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Richard's Seafood Chowder

Rated as 4.21 out of 5 Stars

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

55 m servings 360
Original recipe yields 7 servings (6 -8 servings)

Directions

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  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.

Nutrition Facts


Per Serving: 360 calories; 12.8 30.7 26.5 170 827 Full nutrition

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Reviews

Read all reviews 12
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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...

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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...

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...

Be prepared to freeze this soup or eat it for a few days. My 13 month old loves it with crackers crumbled in it(seafood picked out,of course). We're a family of three; mommy, daddy, and baby. Ju...

I did not find this recipe very good. I had to add chicken boullion to give it some taste. Way too much liquid also. I wont make this again.

This was wonderful. Any fish or seafood will work. Even the kids enjoyed this.

Often times I surf the web looking for ingredients for newly created recipes and of course check out all recipes (that’s a given for me).I saw your recipe online and decided to adopt from it. I ...

I changed the recipe by adding Lobster, Crab, & Clams to the Scallops and Shrimp. I also added Old Bay Seasoning and tripled the Sherry (half w/onions and half with the shellfish) to make an abs...