Ann's Seafood Chowder
Submitted by chefbalmain
Creamy seafood chowder loaded with tender imitation crab, potatoes, and tomatoes in a velvety milk-based broth ready in under 40 minutes for cozy weeknight comfort.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minThis budget-friendly chowder delivers all the comfort of New England seafood without the premium price tag.
Sealegs (that clever pollock-crab blend) bring sweet oceanic flavor while potatoes add heartiness and tomatoes sneak in a subtle tang.
The key is gentle heat; you want everything warmed through and melded together without boiling, which keeps that silky texture intact.
Pair with flaky biscuits for soaking up every last creamy spoonful.
Kitchen Tips
- Don’t boil: Keep heat medium-low once seafood goes in; boiling makes imitation crab rubbery and splits the milk
- Flour trick: Whisk flour into the butter-veggie mixture first to avoid lumps in your broth
- Potato shortcut: Use leftover baked or boiled potatoes, or microwave diced raw potatoes for 4 minutes
- Make it yours: Swap sealegs for real crab, shrimp, or even flaky white fish like cod
Variations
- Add crispy bacon bits and a splash of hot sauce for smoky, spicy depth
- Go New England style with heavy cream instead of milk for extra richness
- Toss in corn kernels and Old Bay seasoning for Maryland crab chowder vibes
Ingredients
Directions
Melt butter in heavy saucepan over medium-low heat.
Add onions and sauté until clear, add celery and cook gently for about 5 mins.
Add flour, milk and water, stirring well to avoid lumps.
Add remaining ingredients and season to taste.
Heat until heated through, but do not boil.
Serve with baking powder biscuits.
Sealegs are a blend of pollock and crab meat.
Comments
