This isn’t my usual blog post, but I just finished making a pot of this seafood chowder and decided to share. I have been looking for a seafood chowder recipe for a while and couldn’t find one I liked. SO, I set out to put together a list of ingredients that I liked and it turned out quite well. Sometimes food experiments can turn out as a terrible disaster, but my family tells me this one is good. I’m sure if you are on the east cost of just about anywhere this won’t compare to the fare you are used to, but we enjoy it. On a cold snowy afternoon in Muskoka, its just the thing to have with some pull-apart buns or toast.

1/3 cup butter
2 tsp minced garlic,
1 stalk celery, minced (I skip this one)
1 onions, minced
½ teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
½ teaspoon dried parsley
½ teaspoon ground black pepper
3 tablespoons flour
3 ½ cups milk
1 can condensed cream of mushroom soup
1 cup whole kernel corn
1 ½ cups chopped potatoes
½ pound shrimp
½ pound small scallops
½ pound crab meat
1 small can chopped clams

Melt butter in 3-quart saucepan over low heat
Sauté onion until tender
Add cayenne pepper, thyme, marjoram, pepper, parsley and flour and stir until smooth
Add milk and condensed soup and stir until piping hot
When soup is piping hot, add seafood, corn and potatoes and stir on medium heat until seafood is cooked through

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