Seafood Chowder

Seafood Chowder

Seafood Chowder


6 servings


  • 1 pound Lunds & Byerly's raw shrimp, (peeled, deveined)
  • 1 pound skinless Atlantic salmon
  • ½ pound bay scallops
  • 15 mussels (optional)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cups chopped potatoes
  • ½ cup corn kernels
  • ¼ cup flour
  • 1 quart seafood stock
  • 3 tablespoons whipping cream
  • 2 tablespoons snipped parsley


  1. Rinse and drain the shrimp and salmon.

  2. Cut the salmon into 2-inch pieces.

  3. Rinse the mussels in cold water, discarding any that are open. With a stiff brush, scrub the mussels to remove dirt and beards. In a large bowl, cover the mussels with water, add 2 tablespoons of salt and let them stand for 5 minutes. Repeat 2 to 3 more times.

  4. Melt butter in a heavy-bottom Dutch oven. Add the olive oil, onions, carrots, celery, potatoes and corn. Sauté over medium-low heat for 15 minutes, stirring occasionally. Stir in flour until smooth.

  5. Stir the seafood stock into sautéed mixture. Bring to a boil, reduce the heat and simmer for 10 minutes.

  6. Add the seafood, cover and simmer until just cooked, 6 to 10 minutes.

  7. Discard any unopened mussels. Stir in the cream and parsley and serve.

Chef’s tip

*If using cooked shrimp, add in after step 6.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.