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.

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5.0 49
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

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