Seafood Chowder

Seafood Chowder

It is hearty enough to serve for dinner with a crusty bread and salad.
Servings 10 cups
Prep Time


  • 1 lbs Lunds & Byerly's raw shrimp (peeled, deveined)
  • 1 lbs skinless Atlantic salmon
  • 1/2 lbs bay scallops
  • 15 mussels optional
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cups chopped potatoes
  • 1/2 cup corn kernels
  • 1/4 cup Flour
  • 2 tbsp seafood base
  • 1 quart Water
  • 3 tbsp whipping cream
  • 2 tbsp snipped parsley


  1. Rinse and drain shrimp and salmon. Cut salmon into 2-inch pieces. Rinse mussels in cold water, discarding any that are open. With stiff brush, scrub mussels to remove dirt and beards. In large bowl, cover with water, add 2 tablespoons of salt and let stand 5 minutes. Repeat 2 to 3 more times. Melt butter in a heavy bottom Dutch oven; add olive oil and next 5 ingredients. Sauté over medium-low heat for 15 minutes, stirring occasionally. Stir in flour until smooth. Dissolve lobster stock in water; stir into sautéed mixture. Bring mixture to a boil, reduce heat and simmer 10 minutes. Add fish and seafood; cover and simmer until just cooked (6-10 minutes). Discard any unopened mussels. Stir in cream and parsley.