This hearty and creamy seafood chowder is packed with shrimp, fish, and rich flavors. It’s perfect for using up heavy cream and comes together in about 45 minutes.
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There’s nothing better than a warm, creamy seafood chowder to make any day feel a little more special. My husband and I are big fans of this recipe. It’s hearty, comforting, and comes together quickly. It’s one of those meals that feels like a treat but is simple enough to whip up on a busy weeknight. Plus, we both agree it tastes just as good as anything you’d order at a restaurant, and it’s so much easier on the budget.
This chowder reminds me of my time living in the San Francisco Bay Area, where I fell in love with clam chowder served in sourdough bread bowls. While this recipe skips the clams, the creamy, hearty flavors bring back those memories in the best way.
This chowder is also great for meal prep. It reheats wonderfully, so it’s perfect for lunch the next day or an effortless dinner. Pair it with some crusty bread or oyster crackers, and you’ve got a meal that’s satisfying and easy to love.
If you’re looking for more comforting recipes, check out my Autumn Pasta Salad, Slow Cooker Potato Soup, or Smothered Pork Chops in Tomato Sauce.
But first let’s make this creamy seafood chowder. It’s a recipe I know you’ll want to make again and again!
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Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Butter. Butter is used to sauté the vegetables and add richness to the chowder. If you’re looking for an alternative, olive oil or plant-based butter works perfectly, especially for a dairy-free option.
- Onion, Garlic, Celery, and Carrot. These aromatics form the flavorful base of the chowder. Shallots can be used instead of onion for a slightly sweeter taste, and leeks are a great milder option. If you don’t have celery, diced fennel or even bell peppers can add a unique flavor.
- Gold Potatoes. Gold potatoes add heartiness and help thicken the chowder naturally as they cook. Russet or red potatoes work as substitutes, though russets may break down more, resulting in a thicker texture. For a twist, sweet potatoes can bring a hint of sweetness to the dish.
- Chicken Broth (or Seafood Stock). Chicken broth works well in this recipe and is readily available. If you are able to find it, seafood stock would work even better. You can also use vegetable broth. For a stronger seafood flavor, clam juice makes an excellent substitute.
- Heavy Cream. Heavy cream gives the chowder its signature creaminess. For a lighter alternative, try half-and-half, whole milk, or a combination of milk and cream. Dairy-free? Coconut milk works wonderfully and adds a subtle sweetness that complements the seafood.
- Shrimp, Scallops, and White Fish. The seafood is the star of this dish, offering a variety of textures and flavors. You can easily customize with clams, crab, lobster, or mussels.
- Flour. Flour is used to make a slurry for thickening the chowder. For a gluten-free option, substitute cornstarch or arrowroot powder – just use 1 tablespoon of cornstarch for every 2 tablespoons of flour.
- Smoked Paprika and Thyme. These spices add depth and earthiness to the chowder. If you’re out of smoked paprika, regular paprika or a pinch of cayenne can work, adding just a touch of spice. Dried thyme is ideal, but parsley or even a small amount of dried oregano can be used instead.
- Salt and Pepper. Salt and pepper are essential to bring out the flavors of the chowder. For extra depth, consider using Old Bay or a seafood seasoning blend. It pairs beautifully with the seafood flavors.
- Fresh Parsley or Chives. These garnishes add a pop of freshness and color to the final dish. Green onions, dill, or cilantro make excellent alternatives depending on your preference or what’s on hand.
How to Make it (with Photos)
Be sure to check out the full recipe and ingredient list below
Step 4: Bring to a boil, then simmer covered on low for 10-12 minutes until potatoes are fork-tender.
Step 7: Add the flour, one tablespoon at a time.
Step 10: Simmer on low for 5-7 minutes. Avoid boiling.
Tips for Success
- Avoid Overcooking the Seafood. Seafood cooks quickly, so it’s important to keep an eye on it while simmering. Shrimp are ready when they turn pink and curl into a “C” shape, and fish should be opaque and flake easily with a fork. Simmer gently and avoid boiling, as overcooking can make the seafood rubbery.
- Get the Thickness Just Right. If the chowder isn’t thick enough after adding the slurry, make another small batch by mixing 1 tablespoon of flour with a bit of broth, then stir it in. On the other hand, if it feels too thick, simply add a splash of milk or broth to thin it out.
- Don’t Skip the Sauté Step. Sautéing the vegetables in butter before adding the broth is key to building a flavorful base. Take your time with this step to let the aromatics soften and release their natural sweetness.
- Season in Layers. Season the chowder as you go to balance the flavors. Start with a little salt and pepper while sautéing the vegetables, then taste and adjust again after adding the seafood and cream. This gradual approach ensures every element is perfectly seasoned.
- Add a garnish. A sprinkle of fresh parsley or chives on top adds a bright, fresh contrast to the creamy base. It’s a small step that makes the dish look polished and feel extra special.
