Decadent Seafood Chowder

My husband, a former commercial fisherman, proclaimed this to be the most delicious seafood chowder hes ever had. Also a huge hit with family and friends. Can be made with any type of fish or seafood. Add crumbled bacon for extra flavor.

Decadent Seafood Chowder Ingredients

• cup butter

• 3 tablespoons minced garlic

• ? cup flour

• 4 cups half-and-half

• 1 cup vegetable soup mix flakes

• cup dried onion flakes

• 2 tablespoons lemon pepper

• 1 pinch dried thyme

• 1 pinch saffron

• 1 cup diced salmon

• 1 cup diced halibut

• 1 cup peeled and deveined shrimp

• 1 cup peeled and deveined prawns

• 1 cup scallops

How to Make Decadent Seafood Chowder

1. Melt butter with garlic together in a large pot over medium-high heat. Whisk in flour; cook and stir until mixture makes a paste and is fragrant, about 1 minute. Slowly whisk half-and-half into flour mixture until smooth. Add soup flakes, onion flakes, lemon pepper, thyme, and saffron to half-and-half mixture; cook and stir until mixture thickens, 5 to 10 minutes.

2. Stir salmon, halibut, shrimp, prawns, and scallops into half-and-half mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring frequently, until seafood is cooked through and chowder is hot, about 30 minutes.

Decadent Seafood Chowder Nutritions

• Calories: 434 calories

• Carbohydrate: 30.8 g

• Cholesterol: 144.1 mg

• Fat: 24.4 g

• Fiber: 2 g

• Protein: 23.9 g

• SaturatedFat: 13.2 g

• ServingSize:

• Sodium: 1499.1 mg

• Sugar: 4.1 g

• TransFat:

• UnsaturatedFat:

Decadent Seafood Chowder Reviews

• This was my first time ever making chowder it was exactly like eating at a restaurant. It tasted just like I imagined it would. I changed the fish to half a pound of lobster, three quarter pound of haddock, three quarter pound of scallops, and a pound of shrimp to make it morw chunky. it was a hit as an appetizer in a three course meal for my family.

• I made the chowder with some minor changes. 1. I omitted the saffron (couldnt find it at my local store)2. I used tilapia instead of halibut3. I added some imitation lobster meat I had in my freezer4. I added extra Half-N-Half ( texture was very thick)Otherwise, I followed the recipe as listed, and it was delicious Ive never made homemade chowder before, but thought It compared better than many chowders I have ordered in a restaurant Great recipe

• This is the best chowder we have ever had. I added some fresh salmon cut in chunks and a half cup of corn kernels from fresh corn that we had the night before. I cut the garlic to two tablespoons and added two cups of two percent milk to the half and half. I had no saffron. I used two cups of cooked lobster from our feast a few days ago (I had frozen it)A decadent meal served with garlic toast and salad. I will definitely make this again (if affordable)

• Pretty good. I used salmon, shrimp, scallops and lump crab meat which made it pretty expensive. Also added the Louisiana touch with some cayenne pepper and Old Bay seasoning. I will make it again. Husband loved it

• Loved this recipe Tweaked it a little bit, as to what I had on hand. But I will certainly be making this again in the future. Its going to be great to freeze the leftover portions too