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Creamy Seafood Chowder - Chunky seafood chowder with real cream, shrimp, scallops and crab. No potatoes or fillers, just good seafood, hearty perfect flavor.

Creamy Seafood Chowder

Melanie - Gather for Bread
How to make a delicious thick seafood chowder with real cream, shrimp, scallops, and crab. This recipe is the BEST. No potatoes or fillers, thick and creamy with the perfect flavor.
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 8 -12 servings

Ingredients
  

  • 8 ounces 1 stick butter, divided
  • 1/4 cup minced onion
  • 2 teaspoons minced garlic
  • 1/4 cup minced celery
  • 2/3 cup all-purpose flour
  • 4 1/2 cup milk 2% or whole
  • 2 1/2 cups half and half
  • 2 cups seafood stock
  • 1 pound large shrimp
  • 2/3 pound scallops chopped
  • 2/3 pound crab meat lump or claw
  • 1/4 cup cooking white cooking wine
  • 1 1/2 tablespoons parsley
  • 2 teaspoons paprika
  • 1 tablespoon sugar

Instructions
 

  • In a Dutch oven or small stock pot melt 6 ounces butter over medium-low heat. Saute onion, garlic and celery until softened and translucent.
  • Whisk in flour. Cook and stir. Do not allow it to burn.
  • Slowly pour in milk, half and half, and seafood stock stirring constantly as you pour. Continue to stir until thickened and heated through. Turn to low.
  • On a separate burner saute shrimp and scallops in remaining 2 ounces of butter. Cook and stir until opaque about 4-5 minutes.
  • Add shrimp and scallop mixture to soup. Stir in crab meat, white wine, paprika and sugar. Simmer and stir occasionally for 5 minutes. Turn off heat
  • Let rest 10 minutes before serving.
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