Seafood Chowder

The Covered Dish


OK, the new pound cake recipe is not ready yet!!! I keep changing my mind on specific adaptions on the dish. Let’s hope in the next 7 days I get my mind squared on what I’m doing.

I’m bringing out an easy seafood chowder this week, why? Because I made some tonight and in this cold weather it really hit the spot. I went to Walmart to pick up more groceries, before the ice starts around midnight. When I came out of the store you could feel the dampness in the air, I got chilled and soup was born.

Here are a few angles to consider when you’re preparing a seafood chowder of any sort. Tonight, I used shrimp and crab in my soup. Before starting the recipe, I placed my shrimp in the dairy, which I had warmed in the microwave. The shrimp thawed and the milk took on more seafood flavor in the process. If you choose to just thaw the shrimp naturally save all the aujus that comes away from the shrimp, definitely do not discard, more flavor.

The Super Bowl game is going to be here in a heartbeat. Start planning the dishes for the big game. Instead of the usual meatballs why not make Swedish meatballs, and make them in advance, even regular meatballs that are homemade are so much better! There’s also the decision as to whether you do a meal or all appetizers. Personally; I like to reach for a nice Italian dish for game nights. One word of advice is the fact that it takes a great deal less time to do a meal over 6-7 varied dishes. It’s the cost and time element that we have to look at more closely.

A pre-made lasagna, bread & salad sounds mighty good to me. Of course, if it’s

-10 degrees I might pull out the chili soup!

This is a great time of year to take a closer look inside the kitchen. I’ve been doing just that on my home front. I’m re-examining the change out of a few things in order to find more space. One thing that is pretty inexpensive to purchase are dining buffets and used armoires. We can make some pretty awesome storage with these purchases from a local marketplace. This past fall l found a high-end serving buffet to the tune of $85.00. Not only have I gained storage space, I now have a large serving bar for our dinner parties.

Are you making any tomato soup and serving up grilled cheese sandwiches? I LOVE the simplicity of this age-old sammie. One thing I do now which I never did before, is to use quality mayo instead of butter on the outside of the bread. I also put a real small layer on the inside of one slice. Good breads will make a divine Grilled Cheese. Bacon is also good on one of these sammie’s, or some thinly sliced tomato.

Check me out on for additional recipes each month.

Have a fantastic week. Simply Yours, The Covered Dish. Back to that pound cake!!!!

Easy Seafood Bisque

½ onion finely diced

2 medium potatoes, peeled, chopped fine

1 bag (8-16 oz.) Frozen Salad Shrimp

6 ounces, diced imitation crabmeat

1 bottle clam juice

Water to cover, if needed


½ onion finely diced

2 medium-large potatoes, peeled, chopped fine

2-3 cans crabmeat

1 bottle of clam juice

Water to cover, if needed

Salt & Pepper to taste

Could add seafood spices, chives, dill &/or garlic powder

2 tablespoons sour cream

4-6 cups milk

2-4 tablespoons butter

Cover the onion and potato with clam juice, salt & pepper and spices of choice. Boil until tender. Add sour cream, milk, and butter, stirring to keep smooth. Add the seafoods of choice, and heat over medium heat. For thickening I use 1-2 tablespoons of thickening agent to about 1/4 – 1/2 additional cold water or milk. Whisk til’ smooth and add to bisque, if it doesn’t thicken enough, repeat.

This was one of my early seafood recipes. Now days I make at least a double batch when I make seafood soups and I use quite a bit of shrimp. I have actually let go of the clam juice and use chicken stock instead. Why? Because I implement the aujus from the shrimp and crab in the recipes. Like oyster stews, this tastes better the next day. I also add chopped fine celery in many of my seafoods. Perhaps a grated carrot or dab of red pepper for a pop of color. A little cheese won’t hurt the recipe, but don’t go overboard.

During Christmas of 2023 I used shrimp and tilapia in my seafood chowder.


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