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Dock of the Bay Seafood Chowder

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Dock of the Bay Seafood Chowder

(I’m Just Sitting on) The Dock of the Bay Seafood Chowder
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: casual dinner, hearty lunch, Starter
Cuisine: Coastal American
Keyword: Dock of the Bay
Rub: Dock of the Bay
Author: Caroline Boland


  • 32 ounce carton of seafood or chicken stock
  • 4 celery stalks chopped
  • 4 carrots chopped
  • 5-6 golden potatoes cubed
  • 1 medium onion chopped
  • 1 stick of butter
  • 1 pint of heavy cream
  • Any amount of leftover seafood/shellfish cooked or uncooked; I used grilled shrimp, lobster tail, canned crabmeat, frozen bay scallops, etc.
  • 1 bunch of green onions chopped (optional for garnish)
  • Any amount of bacon pieces for garnish
  • Generous amount of Dock of The Bay Seasoning start with 1/4 cup – no need for salt or pepper


  • In a deep, heavy saucepan or stockpot, melt the butter;
  • Saute onion, carrot and celery until just before soft;
  • Add half of the desired Dock of the Bay and stir;
  • Add stock and bring to a boil;
  • Lower the heat, add potatoes and simmer for one hour or until potatoes are tender;
  • Add seafood/shellfish
  • Turn up the burner a bit and heat until seafood/shellfish is cooked through, just a few minutes
  • Add heavy cream, stir well until heated through;
  • Adjust seasoning – taste and add more Dock of the Bay!
  • It’s ready to serve – garnish with green onions and bacon.
  • It’s even better the next day – Use whatever vegetables and seafood/shellfish you have available.
  • Serve with Sourdough bread – Enjoy!