp. Once shrimp turns pink the soup is done. This will take only a moment or so. Remove from heat and dig in! 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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