Seafood Chowder

"Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it."
 
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photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Baby Kato photo by Baby Kato
photo by Ivansocal photo by Ivansocal
photo by Rhondapalooza photo by Rhondapalooza
photo by Anonymous photo by Anonymous
Ready In:
30mins
Ingredients:
11
Serves:
6
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ingredients

  • 12 cup butter
  • 1 stalk celery, minced
  • 1 small onion, minced
  • 14 teaspoon cayenne pepper
  • 14 teaspoon dried thyme
  • 14 teaspoon dried marjoram
  • 3 tablespoons flour (I use buttermilk baking mix) or 3 tablespoons baking mix (I use buttermilk baking mix)
  • 3 12 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
  • 2 (10 1/2 ounce) cans condensed cream of potato soup (undiluted)
  • 1 12 1 1/2 lbs clams (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.)
  • chopped fresh parsley (to garnish)
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directions

  • Melt butter in 3-quart saucepan over low heat.
  • Saute' celery and onion until tender.
  • Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
  • Add milk and condensed soup and stir until piping hot.
  • Meanwhile clean and chop seafood as you like.
  • I usually halve the shrimp and then cut one half in half and leave the other half whole.
  • If using extra large scallops I usually quarter them.
  • When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
  • Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

Questions & Replies

default avatar
  1. Kathryn B.
    Can I substitute the milk for buttermilk?
     
  2. rlandre
    I have dried potato soup mix, no canned soup. Can I use the dried mix, and what proportions? We love clam chowder, so I'm anxious to try this. Thanks Beth
     
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Reviews

  1. lizandersonwood
    I made this recipe tonight for my family. They loved it! It was so easy and simple - and I loved that I had most of the ingredients on hand. I added fresh mushrooms and corn to my batch to make it a little heartier. Will definitely make it again.
     
  2. Dee-Dee B
    This was so easy that I felt guilty! I used a can of crab and clams with the juices and made up the rest of the pound and a half with shrimp. I added some potatoes and corn too. Loved it.
     
  3. smithdavid26
    I made this for soup night at church. There was another seafood chowder, but this one was a hit! I used tilapia, scallops, shrimp, and a can of crabmeat. I also added potatoes, which I cubed and cooked beforehand. The spices gave it a nice flavor without making it too spicy or hot. Great and easy recipe!
     
  4. Fredwina
    This was really easy and delicious! I wouldn't normally use canned soup, but with all the positive reviews, I figured it was worth a try. I'm glad I tried it! I sautéed some diced frozen potatoes with the celery and onion. I used fresh shrimp, crabmeat, bay scallops, cod and chopped clams for my seafood. Instead of cayenne, I used Old Bay. At the end, I added some sherry to sweeten things up a bit - so good! I took it to work for "soup day," and I actually got applauded when I walked into the lunchroom!
     
  5. XandersMom
    Wow, I made this with fresh shrimp, using 2/3 off the butter, and only one can of celery soup, I also added some diced potatoes I cooked for 5 min in the microwave. Fabulous, next time, and there will be a next time, I think I might try old bay, and cut back the cayenne by half, overall and excellent restaurant quality soup. Update: I made it with old bay, and I like the thyme/marjoram better, although I rarely use the cayenne. I am making this a least once a month now. mostly w/ shrimp.
     
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Tweaks

  1. Angela M.
    Delicious - double this pleasure
     
  2. YungB
    Yummy. Gosh...didn't think chowder can be this easy and so good. I am one of those that doe not like condensed soup but you can't taste it in this recipe. :) I followed the basic of this recipe. The only change I did was to use olive oil instead of butter, added 2 yellow potatoes, added 1 teaspoon of Old Bay seasoning. I also used shrimp, cod and some mussels. Served with fresh homemade French bread .Wow...keeper recipe. Thanks Luvmybge..
     
  3. rpmazur
    A keeper. I used a frozen seafood mix. It came out delicious although I used only have of the butter suggested, substituted potato cream with celery cream, and used corn starch instead of flour (I'm on high protein, low carb diet). It's a simple and very versatile recipe. Thanks for posting it.
     
  4. Maryblueeyes
    The best seafood chowder I've ever had! Didn't have cream of potato soup so used cream of chicken soup instead. Can't wait to make it again.
     
  5. CasseroleNightMom
    This was really good. The only thing I did differently was to add 1 cream of celery soup instead of one of the potato soups. I used canned minced clams, imitation crabmeat, cod, and bay scallops. I doubled this and served it for a birthday party and there were no leftovers. It was a little too spicy for some people, so depending on who I am making it for, I would cut down on the pepper next time. Also...the canned soup made it salty, but if you don't have to worry about your sodium intake, it's perfect.
     

RECIPE SUBMITTED BY

Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International. I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time. Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.
 
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