Seafood Chowder

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


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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


103 Reviews