For an even richer flavor, consider using heavy cream instead of half-and-half. If you don't have sherry, a dry white wine like Pinot Grigio or Sauvignon Blanc can be substituted. To prevent scorching, stir the chowder frequently while simmering, especially after adding the dairy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Gently reheat on the stovetop over low heat, adding a splash of milk or cream if needed to thin the consistency.
Richard's Seafood Chowder
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING7 People
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VIEWS60
Indulge in the creamy depths of this Seafood Chowder, a symphony of oceanic flavors and comforting warmth. Perfect as a hearty main course, especially when paired with a vibrant green salad and crusty bread for dipping.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol170 mg
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Fiber2 g
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Protein27 g
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Saturated Fat6 g
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Sodium827 mg
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Sugar9 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large stockpot or Dutch oven, heat olive oil over medium heat. Add onion and saute until softened and translucent, about 5 minutes. Stir in sherry and let it simmer for 2 minutes, allowing the alcohol to evaporate slightly.
02 Step
Recipe View Add carrots, celery, and red potatoes. Saute for another 3 minutes, stirring frequently.
03 Step
Recipe View Pour in clam juice, bring to a simmer, cover, and cook until potatoes are tender, approximately 15 minutes.
04 Step
Recipe View Carefully transfer about half of the chowder mixture to a blender or use an immersion blender to puree until smooth. This step creates a luxuriously creamy base. Return the pureed mixture to the stockpot.
05 Step
Recipe View Stir in tomato paste, cayenne pepper, milk, and half-and-half. Gently bring to a simmer over low heat. Do not boil.
06 Step
Recipe View Add cooked shrimp and scallops. Simmer for 5 minutes, or until scallops are cooked through and opaque. Be careful not to overcook the seafood, as it can become rubbery.
07 Step
Recipe View Taste and adjust seasoning with salt and freshly ground black pepper as needed. Garnish with fresh parsley, if desired. Serve hot.
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Dorris Brakus
May 4, 2025My family loved it! I will definitely be making this again.
Kailyn Roberts
Apr 30, 2025This chowder is absolutely divine! The sherry adds such a lovely depth of flavor.
Hattie Schamberger
Mar 26, 2025I added a bit of smoked paprika for a smoky kick, and it was a hit!
Jarvis Powlowski
Mar 18, 2025Easy to follow recipe, and the results were restaurant-quality!