Seafood Chowder

Seafood Chowder

  • Servings: 4 or 8
  • Difficulty: Easy
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Who doesn’t love a chowder? It can be a full meal or a tasty appetizer. It’s rich, it’s decadent, it’s sinful. It’s just good.


  • 1 tbsp of oil
  • 1 chopped onion
  • 3 branches of celery chopped up small
  • shrimp tails about 30
  • 4 cups of water
  • 6 ounces of cooked cod
  • 1 can of corn niblets 341 ml or 12 oz
  • 1 can whole baby clams 142 g or 5 oz
  • 1 can of crab meat 120 g or 4 oz (doesn’t have to be high end)
  • 1/4 tsp of cayenne pepper (or to taste)
  • 1 tbsp of dehydrated chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp of old bay spice
  • 1 cup chicken broth
  • 1 1/2 cups of coffee cream
  • Salt and pepper to taste


  1. In one large pot put the 4 cups of water and shrimp tails and bring to boil, then simmer for 15 minutes.
  2. In a stock pot, heat oil and cook onions until translucent and add celery and cook on medium heat for 3 minutes
  3. Skim your shrimp tail broth of the froth and remove tails with your skimmer.
  4. Add shrimp broth to the onions and celery.
  5. Add remaining ingredients except cream and simmer for 20 minutes.
  6. Add cream and stir.

Nutrition Per Serving

    First number is fully meal 4 plates,
    second number is appetizer size 8 servings
  • Calories 342 / 171
  • Fat 14 / 7 g
  • Sugar 10 / 5 g
  • Carbohydrates 22 / 11 g
  • Protein 27 / 13.5 g
  • Fibre 2.6 / 1.3 g

This chowder is hearty and it’s great on a cold rainy day. Or when you just want to indulge yourself a little. If you don’t like cod, change the fish. You can add shrimp. (I don’t as I find they get too rubbery) You can add extra veggies likes carrots and/or broccoli stems, chopped fine. If you would rather use fresh shellfish, just remember that it has to be cooked to go in this chowder.

If you serve this as a main course, just add a little salad and some Country Biscuits or Homemade White Bread to complete the meal. Remember have fun and make it your own.