Seafood Chowder

Seafood Chowder

Chowder is a type of soup usually flavoured with pork fat, milk and thickened with flour. There are different types of chowder and most of them uses seafood as its main ingredient. Some of the popular chowders are the American Clam Chowder, The English Fish Chowder, the Irish seafood Chowder and the Crab and Corn Chowder.

Chowder came from the French word Chaudière which is the name of the pot where they cook these types of soup during the olden days. Fish chowders was believed to be the first chowders and it was considered to be a “poor man’s food”, originally they were made with any fish cooked together with salt pork and hardtack (ship’s biscuits). During those times they also don’t use milk or any forms of cream, they also did not use any potatoes. Thanks to those early seafarers and navigators ingredients from South America, Europe and North America was combined together to make the chowder we all know today.

A “poor man’s food” before but I guess not anymore specially seafood now a days are expensive but like before it is still considered as an all in one dish where you can find your meat, vegetables, carbohydrates and soup. A very hearty and filling dish specially when served with saltine crackers, toast bread or dinner rolls.

I love this dish specially the seafood chowder, we usually make them once in a while, it combines two of the elements I love in a dish, something creamy and with tons of seafood.

Seafood Chowder
Prep time
Cook time
Total time
Serves: 6
  • 1 kg mussels, shell on
  • 200 g shrimps, shelled and deveined
  • 200 g squid, sliced
  • 200 g fleshy fish, cubed (I used a mix of ling fish and salmon in this recipe)
  • 150 g scallops
  • 150 g lobster tail meat, cubed
  • 3 large potatoes, cubed
  • 1 cup corn kernels
  • 2 stalks celery, sliced
  • 3 pcs streaky bacon, finely chopped
  • 50 g butter
  • 1 cup cream
  • 1 litre seafood stock
  • 4 tbsp flour
  • 1 onion, minced
  • 1 tsp nutmeg
  • freshly ground black pepper
  • salt
  1. In a pot, bring to a boil 1 litre seafood stock together with the mussels. Once the mussels are opened, turn the heat off.
  2. Remove mussels from the pot, let it cool down then separate mussels from the shells and set aside.
  3. In a separate pot add the bacon and butter together, cook until golden brown then add and sauté the onions and celery.
  4. Add the flour then mix it until it form a roux.
  5. Pour the stock slowly into the roux and mix well until free of lumps.
  6. Add potatoes, corn and nutmeg. Bring to a boil and simmer for 20 minutes.
  7. Add shrimps, squid, lobster tail meat, mussels and cream, bring to a boil and simmer for additional 3 minutes
  8. Add fish and scallops then simmer for additional 2 minutes.
  9. Season with salt and pepper.


Seafood Chowder Wide


10 Responses

  1. Looks fabulous! We are visiting Boston in July and looking forward to some chowder there … now I’m hungry. 🙂

  2. kitchenriffs says:

    Love a good seafood chowder! Even though it’s a warming dish, love it right now — loads of great seafood available. This looks fantastic — thanks.

  3. Tessa says:

    I love your version of seafood chowder with the squid and lobster meat. A bowlful of yummy goodness!

  4. Oh yeah, I love seafood chowder, although I dont think I have had it in a very long time. Its such a comfort feed. Will talk to my fish guy on the weekend at the markets and make soon. Mmm.

  5. What a great dish for seafood lovers. It has a bit of everything! Accompanied with a piece of bread, it makes dinner tastier and complete.

  6. mjskit says:

    There are two seafood lovers in this house! Oh, to find the seafood to make such a delicious chowder. Great looking chowder Raymund!

  7. Karen says:

    What an outstanding chowder…loaded with so many delicious seafood ingredients.

  8. Bali Tour says:

    Great Soup,,,
    Looks Delicious 😀
    Thank you for the recipe 🙂

  1. February 18, 2016

    […] Chowders and curries alone are considered to be rich and comforting dishes,imagine combining these two it would yield a really potent dish. Today you don’t have to imagine further as we will be making one at home. Initially I thought of just mixing the same original ingredients but I guess the flavours would be really rich and will be hard to consume on its own so I have to mellow down some of its main ingredients for it to be more palatable. The key here is balancing the right flavour which gives a creamy yet perfectly spiced thick soup. […]

  2. June 17, 2016

    […] a starchy soup of seafood, vegetables and chicken which most probably was inspired by the Western chowder. A dish originated in Tainan which was created by Hsu Ji during the 1940s in a food and […]

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