More Great Recipes: Chowder

Seafood Chowder

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Serves a bunch | Prep Time 20 minutes | Cook Time 45 minutes

Why I Love This Recipe

Shortcut to Seafood Chowder. I use can seafood, but it is much better with fresh seafood.

Ingredients You'll Need

Oysters (2 cans)
Chopped or Minced Clams (1 can)
Whole Clams ( 1 can)
Clam juice (1 bottle)
Tiny Shrimp (2 cans)
Minced Crab meat (1 can)
*You can add as much seafood as you want, sometimes I add more shrimp, crab or clams.
2 or 3 potatoes (I like fewer taters but some folks like more)
8 ounces of cream cheese
1 pint half-and-half milk (might want to set aside some milk to mix with the Rue)
1 pint heavy whipping cream (some folk think this is over kill but I like it)
1 can evaporated milk
1/2 cup butter (1 stick)
1 cup self-rising flour (it might be more. I just add in the flour until I get a thick rue mixture)
Salt and Pepper to taste


Boil potatoes until tender (I like mine very done so that they almost melt) Only need enough water left to just cover the potatoes, lower heat then add in the cream cheese a little while before the potatoes are completely done. Let the stock simmer until the cream cheese has dissolved. Add in the seafood with the fluids, all the milks and bring to a low boil.

In a separate bowl or large mug melt a stick of butter and add in self rising flour to make a thick rue somewhere around a 1 cup of flour* when mixed I add some milk to it to make it easier to pour.
Pour in the rue (butter/flour mix) to the chowder and let simmer til the lumps dissolve. Add in regular milk if needed to get the thickness you want.

* (1/2 to 1 cup of flour. I just add in the flour until I get a thick rue mixture)

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