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an image of a single brown soup bowl with Seafood Cream Chowder

Seafood Cream Chowder

  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Method: Easy


Super easy, rich, and creamy and a family favorite in our house.  You have to try this out!  I promise you, if you love seafood, you will not be disappointed.


Units Scale
  • 1/2 large white onion (chop into small pieces)
  • 400g tin of clams (drain, but keep the liquid)
  • 340g frozen small prawns/shrimps
  • 200g medium size scallops (cut into small pieces)
  • 225g squid (open the tubes and cut them into small pieces)
  • 275g salmon
  • 125g thickly sliced bacon (cut into small pieces)
  • 3 heaped tsp finely crushed garlic
  • 475ml whipping cream
  • 1liter homo milk
  • Spices as per your own preference.


  1. Fry the chopped onions in VOO (Virgin Olive Oil) till shiny, then add garlic and fry until lightly brown and the flavor pops.
  2. Fry the salmon (if you have salmon with skin), place it on the skin, lightly fry it, then turn around and fry the other side.
  3. Remove the skin, spice lightly and flake the salmon and keep aside.
  4. The salmon still need to be underdone at this stage
  5. Return the onion to a large pot and add clam juice and ½ liter of homo milk.
  6. Spice to taste.
  7. Cut the bacon into small pieces and add to the mixture.
  8. Add cream and bring to a soft rolling boil for 10-15 minutes.
  9. Add the prawns and the remainder of the homo milk.
  10. Bring back to a soft rolling boil and add the scallops and squid pieces.
  11. Once again bring it back to boil and then entirely switch off the temperature.


  • Serving Size: 1 bowl
  • Calories: 362
  • Sugar: 8.4 g
  • Sodium: 682 mg
  • Fat: 25.4 g
  • Carbohydrates: 14.8 g
  • Fiber: 2.3 g
  • Protein: 20.1 g
  • Cholesterol: 134.5 mg

Keywords: chowder

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