Go Back Email Link
–+ servings
1080x1080px Instagram share image featuring a bowl of seafood chowder.
Kymberley

Seafood Chowder

No ratings yet
Flavorful and comforting, this deliciously decadent and easy-to-make seafood chowder will be ready in about 30 minutes. It is also extremely adpatable to include almost any type of seafood you have readily available. We make this recipe exceptionally budget-friendly, using shrimp and imitation crab or lobster bites that are easy to find at your local grocery store. Delicious! So, what are you waiting for? It's time to stop dreaming about that someday coastal getaway and make some seafood chowder!
Print Recipe Pin Recipe
Share Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Dinner/Supper, First Course, Lunch
Cuisine: American
Calories: 348
Ingredients Equipment Method Nutrition Notes
Cook Mode

(Click to prevent your screen from going dark.)

Ingredients
 
 

Starch
  • 4 cups Yukon Gold potatoes or substitute Red, Russets, or new potatoes, remove any bad spots or eyes, chunked into ½ pieces
Base Veggies
  • 1 cup Carrot grated
  • 1 cup frozen Peas
  • ½ cup Onion chopped
Aromatics
Broth / Liquid
  • 4 cups water [1]
  • 6 cups Milk scalded
Protein
  • 1 pound Seafood We typically use ½ pound of thawded precooked shrimp and a thawed 8-ounce package of imitation crab or lobster.
Thickener
Fat
  • 4 tablespoons unsalted Butter

Equipment

  • 1 Large Dutch Oven or Heavy Pot
  • 1 Medium Saucepan
  • 1 Large Glass Measuring Cup
  • 1 Cutting Board
  • Utensils (Cooks Knife, Measuring Cups and Spoons, Large Spoon, Soup Ladle)

Nutrition

Calories: 348kcalCarbohydrates: 41gProtein: 19gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 37mgSodium: 892mgPotassium: 892mgFiber: 5gSugar: 12gVitamin A: 3291IUVitamin C: 33mgVitamin D: 2µgCalcium: 261mgIron: 2mg

Method
 

  1. In a large Dutch Oven or heavy pot, combine the starch (potatoes), base veggies, and aromatics; add enough broth/liquid (this recipe uses about 4 cups water [1]) to cover the vegetables. Bring to a boil, immediately reduce the heat, and simmer for 15-20 minutes until the potatoes become fork-tender. Do not drain.
    4 cups Yukon Gold potatoes, 1 cup Carrot, 1 cup frozen Peas, ½ cup Onion, 1 tablespoon dried Parsley flakes, 4 teaspoons Chicken Boullion Base [1], 1 teaspoon table Salt, ¼ teaspoon Black Pepper, 4 cups water [1]
    A large Dutch Oven is pictured, showing the combination of the starch (potatoes), base veggies, and aromatics with enough broth/liquid to cover the vegetables.
  2. Meanwhile, using a medium saucepan, scald the milk by heating it slowly to 180°F or until tiny bubbles form around the edges of the pan. Scalding will take about 15 minutes (+/-) on medium-high heat. Watch closely so as not to boil.
    6 cups Milk
    A pot is shown with 6 cups of scalded milk heated to 180°F until tiny bubbles form around the edges of the pan.
  3. Ladle 1 ½ cups of the scalded milk into a large glass measuring cup. Add the butter to the cup with the milk.
    4 tablespoons unsalted Butter
    Photo shows 1 ½ cups of the scalded milk ladeled into a large glass measuring cup. The unsalted butter is adde to the cup with the milk to melt.
  4. Slowly whisk the flour into the butter and milk a little at a time until it's fully incorporated.
    ½ cup gluten-free All-Purpose Flour
    The photo shows the flour whisked into the measuring cup with the scaled milk and melted butter.
  5. Pour the butter, flour, and milk mixture into the undrained vegetable mixture, flooding it into the liquid, then whisking it briskly to avoid clumps. Once combined, heat to boiling, continually whisking until it thickens. Immediately reduce the heat to medium-low. Add the seafood. Simmer for an additional 5 minutes.
    1 pound Seafood
    The Dutch oven is shown with the seafood added. the chowder is thickened.
  6. Serve hot with crusty bread or gluten-free table crackers if desired [2]. Additionally, you can top it with fresh parsley, bacon bits, grated cheddar cheese, or scallions.
    1456x970 px closeup of a bowl of seafood chowder with a spoon in it and a red, white, and blue plaid napkin tucked under the bowl on the right side.

Kitchen Notes

Footnotes:
[1] We've used chicken boullion base and water instead of straight chicken broth to create the brothy base for convenience in this recipe. Feel free to substitute prepared chicken broth and eliminate the chicken boullion base.
[2] While oyster crackers with chowder are the traditional crackers served, I've never found gluten-free oyster crackers, so gluten-free table crackers or crusty bread is a good second choice.

Personal Notes

Click here to add your own private notes.

Tried this recipe?

Please consider Leaving a Review!

This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.

QR Code linking back to recipe