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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)


  • 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


  • 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, potatoes, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potatoes are 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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    Average Rating:
    • bernerlover
      Sep 14, 2020

      this was really good and very easy. I made it just as written. For the one that asked where to get seafood stock, I got mine at Amazon.

    • Gramma Amy
      Apr 30, 2020

      Absolutely delicious! I added 1 tsp garlic powder, 2 tsp Red Hot sauce, and 1/2 tsp more pepper because we really enjoy lots of herb and spice flavor. The consistency was creamy, and the seafood combination so good. This will be a regular at our house!! Great recipe to serve company as well.

    • Judith
      Mar 20, 2020

      This is not a review but a question . Where do you find seafood stock?

    • rvrecipes
      Dec 17, 2019

      Can this soup be frozen? It looks wonderful, I plan on making it.

    • Peggy
      Dec 16, 2019

      I made this recipe last week for my husband and myself. What can I say, IT WAS INCREDIBLE! I have never made a chowder or creamy soup in all 52 years we have been married. The recipe is very easy to follow and really doesn't take long to make. I didn't have an onion, so I used a teaspoon or so of onion powder. I bet you can't tell the difference. I can always tell when a new recipe is a hit when my husband tells me that I can make it again. Thanks for sharing.

    • Connie
      Apr 23, 2019

      A really good chowder. Except for using neufchatel instead of cream cheese, I made it exactly as stated. I think as a clam chowder it would be as good. Just omit the crab and shrimp and double the clams.

    • CTBDE
      Mar 6, 2019

      This chowder was more delicious than I anticipated! I don't normally use canned ingredients but thought I would give this chowder a try and was pleasantly surprised. The recipe came together quickly and my husband LOVED it. He said "this recipe is definitely a keeper". I made a half recipe for the two of us and it was perfect. I would suggest that if you are in a hurry or don't have a potato, you could use instant mashed potato flakes-just add more water or stock. When my potatoe was done I used a fork and mashed it against the side of the pan for a creamier consistency.

    • dublinlab
      Jan 10, 2019

      Excellent. I didn't drain the clams, extra flavour.