It should come as no surprise that after spending a week in the glorious sun and sand, after returning home to Michigan I was more than missing vacation.  And the food that comes along with a trip like that…. because let’s be honest, food is basically the reason for living.  So of course, I channeled Florida and decided to come up with a seafood chowder recipe.  I wanted to use my crockpot because I was exhausted from traveling– so I sort of took a chance, came up with a recipe that would curb my seafood cravings, and you know what?  It’s sort of fantastic.  I’m not even just saying that because I made it… it is legitimately really, really good.  Jonathan and I discussed how much I could charge for a bowl of this stuff at a restaurant.  We came up with $12.  That’s a pretty solid bowl of chowder if you ask me. Anyways, you shouldn’t just take my word for it– you should try it out yourself.  The beauty of this recipe is that you can kind of add anything you want, and take out anything you don’t love.  The key is the creamy base, and everything else can just be altered to your taste!  Here is my recipe below!

1 can cream of potato soup (condensed)
2 cans cream of mushroom soup (1 condensed, 1 regular)
2 cups milk
1 bottle of clam juice
1 medium onion, chopped
5-8 small red potatoes, chopped (skin on)
4 medium carrots chopped
3 large portobello mushrooms, sliced
8 sprigs fresh dill plus more for garnish
6 ounces (or more!) fresh or ready to cook shrimp
1/2 pound cod, chopped in large chunks
10-15 bay scallops
half a package of imitation crab or lobster, shredded (obviously the real thing you would be much better but I didn’t have time for all that)
Salt & Pepper to taste

In a crockpot combine potato soup, condensed mushroom soup, milk and clam juice.  Stir in veggies. Add 5-8 sprigs of dill.  Salt and pepper to taste (about 1 teaspoon salt, 1/2 teaspoon pepper is what I do).  Cover and cook on low for 4-6  hours.

About 20 minutes prior to serving, add your seafood, additional can of cream of mushroom soup and 2-3 more sprigs of dill.  Add any additional salt and pepper if you wish. Cover and let seafood and soup cook for about 15 minutes.  

AND, that’s it!  Now you can dish out a heaping portion and gobble it down.  This recipe makes about 6 generous bowls!

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  1. says

    absolutely– the clam juice just gives it more of a seafood sauce taste. You could use the juice from a bag of ready to cook shrimp if you still wanted some sort of liquid! Also, you can leave it out and just add about 3/4 cups more milk!

    • says

      You can have shrimp Mckenzie– and the cod is okay, if it is farm raised they control any mercury! Maybe don’t eat the clams and scallops just to be safe though! I had TONS of fish when I was pregnant (by tons I mean, at least once a week my dr okayed me for!) :)

  2. says

    Yum! My spouse doesn’t care for seafood (holds his breath when we walk by the fish counter at the grocery store) so I would have to scale this down for myself but I’ll definitely be giving it a try.

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