This Creamy Seafood Chowder is pure comfort in a bowl, brimming with plump shrimp, flaky fish, sweet corn, and tender potatoes all swimming in a luscious, velvety broth. Each spoonful delivers seaside flavor and heartwarming satisfaction, perfect for cozy nights or whenever you crave something lovingly homemade. This is the kind of chowder you make for family, friends, and anyone who needs a little extra warmth—from the ocean and your kitchen.
Ingredients You’ll Need
This recipe keeps it simple but every ingredient truly matters, coming together for a chowder that’s rich, flavorful, and incredibly satisfying. From the creamy base to the fresh seafood, here’s what makes this dish so special:
- Butter: Adds richness and helps build the savory base for the chowder.
- Olive oil: Keeps the butter from burning and adds a subtle, fruity flavor.
- Onion: Creates a sweet, aromatic foundation for every bite.
- Celery: Brings bright, herbal undertones and fresh crunch.
- Garlic: Adds just the right pop of depth and seaside aroma.
- Potatoes: Provide hearty comfort and help thicken the chowder naturally.
- All-purpose flour: Ensures a velvety-thick base that brings everything together.
- Seafood stock or chicken broth: The flavorful backbone, infusing the chowder with a briny, savory note (use seafood stock for the most authentic result).
- Heavy cream: Gives the chowder that dreamy, creamy texture we all crave.
- Whole milk: Balances out the cream and keeps it just light enough for a second helping.
- Dried thyme: Offers a gentle herby warmth and subtle complexity.
- Old Bay seasoning: Brings classic East Coast seafood flavor in a single dash.
- Salt and black pepper: For seasoning to taste—don’t skip it!
- Shrimp: Sweet and plump, an absolute must-have for any seafood chowder.
- White fish (cod, haddock): Flaky and tender, soaks up the chowder’s flavors beautifully.
- Corn kernels: Add pops of sweetness and great texture.
- Chopped cooked clams or crab meat: Brings extra seafood goodness and brininess.
- Fresh parsley: Lifts up every bowl with a vibrant, herby finish.
- Oyster crackers or crusty bread (optional): For scooping, soaking, and crunching—because chowder is meant to be savored to the very last spoonful!
How to Make Creamy Seafood Chowder
Step 1: Sauté Aromatics
Begin by melting the butter with olive oil in a large pot or Dutch oven over medium heat. Once everything’s sizzling, toss in your diced onions and celery. Cook them gently for around 4–5 minutes until soft and fragrant—this is where your chowder starts picking up all that beautiful flavor. Add the minced garlic and let it mingle for just a minute for that irresistible garlicky aroma.
Step 2: Build a Roux
Sprinkle the flour directly into your soft aromatics, stirring constantly so it coats everything evenly. Cook this mixture for 1–2 minutes, letting it lose the raw flour taste while forming a thick paste. This step is key for that creamy, luxurious chowder texture.
Step 3: Add Stock and Simmer
Slowly whisk in your seafood stock (or chicken broth if that’s what you have on hand), making sure there are no lumps left. Next, add the potatoes, dried thyme, Old Bay seasoning, plus a pinch of salt and black pepper. Bring it all to a gentle simmer and cook for 10–12 minutes. When the potatoes are fork-tender, you’re ready for the next layer of goodness.
Step 4: Stir in Dairy and Seafood
Reduce the heat to low and stir in the heavy cream and milk, watching the broth instantly turn lush and inviting. Then, gently add your shrimp, chunks of fish, corn, and clams or crab meat. Simmer for 5–7 minutes, stirring occasionally, until the seafood is just cooked through and the Creamy Seafood Chowder has thickened to perfection. Be careful not to boil once the seafood is in—this keeps it melt-in-your-mouth tender.
Step 5: Finish and Serve
Take your chowder off the heat and stir in the chopped fresh parsley for the finishing touch. If you’d like, add an extra pat of butter for extra richness. Ladle steaming bowls of Creamy Seafood Chowder and serve with oyster crackers or crusty bread for the ultimate comfort-food experience.
