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  • Kelly Marshall

Nantucket Seafood Chowder

Updated: Apr 3, 2022

This chowder is inspired by a restaurant I found late into my Nantucket journey this summer, Kitty Murtaghs. If you have the chance to be on Nantucket, among many other recommendations - I'd say try the seafood chowder at Kitty's. It's rich, packed with seafood and potatoes, and has a beautiful sherry-infused finish. Kitty's version is pan-made to order, and this recipe is my best shot at recreating a 2-person portion (if you're going cups instead of bowls, it's enough for 4). It's not quite Kitty's but it's deliciously rich and full of seafood, has that lovely sherry hit, and it just might get me through the winters in Texas. It also reheats nicely the next day in a saucepan on the stove, adding a little milk to loosen it up.


4 TBS butter

1/2 large onion, diced small

1 carrot, diced v small

1 celery stalk, diced v small

5-6 fingerling or other tiny potatoes, 1/2" dice (I've also used 2-3 yellow gold potatoes)

2 tsp cornstarch

1 cup diced fish scraps (salmon, halibut) + 8-10 shrimp, diced

1/4 - 1/3 cup sherry

1 cup heavy cream (plus extra in case you need to thin)

1 1/2 TBS fresh thyme + 1 TBS torn fresh sage


  1. Melt butter over high heat & add the Onion, Carrot, Celery, and Potatoes

  2. Sauté veggies until mostly tender, 5-7 mins,

  3. Sprinkle with Cornstarch & sauté another minute

  4. Add Fish & Shrimp to pan, toss

  5. Add Sherry & light to flambé

  6. When flames go out, toss and return to heat

  7. Add Cream, Salt, Thyme & Sage, and cook over med heat until cream reduces, tossing gently (~5 mins)

  8. Taste & adjust salt level as needed (if needed, you can also thin with a splash of milk)

  9. Serve with or without oyster crackers and enjoy!


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