Seafood Cheddar Corn Chowder


Last week I wrote a blog post explaining why I spent $50 on soup.  I was specifically talking about a seafood cheddar corn chowder that I made.

If you like cheddar corn chowder you'll love this simple variation for a seafood cheddar corn chowder. Rich, creamy and absolutely delicious!

I broke the cost down ingredient by ingredient and yes, it actually cost a whopping fifty dollars.

But the purpose of the blog was to show how you how far your money can go when you cook in bulk even when you use really good quality ingredients.  I used organic vegetables, sustainably caught shrimp and crab, raw milk and cream, good quality butter and cheese and homemade fish stock. 

That fifty dollars got me ten generous, filling, nourishing bowls of soup which of course breaks down to five dollars per meal.

Now I didn’t include the recipe in the blog but in my weekly newsletter I made it available upon request. I was not prepared for how many requests I received!  So it made me think I should share it here as well. 

Hope you enjoy it!

How to Make a Seafood Cheddar Corn Chowder

All of the ingredients below are adjustable.  Get the best quality your time and budget allows.

You could add in things like carrots, celery and red pepper.    I love the combo of shrimp and crab but you can use other seafood instead.  I also like thicker chowders so I tend to add more flour than most.  You could also add more cream and less milk.  If you’re gluten-free substitute a gluten-free flour.  Add more cheese for even more cheesiness (though 16 oz is pretty cheesy) or less.  Whatever works for you.

Finally, if you don’t have fish stock you can substitute clam juice or just add more milk or cream.  You can also add the water from the canned crab meat and shrimp.

And remember, this makes A LOT of soup.  Be prepared to freeze anything you won’t use within a week.

Seafood Cheddar Corn Chowder Recipe

Creamy and cheesy lumps of fresh seafood, corn and vegetables make for a soul-satisfying seafood cheddar corn chowder.

Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Craig Fear


  • 1 pound fresh crab meat or 2 cans lump crab meat, water drained
  • 1 pound fresh shrimp or 2 cans shrimp, water drained
  • 1 pint cream
  • 4 cups whole milk
  • 1/2 cup flour, 3/4 cup for a thicker consistency
  • 2 quarts fish broth or clam juice
  • 2 pounds potatoes, cubed
  • 1 organic yellow onion, finely chopped
  • 6 ears corn on the cob, cut from the cob OR two 14-15 oz cans of corn
  • 1 14 oz can diced tomatoes
  • 1/2 cup butter
  • 16 oz cheddar cheese


  1. Heat butter in a large stock pot over medium heat.  Add onions and sauté until soft, 7-10 minutes.

  2. Add fish broth, cream, potatoes, corn and tomatoes.  Bring to a boil.  Lower heat, cover and simmer for 15-20 minutes until potatoes are tender.

  3. In a separate bowl, whisk flour and milk together.  Add to soup.  Bring to a boil, stirring until soup thickens.  Reduce heat to a simmer.
  4. Add shrimp, crab meat and cheddar cheese.  Stir together and cook a few more minutes until shrimp is cooked and cheese is melted and mixed in.
If you like cheddar corn chowder you'll love this simple variation for a seafood cheddar corn chowder. Rich, creamy and absolutely delicious!
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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.

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