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Seafood Chowder

Seafood Chowder Recipe
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  • Crackers
  • 1 pkg (4 oz) Crunchmaster® Multi-Seed Original Crackers
  • Buy Now
  • Meat
  • 4 strips thick-sliced bacon, diced
  • Dairy
  • 2 tbsp butter
  • 1 cup heavy or whipping (35%) cream
  • Produce
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 small onion, diced
  • 1 tbsp finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 1/4 lbs potatoes, peeled and diced
  • 2 tbsp finely chopped fresh chives
  • 2 tbsp finely chopped fresh parsley
  • Pantry
  • 2 tbsp all-purpose flour
  • 3 cups fish broth
  • Fish & Seafood
  • 1 can (5 oz) chopped clams, juice reserved
  • 8 oz white-fleshed fish, cut into 1-inch chunks
  • 8 oz deveined peeled tails-removed shrimp, chopped if large
  • 6 oz baby scallops
  • Baking & Spices
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1 tsp Old Bay seasoning


Loaded with a hearty blend of seafood and finished with cream, this chowder is rich, hearty and comforting.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 6 to 8

Set small Dutch oven over medium heat. Cook bacon, stirring occasionally, for 4 to 6 minutes or until golden and crispy around edges. Using slotted spoon, transfer to paper towel–lined plate to drain. Remove all but 2 tbsp fat in pan.

Transfer butter to pan; stir to melt. Cook carrot, celery, onion, thyme and garlic, stirring occasionally, for 3 to 5 minutes or until softened. Sprinkle in flour and stir until thick. Gradually whisk in broth until incorporated. Stir in potatoes, bay leaves, salt, pepper, and Old Bay seasoning; bring to a boil. Stir in cream; bring to a boil. Cook, stirring occasionally, for 10 to 12 minutes or until potatoes are tender.

Add clams, reserved clam juice, fish, shrimp and scallops. Return bacon to pan; bring chowder to a simmer. Cook, stirring occasionally, for 3 to 5 minutes or until seafood is cooked through, fish starts to flake and flavors are married.

Discard bay leaves. Stir in chives and parsley. Serve with crackers.


Use a mix of fresh, frozen or canned seafood depending on availability, preference and freshness.

Add 1/2 cup to 1 cup fresh or frozen corn to chowder if desired.

Substitute fish broth with bottled clam juice, chicken broth or blend of both.

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