Total Time
Prep 15 mins
Cook 35 mins

Great for a cold winter day. One of my favorite chowders. This is my adaptation of a recipe from "Better Homes New Cook Book"

Ingredients Nutrition


  1. Cut crab and fish fillet into bite-sized pieces.
  2. Spray a large soup pot with nonstick cooking spray add the oil.
  3. Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
  4. Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
  5. Cover; and simmer about 35 minutes or until potatoes are cooked.
  6. Add clams, shrimp, crab and fish fillet.
  7. Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
  8. You may need to add additional cornstarch and water to get the desired thickness.
  9. Serve.
  10. Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.
Most Helpful

this recipie was a hit with my guests

newfette1965 August 21, 2001

Being more of a Manhattan type Chowder guy I was looking for a "red" recipe and found a very good one here! I've made this twice now with some minor changes, mostly with different types of seafood including Salmon and Scallops. I think just about any type of seafood would work just fine so I recommend adding what you like. I added a tablespoon of Worcestshire and hot sauce for an added kick. This is definitely a keeper!

jmswannabe April 17, 2012

This is te best seafood chowder that I have ever made or tasted. My family loved it and it will be on our short list of favourites from now on. Great recipe.

talk2sabby2 January 05, 2009