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Nutrition Facts
Serving Size 1 (814g) Recipe makes 10 servings The following items or measurements are not included below: 1/2 teaspoon celery salt seafood seasoning
Calories 861
Calories from Fat 435		(50%)
Amount Per Serving		%DV
	Total Fat 48.4g	74%
	Saturated Fat 24.5g	122%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 396mg		132%
Sodium 1406mg		58%
Potassium 1516mg		43%
Total Carbohydrate 48.0g		16%
	Dietary Fiber 4.5g	18%
	Sugars 4.1g
Protein 58.1g		116%
detailed view... how is this calculated?

Seafood Chowder

Recipe #99803 | 2¼ hours | 1½ hours prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jimijoe 43
Sep 14, 2004

One cold november night I started looking for a nice warm seafood soup or chowder recipe but I couldn't find the perfect one. I went out and bought some chowder ingredients and spent the next day creating. This is the result. Enjoy!

SERVES 10 (change servings and units)

Ingredients

3 lbs medium shrimp, peeled and deveined
3 lbs bay scallops
3 tablespoons olive oil
1 1/2 cups chopped white onions
1 1/2 cups chopped celery
4 cloves garlic, minced
4 (10 3/4 ounce) cans cream of celery soup
6 medium potatoes, cubed
1 tablespoon fresh thyme leave
2 tablespoons fresh rosemary, chopped
1 teaspoon cracked black pepper
1/2 teaspoon celery salt
1/4 teaspoon red pepper flakes
2 tablespoons mc cormick seafood seasoning
1 teaspoon horseradish cream
6 cups water (from the seafood steaming)
1 quart heavy whipping cream
2/3 cup flour

Directions

1
In a 6 qt multipot steam the shrimp and scallops.
2
Keep 6 cups of the water and discard the rest.
3
Chop the seafood in a food processor.
4
Set aside.
5
Heat the pot over medium heat.
6
Saute the onion, celery and garlic in the olive oil.
7
Add the soup, potatoes, thyme, rosemary, black pepper, celery salt, red pepper flakes seafood seasoning, horseradish and water from steaming.
8
Bring to a boil then reduce heat to simmer.
9
Add seafood.
10
Mix the heavy whipping cream and the flour.
11
Add to the chowder.
12
Simmer until potatoes are tender.

Questions about this recipe?

Browse similar recipes by category

Course > Soups > Chowders
Main Ingredient > Seafood > Shellfish > Shrimp
Main Ingredient > Seafood > Shellfish > Scallops
Preparation > Time to Make > < 4 hours
Occasion > Dinner Party
Occasion > Seasonal > Fall
Occasion > To Go... > Potluck

Featured Reviews for This Recipe

From: carolyn lynch

On Oct 11, 2006

I love soup. I make it and eat it all the time and in the restaurants it's what I always get. This is the most wonderful soup! It is definitely one of the top 3 I have ever had. After a few days I tried it on pasta and it was wonderful. You could 1/2 the recipe, it makes a lot. I have some in the freezer and will see how it turns out. Thanks so much!

2 people found this review helpful

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From: anne in apex

On Nov 22, 2004

This was a great recipe for a chilly evening. I cut it in half, then I followed the recipe except for the celery. DH doesn't like celery, so I left it out, but included the cream of celery soup and the celery salt. My shirmp and scallops were pretty small, so I left them whole instead of putting them in the food processor. The flavor in this was warm and creamy and fragrant but nothing was overpowering. We made a meal from this and lots of crusty french bread. I think next time I might like to try adding some white wine. A keeper, and a really nice dish that would be equally at home for a dressy dinner or an evening in front of the fireplace.

9 people found this review helpful

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From: Chef #190419

On Jan 25, 2005

I too cut the recipe in half. I actually made it for my father, who can only eat pureed foods, which tend to be quite bland, and this recipe has a lot of flavor. I asked my husband to try it, and the next time I checked the pot, he had almost eaten half the pot (unpureed, of course). He obviously loved it, and so did I when I tried it. Thanks for the recipe.

6 people found this review helpful

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