If you’re craving a bowl of comfort that’s bursting with ocean-fresh flavor and creamy indulgence, this Seafood Chowder Recipe is an absolute must-try. It’s a timeless classic that combines tender shrimp, scallops, and flaky white fish in a luscious, velvety broth enriched with potatoes, corn, and aromatic herbs. Each spoonful delivers a harmonious balance of rich, savory, and slightly smoky notes, perfect for warming you up on any day. Whether you’re entertaining friends or simply treating yourself to a cozy meal, this chowder offers a satisfying seafood experience that feels like a warm hug from the sea.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the key to making this Seafood Chowder Recipe truly shine. Each element adds its own unique texture and taste, from the sweetness of fresh corn to the tender bite of seafood and the creamy base that brings it all together beautifully.
- 2 tablespoons butter: Adds richness and a silky mouthfeel that starts the flavor base.
- 1 tablespoon olive oil: Helps sauté the vegetables without overpowering their freshness.
- 1 medium onion, diced: Provides a sweet and savory foundation.
- 2 celery stalks, diced: Offers a subtle crunch and aromatic depth.
- 2 cloves garlic, minced: Infuses the broth with irresistible savory warmth.
- 2 medium carrots, peeled and diced: Adds natural sweetness and vibrant color.
- 2 medium potatoes, peeled and diced: Creates heartiness and a creamy texture when cooked down.
- 1/4 cup all-purpose flour: Essential for thickening the chowder to a luscious consistency.
- 4 cups seafood stock or chicken broth: The flavorful liquid that brings all ingredients alive.
- 1 cup heavy cream: Injects velvety richness to the chowder.
- 1 cup whole milk: Lightens the creaminess without sacrificing comfort.
- 1/2 teaspoon dried thyme: Adds an earthy, herbaceous note that complements the seafood.
- 1/4 teaspoon smoked paprika: Gives a subtle smoky kick that makes this chowder unforgettable.
- Salt and pepper to taste: Balances and enhances all the flavors.
- 1/2 pound shrimp, peeled and deveined: Brings sweet and succulent seafood flavor.
- 1/2 pound scallops: Soft and buttery, they elevate the chowder’s texture.
- 1/2 pound white fish (such as cod or haddock), cut into chunks: Offers tender flakes that soak up the broth deliciously.
- 1/2 cup corn kernels (fresh or frozen): Adds a pop of sweetness and color.
- 2 tablespoons chopped fresh parsley: A bright garnish that adds freshness and visual appeal.
How to Make Seafood Chowder Recipe
Step 1: Sauté the Aromatics
Begin by heating the butter and olive oil over medium heat in a large pot or Dutch oven. Add the onion, celery, carrots, and garlic. Cook these gently for about 5 to 7 minutes until everything softens and releases its delightful aroma. This step builds the base flavor, so don’t rush it! The veggies should be tender but not browned.
Step 2: Create the Roux
Sprinkle in the flour and stir constantly for 1 to 2 minutes. This little bit of extra attention forms a roux, which is what thickens your chowder nicely. The kitchen might smell nutty and comforting—that’s a great sign you’re on the right track.
Step 3: Add the Broth and Simmer
Slowly whisk in the seafood stock or chicken broth, making sure there are no lumps. Once the mixture is smooth, toss in the diced potatoes, dried thyme, smoked paprika, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer for about 15 to 20 minutes. You want those potatoes perfectly tender and ready to soak up all the chowder goodness.
Step 4: Stir in Cream, Milk, and Seafood
Pour in the heavy cream and whole milk, stirring gently. Then add the shrimp, scallops, white fish chunks, and corn kernels. Let the chowder simmer on low heat for another 5 to 7 minutes, just until the seafood is cooked through and tender. This gentle simmer keeps the seafood soft and prevents it from getting rubbery.
Step 5: Finish with Fresh Parsley
Before serving, taste and adjust the seasoning if needed. A sprinkle of fresh parsley right on top adds a bright freshness that makes this chowder pop visually and flavor-wise. Now your Seafood Chowder Recipe is ready to wow anyone lucky enough to dive in!
How to Serve Seafood Chowder Recipe
Garnishes
For the perfect finishing touch, fresh parsley is a must. You might also consider a few cracks of black pepper or a tiny drizzle of good-quality olive oil for extra shine. If you’re feeling fancy, a pinch of smoked paprika on top will echo the flavors inside the pot and delight your senses.
