Richard's Seafood Chowder8 Reviews
- Prep: 25 min
- Cook: 30 min
- Ready In: 55 min
“A rich tasting seafood chowder that can be served as a main dish, with a green salad and hot bread.” - by Richard Danser
Original recipe yields 6 -8 servings
- In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
- Puree half of the mixture in a blender until smooth, then return to stock pot.
- Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.
Amount Per Serving (7 total)
- 360 cal
- 12.8 g
- 30.7 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"EXCELLENT Chowder!! I have made this twice so far. I did cut the liquid back by about half, maybe a little less. Served at a dinner party for 8 people as a first course & everyone raved...." See more"
"This is an excellent recipe. Also is an excellent base for fish chowder. Add your own favorite seafoods for variation...." See more"
"This is an outstanding chowder, better than most restaurants can dream up, for sure! The Sherry adds a touch of class, and it's a breeze to cook up on short notice. I used whole cream and skim milk,..." See more as that's what I had on hand, and in the future I intend to add some haddock or cod to add a bit more seafood to the mix. This is a can't miss recipe for those who love a good, rich seafood chowder! "
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