Seafood Chowder

Total Time:
2 hr 10 min
25 min
1 hr 45 min

3 quarts

  • 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
  • 1/2 pound scallops
  • 1/2 pound monkfish
  • 1/2 pound fresh lump crabmeat, picked over to remove shells
  • 1/4 pound unsalted butter
  • 1 cup peeled and medium-diced carrots (4 carrots)
  • 1/2 cup medium-diced yellow onion (1 onion)
  • 1 cup medium-diced celery (3 stalks)
  • 1 cup medium-diced small white or red potatoes
  • 1/2 cup corn kernels, fresh or frozen
  • 1/4 cup all-purpose flour
  • 1 recipe Seafood Stock (see recipe)
  • 1 1/2 tablespoons heavy cream (optional)
  • 2 tablespoons minced parsley
  • Salt and freshly ground black pepper to taste
  • Seafood Stock:
  • 2 tablespoons good olive oil
  • Shells from 1 pound large shrimp
  • 2 cups chopped yellow onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 3 stalks celery, chopped
  • 2 garlic cloves, minced
  • 1/2 cup good white wine
  • 1/3 cup tomato paste
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 10 sprigs fresh thyme, including stems

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.

In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

Seafood Stock:

Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

View All

Cooking Tips
More Recipes and Ideas
5.0 53
This dish was delicious! My boyfriend also really enjoyed it, almost eating the whole pot. I would not skip out on the stock from scratch. I added a little cayenne pepper to give it a little kick. I also added 2% milk during the boil to thicken just a little because I did not have heavy cream, and it turned out great!  item not reviewed by moderator and published
I made this  last year. I knew immediately  when I saw the recipes episode, I was going to make! This was by far the best seafood stew I've ever eaten! More over, it was so simple to make. The most difficult part, was trying to find the monk fish. We live in Fla, therefore I discovered you really can't find it here. However, I found  a great substitute. You can either use Cod, Halibut, or haddock. I'm going to make it for Christmas dinner this year. I can't wait.<div>Happy seafood stewing,</div><div>Kim</div> item not reviewed by moderator and published
<span>5 star plus! Made chowder many times but not with stock. Only my husband eats seafood chowder. Had to replenish his bowl 4 times.  Throughout the entire meal he is smacking his lips and saying hmmm.  Only took 30 years of marriage to get a reaction like that to my cooking.  Lol. Thank you for posting this recipe.! It is definitely a keeper.  Only thing I changed was the seafood.  Here in Cuenca, Ecuador we got fresh mixed seafood at the market (clams, shrimp with and without shell, mussel in shell, tiny octopus and maybe squid). Didn't have fresh thyme sprigs so used a teaspoon dried.</span><br /><br /><span>Read more at:</span> item not reviewed by moderator and published
I love this recipe item not reviewed by moderator and published
I am so thankful for all of the reviewers that insisted on making the seafood stock. It was worth the effort! I was not sure how many this recipe would serve, and was having a dinner party for 7 so I added another 1/2 of all the ingredients for the stock and chowder. Everyone had big servings and we still had a bit left over.  Only variations were that I added more garlic to the stock, and a little more of all of the seafood, and added drained canned clams at the end with the lump crab meat. Also, no monk fish, so used cod. Did not use the cream.  "Restaurant quality", "Best I've ever had",  "Wow" were some of the comments from guests repeated through the night and into the next day! item not reviewed by moderator and published
I I remember a friend in Vermont making this when I was was so outstanding....and I know this is the same one she made......cant wait to make this myself one good, so satisfying and superb.... item not reviewed by moderator and published
Great chowder, our new favorite. Made it twice this month. Used flounder instead of monkfish, worked well. Give your guest some dry sherry to kick it up a little if they want. Have some crusty bread to go with it. item not reviewed by moderator and published
Wonderful! I consider myself a very good cook (as does my husband)...but I have been known to take shortcuts. Tonight I did not and followed Ina's recipe exactly...down to making my own seafood stock! It was well worth it and not hard at all. Delish!!! item not reviewed by moderator and published
Excellent recipe. Because I ran out of time to make this, I used Swanson's Seafood Cooking Stock augmented with white wine, rather than making the stock listed in the recipe. I left out the crab and scallops, and just used shrimp and grouper belly and cheeks from the grouper Hubby caught last week-end. My husband is super picky about seafood. He has been fishing for 48 years, and as a Gulf Coast Floridian, it is his favorite hobby. He could not stop raving about how good this was, which is about the best compliment anyone could get from a recipe. I'm definitely making this again. item not reviewed by moderator and published
After reading reviews of this recipie. I had to try it.. It is all I expected it to be and more! Prep for me was labor intensive but assembly was quick and simple. Entirely worth the effort. Cant wait to make again. You rock Ina!!! item not reviewed by moderator and published
