Back to Recipe

New England Seafood Chowder

Here's how you make New England Seafood Chowder
Pause Continue Reading
  • Servings: 8
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 64 ounces seafood stock (2 cartons 32 ounces each)
  • 1 bay leaf
  • 2 cans (12 ounces) crabmeat (juice reserved, 6 ounce each can)
  • 2 cans (12 ounces) clams (juice reserved, 6 ounce each can)
  • 1 pound potatoes, quartered (red potatoes, about 3 cups)
  • 2 tablespoons olive oil
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 large onion, chopped
  • Salt to taste
  • Pepper to taste
  • 1 large leek (chopped, white parts only)
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 8 ounces shrimp (frozen salad shrimp, 1 cup)
  • 1 pound cod fish (cod loin, cut into 1-inch pieces, can use any firm white fish)
  • 1 pint heavy whipping cream
  • 1 cup fresh parsley, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.