The day has the color and the sound of winter. Thoughts turn to chowder…chowder breathes reassurance. It steams consolation.
— Clementine Paddleford

Seafood Chowder

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: American, European
Keyword: asparagus, clam, corn, cream, lycooking, lyukum cooking lab, recipe, sea scallop, seafood, shrimp, soup, stock, vegetables
Servings: 4 portions


for liquid

  • 5 cups fish stock
  • 0.5 cup heavy whipping cream
  • 1.5 tbsp butter
  • 1.5 tbsp wheat flour all-purpose, King Arthur

for seafood

  • 4 each sea scallops giant
  • 4 each clams whole, live
  • 6 oz clams canned, chopped
  • 4 each shrimp large

for vegetables

  • 1 lb asparagus
  • 1 each sweet potato medium size
  • 1 ear corn sweet, fresh
  • 1 each onion small, thinly sliced
  • 1 cloves garlic
  • 2 tsp sea salt adjust to taste
  • 0.25 tsp black pepper freshly ground, adjust to taste


  • Prepare seafood. Keep all ingredients on the ice. Peel and devein shrimp. If using large scallops and shrimp, slice them in half.
  • Prepare vegetables. Peel and dice onions, garlic, sweet potatoes. Cut corn kernels. Remove the woody part of asparagus, cut the tops and dice the stems.
  • Have all the liquid ingredients, a spatula, and a whisk ready. Melt butter in a pot over medium heat. Add flour and cook stirring for about a minute.
    Seafood Chowder: Roux
  • Add cream to the roux and whisk watching how it becomes thick. Add a cup of stock and keep cooking over medium heat whisking until simmering and thick. Add the rest of the stock gradually, whisking, and bring to simmer.
  • Meanwhile, melt some butter on a frying pan and saute onions, sweet potatoes, and garlic until soft, for about 2-3 minutes. Transfer to the pot and simmer for 5-7 minutes until potatoes are almost cooked.
  • Add corn and asparagus to the pot, stir, and cook for another 2-3 minutes, simmering.
  • Add scallops and shrimp and simmer over low heat intil they are almost cooked, for another 2-3 minutes. Add chopped and whole clams and turn the heat off.
  • Give your chowder a few minutes to rest off heat. In about 5 minutes, check that whole clams are cooked and fully open. If not, give them a few more minutes. Serve equaly dividing seafood ingredients between 4 bowls.
    Seafood Chowder wit Scallops, Clams, and Shrimp, Asparagus, Corn, Sweet Potatoes