It’s been super cold here and we’ve been craving stews and soups. So, I combined a couple of my favorite recipes to make this scrumptious thick and creamy chowder loaded with flavorful clams, crab, shrimp, veggies and potatoes and served with crusty sourdough bread ~ perfect for a cold winter’s night.
LOADED SEAFOOD CHOWDER
6.5 ounce minced clams
5 ounce whole baby clams
6 ounces white crab meat
6.5 ounce baby shrimp (FRESH works well also)
1 can Green Giant Shoepeg corn
1 cup homemade chicken broth
1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
1/2 teaspoon ground bay leaves
2 tablespoons FRESH minced Italian Leaf Parsley
4 tablespoons butter
2 tablespoons avocado oil
2 shallots, diced
4 green onions, FINELY sliced
3 ribs celery, FINELY diced
2 carrots, FINELY diced
1 SMALL red bell pepper, diced
2-3 cloves garlic, FINELY minced
1/2 cup AP flour
1 cup milk
1 cup half and half
FRESH ground sea salt and black pepper
1 tablespoon red wine vinegar
- Drain the clams, crab and shrimp, adding the juice from the cans to a large stock pot. Set the clams aside.
- Add chicken broth, diced potatoes and bay leaves to the pot. The liquid should JUST cover the potatoes. Bring pot to a simmer 5-6 minutes until the potatoes are barely fork tender.
- Remove 1 cup of broth and set aside.
- In a second pot, heat the butter and avocado oil over medium heat until the butter is melted.
- Add the onions, celery, bell peppers and garlic, cooking 4-5 minutes until tender.
- Whisk flour into reserved broth until smooth.
- Gradually whisk the milk and half and half into the flour and broth mixture.
- Whisk milk mixture back into the pot. Bring mixture to a simmer, cooking 5-7 minutes until thickened.
- Gently stir the creamy mixture into the potato pot.
- Season to taste with the FRESH ground sea salt, pepper, vinegar, and reserved clams and shrimp. Simmer 5 more minutes.
- Serve with crusty bread.
NOTE: I often use champagne vinegar for a bit of a flavor change.
PUFFS recipe from Martha at