Absolutely delicious!! One question though, can I freeze this chowder? item not reviewed by moderator and published
Fabulous!! Do not short cut and buy seafood stock. Start with the seafood stock recipe and you will never have a better seafood chowder!!! Thank you Ina this recipe is a define do over!!!! item not reviewed by moderator and published
WOW! This is an amazing dish. I always trust Ina for the most flavorful food but this is my favorite. Even my fish store owner wanted to come over for dinner! item not reviewed by moderator and published
One of the most amazing dishes I have ever made. This is the 1st time I have reviewed a dish. I was not going to make stock from scratch and changed my mind after reading all the reviews. Worth every minute! item not reviewed by moderator and published
My husband said this was the best thing I EVER made and I do cook a lot. Will make again and again. item not reviewed by moderator and published
This soup is wonderful. More of a bisque than a chowder. I made the stock and what a treat. It made the soup base very flavorful and rich, much more than a chicken stock could. I also could not find monkfish, so I used sea bass and added with 3 minutes left so as not to overlook it or have it get flakey. Make sure your potatoes and carrots are small enough dice to fully cook in the 25 minutes as you don't want the over cook all the seafood waiting for veggies to get done. I will definitely make again. It's such a treat. item not reviewed by moderator and published
I am making this recipe now, for about the ninth time. I'm a Cajun gal, and always craved seafood gumbo on a cold winter's day.... but I must confess, this chowder is a serious competitor! Love, love, LOVE this recipe. It is perfect, and the stock is key. I will never throw away shrimp shells again!! item not reviewed by moderator and published
Excellent flavor...fresh like the ocean. Worth chopping all those veggies. I used grouper in place of the monk fish. Ina rocks. item not reviewed by moderator and published
Very good! The seafood stock makes it! item not reviewed by moderator and published
Very Delicious! I added Octopus and Clam to this recipe, 1 tsp of curry powder, and juices from 2 lemons. It was a big hit for even my teenage son. item not reviewed by moderator and published
This is by far my family's favorite seafood chowder and there is no comparison. My 5 year old son absolutely loves it and asks for it all the time. I also add butternut squash and mussels (my son's favorite shell fish). Instead of monkfish, I use tapila which is easier to find. Delish!!!! item not reviewed by moderator and published
I have to say, I've never written a review for anything (recipe or otherwise) before, but Ina's seafood chowder recipe is outstanding. I followed the recipe for the chowder and the stock exactly with one exception. I reduced the amount of butter by 25% and omitted the heavy cream (which was optional anyway) and the chowder was still silky smooth and hearty. My wife and 9 year old son both loved it. I have tried many versions of this dish in restaurants, and there is no comparison to how well this turned out. This will definitely be put into my dinner rotation. Thanks Ina, you rock! item not reviewed by moderator and published
This was absolutely delicious! My husband and I were both happy campers the night i made this. It was a bit time consuming to make the stock. Honestly, I may just ask the fish monger to peel my shrimp and save the peels for me. I had some frozen shrimp on hand, so i just defrosted them and peeled them myself. I also found that canned lump crabmeat was on sale, and fresh was not - canned it was - it made no difference. it was delicious! item not reviewed by moderator and published
Not an original eval...fabulous chowder!!! Possibly original...we took all raw seafoods, quickly "roated" over mesquite BBQ wood...added to recipe. Subtle change and delicious! Annie, Fremont, CA item not reviewed by moderator and published
It was a fabulous chowder!!! It didn't need the cream or anything else, but perfect just the way the recipe was written.My fish monger didn't have monk fish, so I used grouper. What a wonderful &amp; delicious way to ride out nor'easter Nemo! item not reviewed by moderator and published
It is a very time consuming recipe. It is worth it! The finished product tastes like I ordered it in a high-end bistro. item not reviewed by moderator and published
Fantastic! Phenomenal! Oh sooooo good! Followed the recipe exactly except had to substitute rockfish for the monkfish! Ina, you NEVER disappoint! Thank you! item not reviewed by moderator and published
This chowder was amazing!!! I will definitely be making it again very soon : item not reviewed by moderator and published
This soup came out phenomenal. I decided to incorporate mussels and calamari in addition to the shrimp and scallops. I also used bass fish instead of the recommended. I omitted the heavy cream but the recipe was still a hit. Although the process was a bit time consuming it was worth the wait! item not reviewed by moderator and published
