Shellfish Chowder

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 15, 2012

Nutrition Information (per serving)

11 g
67 mg
16 g
3 g
2 g
44 mg
8 (¾ cup ea.)

2 tsp butter
⅓ cup diced onions
1⅓ cup peeled and diced carrots
⅓ cup diced celery
1 cup quartered red bliss potatoes
¾ tsp paprika
½ tsp thyme
Pinch black pepper
⅓ cup white wine
1½ tsp tomato paste
1 cup diced tomatoes
1 cup clam juice
¼ cup all-purpose flour
2 cups 2% milk
6 oz chopped shrimp, peeled and deveined
4 oz chopped scallops
1 Tbsp sherry wine
1 Tbsp chopped fresh parsley

  1. In a large saucepan, melt butter over medium heat.
  2. Add onions, carrots and celery. Cover and cook for 15 minutes, stirring occasionally.
  3. Add potatoes, paprika, thyme, pepper, white wine, tomato paste, tomatoes and clam juice. Bring to a boil. Cover again and reduce heat. Simmer for 20 to 25 minutes, or until potatoes are tender.
  4. Place flour in a medium bowl. Slowly add milk, blending with a wire whisk. Slowly stream milk mixture into chowder. Continue cooking over medium heat until thickened, about 5 minutes, stirring constantly to prevent scorching.
  5. Stir in shrimp, scallops, sherry and parsley. Bring to a simmer—not to a boil—and cook for approximately 2 to 3 minutes, or until seafood is cooked through.