Creamy Seafood Chowder: Pure Comfort in a Bowl

 

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 6 servings
Difficulty Level: Easy

What Is Seafood Chowder?

Seafood chowder is a creamy, hearty soup packed with fresh seafood and vegetables. This comfort food classic brings the taste of the ocean right to your kitchen. It’s warm, filling, and perfect for any occasion.

Many people love seafood chowder because it’s both elegant and comforting. You can serve it at dinner parties or enjoy it on a cozy night at home. The best part? It’s surprisingly easy to make.

 

 

Why You’ll Love This Seafood Chowder Recipe

This seafood chowder recipe delivers restaurant-quality results at home. The creamy base complements the tender seafood perfectly. Every spoonful is rich and satisfying.

You don’t need to be a professional chef to make amazing seafood chowder. This recipe uses simple ingredients you can find at any grocery store. The steps are straightforward and beginner-friendly.

The flavor combination is incredible. Fresh herbs, tender potatoes, and a variety of seafood create layers of taste. Your family will ask for this recipe again and again.

Ingredients for Seafood Chowder

Main Ingredients

• 1 pound mixed seafood (shrimp, scallops, white fish)
• 4 strips bacon, chopped
• 1 medium onion, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 3 medium potatoes, cubed
• 4 cups seafood or chicken broth
• 2 cups heavy cream
• 1 cup whole milk

Seasonings and Herbs

• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and black pepper to taste
• Fresh parsley for garnish
• Red pepper flakes (optional)

For the Roux

• ¼ cup butter
• ¼ cup all-purpose flour

 

 

How to Make Seafood Chowder Step by Step

Step 1: Prepare Your Ingredients

Start by preparing all your seafood and vegetables. Cut the fish into bite-sized pieces. Peel and devein the shrimp. Clean the scallops if needed.

Dice your onion, celery, and potatoes into uniform pieces. This ensures even cooking. Mince the garlic finely for the best flavor distribution.

Having everything ready before you start cooking makes the process smooth. This is called “mise en place” in cooking terms.

Step 2: Cook the Bacon

Heat a large pot over medium heat. Add the chopped bacon and cook until crispy. This takes about 5-7 minutes.

The bacon adds a smoky depth to your seafood chowder. Don’t skip this step! Remove the bacon with a slotted spoon and set it aside.

Leave about 2 tablespoons of bacon fat in the pot. This will flavor your vegetables beautifully.

Step 3: Sauté the Vegetables

Add the diced onion and celery to the bacon fat. Cook for 5 minutes until they soften. Stir occasionally to prevent burning.

Add the minced garlic and cook for another minute. Your kitchen will smell amazing at this point. The aromatics create the foundation of flavor for your seafood chowder.

Season with a pinch of salt and pepper. This brings out the natural sweetness of the vegetables.

Step 4: Make the Roux

Push the vegetables to the side of the pot. Add butter to the center and let it melt. Sprinkle the flour over the butter.

Stir the butter and flour together to create a roux. Cook for 2-3 minutes, stirring constantly. The roux should turn a light golden color.

This roux will thicken your seafood chowder and give it that signature creamy texture. Don’t rush this step.

Step 5: Add Liquids and Potatoes

Slowly pour in the broth while stirring continuously. This prevents lumps from forming. Add the cubed potatoes, bay leaves, thyme, and paprika.

Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. The potatoes should be tender when pierced with a fork.

Stir occasionally to prevent sticking. The potatoes will release starch, which naturally thickens the chowder.

Step 6: Add Cream and Seafood

Pour in the heavy cream and milk. Stir well to combine everything. The color will become a beautiful creamy white.

Gently add your seafood to the pot. Start with the firmest seafood first. If using fish and scallops, add them before the shrimp.

Cook for 5-7 minutes until all seafood is cooked through. Shrimp will turn pink and opaque. Fish will flake easily. Scallops will become opaque.

Step 7: Final Touches

Remove the bay leaves from your seafood chowder. Taste and adjust seasonings as needed. Add more salt, pepper, or herbs if desired.

Stir in the crispy bacon you set aside earlier. The bacon adds texture and flavor to every bite.

 

Let the chowder rest for 5 minutes before serving. This allows the flavors to meld together perfectly.

 

 

Serving Suggestions

Ladle your seafood chowder into warm bowls. Garnish with fresh chopped parsley. Add a sprinkle of red pepper flakes if you like heat.

Serve with crusty bread or oyster crackers. The bread is perfect for soaking up the creamy broth. A side salad makes this a complete meal.

Some people love adding a pat of butter on top. Others prefer a squeeze of fresh lemon juice. Both options enhance the flavors beautifully.