- Serve with the Right Sidekicks. Pair the chowder with crusty bread, oyster crackers, or even a fresh green salad for a complete meal. These simple sides add texture and variety, making the dish even more satisfying.
Storage and Reheating
Storage:
Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. Since seafood is delicate, it’s best to enjoy the chowder within this timeframe. Avoid freezing the chowder, as the cream and seafood may not reheat well after being frozen, potentially causing the texture to become grainy or the seafood to turn rubbery.
Reheating:
To reheat, transfer the chowder to a pot and warm it gently on the stovetop over low heat. Stir occasionally to prevent the cream from separating or scorching. If the chowder has thickened after refrigeration, add a splash of milk or broth to loosen it. Avoid bringing the chowder to a boil, as this can overcook the seafood.
Alternatively, you can reheat individual portions in the microwave. Heat in 30-second intervals, stirring in between, until warmed through.
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Seafood and Soup Recipes
Creamy Seafood Chowder Recipe
This hearty and creamy seafood chowder is packed with shrimp, fish, and rich flavors. It’s perfect for using up heavy cream and comes together in about 45 minutes.
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Equipment
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 celery stalks diced
- 1 large carrot peeled and diced
- 2 medium gold potatoes peeled and diced
- 3 cups chicken broth or seafood stock
- 2 cups heavy cream optional: substitute 1 cup milk for a lighter version
- ¼ cup flour
- ½ pound medium shrimp peeled and deveined (Note 1)
- 3-4 large scallops quartered
- ½ pound white fish e.g., cod, haddock, cut into chunks
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley or chives for garnish
- Oyster crackers or crusty bread for serving
Instructions
- Melt the butter in a large pot over medium heat.2 tablespoons butter
- Add the onion, garlic, celery, and carrot. Stir frequently and cook for 4-5 minutes, until the onions look translucent (slightly see-through) and the carrots start to soften.1 small onion, 2 cloves garlic, 2 celery stalks, 1 large carrot
- Stir in the diced potatoes and pour in the chicken broth.2 medium gold potatoes, 3 cups chicken broth
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 10-12 minutes. The potatoes are ready when you can easily pierce them with a fork.
- Stir in the heavy cream.2 cups heavy cream
- In a small bowl or liquid measuring cup, ladle out 1 cup of hot broth from the pot. (Note 2)
- Add the flour, one tablespoon at a time, whisking constantly to create a smooth, lump-free mixture.¼ cup flour
- Slowly pour the slurry back into the pot while stirring to thicken the chowder.
- Add the shrimp, scallops, and white fish.½ pound medium shrimp, 3-4 large scallops, ½ pound white fish
- Reduce the heat to low and simmer gently for 5-7 minutes. Avoid boiling to prevent the cream from curdling (See Note 3).
- Stir in the smoked paprika, thyme, and a pinch of salt and pepper.½ teaspoon smoked paprika, ¼ teaspoon dried thyme, Salt and pepper
- Taste the chowder and adjust the seasoning if needed. Let it sit on low heat for 2-3 minutes to allow the flavors to meld.
- Ladle the chowder into bowls and garnish with fresh parsley or chives.Fresh parsley or chives
- Serve with oyster crackers or crusty bread.Oyster crackers or crusty bread
Notes
- How to Peel and Devein Shrimp
If your shrimp aren’t prepped, remove the shell by pulling it off starting at the legs. To devein, run a knife down the back of the shrimp to expose the dark vein and remove it with the knife or a toothpick. For convenience, you can also buy pre-cleaned shrimp. - Add the flour to the hot broth slowly and whisk thoroughly before adding it back to the pot. Lumps can form if the flour is dumped in all at once. After adding the slurry, the chowder should coat the back of a spoon. If it’s still too thin, make another slurry with 1 tablespoon of flour and a little broth, then stir it in.
- Seafood cooks quickly, and overcooking can make it rubbery. Keep the heat low and watch closely to avoid boiling.
How to Know When the Seafood is Done:
Shrimp: Turn pink and curl into a “C” shape.
Fish: Turns opaque (no longer see-through) and flakes easily with a fork.
Scallops: Should be tender and no longer translucent. - Seafood Substitutions: If you prefer, you can substitute additional shrimp or fish for the scallops. Clams or lump crab meat also work beautifully in this recipe.
- Storage: This chowder is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk or broth if it has thickened.
Nutrition
Calories: 455kcal | Carbohydrates: 20g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 170mg | Sodium: 763mg | Potassium: 585mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3143IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 1mg
Servings: 6 servings
Calories: 455kcal
This clam chowder recipe is the best one yet. It’s better than any dish that I have tried at the local restaurants.
The inclusion of scallops, cod, and shrimp alongside with the fantastic tasting soup itself truly is a crowd pleaser.
Thanks, Paul!