Seafood Chowder

Steps on how to prepare a Seafood Chowder recipe

Time

30 minutes

Servings

1

Calories

386.2

    Ingredients

  • 1/2 cup butter
  • 1 stalk celery, minced
  • 1 small onion, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 3 tablespoons flour (I use buttermilk baking mix) or 3 tablespoons baking mix (I use buttermilk baking mix)
  • 3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
  • 2 (10 1/2 ounce) cans condensed cream of potato soup (undiluted)
  • 1 1/2 lbs clams (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.)
  • chopped fresh parsley (to garnish)

    How to make it

  1. 1. STEP

    Melt butter in 3-quart saucepan over low heat.

  2. 2. STEP

    Saute celery and onion until tender.

  3. 3. STEP

    Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.

  4. 4. STEP

    Add milk and condensed soup and stir until piping hot.

  5. 5. STEP

    Meanwhile clean and chop seafood as you like.

  6. 6. STEP

    I usually halve the shrimp and then cut one half in half and leave the other half whole.

  7. 7. STEP

    If using extra large scallops I usually quarter them.

  8. 8. STEP

    When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.

  9. 9. STEP

    Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

    Ingredients

  • 1/2 cup butter
  • 1 stalk celery, minced
  • 1 small onion, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 3 tablespoons flour (I use buttermilk baking mix) or 3 tablespoons baking mix (I use buttermilk baking mix)
  • 3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
  • 2 (10 1/2 ounce) cans condensed cream of potato soup (undiluted)
  • 1 1/2 lbs clams (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.)
  • chopped fresh parsley (to garnish)

    Tags

    CRAB

    CRAWFISH

    WINTER

    BRUNCH

    < 30 MINS

    BEGINNER COOK

    EASY

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