Recipe courtesy of Betsy Larsen

Larsen's Fish Market Seafood Chowder

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 12 servings
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6 tablespoons butter

1 large Spanish onion, diced

2 stalks celery, diced

1/8 cup mirin (sweetened sake)

1 tablespoon crab boil seasoning (recommended: Old Bay)

Freshly ground black pepper

2 quarts fish stock

2 quarts clam broth

4 large potatoes, peeled and diced into 1/2-inch cubes

1/2 pound crab meat, picked over for shells

1/2 pound lobster meat, cut into bite-sized pieces

1 pound sea scallops

1 pound small shrimp, peeled and de-veined

1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces

1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces

1 pint half-and-half or cream, heated (do not boil)



  1. Melt butter in a large stockpot. Saute onions and celery in butter until soft and translucent. Add mirin and continue to cook until it is almost reduced. Stir in crab boil seasoning and 1 tablespoon pepper. Continue to cook approximately 1 minute. Pour in fish stock and clam broth and bring to a boil. Add the potatoes and cook the potatoes until just tender. Continue to simmer and add crab, lobster, scallops, and shrimp. Return to a simmer and add fish. Gently poach fish until just cooked. Add heated half-and-half. Season with salt and freshly ground black pepper, to taste. Enjoy!
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