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“In the Maritimes, there were a few restaurants such as Granit Brew Pub and Boondocks that served an amazing seafood chowder. Seafood was freshly caught and chowder was rich, thick and creamy with big chucks of lobster, crab and shrimp and whole clams peeking through the cream. It was sometimes difficult for me to choose other items from the menu. But a fellow Maritimer gave me this insanely easy recipe for seafood chowder that is second only to the two restaurants mentioned above! You can easily substitute Haddock or other firm fish if someone has a seafood allergy and it is just as tasty! You may need to double the recipe!”

Ingredients Nutrition

  • 2 (285 ml) cans cream of potato soup
  • 300 ml milk
  • 400 ml seafood (fresh or frozen)


  1. Mix milk and soup together. Bring to a simmer.
  2. Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
  3. Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.

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