Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Hearty and comforting, this goes great with a French baguette spread with some herb butter!

Ingredients Nutrition


  1. Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes.
  2. Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go.
  3. Pour in broth and add potatoes, and bring to a boil; then reduce heat, cover and simmer for about 12-14 minutes, stirring occasionally, until potatoes start to get tender.
  4. Add tomatoes, bay leaf, paprika, chili powder, celery seed, pepper, thyme and cayenne; cover and simmer another 20 minutes or until mixture begins to thicken.
  5. Stir in shrimp, scallops and crab, and cook until shrimp curl and turn bright pink and scallops turn opaque, and chowder is heated through, about 3 minutes.
  6. Stir in 1/4 cup parsley.
  7. Serve with crusty loaves of Italian or French bread and herb butter, if you desire.
Most Helpful

OOOH lala this is a perfect seafood chowder especially the way it was cooked by derf - the seafood went in at the last minute and I have to say it was perfect Thanks Sue & Derf for a taste sensation

Bergy March 25, 2004

Fantastic seafood chowder!! followed the very clear instructions exactly except for the crabmeat. I used the shrimp, sea scallops cut in half, halibut and red snapper. The base for the chowder is one of the best we've had, the spices were just right, just enough bite and the sherry added a wonderful richness without having to use creams. Made it for a special lunch for a special friend and it turned out perfect. Thanks for sharing Sue L, this will be the seafood chowder to be made again and again.

Derf March 25, 2004

This is an amazing recipe! Due to a change of weekend plans, I had some shrimp and sea scallops I needed to use up. So, as I always do when such a need arises, I came here and searched for a recipe. This one sounded good but I was wrong - it was great!

I did not have any lump crabmeat on hand but did have some pickerel filets. So, I microwaved them a couple of minutes to make removing the skin easier. Broke them up into bite size pieces and tossed them in with the scallops and shrimp. The pickerel worked just fine.

As someone mentioned earlier, this recipe does need some salt so I added to taste.

This is a keeper that I will make time and again.

Jerry R November 15, 2010