Why You’ll Love This Recipe

This chowder is easy to make yet feels luxurious. The creamy broth, combined with tender seafood and hearty vegetables, creates a satisfying and filling dish. It’s perfect for a family meal or special occasion, offering a rich flavor profile without being overly heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound shrimp (peeled and deveined)
• ½ pound scallops
• 1 pound cod or haddock fillet (cut into chunks)
• ½ cup clams (canned or fresh)
• 2 medium potatoes (diced)
• 1 large onion (chopped)
• 2 stalks celery (sliced thin)
• 2 medium carrots (diced)
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken or vegetable broth
• 2 cups half-and-half or heavy cream
• 1 cup water (optional)
• 2 tablespoons flour (for roux)
• 2 tablespoons butter
• 2 cloves garlic (minced)
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper (to taste)

Directions

1. Prepare the seafood and vegetables: peel and devein the shrimp, cut fish into bite-sized chunks, rinse scallops and clams. Dice potatoes, onions, carrots, and celery. Mince garlic.
2. In a large pot, melt butter over medium heat. Add onions, celery, and carrots. Sauté for about 5 minutes until softened. Add garlic and thyme, cooking until fragrant (1 minute).
3. Stir in flour to make a roux, and cook for 1-2 minutes. Gradually pour in broth, stirring to avoid lumps. Add diced potatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Add the seafood, simmer for 5-7 minutes until the seafood is opaque and cooked through. Stir in half-and-half or cream and adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh herbs if desired.

Servings and Timing

• Servings: 6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Different Seafood: Use lobster, crab, or a mix of different shellfish for a variation.
• Non-Dairy: Use coconut milk or a non-dairy cream alternative to make it dairy-free.
• Spicy: Add a pinch of cayenne pepper or chopped jalapeños for some heat.

Storage/Reheating

Store leftovers in an airtight container for up to 3 days in the fridge. To reheat, warm gently on the stove over low heat, adding more broth if the soup thickens too much.

FAQs

1. Can I use frozen seafood?

Yes, frozen seafood works well. Just be sure to thaw it completely before adding it to the soup.

2. How do I prevent overcooking the seafood?

Add the seafood near the end of the cooking process and cook just until opaque and tender.

3. Can I make this ahead of time?

You can prepare it in advance, but add the cream and seafood just before serving to keep them fresh.

4. How can I make the chowder spicier?

Add more thyme, cayenne pepper, or fresh jalapeños to give it a kick.

5. Can I use a different kind of fish?

Yes, other white fish like tilapia, haddock, or halibut work great in this recipe.

6. Can I freeze the chowder?

You can freeze it, but the texture of the cream might change. For best results, freeze without the cream and add it when reheating.

7. Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great option for a vegetarian or pescatarian version.

8. How do I know when the seafood is done?

Seafood will turn opaque and firm when fully cooked. Avoid overcooking to maintain its delicate texture.

9. Can I use fresh corn?

Yes, fresh corn on the cob works beautifully in this chowder, though frozen corn is perfectly fine.

10. How can I thicken the chowder?

If you prefer a thicker chowder, add a slurry of flour and water or mash some of the potatoes to thicken the broth.

Conclusion

This creamy seafood chowder is the perfect cozy dish for any seafood lover. With a rich, flavorful broth and tender seafood, it’s an ideal choice for a hearty meal on a chilly day. It’s quick, versatile, and always a hit, making it perfect for any occasion.