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Seafood Chowder

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Souper Bowl

Seafood Station Is More than just Salmon—Stop in for One of Its Many From-Scratch Soups

Tucked into a strip mall on Loveland-Madeira Road, you can easily speed by Seafood Station if you aren't watching for its bright blue awning. Venture inside for ahi tuna or swordfish steaks, but don't miss the grab-and-go entrees (smoked salmon quiche!) and seasonal soups. We checked in with Chef Jeff, owner of Seafood Station since 1998, for the recipe to one of his most popular soups: seafood chowder. He suggests whipping up a big batch as it freezes well. If there's any left, that is. 

Seafood Chowder

Yield: 6 servings


1 tablespoon butter
1/2 cup onion, diced
2 cloves garlic, minced
1 red bell pepper, seeded and diced
1 celery stalk, diced
1/2 cup flour
1 1/2 cups heavy cream
2 1/2 cups chicken stock, plus more for thinning, if needed
1 1/2 cups red potatoes, diced
1/2 cup carrots, diced
2 14-ounce cans creamed corn
1 cup frozen corn kernels, thawed
1-2 pounds assorted seafood (bay scallops, small salad shrimp and firm white fish, cut into small pieces)
Fresh parsley, chopped for garnish
Salt and freshly ground black pepper

Sauté the onions and garlic in butter over medium heat. Add the peppers and celery. Continue sweating for 4-5 minutes, stirring frequently. Season lightly with salt and pepper. Add the flour and cook for an additional minute. Gradually whisk in the heavy cream and chicken broth. Stir in the potatoes and carrots, and bring to a boil over medium heat. Add creamed corn and corn kernels. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add the seafood, a little more salt and pepper, and cook for 4-5 minutes until the seafood is just cooked. Check for seasoning. Add additional salt or pepper if necessary, as well as the fresh parsley.  

10488 Loveland-Madeira Road, Loveland, 513.683.5993,

  • Seafood Chowder