Seafood Chowder

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This creamy Seafood Chowder is loaded with tender shrimp, clams and potatoes in a rich savory broth. Cozy, comforting and easy enough for any night of the week.

Prep Time15

Cook Time20

Course: Soups

Cuisine: American

Keyword: clam and shrimp chowder

Servings:

Calories: 405kcal

Author: Milisa

Ingredients

¼ cup butter
2 cups yellow onion diced
2 cups celery diced
2 cups carrots sliced thin
1 tablespoon minced garlic
1 ½ pounds potatoes cut into 3/8 inch cubes - russet or yukon gold
2 6.5 ounce clams with juice
½ pound uncooked shrimp peeled, deveined and chopped
3 cups seafood stock or chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon dried thyme
1 cup heavy whipping cream
2 tablespoons corn starch
fresh parsley optional for garnish
red pepper flakes optional for garnish
oyster crackers for serving

Instructions

Melt the butter in a large pot over medium heat. Add the onions, celery and carrots and cook until softened, about 5 to 6 minutes. Stir in the minced garlic and potatoes and cook for 3- 4 minutes.
Add clam juice, seafood stock, Old Bay Seasoning and thyme. Bring to a simmer and cook until the potatoes are fork tender, about 10 minutes.
Stir in the shrimp and clams.
Whisk the corn starch into the heavy whipping cream to create a slurry. Stir it into the chowder and simmer a few minutes until thickened and shrimp is cooked through. Remove from heat.
Ladle into bowls and garnish with red pepper flakes, fresh parsley and a handful of oyster crackers.

Notes

Do not overcook the shrimp. They only need a few minutes to turn perfectly tender and juicy.
If you like a thicker chowder, add a little extra corn starch slurry at the end. If you prefer it thinner, simply use less.
Use any seafood that you have on hand: firm white fish like halibut, crab, lobster or oysters are great in this chowder.
Store leftover chowder in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove over low heat, stirring often. Avoid boiling so the cream stays smooth and the shrimp stays tender.

Nutrition