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Seafood Chowder

Course: Main Course, Seafood, Soup
Servings: 4
Author: Sherry Moman

Ingredients

  • 24 ounces clam juice bottled
  • 2 tablespoons butter
  • 1 large onion chopped
  • 2 large red potatoes unpeeled,diced small
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon thyme
  • 1/4 teaspoon black pepper
  • salt to taste
  • 16 ounces large shrimp peeled & deveined
  • 16 ounces oysters drained
  • 8 ounces lump crabmeat picked clean
  • 8 ounces frozen yellow corn
  • 1/4 cup heavy cream

Instructions

  • Saute onion in butter about 2 minutes. Add potatoes, clam juice,
  • Worcestershire sauce, thyme, salt & pepper. Bring to a boil and cook
  • potatoes to desired doneness. Add shrimp, oysters, crabmeat & corn. Cook
  • till shrimp are pink which only takes a minute or two. Adjust seasonings.
  • Add cream and remove from heat. Sprinkle with crumbled bacon if desired & serve.
  • The broth is thin but may be thickened if desired.

Notes

NOTES : Canned crabmeat can be used and more added if desired. I like to use standard oysters because they are smaller. Canned clams may be added.
Recipe By: Sherry Moman
Serving Size: 4