Traditionally in many families, seafood chowder is served on the eve of a big holiday dinner. This chowder is a tasty combination of seafood, vegetables, and seasonings. Seafood can vary according to tastes and availability.


  • 2 to 3 tablespoons butter or margarine
  • 1/2 cup chopped yellow onion
  • 3/4 cup chopped celery
  • 1 carrot, grated
  • 3 cups cubed potatoes
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme, crumbled
  • 1/4 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1/4 cup flour
  • 1/2 cup cold water
  • 1 cup whole milk
  • 1 can (6 1/2 ounces) chopped clams including juice
  • 1/2 pound white fish, cut into bite-sized pieces
  • 1/2 pound small scallops
  • 1/4 pound cooked, small shrimp
  • 1/3 pound small oysters, halved (optional; see note)
  • 1/4 cup chopped parsley


In a large soup pot over medium heat melt butter. Add onion, celery, and carrot and saute until vegetables are slightly tender, 8 to 10 minutes.

Add potatoes, broth, and seasonings and bring to a boil over high heat; then reduce temperature to medium-low or low and cook, covered, until vegetables are tender, about 15 minutes. Remove bay leaf and discard.

In a small bowl or cup blend flour and water. Stir flour mixture into soup and stir until thickened, about 1 minute. Add milk and clams and mix well.

Add seafood and simmer, covered, until flavors are blended, about 10 minutes longer. Ladle into bowls and sprinkle with parsley. Serve immediately.

Note: If oysters are omitted, increase white fish to 3/4 pound.

Makes about 8 cups.

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Submitted 10/16/06.
Submitted By: l mandrake

Northwest Seafood Chowder