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SSS #12 - Five Islands Seafood Chowder

Slow Soupers Photo Courtesy of Krista

Wow! We are up to week 12 with Sunday Slow Soupers! Time does fly, doesn't it. So many soups, so little time! This week Sheena picked the soup, and it was another winner!

Five Islands Seafood Chowder

This recipe serves 12, and leftovers do not freeze well. Unless you are feeding a crowd either cut the recipe in half, or divide and freeze a portion when you get to the ‘may be prepared ahead to this point and frozen’ bit.


1 cup butter
2 cups chopped onion
4 cups chicken stock or clam juice (I used 1/2 each)
2 cups chopped celery
6 carrots – chopped
2 tsp salt (now that we watch our salt intake I greatly reduce or omit salt) - I used no salt
¼ tsp freshly ground pepper

2 lb haddock fillets cut into chunks or cod or red snapper or salmon - I usually use part salmon and part white fish.

4 cups whole milk
2/3 cup all purpose flour
2 cans baby clams
1 lb cooked small shrimp (reserve a few shrimp for garnish)
1 lb crab (I sometimes omit the crab unless it is in season (i.e. cheap) or I am making the chowder for a special occasion)


In a large saucepan or soup kettle melt the butter.
Add onions and cook over low heat for a few minutes until soft.
Stir in stock, celery, carrots, salt and pepper.
Bring to a boil and simmer, uncovered, for 20 minutes, or until carrots are tender.
Add fillets, cover and cook for 5 minutes.

(May be prepared ahead to this point and frozen; thaw and reheat before continuing to next step)

Stir enough of the milk into the flour to make a smooth paste.
Gradually stir paste into the soup, then stir in remaining milk and simmer until the mixture thickens slightly.
Just before serving stir in clams, shrimp and crab, leaving on stove for long enough for these additions to heat through.
Taste and adjust seasoning.

Garnish with reserved shrimp and some chopped parsley or green onion.

I used only cod for the fish, but Bill insisted on getting some crab legs so that we could add crab to the soup. It WAS his birthday yesterday when we had the soup, so he got his way! Since I only made half a recipe, there were extra crab legs for the Birthday Boy for dinner. Yum, it was all delish!

Here are all of the ingredients:


I added the cod chunks to simmer:


And here is the soup pot just before I dished it up:


And the yummy soup in its final form:


Comments (8)

The chowder looks so yummy! Although not an official souper, I've been making them. I'll try this one with cod, a fish I love to eat.

Buon compleanno to Bill!

Looks great, Nancy.

Hi from Australia! I got a message that you were thinking of me, thank you! The floods were way up north and the bushfires were not near us. Thank God.

The crab leg addition sounds and looks really good.


And what wine did you drink with it?


Leslie, good to hear from you and to know you are safe. I miss your presence on Slow Travel.

Jan, it's funny you should ask about the wine because I almost added that to the post. I would have preferred to drink a sauvignon blanc with the chowder, but we didn't have any. So, we had sparkling wine instead. I like sparkling wine with crab, so it worked fine.

Barb Cabot:

Bet this tasted good today. It's raining where I am and soup would have made a great dinner.

I love how you laid out the ingredients and added the crab. I'm going to have to wait a couple of weeks to make it but I'm going to check back here when I do.

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