Side Dishes
This chowder is wonderfully satisfying on its own, but serving it with crusty bread or oyster crackers takes the meal to another level. The bread is perfect for sopping up every creamy, flavorful drop. A simple green salad with a bright vinaigrette can also offer a refreshing contrast to the rich chowder.
Creative Ways to Present
For a wow factor, serve the chowder in mini bread bowls or hollowed-out sourdough loaves. These edible vessels make the presentation fun and give an extra dose of comfort. You can also double the parsley garnish and sprinkle some grated sharp white cheddar cheese for a flavorful twist that melts into the chowder’s warm surface.
Make Ahead and Storage
Storing Leftovers
Seafood chowder tastes even better the next day after the flavors have melded nicely. Store any leftovers in an airtight container in the fridge for up to 2 days. Be sure to cool it before refrigerating to keep everything super fresh.
Freezing
Because of the cream and seafood, freezing chowder is a bit tricky. While you can freeze it, the texture of the cream and seafood might change slightly upon thawing. If you do freeze it, store it in a freezer-safe container for up to 1 month. Thaw in the fridge overnight for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent sticking or curdling of the cream. Avoid microwaving high and fast, which can toughen the seafood. If the chowder feels too thick after reheating, simply stir in a splash of milk or broth to loosen it up.
FAQs
Can I use other types of seafood in this Seafood Chowder Recipe?
Absolutely! Feel free to swap in clams, crab, mussels, or your favorite seafood combinations. Just adjust cooking times so delicate seafood doesn’t overcook.
Is it possible to make this chowder dairy-free?
Yes, simply replace the heavy cream and milk with coconut milk or a creamy dairy-free alternative. Keep in mind this will subtly alter the flavor, but it can still be delicious and comforting.
How do I ensure the seafood doesn’t get rubbery?
The key is to add the seafood at the end of cooking and simmer just long enough for it to turn opaque and tender. Overcooking is the main culprit in rubbery seafood, so keep a close eye during the last few minutes.
Can I prepare this chowder in advance for a party?
Yes! Prepare the base up to the point before adding seafood and refrigerate. When ready to serve, gently reheat and add fresh seafood to finish cooking. This strategy keeps the seafood texture perfect and saves time.
What type of bread pairs best with seafood chowder?
Crusty artisan breads like sourdough, French baguette, or a rustic country loaf are all great options. They hold up well for dipping and complement the creamy, hearty chowder texture beautifully.
Final Thoughts
This Seafood Chowder Recipe is truly a soul-soothing dish that brings the best flavors of the ocean right to your table. It’s a perfect blend of creamy, hearty, and fresh that’s sure to become a family favorite or a star for entertaining. Don’t hesitate to give it a try—you’ll be amazed at how easy it is to create such a rich, comforting meal that feels made just for those cozy moments you treasure most.
Print
Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy seafood chowder featuring a medley of shrimp, scallops, and white fish simmered with vegetables in a flavorful broth, perfect for a hearty and comforting meal.
Ingredients
Seafood and Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound white fish (such as cod or haddock), cut into chunks
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup corn kernels (fresh or frozen)
- 2 tablespoons chopped fresh parsley
Vegetables and Seasoning
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, celery, carrots, and minced garlic. Cook for 5 to 7 minutes until the vegetables are softened and fragrant.
- Make the Roux: Stir in the all-purpose flour and cook for 1 to 2 minutes while stirring constantly. This helps to slightly toast the flour and create a thickening base for the chowder.
- Add Liquids and Seasoning: Gradually whisk in the seafood stock until the mixture is smooth without lumps. Add the diced potatoes, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Simmer Potatoes: Lower the heat and simmer gently for 15 to 20 minutes until the potatoes are tender, stirring occasionally to prevent sticking.
- Add Dairy and Seafood: Stir in the heavy cream and whole milk to enrich the chowder. Then add the shrimp, scallops, white fish chunks, and corn kernels. Simmer gently for another 5 to 7 minutes until the seafood is cooked through and tender.
- Season and Garnish: Taste the chowder and adjust seasoning with additional salt and pepper if needed. Remove from heat and sprinkle with freshly chopped parsley before serving.
Notes
- Feel free to substitute or add other seafood such as clams or crab for variety.
- For extra depth of flavor, add a splash of white wine while sautéing the vegetables.
- Serve the chowder with crusty bread or oyster crackers for a classic accompaniment.
