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Mixed Seafood Chowder

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes + 30 minute rest time
  • Yield: 4 servings 1x
  • Category: Soup/Chowder
  • Method: Cook
  • Cuisine: American


Warm-up a cold winter night with Mixed Seafood Chowder!



1-pound yellow potatoes, cut into bite-sized pieces
16 oz clam juice
1 tablespoon fresh thyme
1 bay leaf
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Pinch of cayenne pepper
1 tablespoon fresh parsley, chopped
1 1/2 cups heavy cream
1 1/2 lbs seafood mix (Aldi’s have a frozen mix) or use a mixture of shrimp, bay scallops, mussels, clams…whatever your seafood fav is. If using frozen thaw before adding to the recipe.


In a large pot, add the clam juice, potatoes, bay leaf, thyme, salt, pepper, paprika, and cayenne together and stir. If the mixture does not cover the potatoes, add chicken broth or water until they are covered.

Bring the pot to a simmer and allow to cook for about 15 minutes, until potatoes are just fork-tender.

In a separate pot, heat the heavy cream. Do not boil; just heat enough to take the chill off.

Put all the seafood into the pot with potatoes and stir. 

Add in the heated heavy and the parsley to the big pot as well.

Allow the soup to simmer but NOT begin to boil until the fish is cooked for about 8-10 minutes.

Shut off the heat, and allow the soup to rest for about 30 minutes allowing flavors to blend.

Reheat over low heat and serve with oyster crackers.


Keywords: potatoes, mixed seafood, clam juice, chowder, easy, comfort food