This was sooo good and a great alternative to the thick pasty seafood chowders. I made the fish stock exactly as written and it brought out the the subtle fresh fish flavor so much better than the cream versions. I had to make some substitutes to the variety of fish as other reviewers had to based on availability and preference but that was the only change. YOU HAVE TO TRY THIS ONE! item not reviewed by moderator and published
This is a seafood lover's delight!! I made the stock as directed and it was awesome! My fish market didn't have any monkfish and he suggested cod (I wasn't going to buy the first substitute of lobster! and it worked out great! While it took a long time to make with making the stock as well, it was extremely easy!!! The perfect addition was some crust bread to dip! Will be making this again!! Very soon, I hope, since even though I doubled the recipe there was barely any left! item not reviewed by moderator and published
This chowder recipe is the BOMB!!! OMG! It is delicious beyond delicious! It tastes just like a chowder from a fine seafood restaurant. It's easy to make, take a bit more time however than what's posted, but it sure is worth it! I made three modifications: I made my own stock, but instead of using water like the recipe calls for, I used prepared seafood stock from the grocery store. OMG! It added sooooo much flavor! The other change I made y was omitting the crab. I love crab, but couldn't find any that was on sale and I didn't want to pay the high price. The last thing I did differently was use halibut instead of monkfish. I couldn't find monkfish either. If you make any changes to the fish, make sure you talk to your fishmonger to make sure you get a fish that won't break apart when cooking. Halibut works perfectly. People, I'm telling you - this recipe is to die for. With it for dinner, we had warm sourdough bread and salad. YUM!!! Thank you Ina! item not reviewed by moderator and published
This recipe was amazing! My only changes were that I used haddock instead of monkfish since my fishmonger didn't have any monk. I knew it would flake but I figured that wouldn't be too bad. Also, I added a bit of cayenne for zip. My mistake was a slightly longer cooking time because after I added the fish and cooked for 7 minutes I was about to shut it off and noticed the haddock still sitting in a small bowl towards the back of the counter. Duh! I had forgotten it. So I added it into the pot and had to cook for another 3-4 minutes. But I got it ALMOST perfect! So tasty! Ina, you were right, the home made stock is essential and so easy! Thanks Ina. item not reviewed by moderator and published
Just what I was looking for! This is surely a keeper. item not reviewed by moderator and published
I've never rated a recipe until now......this recipe is outstanding!!!! I made my own version of the stock using a very good boxed vegetable stock then using the shrimp shells plus a cup a wine, cooked for an hour . It was delicious. Definitely will make again. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
Currently live in Hawaii with my daughter who is in the US Navy...we dearly miss soups, stews and chowders. This last Thursday I invited her crew over for dinner and made Ina's Seafood Chowder...I too forgot the heavy cream and couldn't get lump crab meat so I substituted crab claws. Thanks Ina...the evening was a "rocking success". Everyone declared this the BEST SEAFOOD CHOWDER EVER.. Go Navy! item not reviewed by moderator and published
I would give this recipe more stars if I could. It is delicious. The stock was easy and so full of flavor. The only alterations I made to the recipe: I increased the amount of butter and flour by 50% because I wanted it slightly thicker but it was fine if you like a brothier soup base; I substituted cod for the monkfish because I couldn't find monkfish; and, I added a bit of cayenne to give it the slightest kick. Between Trader Joe's and a local Fresh Market, I was able to secure all wild-caught seafood - even in Kentucky -- which made such a difference! item not reviewed by moderator and published
This chowder is the bomb!! Delicious and healthy, too!! I altered the recipe a bit, only made a small amount of stock from shrimp tail shells, etc, and used store bought seafood is very tasty!! Liked reading the comments on here, too...nice that the chowder is adaptable to using more or less of the different seafoods.....I used tilapia, shrimp, fake crab and scallops....yum!! item not reviewed by moderator and published
Excellent flavor! One of the best chowders I have had. Had to substitute sea bass for monk fish and it was very good. I was fortunate, my fish monger had been cleaning fresh fish and gave me 4 heads with tails. I used 2 in the stock and froze the other 2 for future. Making your own fish stock is key to the flavor of this soup. If you crack and clean your own crab, use the empty shells in the stock too. I always save shrimp shells after cleaning, bagging them up and into the freezer for use later. item not reviewed by moderator and published
