Why I’ll Love This Recipe

I love how this chowder delivers restaurant-quality flavor with simple ingredients. The creamy broth perfectly complements the tender seafood, while the potatoes and vegetables make the soup filling and comforting. I also appreciate how easy it is to customize with my favorite seafood and herbs, making it a versatile recipe for any occasion.

Ingredients

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

Butter
Olive oil
Onion, diced
Celery, diced
Carrots, diced
Garlic, minced
Potatoes, peeled and diced
Seafood stock or chicken broth
Heavy cream
Whole milk
Shrimp, peeled and deveined
White fish fillets, cut into bite-sized pieces
Scallops
Clams or mussels (optional)
Corn kernels
Fresh thyme
Bay leaf
Salt
Black pepper
Smoked paprika (optional)
Fresh parsley, chopped
Bacon, cooked and crumbled (optional)

Directions

I melt the butter with the olive oil in a large pot over medium heat.
I cook the onion, celery, and carrots until they begin to soften.
I stir in the garlic and cook for another minute until fragrant.
I add the diced potatoes, seafood stock, thyme, bay leaf, salt, pepper, and smoked paprika if I am using it.
I bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
I stir in the milk and heavy cream, heating the chowder gently without bringing it to a full boil.
I add the shrimp, fish, scallops, and clams or mussels if using.
I cook the seafood for about 5 to 8 minutes, just until it is fully cooked and tender.
I stir in the corn and cook for another 2 to 3 minutes.
I remove the bay leaf, adjust the seasoning, and garnish with fresh parsley and crumbled bacon if desired before serving.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

I sometimes use crab meat or lobster for an extra luxurious version.
I like adding leeks instead of onions for a milder, sweeter flavor.
I occasionally stir in cheddar cheese for a richer and creamier chowder.
I use half-and-half instead of heavy cream when I want a slightly lighter soup.
I add a pinch of cayenne pepper or a few dashes of hot sauce when I want a little extra heat.

Storage/Reheating

I store leftover Seafood Chowder in an airtight container in the refrigerator for up to 2 days. Because seafood is delicate, I do not recommend keeping it much longer. I reheat the chowder gently on the stovetop over low heat, stirring occasionally and avoiding a full boil to prevent the seafood from becoming tough and the cream from separating. I generally avoid freezing this chowder because the creamy broth can change texture after thawing.

FAQs

What seafood works best in Seafood Chowder?

I enjoy using a combination of shrimp, white fish, scallops, and clams because they create a delicious mix of textures and flavors. Crab or lobster also make excellent additions.

Can I use frozen seafood?

Yes. I thaw frozen seafood completely and pat it dry before adding it to the chowder to avoid excess water in the broth.

How do I keep the seafood tender?

I add the seafood near the end of the cooking process and cook it only until it is just done. This helps keep it moist and tender.

Can I make Seafood Chowder ahead of time?

Yes. I often prepare the vegetable base a day in advance, then add the seafood and cream just before serving for the freshest flavor and texture.

What should I serve with Seafood Chowder?

I love serving it with crusty bread, oyster crackers, garlic bread, or a fresh green salad for a complete and comforting meal.

Conclusion

I enjoy making Seafood Chowder because it is rich, creamy, and packed with fresh seafood in every spoonful. The combination of tender seafood, hearty vegetables, and flavorful broth creates a comforting meal that is perfect for any season. Whether I prepare it for a casual family dinner or a special gathering, this chowder always delivers warm, satisfying flavor that everyone enjoys.

Seafood Chowder

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Seafood Chowder is a rich, creamy soup filled with tender seafood, hearty vegetables, and savory herbs. This comforting chowder is perfect for cozy dinners and delivers delicious seafood flavor in every spoonful.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Soup
Method: Simmer
Cuisine: American
Diet: Low Salt

Instructions

Melt the butter with the olive oil in a large pot over medium heat.
Cook the onion, celery, and carrots until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the potatoes, seafood stock or chicken broth, thyme, bay leaf, salt, black pepper, and smoked paprika if using.
Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
Stir in the whole milk and heavy cream, heating gently without bringing the chowder to a full boil.
Add the shrimp, white fish, scallops, and clams or mussels if using.
Cook for 5 to 8 minutes, or until the seafood is just cooked through.
Stir in the corn and cook for an additional 2 to 3 minutes.
Remove the bay leaf, adjust the seasoning, garnish with fresh parsley and crumbled bacon if desired, and serve hot.

Notes

Use crab meat or lobster for an extra luxurious version.
Substitute leeks for onions for a milder flavor.
Stir in shredded cheddar cheese for a richer chowder.
Use half-and-half instead of heavy cream for a lighter soup.
Add cayenne pepper or hot sauce for extra heat.
Prepare the vegetable base ahead of time and add the seafood and cream just before serving.
Store leftovers in the refrigerator for up to 2 days.
Reheat gently over low heat and avoid boiling to keep the seafood tender and the broth smooth.

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 8 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 145 mg