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Seafood Chowder

Green Chili And Chicken Enchilada Bake


  • 1/2 cup butter
  • 1 stalk celery, minced
  • 1 small onion, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 3 tablespoons flour OR
  • 3 tablespoons baking mix
  • 4 teaspoons dry sodium free chicken bouillon
  • 1/2 teaspoon garlic powder
  • 3-1/2 cups milk
  • 2 cans condensed cream of potato soup (undiluted)
  • 1-1/2 lbs shrimp or scallops


  1. Melt butter in 3-quart saucepan over low heat. Saute’ celery and onion until tender.
  2. Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
  3. Add milk and condensed soup and stir until piping hot. Clean and chop seafood as you like.
  4. When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.