Tips for the Best Seafood Chowder

Choose Fresh Seafood

Fresh seafood makes all the difference in seafood chowder. Buy from a reputable fish market when possible. The seafood should smell like the ocean, not fishy.

Frozen seafood works well too. Just thaw it completely before adding to your chowder. Pat dry with paper towels to remove excess moisture.

Mix different types of seafood for variety. Combining shrimp, scallops, and fish creates interesting textures.

Don’t Overcook the Seafood

Seafood cooks quickly and can become rubbery if overcooked. Add it at the end and watch it carefully. Remove from heat as soon as it’s done.

The residual heat will continue cooking the seafood slightly. This is why letting it rest is important.

Adjust Thickness to Your Preference

Like your seafood chowder thicker? Mash some potatoes against the pot side. This releases more starch and thickens the broth naturally.

Prefer it thinner? Add more broth or milk until you reach desired consistency. Everyone has different preferences.

Make It Ahead

Seafood chowder often tastes better the next day. The flavors have more time to develop. Store it in the refrigerator for up to 3 days.

Reheat gently on the stovetop. Don’t boil it, as this can make the seafood tough. Stir frequently while warming.

Storage and Reheating Instructions

Store leftover seafood chowder in an airtight container. It keeps well in the refrigerator for 3 days. Let it cool completely before refrigerating.

To reheat, use low heat on the stovetop. Stir frequently and add a splash of milk if needed. The cream may separate slightly, but stirring fixes this.

Freezing seafood chowder isn’t recommended. The cream and potatoes don’t freeze well. The texture changes significantly when thawed.

Common Mistakes to Avoid

Adding Seafood Too Early

This is the most common mistake when making seafood chowder. Seafood needs only a few minutes to cook. Adding it too early results in tough, rubbery texture.

Wait until your base is fully cooked. Then add seafood and watch it carefully.

Using Low-Fat Dairy

Full-fat dairy creates the rich, creamy texture that makes seafood chowder special. Low-fat options can curdle or separate when heated.

Heavy cream and whole milk work best. They create a smooth, luxurious consistency.

Boiling Instead of Simmering

High heat can cause the cream to separate. It also makes seafood tough. Keep your heat at a gentle simmer.

Patience creates the best seafood chowder. Low and slow is the way to go.

 

 

Variations to Try

New England Style Seafood Chowder

This version uses clams as the main seafood. Add corn for sweetness. Use more potatoes and less cream for an authentic New England taste.

Spicy Seafood Chowder

Add diced jalapeños with the onions. Use cayenne pepper instead of paprika. Top with hot sauce for extra kick.

Corn and Crab Seafood Chowder

Add 2 cups of fresh or frozen corn. Use lump crab meat as your main protein. The sweetness of corn pairs perfectly with crab.

Nutritional Information

Per Serving (1 bowl):

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 165mg
• Sodium: 890mg
• Total Carbohydrates: 22g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 24g
• Vitamin A: 18% DV
• Vitamin C: 25% DV
• Calcium: 15% DV
• Iron: 12% DV

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions About Seafood Chowder

Can I use different seafood?

Absolutely! Seafood chowder is versatile. Try lobster, clams, mussels, or crab. Use whatever seafood you prefer or what’s available fresh.

Is seafood chowder gluten-free?

This recipe contains flour in the roux. Use gluten-free flour or cornstarch instead. The taste remains delicious with this simple swap.

Can I make it dairy-free?

Replace heavy cream with coconut cream. Use plant-based milk and vegan butter. The flavor will be slightly different but still delicious.

How do I prevent curdling?

Keep heat low when adding dairy. Don’t let the chowder boil. Stir frequently and add dairy gradually while stirring.

Why This Seafood Chowder Recipe Works

This recipe creates the perfect balance of flavors and textures. The creamy base doesn’t overpower the delicate seafood. Each ingredient has a purpose.

The bacon adds smoky depth. The potatoes provide heartiness. The seafood brings freshness and protein. Together, they create magic in a bowl.

You’ll love how easy this seafood chowder is to make. It looks and tastes impressive but doesn’t require advanced skills. Anyone can master this recipe.

Final Thoughts

Making seafood chowder at home is rewarding and delicious. This recipe brings comfort and sophistication to your table. Your family will be impressed by your cooking skills.

The creamy, rich broth combined with tender seafood creates the ultimate comfort food. It’s perfect for cold days, special occasions, or whenever you crave something special.

Try this seafood chowder recipe today. You’ll wonder why you haven’t made it sooner. Once you taste it, this will become a regular in your recipe rotation.

Enjoy your homemade seafood chowder!