Richard's Seafood Chowder

Richard's Seafood Chowder

9 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Richard Danser
Recipe by  Richard Danser

“A rich tasting seafood chowder that can be served as a main dish, with a green salad and hot bread.”

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Adjust Servings

Original recipe yields 6 -8 servings



  1. 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).
  2. Puree half of the mixture in a blender until smooth, then return to stock pot.
  3. 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.

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Reviews (9)

Rate This Recipe
Marianne G

Marianne G

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.



This is an excellent recipe. Also is an excellent base for fish chowder. Add your own favorite seafoods for variation.



Wow- I was VERY disappointed with this recipe. First of all, since the vegetables (including the potatoes) were "minced" it really lacked the chunky vegetables usually associated with a chowder. Secondly, there was very little flavor, even though I added additional clam juice, cayenne pepper, and salt & pepper. The broth also seemed to seperate, making a very odd consistency. My husband, who found & was looking forward to the recipe, ordered a pizza.

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Amount Per Serving (7 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 30.7 g
  • 10%
  • Protein
  • 26.5 g
  • 53%
  • Cholesterol
  • 170 mg
  • 57%
  • Sodium
  • 827 mg
  • 33%

Based on a 2,000 calorie diet



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Seafood Chowder


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Danielle's Seafood Chowder