Seafood Corn Chowder Recipe

This recipe makes a hearty and thick seafood corn chowder, so rich you'll need a spoon! Loaded with tender potatoes, sweet corn, and succulent crab and shrimp, this chowder is a perfect comforting meal for a chilly evening. Easily adaptable – use a crab and shrimp combo or substitute with canned crab and shrimp for convenience.

Prep Time 15 mins
Cook Time 25 mins
Calories 219.5 kcal
Protein 25g
Rating 4.8 (5 Reviews)
Seafood Corn Chowder

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Seafood Corn Chowder

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How to Make Seafood Corn Chowder

  1. Heat a large saucepan over medium-high heat.
  2. Spray with cooking spray and sauté 1 medium onion, chopped, until translucent (about 5 minutes).
  3. Add 2 medium potatoes, peeled and diced, 1 bay leaf, 1 teaspoon dried marjoram, 1/4 teaspoon cayenne pepper, and 4 cups chicken broth.
  4. Bring to a boil, cover, reduce heat, and simmer until potatoes are tender, about 8-10 minutes.
  5. Stir in 1 (15 ounce) can creamed corn, 1 (15 ounce) can whole kernel corn, 1 cup milk, and freshly ground black pepper to taste.
  6. Over medium-high heat, heat until hot, but do not boil.
  7. Add 1/2 cup chopped red bell pepper and 1 (16 ounce) package of crab/shrimp combo (or 1 (5 ounce) can crab meat and 1 (4.25 ounce) can baby shrimp). Stir until heated through, about 2-4 minutes.

Nutrition Information (Approximate per serving)

Sodium

46 g

Sugar

21g

Fat

1g

Carbs

14g