Creamy Seafood Chowder Recipe

A bowl of creamy seafood chowder with fresh dill on top and a spoon.

5 from 2 votes

Creamy Seafood Chowder blends shrimp, clams and salmon in a seasoned cream sauce with potatoes and celery. Its velvety texture offers the salty charm of clam chowder but with sweet and savory flavors from the shrimp and salmon. This is an elegant yet easy-to-prepare chowder recipe. For starters, enjoy either Shrimp and Crab Dip along with Shrimp Cocktail in a Cup. Then serve the chowder with Easy Homemade Biscuits and pan-roasted asparagus. Try Black Bean and Sweet Potato Soup for another meatless soup!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings:

Calories: 320kcal

Author: Melinda O'Malley Keckler

Ingredients

1, 10- ounce can whole baby clams, drain and save the liquid
2 teaspoons vegetable bouillon, Better than Bouillon works great
2 cups red potatoes diced
¾ cup onion diced and chopped, one medium-sized onion
1 cup celery diced, about 3 stalks of celery
¼ cup butter
¼ cup flour
1 cup half and half
2 cups 2% milk
2 tablespoons tomato paste
1 teaspoon seafood seasoning, Old Bay Seasoning
1 teaspoon white pepper
1 cup salad shrimp about a half a pound or more, cooked
2 cups cooked and flaked salmon or smoked salmon, about one pound
1 - 2 tablespoons fresh dill, plus a few extra sprigs for garnish on each serving (optional)

Instructions

Drain Clams, Save the Juice

Drain the liquid from the can of baby clams into a 2-cup measuring cup. Add enough water to make two cups. Place the 2 teaspoons of vegetable bouillon in the liquid and stir to combine.
Place the drained clams in a small container and refrigerate until the cream sauce is ready.
1, 10- ounce can whole, 2 teaspoons vegetable bouillon,

Dice and Cook the Vegetables

Dice the red potatoes into 1” cubes.
Dice the onion and celery. Place the potatoes, onion and celery in a 4-quart saucepan on the stove.
Add the contents of the glass measuring cup to the pan with the veggies. Turn the heat to medium-high. Heat for 20 minutes, or until the onions, potatoes and celery soften and the potatoes are tender. While these ingredients are cooking, start making the cream sauce.
2 cups red potatoes, ¾ cup onion, 1 cup celery
Note: Keep an eye on the veggies while you make the cream sauce. Once they have softened, reduce the heat to low and cover to keep warm.

Make the Cream Sauce

Melt the butter in a 2-quart saucepan. Whisk in the flour, then add the milk and half-and-half. Stir and continue heating over medium-low until it starts to thicken - it takes 10 to 15 minutes.
Add the tomato paste, Old Bay Seasoning, and white pepper to the cream sauce. Stir to combine, reduce the heat, and simmer for a few minutes to blend the flavors.
¼ cup butter, ¼ cup flour, 1 cup half and half, 2 cups 2% milk, 2 tablespoons tomato paste, 1 teaspoon seafood seasoning,, 1 teaspoon white pepper

Combine All Ingredients

Pour the cream sauce into the pan with the broth and clam juice, potatoes, celery and onion. Stir to combine.
Add the baby clams, shrimp, flaked salmon and fresh dill.
Heat over low until the seafood is warmed up, it just takes a few minutes. Stir frequently to ensure the chowder doesn't scorch on the bottom of the pan.
1 cup salad shrimp, 2 cups cooked and flaked salmon, 1 - 2 tablespoons fresh dill,
Ladel the chowder into serving bowls. Garnish with fresh dill. Serve and enjoy.

Notes

Use any three seafood varieties that your family enjoys. Combine whole baby clams or mussels with big chunks of cooked white fish such as cod, or add lobster, crab or scallops. (Tiny bay scallops are one of my favorites! I've used those in place of shrimp. So delicious!)

The seafood combinations are endless! Just cook, bake, broil or steam the seafood before adding it to the chowder. Canned clams are ready to use from the can; no additional cooking is needed. Use any extra cans to make Easy Creamy White Clam Sauce!

Nutrition