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More Popular Recipes

Seafood Chowder

Recipe #83265 | 30 min | 15 min prep | SERVES 6 (Change Servings)
(25) RATE IT NOW READ REVIEWS

RECIPE BY: luvmybge

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.

Posted on: Feb 6, 2004

Print Recipe

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 or 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 cans condensed cream of potato soup (undiluted)
  • 1 1/2 lbs shrimp or scallops or clam or crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams. I've even use)
  • chopped fresh parsley (to garnish)

    • Directions

    1. 1
      Melt butter in 3-quart saucepan over low heat.
    2. 2
      Saute' celery and onion until tender.
    3. 3
      Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
    4. 4
      Add milk and condensed soup and stir until piping hot.
    5. 5
      Meanwhile clean and chop seafood as you like.
    6. 6
      I usually halve the shrimp and then cut one half in half and leave the other half whole.
    7. 7
      If using extra large scallops I usually quarter them.
    8. 8
      When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
    9. 9
      Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

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    Featured Reviews for This Recipe

    reviewer icon

    From: Chef.Jules

    On Mar 22, 2008

    My husband called this "restaurant quality." I made it very seafood-y by adding: 2 cans clams, 1 can crab meat, 14 oz. frozen salad shrimp, 10 oz. frozen scallop, and 1 salmon fillet that I had in the freezer. When I drained the clams I used the liquid as part of the 3-1/2 cups milk (so it was more like 1 cup clam liquid, 2-1/2 cups milk). Very yummy, and perfect consistency.

    0 people found this review helpful

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    • From: Mr.Skillet Head

    On Mar 7, 2008

    Absolutely delicious and easy to make. Made this for supper one cold snowy New England evening and it was a huge family hit. I particularly like the fact that it’s easily adaptable to any fish or seafood you want to add, just throw in your favorite. This recipe is definitely a ‘keeper’.

    0 people found this review helpful

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    • reviewer icon

    From: CoolMonday

    On Jul 31, 2004

    This was wonderful mmmmmmm... I had a bag of seafood medley which had different seafoods and lots of baby octopus which I love. I also added a small can of baby clams. Nuked some potato and carrot pieces and added those also. Only had one can of potato soup so added 1 can of cream of celery soup. As you can see, this recipe is very easily adjusted to whatever you have on hand. Thanks for a great recipe luvmybge.

    8 people found this review helpful

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    • From: Sandi Rectenwald

    On May 11, 2004

    This recipe was awesome! I\'ve made it a lot of times now in the past two months using shrimp most of the time and chicken once. Both types were wonderful!! My whole family loves it! I\'ve also recommended it to others... Thanks!

    6 people found this review helpful

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    • Read all 25 reviews
    Nutrition Facts

    Serving Size 1 (400g)

    Recipe makes 6 servings

    Calories 419
    Calories from Fat 213 (51%)
    Amount Per Serving %DV
    Total Fat 23.8g 36%
    Saturated Fat 14.3g 71%
    Monounsaturated Fat 6.2g
    Polyunsaturated Fat 1.6g
    Trans Fat 0.0g
    Cholesterol 286mg 95%
    Sodium 1248mg 52%
    Potassium 577mg 16%
    Total Carbohydrate 20.4g 6%
    Dietary Fiber 0.8g 3%
    Sugars 2.4g
    Protein 30.5g 61%
    Vitamin A 1058mcg 21%
    Vitamin B6 0.3mg 13%
    Vitamin B12 2.3mcg 37%
    Vitamin C 5mg 9%
    Vitamin E 1mcg 3%
    Calcium 241mg 24%
    Iron 4mg 23%

    detailed view...

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