This creamy seafood chowder is the ultimate comfort food, bringing together tender seafood, hearty potatoes, and a rich, flavorful broth.
It’s the kind of homemade soup recipe that warms you from the inside out, perfect for chilly evenings or whenever you’re craving a bowl of pure coziness.
The first time I made this seafood chowder, it was for a family dinner on a frosty winter night. I wanted something filling yet easy to prepare, and this recipe delivered beyond expectations.
My family couldn’t stop raving about the creamy texture and the delicious blend of seafood flavors. Now, it’s my go-to dish whenever I want to impress guests or treat myself to a comforting meal.
What’s Inside This Recipe?
My Take on Creamy Seafood Chowder
What I love most about this seafood chowder is how simple it is to make, despite tasting like something you’d get at a fancy coastal restaurant.
- It’s packed with protein from the healthiest seafood, like shrimp and cod, and the creaminess doesn’t overpower the delicate flavors of the seafood.
- This recipe is also highly adaptable. You can use whatever fresh or frozen seafood you have on hand, making it a practical choice for busy weeknights.
- Plus, it’s a great way to sneak in some omega-3s and other nutrients while still indulging in a hearty, comforting dish.
- Whether you’re a seafood lover or just looking for an easy seafood recipe to impress, this chowder is sure to become a staple in your homemade soup recipe collection.
Ingredients for Creamy Seafood Chowder
Before we dive in, here’s everything you’ll need to make this easy seafood chowder. Feel free to adjust the ingredients to suit your preferences or what you have on hand.
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups seafood stock or chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 large russet potatoes, peeled and diced
- 1 teaspoon Old Bay seasoning (or substitute with paprika and a pinch of cayenne)
- Salt and pepper, to taste
- ½ pound shrimp, peeled and deveined
- ½ pound cod or haddock, cut into bite-sized pieces
- ½ cup frozen corn (optional)
- ¼ cup chopped fresh parsley, for garnish
Special equipment:
- A large pot or Dutch oven.
How to Make Creamy Seafood Chowder
Making this seafood chowder is easier than you might think! Follow these step-by-step instructions, and you’ll have a warm, satisfying meal on the table in no time.
1. Sauté the vegetables
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots, and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Build the base
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in the seafood stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.
3. Add the potatoes and seasoning
Stir in the diced potatoes, Old Bay seasoning, and a pinch of salt and pepper. Let the chowder simmer for 15 minutes, or until the potatoes are tender.
4. Incorporate the dairy
Reduce the heat to low and slowly stir in the milk and heavy cream. Be careful not to boil the chowder after adding the dairy to prevent curdling.
5. Cook the seafood
Gently add the shrimp, cod, and frozen corn (if using) to the pot. Simmer for 5–7 minutes, or until the seafood is cooked through and opaque.
6. Finish and serve
Taste the chowder and adjust the seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or oyster crackers.
How to Serve Your Creamy Seafood Chowder
This creamy seafood chowder is a meal on its own, but you can elevate it further with a few simple sides.
- Serve it alongside a fresh green salad or a loaf of warm, crusty bread for dipping.
- For a complete seafood feast, pair it with a light white wine, like Sauvignon Blanc or Chardonnay.
- The chowder’s creamy texture and rich flavors also make it a comforting choice for holiday dinners or casual gatherings.
Storing and Enjoying Leftovers
This seafood chowder stores well, making it a great option for meal prep or leftovers.
- Let the chowder cool completely before transferring it to an airtight container.
- Refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, warm the chowder gently on the stovetop over low heat, stirring occasionally.
- If it thickens too much in the fridge or freezer, add a splash of milk or stock to bring it back to the desired consistency.
Top Tips for Customizing Your Creamy Seafood Chowder
- Switch up the seafood: Use scallops, clams, or even salmon for variety. Canned seafood works in a pinch, too!
- Add extra veggies: Try adding diced bell peppers, leeks, or even spinach for added nutrients.
- Make it lighter: Swap out the heavy cream for a lighter option, like half-and-half, or use a dairy-free alternative like coconut milk.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
Your Questions About Creamy Seafood Chowder Answered
Can I use frozen seafood in this recipe?
Absolutely! Frozen seafood works wonderfully in this chowder. Just make sure to thaw it completely and pat it dry before adding it to the pot.
What’s the best type of potato for chowder?
Russet potatoes are my go-to because they break down slightly and help thicken the soup. Yukon Gold potatoes are another great choice for their buttery flavor.
How can I make this chowder gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the chowder. Just mix the cornstarch with a bit of cold water before adding it to the pot.
Can I make this dairy-free?
Yes! Use full-fat coconut milk in place of the milk and cream. It will give the chowder a slightly different, but equally delicious, flavor.
Let’s Make Some Chowder!
This creamy seafood chowder is everything you want in a cozy bowl of soup: rich, hearty, and packed with flavor. I can’t wait to hear how it turns out for you.
When you give it a try, let me know in the comments below! Did you use different seafood or add your own twist? I’d love to hear about your creations.
If you enjoyed this recipe, don’t forget to share it with friends or family who love seafood dishes. And while you’re here, check out some of my other comforting homemade soup recipes on WandaRecipes.com.
Happy cooking!
Creamy Seafood Chowder
Ingredients
- 2 tablespoons butter
- 1 medium onion finely chopped
- 2 celery stalks diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups seafood stock or chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 large russet potatoes peeled and diced
- 1 teaspoon Old Bay seasoning or substitute with paprika and a pinch of cayenne
- Salt and pepper to taste
- ½ pound shrimp peeled and deveined
- ½ pound cod or haddock cut into bite-sized pieces
- ½ cup frozen corn optional
- ¼ cup chopped fresh parsley for garnish
Instructions
Sauté the vegetables
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots, and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Build the base
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in the seafood stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the potatoes and seasoning
- Stir in the diced potatoes, Old Bay seasoning, and a pinch of salt and pepper. Let the chowder simmer for 15 minutes, or until the potatoes are tender.
Incorporate the dairy
- Reduce the heat to low and slowly stir in the milk and heavy cream. Be careful not to boil the chowder after adding the dairy to prevent curdling.
Cook the seafood
- Gently add the shrimp, cod, and frozen corn (if using) to the pot. Simmer for 5–7 minutes, or until the seafood is cooked through and opaque.
Finish and serve
- Taste the chowder and adjust the seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or oyster crackers.
