Rich-tasting seafood chowder that may be used as a main dish when accompanied by hot bread and a green salad.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 7 |
| Yield: | 6 to 8 – servings |
Ingredients
- 1 cup finely chopped onion
- 4 teaspoons olive oil
- 1 ½ cups sherry
- 1 cup minced carrot
- 1 cup minced celery
- 2 cups unpeeled, minced red potatoes
- 4 tablespoons tomato paste
- 1 pinch ground cayenne pepper
- 3 cups 1% milk
- 2 cups half-and-half
- 1 pound cooked shrimp
- ½ pound scallops
- 2 cups clam juice
Instructions
- In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
- Puree half of the mixture in a blender until smooth, then return to stock pot.
- Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 827 mg |
| Sugars | 9 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Nup. no flavour. Bland. I added dijon mustard, vinegar, lemon juice, more cayenne pepper, parmesan and salt and pepper as a desperate attempt to bring out some flavour. No minced veggies, I cut them, bamixed them and then added some chunky potato and celery. Saved it but will not make this again…
Loved this recipe…I added shrimp, salmon, clams, and flounder to the base recipe. I had single serving frozen leftover that made the chowder wonderful
Often times I surf the web looking for ingredients for newly created recipes and of course check out all recipes (that’s a given for me).I saw your recipe online and decided to adopt from it. I wanted to make a medley of seafood items in a dish very much like yours. I love your ingredients and from that I made a few changes and here’s what I did.Instead of using water I exchanged that for chicken broth and whole milk instead of half-and-half.I upped the butter to one cup. In my sauté I chopped celery, green onions and white onions. I added. Oyster sauce, and plenty of obey seasoning. I omitted the tomatoes. Of course the corn and potatoes.I included cod fish, salmon, shrimp, scallops, oysters, clams, and squid I wanted but I didn’t have any on hand. In conclusion my dish was scrumptious. Thank you for helping me through your recipe in creating a dish of seafood medley. Kevin, Washington DC
Outstanding! The store was out of red potatoes, so I bought purple. At one point, I was afraid they’d turn the chowder an unattractive color, but as you can see from the photos, I needn’t have worried. After making the purée, I added fresh mushrooms and a can of kernel corn. This turned out to be a great vehicle to use the leftovers from my low-country boil. This recipe is a keeper!
I changed the recipe by adding Lobster, Crab, & Clams to the Scallops and Shrimp. I also added Old Bay Seasoning and tripled the Sherry (half w/onions and half with the shellfish) to make an absolutely delicious dish! Add some good Sourdough Bread for the perfect main course!
This was wonderful. Any fish or seafood will work. Even the kids enjoyed this.
One of my favorites. I have made this chowder many times. There are usually no left overs.
Wow- I was VERY disappointed with this recipe. First of all, since the vegetables (including the potatoes) were “minced” it really lacked the chunky vegetables usually associated with a chowder. Secondly, there was very little flavor, even though I added additional clam juice, cayenne pepper, and salt & pepper. The broth also seemed to seperate, making a very odd consistency. My husband, who found & was looking forward to the recipe, ordered a pizza.
This is an excellent recipe. Also is an excellent base for fish chowder. Add your own favorite seafoods for variation.
I did not find this recipe very good. I had to add chicken boullion to give it some taste. Way too much liquid also. I wont make this again.
This is an outstanding chowder, better than most restaurants can dream up, for sure! The Sherry adds a touch of class, and it’s a breeze to cook up on short notice. I used whole cream and skim milk, as that’s what I had on hand, and in the future I intend to add some haddock or cod to add a bit more seafood to the mix. This is a can’t miss recipe for those who love a good, rich seafood chowder!
EXCELLENT Chowder!! I have made this twice so far. I did cut the liquid back by about half, maybe a little less. Served at a dinner party for 8 people as a first course & everyone raved.
Be prepared to freeze this soup or eat it for a few days. My 13 month old loves it with crackers crumbled in it(seafood picked out,of course). We’re a family of three; mommy, daddy, and baby. Just to give you idea of how much it will feed…for a few days!! Very tasty,perfect for cold weather.