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Paula's Seafood Chowder


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Rate this recipe 4.5/5 (15 Votes)


  • 1/4 cup butter
  • 1 cup minced onion
  • 1 cup minced celery
  • 1 cup minced carrot
  • 2 teaspoons minced garlic
  • 1/2 cup all-purpose flour
  • 2 (32-ounce) cartons chicken broth
  • 1 (8-ounce) bottle clam juice
  • 1 cup heavy whipping cream
  • 2 pounds red potatoes, cut into 1/2-inch pieces
  • 10 sprigs fresh thyme
  • 2 cups frozen whole-kernel corn, thawed
  • 1 pound flounder, cut into 1-inch pieces
  • 1 pound peeled and deveined medium shrimp
  • 1 (8-ounce) container jumbo lump crabmeat, picked free of shells
  • 1 teaspoon Old Bay seasoning
  • Garnish: fresh thyme



Step 1

In a large Dutch oven, melt butter over medium-high heat. Add onion, celery, carrot, and garlic, and cook for 6 to 8 minutes or until tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in broth, clam juice, and cream. Add potatoes and thyme; bring to a boil over medium-high heat. Reduce heat, and simmer for 40 minutes. Stir in corn and next 4 ingredients. Return to a simmer, and cook for 5 to 10 minutes or until fish is cooked through. Garnish with thyme, if desired.


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