Seafood Chowder

 Seafood Chowder

This is a main meal that will warm you up on  cold day.  The recipes involves just a few simple steps and some time to prep the fish and vegetables.  Set aside an hour and a half to put this delightful meal on the table while Leisure camping.

Serves 2 – 3


1/2 lb       uncooked tail on shrimp

1/4 lb       scallops

4 oz.       salmon filet

2 oz       butter

1/2 cup  rinsed, peeled, diced carrots

1/2 cup   celery rinsed, de threded, chopped

1/2 cup   Yukon gold potatoes, rinsed, diced into bite sized pieces

1 small    corn on the cob, kernels only

3 tbsp.     flour

2 tbsp.     heavy cream (optional)

1 tbsp.     parsley, rinsed, tops finely chopped

2 cups      seafood broth 

                salt and pepper to taste 


  1. Rinse fish, pat dry.  Remove shells and tails from the shrimp and set aside.  Cut all fish in bite sized pieces.
  2. In a dutch oven or other heavy bottom pan melt butter over medium heat, add all the vegetables.
  3. Saute the vegetables on medium low for 10 minutes, stir occasionally until potatoes are almost cooked through.
  4. In a small bowl combine flour with equal parts of water, stir until there are no lumps.
  5. Add the flour mixture into the vegettable mixture, change heat to low and stir for 3 minutes.
  6. Add 2 cups of fish stock to the vegetables, bring the mixture to a boil, add the seafood then reduce the heat to low.
  7. Continue cooking and stirring the chowder (uncovered) for 7 – 10 minutes, until the fish is cooked through.
  8. Add cream, stir.  Garnish with finely chopped parsley.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!