Seafood Chowder Recipe

Seafood Chowder
submitted by sumit at


Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient


 Unsalted butter/Unsalted margarine3 Tablespoon
 All purpose flour2 Tablespoon
 Mushrooms4 Ounce, sliced to make 1 1/4 cup
 Chopped white onions1⁄3 Cup (5.33 tbs)
 1% fat milk1 1⁄2 Cup (24 tbs) (Or Low Fat)
 Crabmeat12 Ounce, picked over for bits of shell to make 1 1/2 cups (Use Fresh, Canned, Or Thawed Frozen)
 Medium shrimp8 Ounce, shelled and deveined, halved to make 3/4 cup (Use Fresh Or Thawed Frozen)
 Half and half1 Cup (16 tbs)
 Salt1⁄4 Teaspoon (Or According To Taste)
 White pepper1⁄4 Teaspoon
 Minced parsley1⁄4 Cup (4 tbs)
 Dry sherry3 Tablespoon

Nutrition Facts

Serving size

Calories 384 Calories from Fat 160

% Daily Value*

Total Fat 19 g29.2%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 216.3 mg

Sodium 873.1 mg36.4%

Total Carbohydrates 17 g5.6%

Dietary Fiber 0.69 g2.8%

Sugars 2.6 g

Protein 31 g61.1%

Vitamin A 18.3% Vitamin C 43.1%

Calcium 19.8% Iron 12.1%

*Based on a 2000 Calorie diet


1. In a large heavy saucepan, melt the butter over moderate heat. Stir in the flour and cook, stirring constantly, until bubbly. Add the mushrooms and onion and saute for 5 minutes or until tender. Add the milk, lower the heat, and simmer, uncovered, for 10 minutes.
2. Stir in the crabmeat, shrimp, and half-and-half. Simmer 5 minutes longer or just until the shrimp are cooked through. Season with the salt and pepper. Stir in the parsley, plus the sherry if you wish. (This may easily be doubled.)