Creamy Triple Seafood Chowder That Will Warm Your Soul

Indulge in this Luxurious Triple Seafood Chowder, a creamy delight packed with shrimp, crab, and lobster. A must-try for seafood lovers!

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Seafood

1 pound Shrimp Can be swapped with scallops.
8 ounces Crab Meat Consider imitation crab for a budget-friendly option.
8 ounces Lobster Meat If unavailable, increase shrimp quantity.

For the Base

4 tablespoons Butter Olive oil can be a lighter alternative.
1 medium Onion Yellow onion works best.
2 cloves Garlic Prefer fresh cloves.
2 stalks Celery Leeks can be a subtler alternative.
1 large Carrot Parsnips can be an interesting twist.

For the Thickening and Texture

1/4 cup All-purpose Flour Swap with cornstarch for gluten-free.
4 cups Seafood Broth Fish stock can be used.
1 cup Heavy Cream Half-and-half can lighten the dish.

For the Seasoning

1 cup Dry White Wine Optional; substitute with extra broth if omitted.
2 tablespoons Old Bay Seasoning Cajun seasoning can be an alternative.
1 teaspoon Cayenne Pepper Use paprika for a milder taste.
to taste Salt
to taste Pepper

For Garnishing

1/4 cup Fresh Parsley Chives can be a lovely substitute.
2 wedges Lemon Lime can be an interesting switch.

Equipment

Large Pot

Method

Step-by-Step Instructions for Luxurious Triple Seafood Chowder

Melt 4 tablespoons of butter in a large pot over medium heat. Add diced onion, chopped celery, and sliced carrot. Cook for 4-5 minutes until softened.
Add minced garlic and sauté for about 30 seconds. Sprinkle in 1/4 cup of all-purpose flour, stirring for about 2 minutes to form a roux.
Whisk in 1 cup of dry white wine (if using) and allow to simmer for 1 minute. Slowly pour in 4 cups of seafood broth and 1 cup of heavy cream while stirring.
Season with 2 tablespoons of Old Bay seasoning, a pinch of cayenne, and salt and pepper to taste. Simmer for 10 minutes over low heat, stirring occasionally.
Gently fold in 1 pound of shrimp, cooking for 2-3 minutes until pink and opaque.
Add 8 ounces each of crab meat and lobster meat, stirring gently for another 2-3 minutes until heated through.
Taste and adjust seasoning if necessary. Don’t rush this step.
Ladle the chowder into warm bowls, garnish with parsley, and serve with lemon wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 700mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For best flavor, use fresh seafood and allow chowder to rest before serving.

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