Seafood Chowder

Looking for a fresh seafood recipe idea? Start with this delicious chowder that combines shrimp, imitation crab, mushrooms, and spinach into a creamy potato base.

Seafood Chowder
Servings: 6 Prep 15 mins Cook 38 mins


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 cup white mushrooms, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cups clam juice
  • 2 cups low-sodium chicken broth
  • 1 Yukon Gold potato (about 8 ounces), peeled and cubed
  • 2 cups cooked shrimp, tails removed
  • 1 cup chopped imitation crab
  • 2/3 cup light whipping cream
  • 3 cups baby spinach

Make It

1. Heat oil in a medium-size nonstick saucepan over medium-high heat. Add onion, mushrooms and 1/4 teaspoon each of the salt and pepper to pot; cook, stirring occasionally, for 8 minutes or until softened.

2. Stir in clam juice, broth and potato and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes or until potato is tender.

3. Puree soup in a blender in batches until smooth. Return to pot and stir in remaining 1/4 teaspoon pepper, shrimp, crab, light cream and spinach; simmer for 10 minutes. Serve warm.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 184, Fat, total (g): 8, chol. (mg): 102, sat. fat (g): 4, carb. (g): 14, fiber (g): 2, pro. (g): 15, sodium (mg): 944, Percent Daily Values are based on a 2,000 calorie diet.