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Rich Seafood Chowder


  • 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


  • 1. 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.
  • 2. Add stock, potatoes, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes.
  • 3. 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.

Nutrition Facts

1 cup: 272 calories, 15g fat (8g saturated fat), 164mg cholesterol, 1076mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 24g protein.


Average Rating:
    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.
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