Fisherman's Chowder

READY IN: 50mins
Recipe by Claudia Dawn

This is a killer recipe for you seafood lovers. I've never had a restaurant chowder as good as this. This can be a little pricy, but I HIGHLY recommend it. You will gets lots of "hmmmmmmmmms" around the table!

Top Review by Mrs. Moon

I was a little worried about the potatoes after reading the other review so I put them in with the bacon right away. They were done perfectly. I left out the clams and crab because I didn't have them, but did use some bottled clam juice and more shrimp and scallops. I also had to use more instant potatoes. My son (who won't eat scallops) asked me to make it again tonight! Not a bad idea! We LOVED it! Three of us finished it with no problem and were looking for more. Thanks for a great recipe!

Ingredients Nutrition


  1. In a heavy soup pot or kettle, brown the bacon for 5 minutes.
  2. Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
  3. Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
  4. Season with salt and pepper, bay leaf and thyme.
  5. Stir in the milk and heat over low flame, stirring constantly.
  6. Do not allow mixture to boil.
  7. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
  8. Remove bay leaf and serve.
  9. Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.

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