How to Make Seafood Chowder Recipes 

When I learned how to make a seafood chowder recipe I found it can be made up with a broth and a range of ingredients from a few to very many. These ingredients combine to give the soup its characteristic flavor; this is why almost no two recipes will taste the same. These pots of soups are bulky nourishing recipes which can be served as main course dishes.

I learned how to make a hearty seafood chowder recipe which can be made with only one, such as clams, or combinations of seafood and also fish depending on our taste. It is often seasoned with salt pork, bacon or chicken. Another common ingredient found in chowders is the potato. Depending on what area of the United States you are in, or even in other countries, you will find different ingredients added to this kind of soup. There might be onions, leeks, garlic or even a variety of other vegetables added to the recipes.

When you learn how to make a seafood chowder recipe, remember that different ingredients all cook in different time periods. Any type of soup which includes different seafood, different meats or different vegetables you must consider the cooking time for each. For this reason they may need to be cooked in stages or some must be precooked.

When I first tried to make a seafood chowder recipe, I started with a simple basic one. Each time I made it, I would try different ingredients in the pot to see how I liked the taste. Finally I got my recipe down to the one which I generally make; it is usually for Thanksgiving.


How to Make Seafood Chowder RecipesHow to Make Seafood Chowder Recipes
  • 3 Strips of bacon, diced
  • 1 Medium finely chopped onion
  • 1 Cup finely chopped celery
  • ½ Pound white fish
  • 1 Can shrimp drained
  • 1 Can drained minced clams
  • 1 Can small oysters
  • 1 Cup clam liquid
  • 1 Tablespoon butter
  • 2 Cups diced raw potatoes
  • 1 Cup boiling water
  • 2 Cups heavy cream
  • Salt/ pepper to taste
  • Chopped parsley

In a large heavy pan, brown the bacon. Sauté’ onion and celery until tender. Add water, fish, shrimp, clams, oysters, clam liquid and potatoes. Cook until potatoes are tender; about 15 minutes. Add the cream, butter, salt and pepper. Cook until heated. Garnish with parsley.

To convert this recipe to a tomato base substitute the cream with 2 cups tomato juice. You can also sauté’ ½ cup chopped green pepper with the vegetables. For more flavor add ¼ teaspoon thyme and a dash of cayenne pepper.


The following recipe is made easy using several canned items it is one of the easier seafood chowder recipes.

  • 1 Can (15 ounces) red salmon
  • 2 Tablespoons butter
  • 2 Stalks celery diced
  • 1 Small diced onion
  • 2 Cans cream celery soup
  • 2 Soup cans filled with milk
  • 1 Can (12 ounces) cream style corn
  • 1 Can (12 ounces) whole kernel corn
  • 1 Tablespoon dill weed

Remove skin and bones from salmon.

Sauté onion and celery in the butter until tender.

Add remaining ingredients and heat just to a boil; DO NOT BOIL.


  • 2 Strips bacon finely diced
  • 1 Large diced onion
  • 1 Diced green bell pepper
  • 2 Stalks diced celery
  • 1 Pound diced queen conch
  • 5 Cups water
  • 3 Whole tomatoes peeled and diced
  • ½ Cup tomato paste
  • 1 Large carrot blanched and diced
  • 1 Teaspoon Old Bay seasoning
  • 1 Bay leaf
  • 2 Cloves finely diced garlic
  • ¼ Teaspoon thyme
  • Salt/pepper to taste
  • Tabasco sauce to taste
  • 2 Large potatoes cooked peeled and diced

Cook diced bacon in a large soup pot until crisp; add onion, green pepper and celery.
Sauté mixture until tender; stir in conch and cook about 5 minutes.
Add water, tomatoes, tomato paste, carrots and spices; simmer for 30 minutes.
Add potatoes and bring to a boil; cook 5 minutes longer; serve about 6 to 8.


When it comes to seafood chowder recipe, the most common question I am asked is how to make clam chowder. This seems to be the most popular recipe but for some reason many are afraid to try to make it. It really is easy and the best way to learn is to “dive in and just do it”.

  • 1 ½ Cups butter
  • 1 ¼ Cups diced onion
  • 1 ¼ Cups diced celery
  • 1 ¾ Cups flour
  • ½ Gallon hot milk
  • 1 Quart clam juice
  • 1 Quart chopped clams
  • 1 ½ Cups diced green bell peppers
  • Salt to taste
  • ¼ Teaspoon white pepper
  • ¼ Teaspoon thyme
  • 2 Cups diced potatoes (Precooked- see note)

NOTE: For precooked potatoes bring water to boil and drop in diced potatoes; cook for 12 minutes and drain.
Melt butter in soup kettle; add onions and celery and sauté until tender.
Add flour to make roux and cook over low for 10 minutes stirring constantly to prevent scorching.
Gradually add hot milk stirring constantly until smooth; add clam juice and clams.
Stir and cook for 20 minutes; add green pepper, salt, pepper and thyme.
When peppers are tender add cooked potatoes; cook for 10 minutes longer.


  • 1 Pound boneless fresh skinless cod
  • 2 Medium size potatoes peeled and sliced very thinly
  • 1/8 Pound fat salt pork finely diced
  • 1 Small onion sliced thinly
  • 1 Pound fresh scallops (if large cut in half)
  • Salt/ white pepper to taste
  • 1 ½ Cups cold water
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 1 Cup milk

Put sliced potatoes in bowl of cold water; fry diced salt pork in skillet until crisp.
Drain potatoes and add to skillet; fry until tender but not brown.
Arrange a layer of scallops and cod in heavy saucepan; add a layer of potatoes, onions and salt pork.
Season with salt and pepper; continue to layer until all are used.
Pour the 1 ½ cups cold water over the top.
Bring to boil, cover and simmer 10 minutes or until potatoes are tender.
In another skillet melt butter; blend in flour.
Stir in milk; cook and stir until mixture boils.
Add to chowder stirring constantly; check the seasoning and serve hot.