How to Serve Creamy Seafood Chowder
Garnishes
No bowl of Creamy Seafood Chowder is complete without a flourish of fresh chopped parsley or even a sprinkle of chives over the top. If you want to get fancy, a drizzle of extra-virgin olive oil or a little crack of black pepper makes the presentation pop and amps up the flavors.
Side Dishes
This chowder begs for something perfect on the side. Classic oyster crackers are a soup house favorite, but a slice of toasted sourdough or rustic bread works wonders for soaking up the creamy broth. For something lighter, consider a crisp green salad dressed in lemony vinaigrette to balance out the richness.
Creative Ways to Present
Get playful by serving Creamy Seafood Chowder in bread bowls—tear off pieces as you go! For special occasions, ladle it into small mugs or shot glasses as an appetizer. Or top each bowl with a swirl of crème fraîche or a small handful of microgreens to make any weeknight feel restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature before transferring them to an airtight container. Creamy Seafood Chowder keeps beautifully in the fridge for up to 2 days. Just remember, seafood is always best enjoyed fresh, so gobble it up sooner rather than later.
Freezing
Cream-based soups can separate when frozen and thawed, but if you must freeze, skip adding the seafood and cream until reheating. Freeze the base and add the delicate ingredients fresh for the best results.
Reheating
Gently reheat Creamy Seafood Chowder on the stovetop over low heat, stirring often to bring back its creamy consistency. Avoid letting it boil, as this can toughen the seafood and curdle the cream. If needed, add a splash of milk or stock to bring it back to the right consistency.
FAQs
Can I use frozen seafood?
Absolutely! Just make sure to thaw the seafood thoroughly and pat it dry before adding to the chowder, as extra moisture can thin out the creamy base.
What fish works best in Creamy Seafood Chowder?
Flaky white fish such as cod or haddock are traditional and hold up beautifully in chowder. Tilapia or pollock are great alternatives if that’s what you have on hand.
Can I make this chowder gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend or use cornstarch slurry to thicken the chowder. The results will still be creamy and delicious!
How do I prevent the seafood from overcooking?
Simmer the seafood very gently and only until it’s opaque and cooked through—usually just 5–7 minutes. Avoid boiling after adding seafood, as high heat can make it tough.
Can I use just one type Main Course, Soup
You sure can! Creamy Seafood Chowder is wonderfully flexible; use shrimp, fish, clams, crab, or whatever combination you love or have available. The chowder will still taste amazing.
Final Thoughts
I can’t wait for you to ladle up a bowl of this Creamy Seafood Chowder and watch everyone light up at the table. With its decadent base and a crowd of tender seafood, it’s a dish that’s equal parts special occasion and cozy weeknight dinner. Don’t be surprised if it earns a permanent spot in your home-cooking rotation!
Print
Creamy Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a rich and comforting seafood chowder that’s creamy, flavorful, and loaded with shrimp, fish, and hearty vegetables. This hearty dish is perfect for cozy nights and will surely satisfy your cravings for a warm, comforting meal.
Ingredients
Chowder:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 2 medium potatoes (peeled and diced)
- 1/4 cup all-purpose flour
- 3 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- 1/2 pound shrimp (peeled and deveined)
- 1/2 pound white fish (like cod or haddock, cut into chunks)
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup chopped cooked clams or crab meat
- 2 tablespoons chopped fresh parsley
Serving:
- Oyster crackers or crusty bread for serving (optional)
Instructions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion and celery and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 1 more minute.
- Sprinkle in flour and cook, stirring constantly, for 1–2 minutes to form a roux.
- Slowly whisk in the seafood stock, then add potatoes, thyme, Old Bay, salt, and pepper.
- Bring to a simmer and cook for 10–12 minutes, or until potatoes are fork-tender.
- Stir in cream and milk, then add shrimp, fish, corn, and clams or crab.
- Simmer gently for 5–7 minutes, or until seafood is cooked through and chowder is thick and creamy.
- Stir in fresh parsley before serving.
- Serve hot with oyster crackers or bread.
Notes
- Do not boil the chowder after adding the seafood to prevent it from becoming tough.
- For extra richness, stir in a tablespoon of butter just before serving.
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