Seafood Chowder

Seafood/Fish Chowder (a general recipe)

This makes a light chowder, not a thick one!

Note -- you can make this with all clams (aka, clam chowder) or with any fish or seafood that you prefer. The version shown here has scallops, shrimp & crab.


1 t olive oil
1 medium onion, chopped
1-1/2 T flour
1 large potato, diced small
2 strips of bacon, chopped
1 cups fat-free milk
2 cups chicken stock (or seafood stock)
1 bottle of clam juice
1/2 t dried thyme
1 T fresh parsley (or half that, dried)
red pepper flake (start w/a teaspoon & adjust to taste)
seafood/fish (about 12-16 ounces total)
salt & pepper

In a soup pot, cook bacon until it begins to crisp. Add onion, cook until bacon is crisp & onion is softened. Add pepper flakes, salt & pepper. Stir in flour & cook 2 minutes. Add chicken stock, scraping bottom of pan to incorporate roux of bacon/onion/flour/pepper flakes. Add potatoes & bring to boil. Reduce & cover until potatoes are tender. Add clam juice & seafood/fish. Cover & cook 5-7 minutes until seafood/fish is just cooked through. Add milk & thyme -- do not boil once you add the milk. Simmer for 5-10 minutes.

4 servings @ 212 calories, 6g fat, 22g carbs (approximately).

Want it thicker? Add more flour.
Want it milkier? Change the proportions of broth/milk/clam juice.
You can add chopped carrots and/or frozen corn with the potatoes.
This is especially delicious if made with smoked fish, or if you add 2 drops of liquid smoke at the very end.