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Rich Seafood Chowder

This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. —Anita Culver, Royersford, Pennsylvania
  • Total Time
    Prep: 30 min. Cook: 25 min.
  • Makes
    8 servings (2 quarts)


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 medium carrot, shredded
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 3 cups seafood stock
  • 1 medium potato, peeled and diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • 2 cans (6-1/2 ounces each) chopped clams, drained
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 package (8 ounces) cream cheese, cubed
  • Minced fresh parsley


  • In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes.
  • Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

Test Kitchen tips
  • Mix and match your favorite seafood in this chowder.
  • Nutrition Facts
    1 cup: 272 calories, 15g fat (8g saturated fat), 164mg cholesterol, 1076mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 24g protein.

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    Average Rating:
    • Katy's mom
      Jan 24, 2021

      Seafood stock can be found in most supermarkets. Check among the boxed stocks and broths, not the canned soup area. Or ask an employee. Alternately, bottled clam juice works. Or make your own. Ina Garten has a good recipe that's available online.

    • bernerlover
      Sep 14, 2020

      this was really good and very easy. I made it just as written. For the one that asked where to get seafood stock, I got mine at Amazon.

    • Amy
      Apr 30, 2020

      Absolutely delicious! I added 1 tsp garlic powder, 2 tsp Red Hot sauce, and 1/2 tsp more pepper because we really enjoy lots of herb and spice flavor. The consistency was creamy, and the seafood combination so good. This will be a regular at our house!! Great recipe to serve company as well.

    • Judith
      Mar 20, 2020

      This is not a review but a question . Where do you find seafood stock?

    • rvrecipes
      Dec 17, 2019

      Can this soup be frozen? It looks wonderful, I plan on making it.

    • Peggy
      Dec 16, 2019

      I made this recipe last week for my husband and myself. What can I say, IT WAS INCREDIBLE! I have never made a chowder or creamy soup in all 52 years we have been married. The recipe is very easy to follow and really doesn't take long to make. I didn't have an onion, so I used a teaspoon or so of onion powder. I bet you can't tell the difference. I can always tell when a new recipe is a hit when my husband tells me that I can make it again. Thanks for sharing.

    • Connie
      Apr 23, 2019

      A really good chowder. Except for using neufchatel instead of cream cheese, I made it exactly as stated. I think as a clam chowder it would be as good. Just omit the crab and shrimp and double the clams.

    • CTBDE
      Mar 6, 2019

      This chowder was more delicious than I anticipated! I don't normally use canned ingredients but thought I would give this chowder a try and was pleasantly surprised. The recipe came together quickly and my husband LOVED it. He said "this recipe is definitely a keeper". I made a half recipe for the two of us and it was perfect. I would suggest that if you are in a hurry or don't have a potato, you could use instant mashed potato flakes-just add more water or stock. When my potatoe was done I used a fork and mashed it against the side of the pan for a creamier consistency.

    • dublinlab
      Jan 10, 2019

      Excellent. I didn't drain the clams, extra flavour.