Anything Goes Seafood Chowder

Total Time
Prep 10 mins
Cook 20 mins

A rich chowder that is ready to serve in 30 minutes.It is an easy recipe to double or triple.

Ingredients Nutrition

  • Chicken stock

  • 2 pieces skinless dark meat chicken (thighs "or" legs "or" use the cage)
  • 1 whole onion
  • salt and pepper
  • 4 cups water
  • Chowder

  • 2 small onions, diced fine
  • 3 potatoes, cut into half inch chunks
  • 1 lb fish fillet, of choice
  • 12 lb shrimp or 12 lb crab or 12 lb lobsters or 12 lb scallops or 12 lb mussels or 12 lb clams or 12 lb oyster
  • 2 cans evaporated milk
  • 2 tablespoons butter
  • salt and pepper


  1. Make stock.
  2. Keep liquid and discard meat and onion.
  3. Heat liquid and add potatoes.
  4. Cook gently until tender.
  5. Add onions and simmer 5 minutes.
  6. Add fish/seafood gently simmer 10 minutes or until cooked through.
  7. Add evaporated milk and butter.
  8. S& P to taste.
  9. Serve w/ common crackers or oyster crackers.
  10. *If you have access to a fish rack and bones, make fish stock in place of chicken.
  11. add celery and a carrot to this stick along w/ the onion.
Most Helpful

I enjoy chowders and found this one very easy to make. I have my own 'recipe' for chicken stock and used that instead. The taste was still wonderful - creamy with tender seafood. As they say in the McDonald's ads in Australia "Mmmmm...". I thoroughly recommend anyone who like seafood to try this recipe.

Sandra Hyde May 24, 2002

Superb hearty and warming seafood chowder! Doubled recipe, using 2 lbs pollock fillets, a lb of scallops, and substituted canned chicken broth and clam juice for stock (doubled all other ingredients). Also added two tablespoons dried parsley. Delicious results--thanks!

Crispbrook January 06, 2006

This is avery good chowder recipe. I didn't make my own stock, instead I used canned (1 can vegetable broth with onions, 1 can low-sodium chicken, and 1 can chicken with garlic and herbs). I also used 1 can of fat-free milk along with 1 can of 2% too help lower the fat. Very tasty and easy to do.

mftaylor April 26, 2005