New England Seafood Chowder

Prep Time
Cook Time
Ready In

"This is out of a local grocery store magazine...Land meets sea in the creamy soup...and the result is cozy...comforting and totally delicious..."

Original recipe yields 8 servings


  • Serving Size: 1 (551.3 g)
  • Calories 490.9
  • Total Fat - 20.4 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 108.2 mg
  • Sodium - 1419.7 mg
  • Total Carbohydrate - 42.2 g
  • Dietary Fiber - 3.4 g
  • Sugars - 6.3 g
  • Protein - 34.5 g
  • Calcium - 199.6 mg
  • Iron - 4 mg
  • Vitamin C - 41.3 mg
  • Thiamin - 0.3 mg

Step 1

Add stock, bay leaf and reserved crab and clam juices to large stock pot. Bring to a boil. Once boiling, add potatoes and reduce heat to a simmer.

Step 2

Heat large pan over medium-high heat. Add oil, carrots, celery and onion. Season with salt and pepper. Cook 5 minutes. Add leeks and garlic; sprinkle flour over top. Stir to combine; cook 3 minutes more. Add vegetables mixture to stock pot, followed by crab meat, clams and shrimp. Cook 2 minutes. Add cod and cream; cook 8 minutes longer or until seafood reaches a safe internal temperature of 145°F.

Step 3

Garnish with parsley and serve immediately, refrigerating any leftovers.

Tips & Variations

No special items needed.



Delicious -- this makes a lot and I didn't have quite as much seafood as required, but delicious all the same. It doesn't say when to add the cream so I just added it at the end and it worked out perfectly. Thanks for sharing!

review by:
(18 Dec 2021)


Creamy, hardy bowl of goodness. We loved this chunky chowder. I easily cut recipe in half and still got 3 large bowls.

review by:
(10 Jun 2021)