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Seafood Chowder from Heaven

Yesterday, I told you guys about the disappointment I felt last weekend when it turned out I couldn’t order the seafood chowder I was planning on (it’s in Lesson #2).

Well, on Monday night, we made our own.

And it was the best seafood chowder I’ve ever had in my life.

Now, I credit the deliciousness in part to all the cream we used, so it’s a good thing I don’t count calories.

Here is how we made the magic happen:

1. Hope for the best and get your ingredients ready

Did you know the best seafood chowder is made with love? And just the tiniest bit of apprehension?

For seafood, we used:

  • 1 lb snow crab
  • 1 lb scallops
  • 2 large haddock fillets

Other ingredients were:

  • Milk
  • Cream
  • 1 large white onion
  • 4 potatoes
  • 1 can of corn (optional)
  • Additions to the broth: salt & pepper, oregano, thyme, minced garlic, and white wine
  • Butter

Start by separating the meat from the shell on the crab legs. The shells will be used for the fish broth, which is where the flava is. You may use lobster instead of crab if your budget so permits or it’s in season.

Combine the crab meat with your scallops and your chopped haddock fillets.

Chop your large onion and your potatoes, and you are ready to rock ‘n roll. You may notice that we actually used about as much seafood as the other two vegetables combined. This is part of the secret.

2. Make the Fish Broth

Put your crab legs into a pot with a generous pat of butter.

Add 1/2 tbsp of minced garlic, a pinch of oregano, a pinch of thyme, and a pinch of salt & pepper.

Cover the mixture with about a cup of white wine and a cup of water and let it simmer for about half an hour.

Strain when done.

3. Mix everything together

Saute your onion in butter until translucent.

Add in the:

  • fish broth (strained from step 2)
  • potatoes
  • seafood mixture
  • corn (optional)
  • equal parts milk and cream until everything is just submerged

Simmer everything until potatoes are done. Adjust salt & pepper as needed.

Pour yourself a delicious bowl of seafoody goodness.


Eat and be satisfied.

You can now actually *thank* Tully’s for taking seafood chowder off the menu.

Related posts:

  1. Super Easy Mushroom Soup
  2. Seafood Feast, Continued
  3. Getting Crabby


1 Michele @ Healthy Cultivations { 12.01.10 at 10:33 am }

I’m so glad this turned out well. Made with love at home is better than restaurant chowder anyway.

I’m keeping this recipe!


2 Samantha Angela @ Bikini Birthday { 12.01.10 at 10:50 am }

I’m making this, once I can scrounge up the cash for the ingredients :/
It sounds amazing!!


Alina Reply:

Hi Samantha,
This chowder is definitely worth it! Let me know how it goes if you make it.


3 Becca { 12.01.10 at 11:54 am }

This looks fantastic!


4 S @ extremebalance.net/blog { 12.02.10 at 12:27 am }

Chowder is how I learned I was shellfish intolerant… I had just moved to the Maritimes for my Master’s, and was, at the time, still a vegetarian with a totally unsupportive father who insisted on a seafood dinner. I had the most innocuous thing on the menu (I thought), only to end up tragically sick in an apartment without furniture or electricity… ah, the good ol’ days! ;) Yours looks great—and I say that seriously, because shellfish *is* awfully pretty. Maybe someday I’ll eat it again in peace!


Alina Reply:

S, that’s a terrible / awesome story! I find being sick in a place without furniture makes for some of the most colorful memories (I have one as well, and it’s very vivid). I can’t say “too bad about shellfish” because you eat many other delicious things


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