Rich Seafood Chowder
Total TimePrep: 30 min. Cook: 25 min.
Makes8 servings (2 quarts)
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.
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.
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.
This is not a review but a question . Where do you find seafood stock?
Can this soup be frozen? It looks wonderful, I plan on making it.
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.
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.
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.
Excellent. I didn't drain the clams, extra flavour.