Grandma’s Seafood Chowder

Total Time

Prep: 15 min. Cook: 25 min.


10 servings (about 3 quarts)

Updated: Nov. 10, 2023
My grandmother makes this every year for Christmas morning—the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! —Melissa Obernesser, Utica, New York
Grandma's Seafood Chowder Recipe photo by Taste of Home


  • 3 tablespoons plus 1/4 cup butter, divided
  • 1 pound sliced fresh mushrooms
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups half-and-half cream
  • 1-1/2 cups 2% milk
  • 1 pound haddock fillets, skin removed, cut into 1-inch pieces
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups frozen peas (about 10 ounces)
  • 3/4 cup shredded cheddar cheese
  • 1 cup lump crabmeat (about 5 ounces), drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 teaspoon paprika, optional


  1. In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot.
  2. In same pot, heat remaining 1/4 cup butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
  3. Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.

Nutrition Facts

1-1/4 cups: 390 calories, 23g fat (14g saturated fat), 176mg cholesterol, 596mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 28g protein.