Richard's Seafood Chowder

Richard's Seafood Chowder

"A rich tasting seafood chowder that can be served as a main dish, with a green salad and hot bread."
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Ingredients

55 m servings 360 cals
Serving size has been adjusted!
Original recipe yields 7 servings

Nutrition

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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).
  2. Puree half of the mixture in a blender until smooth, then return to stock pot.
  3. 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.

Reviews

Read all reviews 9
  1. 16 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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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.

This is an excellent recipe. Also is an excellent base for fish chowder. Add your own favorite seafoods for variation.

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...

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...

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. Ju...

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 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.

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 abs...

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