Seafood Chowder

Save Recipe
  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 25 min
  • Cook: 1 hr 45 min
  • Yield: 3 quarts
Share This Recipe


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, recipe follows

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


  1. Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
  2. 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:

  1. 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.