Best Mixed Seafood Chowder Recipes

Mixed Seafood Corn Chowder image

Provided by Breezyautumn

Categories Chowders

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb shrimp
1/2 lb scallops
1 (8 ounce) can creamed corn
1 (8 ounce) can cream of mushroom soup
1 potato (peeled, diced)
4 ounces heavy cream
12 ounces whole milk
1/2 cup butter
1 cup celery
1 small red bell pepper
1 medium yellow onion
2 tablespoons parsley

Steps:

Chop celery, onion, and bell pepper very fine!
In large wok (large pot is okay too) sautee butter and seasonings until soft.
Add peeled diced potatoe and raw seafood. Make sure to COMPLETELY shell the shrimp! Sautee 3-5 minutes.
Add remaining ingredients and seasonings to taste.
Simmer of medium heat for 1/2 hour, stirring occasionally.

Nutrition Facts : Calories 225.4, Fat 14.1, SaturatedFat 8.1, Cholesterol 116.8, Sodium 374.2, Carbohydrate 11.8, Fiber 1, Sugar 3.5, Protein 13.6

Mixed Seafood Chowder image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 10

3 to 4 pounds littleneck clams (about 32), scrubbed
2 sprigs thyme, plus leaves for serving
2 tablespoons unsalted butter
2 medium leeks, white and light-green parts only, halved lengthwise, thinly sliced, washed well, and drained
1/4 cup dry vermouth
3 stalks celery, cut into 1/2-inch pieces
1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
1 cup heavy cream
8 ounces hot-smoked salmon (available at specialty stores and some supermarkets), skin removed, cut into 1-inch pieces
Freshly ground pepper

Steps:

Bring clams, thyme sprigs, and 4 cups water to a simmer in a large pot. Cover; cook until clams open, 5 to 10 minutes. Transfer to a bowl, discarding any that remain closed. Strain liquid into a bowl. Reserve 12 clams; coarsely chop meat from remaining ones.
Melt butter in pot over medium. Add leeks; cook, stirring occasionally, until soft, 5 minutes. Stir in vermouth; cook until almost evaporated, 2 minutes. Add celery, potatoes, and clam liquid. Simmer, partially covered, until potatoes are tender, 15 to 20 minutes; mash a few with the back of a spoon to thicken soup. Stir in cream, salmon, and all clams. Cook until heated through, 1 minute. Season with pepper and serve, topped with thyme leaves.