This chowder is about as easy as it gets to make. It has a nice rich flavor and is loaded with seafood. In this recipe I use canned seafood including crab and clams for the broth, and I add shrimp and barbecued salmon at the end for added color and flavor. You can also substitute any other canned fish or seafood you have on hand. Even tuna is nice in this chowder. I have included 2 cooking methods below. Both are very simple and you’ll have dinner on the table in no time!

• Ingredients
• 2, 170 gram cans of crab meat with juice
• 2, 142 gram cans of baby clams with juice
• 2, 540 ml cans of sliced potatoes with juice
• 2, 354 ml cans of evaporated milk
• 2 cups raw shrimp, shells removed
• 2 cups barbecued salmon, skin removed
• 2 tablespoons dried onion
• 2 teaspoons celery salt
• 2 bay leaves
• 2 teaspoons dried parsley
• Pinch of cayenne
• Fresh Pepper to taste

Directions:

Crock pot: Set the heat on your crock pot to low and add all the ingredients except the shrimp and bbq salmon. Cover and simmer for 6-8 hours. This will become the broth for your chowder. Uncover and discard bay leaves. Add the shrimp and the salmon, breaking up any large pieces with a fork. Do the same with the potatoes which should be soft. Cook for an additional 5 minutes until the shrimp are pink and the chowder is nice and hot.

Stove Top: Place a large pot over medium-low heat. Add all the ingredients except the shrimp and bbq salmon and bring to a boil. Cover, lower heat and simmer for 20 minutes. Uncover and discard bay leaves. Add the shrimp and the salmon, breaking up any large pieces with a fork. Do the same with the potatoes which should be soft. Cook for an additional 5 minutes until the shrimp are pink and the chowder is nice and hot.

This recipe was featured on City TV’s Breakfast Television as part of their Crocktober series. You can view the segment by clicking on the link below:

Crocktober on City TV