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Raging River Seafood Chowder

By Chris Capell

Not a creamy New England chowder recipe, and not a tomato-based Maryland chowder, either. This is different, but I still call it chowder. Lots of options for the seafood you add, but here we use fresh shrimp, frozen mahi mahi and canned clams.


Print Recipe
  • 1/4 cup butter
  • 2 onions chopped
  • Pinch of fennel seeds
  • 1 stalk celery chopped
  • 3 potatoes diced
  • 4 Tbsp all purpose flour
  • 1 Tbsp Dizzy Pig® Raging River
  • 4 cups chicken stock
  • 1/2 pound shrimp shelled, deveined, halved
  • 2 white fish fillets
  • 1 can baby clams
  • 1 carrot diced
  • 1 red bell pepper diced
  • 1 can corn
  • 1/2 cup half and half
  • Salt, pepper, Dizzy Pig® Raging River, lime juice to taste


  1. For this cook we used canned clams, fresh shrimp, frozen mahi mahi. Lots of possibilities here, use what is fresh where you are.
  2. Dice the carrot, celery, onion and red bell pepper. Cube the potatoes just before adding to prevent them from turning brown on you.
  3. This is optional, but I like to dust the fish with Raging River and brown quickly on each side. I like the flavor that the browning adds, but you could just as well use uncooked fish.
  4. Cut fish and shrimp into bite sized cubes and reserve.
  5. Saute the onion in the butter with a pinch of whole fennel seeds until the onion softens.
  6. Add celery, potatoes, Raging River seasoning and flour and cook 5 minutes stirring gently.
  7. Add bell peppers, carrots, and broth and bring to boil.
  8. Add broth and bring to boil.
  9. Simmer 15 minutes then add corn and clams and cook 5 minutes.
  10. Add the fish and shrimp and cook very briefly and remove from heat.
  11. Add half and half, salt, pepper, Raging River and lime juice to taste.
  12. Spoon into bowls and garnish with a sprig of dill or some thin strips of spring onions.