My all time favorite soup! I have made this several times and each time I remind myself I should make it more often. I have only made a few changes. We can't get monkfish, so I have tried other kinds of fish, my favorite is orange roughy. Also, instead of all the butter, I used only 1 Tablespoon olive oil, cut the flour to 1/8 cup, and omitted the cream. I brought this to work and my co-workers begged for some (and I shared and gave them the recipe so they can make it for me next time! This recipe is head and shoulders above any other seafood chowder I have ever had in a restaurant. Thank you, Ina! item not reviewed by moderator and published
I downloaded this recipe for the shrimp stock to make a shrimp-corn chowder similar to one I had made but lost the recipe. The stock is amazing, smelled so good while cooking. I only used shrimp in my version, 1 1/2 lb., added half a poblano pepper to the veggie mix and about 1/4 c. heavy cream. Everyone loved it! I love many of Ina's recipes, item not reviewed by moderator and published
My father said this was EXQUISITE!!! My mother didn't want to try the monkfish so we doubled the crab and left out the fish. It was so delicious. I purchased seafood stock instead of making it and it was still fantastic. This will be added to my all time favs. Thanks Ina!! item not reviewed by moderator and published
This meal rocks!!! Used the codfish instead of the monkfish. Also used 21-30 count shrimp instead of the recipe. All the veggies that are in this make this meal very healthy. Forgot to put in the heavy cream. Was just fine. Lower in fat and calories. Thanks for the recipe... : item not reviewed by moderator and published
Ina is my favourite Food Network chef and have tried many of her recipes and naturally, hers was the first one I tried for seafood chowder. Delicious does not describe it enough and I've never had crab on hand to use which is the only ingredient I left out; used tilapia instead of monkfish. It's addictive and I can't stop eating it; to me, even tastes better the day after it's made. My only question is this - once stock strained is there anything I can use carrots, etc. for instead of throwing out? Thanks again Ina!!! item not reviewed by moderator and published
This recipe is SOOOO Yummy. That said, I don't care for monkfish, so I used cod (I live on Cape Cod. I also increased the shrimp and scallop quantity and left out the crabmeat - very pricey here. I made the stock from the shrimp shells and it is very worth the time. You can also get away with bay scallops if sea scallops are too expensive - and they were $15.99/lb. I'm celiac, so I thickened it with a cornstarch slurry instead of flour - it worked perfectly. The beauty of this recipe is it's adaptability to the tastes of the cook and dinner guests. A salad, this chowder, some crusty bread (for the lucky ones who can eat it, and as the French say - eh voila! item not reviewed by moderator and published
Made this recipe last night and followed it exactly. It was as good as any restaurant could serve me. I loved everything about it. It was amazing. I can't wait to make it again. It was expensive, but worth it. Ina is my favorite chef on the Food Network. item not reviewed by moderator and published
Awesome! Monk fish wasn't available, used imitation lobster (not bad, by the way Couldnt find seafood stock, made shrimp stock recipe. This chowder is amazing !! And just a note of personal preference, Im going to eliminate the tomato paste in the shrimp stock recipe next time around. I want more of a white chowder. Happy cooking !! item not reviewed by moderator and published
Yummy, rich, and so flavorful. I will be that annoying person who changes a lot, but I saw Ina cook this the other day on her show and she used fish stock. I searched all over for stock, and finally found it in a can at a specialty foods store. It was so worth it! I made this on a Monday night and it was so easy and delicious. I also used the frozen seafood medley from Trader Joe's, which included scallops, shrimp, and calamari. And finally, my last modification other than a lot less butter/heavy cream, was I used gluten free flour since I'm Celiac and it worked beautifully! My boyfriend looked over me mid bite and said, "This makes my top five!" Oh, and he had seconds with French bread. I forgot to serve it the first time. He said it was even better with something to dip in the rich broth. item not reviewed by moderator and published
This was spectacular!! I cannot praise this recipe enough! Silky, lovely rich sauce and perfectly cooked seafood. I almost licked my bowl!! Thanks Ina for demystifying seafood soup!! item not reviewed by moderator and published
It was awesome and so easy to make. Can't wait to make it again. I watch you all the time you are the best. item not reviewed by moderator and published
This was the most delicious seafood chowder I have ever had. I watched Ina make this today and ran out to buy the ingredients. My seafood market did not have seafood stock so I used Ina's recipe. The flavor of the broth was exceptional. This is definitely a keeper and we will be having this again and again and again. item not reviewed by moderator and published
EXCELLENT!!!!! I used tilapia instead of monk fish... it was AWESOME!!!! I will be making this again! : item not reviewed by moderator and published
PS - I have used tilefish, grouper, several other white flaky fish (i forget which now) ... our local market never seems to have monkfish, but others work just fine. :) item not reviewed by moderator and published

This recipe is featured in:

Potluck Parties