Creamy Seafood Chowder | Hearty, Flavorful & Comforting
1. Introduction
Few dishes capture the warmth and comfort of the coast quite like Seafood Chowder. Creamy, hearty, and brimming with tender shrimp, fish, scallops, and vegetables — it’s a meal that feels indulgent yet wholesome.
This chowder blends the richness of a creamy base with the briny sweetness of fresh seafood, creating a deeply satisfying flavor that’s both rustic and elegant.
Perfect for chilly evenings or family gatherings, this Seafood Chowder strikes the ideal balance between sophistication and comfort. It’s easy enough for a weeknight dinner, but special enough for entertaining guests.
By the end of this recipe, you’ll know exactly how to make a restaurant-quality chowder right in your kitchen — with tips for customization, reheating, and serving.
2. Ingredients Breakdown
Main Ingredients
- Butter (3 tbsp) – Adds richness and forms the flavor base.
- Onion (1 large, diced) – Provides sweetness and depth.
- Celery (2 stalks, diced) – Brings a mild crunch and freshness.
- Carrots (2 medium, diced) – For color and earthy flavor.
- Garlic (3 cloves, minced) – Infuses aromatic warmth.
- All-Purpose Flour (3 tbsp) – Helps thicken the chowder.
- Seafood Stock (4 cups) – The flavorful backbone of the soup.
- Heavy Cream (1½ cups) – Creates the creamy texture.
- Potatoes (2 large, peeled and diced) – Adds body and heartiness.
- White Fish (1/2 lb, such as cod or haddock) – Mild and tender, absorbs flavors well.
- Shrimp (1/2 lb, peeled and deveined) – Adds sweetness and texture.
- Scallops (1/2 lb, optional) – For a luxurious touch.
- Corn Kernels (1 cup) – Sweet contrast to the savory broth.
- Bay Leaf (1) – Adds subtle herbal depth.
- Thyme (½ tsp) – Earthy and aromatic.
- Salt & Pepper (to taste) – Balances all flavors.
- Fresh Parsley (for garnish) – Adds color and freshness.
Optional Add-Ins
- Clams or Crab Meat – For a fuller seafood medley.
- Bacon Bits – For a smoky, savory touch.
- White Wine (¼ cup) – Adds depth and complexity to the broth.
3. Step-by-Step Instructions
Step 1: Build the Flavor Base
In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrots, and sauté for about 5 minutes until soft and fragrant. Add garlic and cook another 30 seconds.
Step 2: Thicken the Base
Sprinkle in the flour and stir continuously for about 1 minute to form a light roux — this helps thicken the chowder later.
Step 3: Add Stock and Potatoes
Gradually pour in the seafood stock, stirring constantly to avoid lumps. Add potatoes, thyme, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a simmer for 10–12 minutes, until potatoes are tender.
Step 4: Add Cream and Seafood
Stir in the heavy cream and corn, then gently add fish, shrimp, and scallops. Simmer on low heat for 6–8 minutes, just until the seafood is cooked through and tender.
Step 5: Adjust and Serve
Remove the bay leaf, taste, and adjust seasoning with additional salt, pepper, or thyme.
Ladle the chowder into bowls, garnish with fresh parsley, and serve with oyster crackers or crusty bread.
4. Tips and Variations
- Use fresh or frozen seafood: Just thaw frozen seafood completely before cooking.
- For extra richness: Stir in a knob of butter or a splash of cream just before serving.
- Add bacon: Cook chopped bacon first, then use the drippings to sauté your vegetables.
- For a lighter version: Substitute half the cream with milk or unsweetened coconut milk.
- Make it spicy: Add a pinch of cayenne or a few dashes of hot sauce.
- Thicker chowder: Mash some cooked potatoes directly in the pot.
5. Serving Suggestions
- Serve with: Crusty sourdough bread, garlic toast, or oyster crackers.
- Garnish with: Fresh herbs, cracked pepper, or a drizzle of olive oil.
- Pair with: A crisp white wine (like Sauvignon Blanc) or sparkling water with lemon.
- For a complete meal: Add a light salad or roasted vegetables on the side.
6. Storage and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not ideal for freezing due to the cream base, but it can be done for up to 1 month if cooled and sealed well.
- Reheating: Warm gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent curdling the cream.
Pro Tip: If the chowder thickens too much after storing, add a splash of stock or milk when reheating.
7. Recipe Notes
- Can be made ahead — reheats beautifully for up to 3 days.
- For a gluten-free version, replace flour with cornstarch slurry.
- Use fresh herbs at the end for brightness.
- Works well in a Dutch oven or large heavy-bottomed pot.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 24 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 720 mg |
| Cholesterol | 120 mg |
| Calcium | 10% DV |
| Iron | 8% DV |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Soup / Main Course
Cuisine: American / Coastal
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 3 tbsp butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 3 tbsp flour
- 4 cups seafood stock
- 1½ cups heavy cream
- 2 potatoes, diced
- ½ lb white fish (cod or haddock)
- ½ lb shrimp, peeled and deveined
- ½ lb scallops (optional)
- 1 cup corn kernels
- ½ tsp thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Melt butter and sauté onion, celery, and carrots. Add garlic and cook briefly.
- Stir in flour to form a roux, then slowly add seafood stock.
- Add potatoes, thyme, and bay leaf; simmer until tender.
- Stir in cream, corn, and seafood. Cook gently until seafood is done.
- Remove bay leaf, adjust seasoning, and serve hot.
🏷️ Diet Tags:
- High-Protein
- Comfort Food
- Pescatarian-Friendly
- Low-Carb
🌿 Health Benefits:
- Excellent source of lean protein and omega-3 fatty acids.
- Rich in essential vitamins and minerals from seafood and vegetables.
- Balanced and satisfying meal that supports heart and brain health.
10. FAQs
1. What seafood works best for chowder?
A mix of firm white fish, shrimp, scallops, and crab gives great texture and depth.
2. Can I make it dairy-free?
Yes — use coconut milk or cashew cream instead of heavy cream.
3. How can I make it thicker?
Add more flour in the roux stage or mash some potatoes while cooking.
4. Can I use chicken stock instead of seafood stock?
You can, but seafood stock provides a richer, more authentic flavor.
5. Can I prepare it ahead of time?
Yes, make it up to a day in advance and gently reheat before serving.
11. Final Thoughts
This Seafood Chowder is a bowl full of coastal comfort — rich, creamy, and loaded with tender seafood and hearty vegetables. It’s a recipe that feels luxurious yet approachable, perfect for cozy nights or special occasions.
Serve it with warm bread and a glass of wine, and you’ll have a meal that rivals your favorite seaside restaurant.
Whether you’re craving something indulgent or simply looking to bring a touch of the ocean to your table, this Seafood Chowder is sure to impress every time.