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Rich Seafood Chowder

This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. —Anita Culver, Royersford, Pennsylvania
  • Total Time
    Prep: 30 min. Cook: 25 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 medium carrot, shredded
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 3 cups seafood stock
  • 1 medium potato, peeled and diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • 2 cans (6-1/2 ounces each) chopped clams, drained
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 package (8 ounces) cream cheese, cubed
  • Minced fresh parsley

Directions

  • In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes.
  • Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

Test Kitchen tips
  • Mix and match your favorite seafood in this chowder.
  • Nutrition Facts
    1 cup: 272 calories, 15g fat (8g saturated fat), 164mg cholesterol, 1076mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 24g protein.

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