Creamy Seafood Chowder Recipe

Overhead view of a creamy seafood chowder in a white Dutch oven, featuring shrimp, diced potatoes, and fresh parsley garnish.

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.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 455kcal

Author: Sandra

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.

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