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My review
Richard's Seafood Chowder
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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Ingredients
55 m servings 360 calsOriginal recipe yields 7 servings (6 -8 servings)
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Directions
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Prep
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Cook
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Ready In
- 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).
- Puree half of the mixture in a blender until smooth, then return to stock pot.
- 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 g fat; 30.7 g carbohydrates; 26.5 g protein; 170 mg cholesterol; 827 mg sodium. Full nutrition
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Reviews
Read all reviews 1219 Ratings
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Most helpful positive review
8/28/2002
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
2/6/2005
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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8/28/2002
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.
1/4/2004
This is an excellent recipe. Also is an excellent base for fish chowder. Add your own favorite seafoods for variation.
2/6/2005
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...
3/21/2003
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...
1/19/2001
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...
4/23/2003
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.
5/18/2009
This was wonderful. Any fish or seafood will work. Even the kids enjoyed this.
9/20/2008
One of my favorites. I have made this chowder many times. There are usually no left overs.
6/16/2018
Loved this recipe...I added shrimp, salmon, clams, and flounder to the base recipe. I had single serving frozen leftover that made the chowder wonderful