Introduction

This Seafood Chowder recipe delivers a rich, creamy bowl of comfort packed with tender seafood in every spoonful. Perfect for chilly evenings, it combines fresh fish and shellfish in a savory broth that’s both hearty and satisfying. For more seafood favorites, try these Easy Baltimore Crab Cakes Recipe Ready in 30 Minutes or these Best Creamy Crab Stuffed Mushrooms Ready in 30 Minutes.

Ingredients

This creamy seafood chowder combines tender fish, briny shellfish, and smoky bacon in a rich, savory broth that’s both comforting and elegant.

• 1 lb white fish fillets (cod or haddock), cut into chunks
• 8 oz raw shrimp, peeled and deveined
• 8 oz bay scallops
• 4 slices bacon, chopped
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups fish or vegetable broth
• 2 cups potatoes, peeled and diced
• 1 cup heavy cream (or half-and-half)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 bay leaf
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Seafood Chowder recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Aromatics

Dice one large onion, two celery stalks, and two carrots into uniform pieces. Sauté them in a large pot with two tablespoons of butter over medium heat until softened, about 5–7 minutes. This creates a flavorful foundation for your chowder.

Step 2 — Create the Roux

Sprinkle ¼ cup of all-purpose flour over the softened vegetables. Cook for one minute, stirring constantly to coat everything. This roux will thicken the chowder and prevent a raw flour taste.

Step 3 — Add the Broth and Potatoes

Gradually whisk in four cups of fish or seafood broth. Add two cups of diced Yukon Gold potatoes. Bring the mixture to a simmer, then reduce the heat, cover, and cook for 10–15 minutes until the potatoes are fork-tender.

Step 4 — Incorporate the Dairy

Stir in one cup of whole milk and one cup of heavy cream. Heat gently until the chowder is hot but not boiling to prevent the dairy from curdling. For a thicker consistency, let it simmer uncovered for a few minutes.

Step 5 — Cook the Seafood

Add one pound of mixed seafood, such as bite-sized pieces of firm white fish, scallops, and peeled shrimp. Cook for 3–5 minutes over medium heat. The seafood is done when the fish flakes easily and the shrimp turn pink and opaque.

Step 6 — Add Delicate Shellfish

Gently stir in one cup of cooked clams or mussels. If using raw shellfish in the shell, add them earlier to ensure they open fully. Heat through for just 1–2 minutes to warm them without overcooking.

Step 7 — Final Seasoning and Resting

Season the chowder with salt, black pepper, and a pinch of fresh thyme to taste. Remove the pot from the heat and let it stand for 5 minutes. This allows the flavors to meld and the chowder to thicken slightly.

Step 8 — Serve and Garnish

Ladle the hot seafood chowder into bowls. Garnish with fresh chopped parsley and a pat of butter if desired. Serve immediately with oyster crackers or crusty bread for a complete meal.

Nutritional Information

Calories	285
Protein	22g
Carbohydrates	18g
Fat	12g
Fiber	2g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey bacon — Smoky flavor with less fat than traditional bacon.
• Cauliflower rice — Low-carb alternative to potatoes for a lighter chowder.
• Coconut milk — Creamy, dairy-free base with a subtle tropical note.
• Gluten-free flour — Thickens without gluten, maintaining a smooth texture.
• Low-sodium broth — Controls saltiness while preserving savory depth.
• Extra vegetables — Add zucchini or spinach for fiber and nutrients.
• Lean white fish — Substitute for richer seafood to reduce fat content.

Serving Suggestions

• Pair this seafood chowder with crusty sourdough bread or oyster crackers for dipping and soaking up the creamy broth.
• Serve this seafood chowder alongside a crisp green salad with a light vinaigrette to balance the rich, creamy soup.
• Perfect for a cozy family dinner or as an impressive starter for a dinner party, this seafood chowder fits many occasions.
• For a heartier meal, ladle the seafood chowder over a scoop of steamed rice or serve it in a bread bowl.
• Garnish with fresh chopped parsley, a sprinkle of paprika, or crispy bacon bits to enhance flavor and presentation.
• This seafood chowder pairs beautifully with a chilled glass of Sauvignon Blanc or a crisp lager to complement the seafood flavors.

Whether you’re enjoying a quiet night in or hosting guests, these serving ideas will make your seafood chowder meal complete.

Common Mistakes to Avoid

• Mistake: Overcooking seafood, making it rubbery. Fix: Add delicate fish and shellfish last, simmering just until opaque.
• Mistake: Using water instead of a flavorful stock base. Fix: Simmer fish bones or shrimp shells to create a rich, homemade seafood stock.
• Mistake: Adding all seafood at the same time. Fix: Stagger additions based on cooking times—firm fish first, delicate scallops last.
• Mistake: Curdled or broken cream sauce. Fix: Temper hot liquid into cold cream before adding, and avoid boiling after.
• Mistake: Underseasoning the broth, resulting in a bland chowder. Fix: Season in layers and do a final taste adjustment before serving.
• Mistake: Skipping the step to render fat from diced bacon or salt pork. Fix: Cook the pork first and use the rendered fat to sauté your aromatics.
• Mistake: Using low-quality or previously frozen seafood with excess water. Fix: Pat seafood dry and use fresh, high-quality options where possible.
• Mistake: Over-thickening with flour, creating a pasty texture. Fix: Use a roux in moderation and let the chowder simmer to cook out the raw flour taste.
• Mistake: Not letting the chowder rest before serving. Fix: Allow it to sit for 10-15 minutes off heat so flavors meld together beautifully.

Storing Tips

• Fridge: Store in airtight containers for up to 3 days.
• Freezer: Freeze in sealed containers for up to 3 months.
• Reheat: Heat gently to 165°F (74°C) before serving.

Always cool your seafood chowder quickly before storing to maintain freshness and food safety.

Conclusion

This Seafood Chowder recipe delivers a comforting, restaurant-quality meal perfect for any occasion. For more seafood inspiration, try this Easy Sheet Pan Shrimp Boil Recipe or this Easy Air Fryer Cod Recipe – Perfectly Crispy. Give this chowder a try and share your thoughts in the comments!

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FAQs

Can I use frozen seafood for this Seafood Chowder recipe?

Yes, frozen seafood works perfectly for this Seafood Chowder. Just thaw it completely and pat it dry before adding to prevent excess water from thinning your chowder.

What is the best way to thicken this Seafood Chowder?

This Seafood Chowder thickens naturally as it simmers, but you can create a roux with butter and flour at the start for a richer consistency. Stirring in a little cream at the end also enhances the texture.

How long can I store leftover Seafood Chowder?

Store leftover Seafood Chowder in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop to preserve the delicate seafood texture.