My husband, a former commercial fisherman, proclaimed this to be the most delicious seafood chowder he's ever had. Also a huge hit with family and friends. Can be made with any type of fish or seafood. Add crumbled bacon for extra flavor.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter with garlic together in a large pot over medium-high heat. Whisk in flour; cook and stir until mixture makes a paste and is fragrant, about 1 minute. Slowly whisk half-and-half into flour mixture until smooth. Add vegetable soup mix, onion flakes, lemon pepper, thyme, and saffron to half-and-half mixture; cook and stir until mixture thickens, 5 to 10 minutes.

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  • Stir salmon, halibut, shrimp, prawns, and scallops into half-and-half mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring frequently, until seafood is cooked through and chowder is hot, about 30 minutes.

Nutrition Facts

434 calories; protein 23.9g 48% DV; carbohydrates 30.8g 10% DV; fat 24.4g 38% DV; cholesterol 144.1mg 48% DV; sodium 1499.1mg 60% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
08/11/2016
This was my first time ever making chowder it was exactly like eating at a restaurant. It tasted just like I imagined it would. I changed the fish to half a pound of lobster, three quarter pound of haddock, three quarter pound of scallops, and a pound of shrimp to make it morw chunky. it was a hit as an appetizer in a three course meal for my family. Read More
(4)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2016
This was my first time ever making chowder it was exactly like eating at a restaurant. It tasted just like I imagined it would. I changed the fish to half a pound of lobster, three quarter pound of haddock, three quarter pound of scallops, and a pound of shrimp to make it morw chunky. it was a hit as an appetizer in a three course meal for my family. Read More
(4)
Rating: 5 stars
08/30/2016
I made the chowder with some minor changes. 1. I omitted the saffron (couldn't find it at my local store) 2. I used tilapia instead of halibut 3. I added some imitation lobster meat I had in my freezer 4. I added extra Half-N-Half ( texture was very thick) Otherwise I followed the recipe as listed and it was delicious! I've never made homemade chowder before but thought It compared better than many chowders I have ordered in a restaurant! Great recipe! Read More
(1)
Rating: 5 stars
07/05/2017
This is the best chowder we have ever had. I added some fresh salmon cut in chunks and a half cup of corn kernels from fresh corn that we had the night before. I cut the garlic to two tablespoons and added two cups of two percent milk to the half and half. I had no saffron. I used two cups of cooked lobster from our feast a few days ago (I had frozen it) A decadent meal served with garlic toast and salad. I will definitely make this again (if affordable) Read More
(1)
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Rating: 4 stars
11/20/2019
Pretty good. I used salmon shrimp scallops and lump crab meat which made it pretty expensive. Also added the Louisiana touch with some cayenne pepper and Old Bay seasoning. I will make it again. Husband loved it! Read More
Rating: 5 stars
11/06/2019
Loved this recipe! Tweaked it a little bit as to what I had on hand. But I will certainly be making this again in the future. It s going to be great to freeze the leftover portions too! Read More