This Creamy Seafood Chowder is a rich, comforting soup loaded with tender seafood, hearty potatoes, and a velvety broth infused with herbs and cream. Perfect for cozy nights or special gatherings, this easy one-pot meal is packed with flavor and comes together in just 30 minutes. Serve with crusty bread or oyster crackers for a truly satisfying dish!
Why You’ll Love This Recipe
- Rich and creamy – A smooth, velvety broth with a luxurious texture.
- Loaded with seafood – Packed with shrimp, scallops, clams, or your favorite seafood.
- Easy to make – Simple ingredients and ready in just 30 minutes.
- Hearty and filling – Potatoes and vegetables make this chowder a complete meal.
- Perfect for any occasion – Great for family dinners, holidays, or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chowder:
- Butter (unsalted)
- Onion (finely chopped)
- Garlic (minced)
- Celery (chopped)
- Carrots (diced)
- Potatoes (peeled and cubed)
- All-purpose flour (for thickening)
- Seafood stock (or chicken stock)
- Heavy cream or half-and-half
- Fresh or frozen seafood mix (shrimp, scallops, clams, and white fish)
- Fresh thyme (chopped)
- Bay leaf
- Salt and black pepper
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
Directions
- Sauté the vegetables: In a large pot, melt butter over medium heat. Add onions, garlic, celery, and carrots. Cook until softened, about 5 minutes.
- Add the potatoes: Stir in the potatoes and cook for another 5 minutes.
- Create the roux: Sprinkle flour over the vegetables and stir for 1-2 minutes to form a paste.
- Add the stock: Slowly pour in seafood stock while stirring constantly to avoid lumps. Add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer for 10-12 minutes until potatoes are tender.
- Add seafood: Stir in the seafood mix and cook for 5-7 minutes until just cooked through.
- Stir in cream: Add heavy cream and simmer gently for 2-3 minutes until heated through (do not boil).
- Serve: Remove the bay leaf, garnish with fresh parsley, and serve with lemon wedges and crusty bread.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Seafood Chowder – Add a pinch of cayenne pepper or red pepper flakes for heat.
- Dairy-Free Option – Use coconut milk or a dairy-free cream alternative.
- Bacon Seafood Chowder – Add crispy bacon bits for extra flavor and a smoky twist.
- Corn & Seafood Chowder – Add 1 cup of corn kernels for extra sweetness and texture.
- Low-Carb Version – Replace potatoes with cauliflower florets.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended, as dairy-based soups can separate when frozen.
- Reheating: Gently reheat on the stovetop over low heat, stirring frequently to prevent the cream from separating.
FAQs
Can I use frozen seafood?
Yes! Thaw frozen seafood before adding it to the chowder, and reduce cooking time to prevent overcooking.
What type of seafood works best?
A mix of shrimp, scallops, clams, and white fish like cod or haddock works beautifully. Mussels or crab can also be added for variety.
How do I thicken the chowder?
The flour helps thicken the chowder, but you can also mash some of the cooked potatoes or add a cornstarch slurry for extra thickness.
Can I make this chowder ahead of time?
Yes, but add the seafood just before serving to prevent overcooking. Reheat gently to maintain the creamy texture.
What should I serve with seafood chowder?
Crusty bread, oyster crackers, or a fresh green salad complement the chowder perfectly.
Can I use milk instead of cream?
Yes, but the chowder will be less rich and creamy. Whole milk or evaporated milk are good alternatives.
How do I prevent the cream from curdling?
Heat the chowder gently and avoid boiling after adding the cream.
Can I add wine to the chowder?
Yes, a splash of white wine adds depth—add it after sautéing the vegetables and let it reduce before adding stock.
Is seafood chowder gluten-free?
Use gluten-free flour or cornstarch for thickening to make this chowder gluten-free.
Can I use pre-cooked seafood?
Yes, add pre-cooked seafood at the end and heat gently to avoid overcooking.
Conclusion
This Creamy Seafood Chowder is the ultimate comfort food—rich, hearty, and packed with fresh seafood flavors. It’s an easy, one-pot meal that’s perfect for cozy nights or serving guests at a special gathering. Pair it with crusty bread, a squeeze of lemon, and a sprinkle of fresh herbs for a restaurant-worthy dish made right at home!
Print
Creamy Seafood Chowder
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American, New England-inspired
Description
This hearty and creamy chowder is packed with tender seafood, potatoes, and vegetables in a flavorful broth. It’s perfect for chilly nights or when you’re craving a comforting, restaurant-quality meal at home.
Ingredients
For the chowder base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 large carrots, diced
- 2 medium potatoes, peeled and diced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 bay leaf
- 4 cups (1 liter) seafood stock (or chicken stock)
- 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
- 1 cup (240ml) whole milk
- 1 tablespoon all-purpose flour (optional, for thickening)
For the seafood:
- 1 lb (450g) mixed seafood (shrimp, scallops, cod, salmon, or clams)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- A dash of hot sauce or smoked paprika (optional, for extra heat)
Instructions
1. Sauté the vegetables
- In a large pot, heat butter and olive oil over medium heat.
- Add onion, garlic, celery, and carrots, and sauté until soft (5–6 minutes).
2. Add the potatoes and stock
- Stir in the diced potatoes, thyme, bay leaf, and seafood stock.
- Bring to a boil, then reduce the heat and let simmer for 15–20 minutes until the potatoes are tender.
3. Thicken the chowder (optional)
- If you want a thicker chowder, whisk flour into the milk until smooth, then stir the mixture into the pot.
- Simmer for another 5 minutes to thicken slightly.
4. Add the cream and seafood
- Pour in the cream and gently stir in the mixed seafood.
- Simmer for 5–7 minutes until the seafood is cooked through (shrimp should be pink, and fish should flake easily).
- Season with salt, pepper, and a dash of hot sauce or smoked paprika if using.
5. Serve
- Remove the bay leaf and discard it.
- Garnish with fresh parsley and serve hot with crusty bread or oyster crackers.
Notes
- Add cooked bacon for a smoky flavor.
- Swap the potatoes for cauliflower for a low-carb version.
- Store leftovers in an airtight container for up to 3 days (seafood dishes are best eaten fresh).