Creamy Seafood Chowder Recipe
Looking for the best Creamy Seafood Chowder recipe? This hearty, restaurant-quality chowder is loaded with tender shrimp, flaky cod, juicy scallops, and potatoes in a rich, velvety cream broth. It’s the perfect comfort food for chilly evenings, family dinners, or whenever you’re craving fresh seafood.
❤️ Why You’ll Love This Recipe
Rich, creamy, and packed with seafood
Easy one-pot meal
Ready in under 1 hour
Perfect for weeknight dinners or special occasions
Family-friendly and comforting
Great with crusty bread or oyster crackers
⏱️ Prep Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
🛒 Ingredients
Seafood
8 oz (225 g) shrimp, peeled and deveined
8 oz (225 g) sea scallops
10 oz (280 g) cod or haddock, cut into bite-sized pieces
1 cup mussels or clams (optional)
Vegetables
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
3 garlic cloves, minced
2 medium Yukon Gold potatoes, peeled and diced
Broth
3 cups seafood stock
1 cup chicken broth
1 cup heavy cream
1 cup whole milk
Seasonings
1 teaspoon Old Bay seasoning
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and black pepper, to taste
Thickener
2 tablespoons all-purpose flour
Garnish
Fresh parsley, chopped
Chopped chives
Oyster crackers or crusty bread
👨🍳 Instructions
Step 1: Cook the Vegetables
In a large Dutch oven or soup pot, melt the butter with the olive oil over medium heat.
Add the onion, celery, and carrots. Cook for 5–6 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Step 2: Build the Chowder Base
Sprinkle the flour over the vegetables and stir for 1–2 minutes.
Gradually whisk in the seafood stock and chicken broth until smooth.
Add the potatoes, Old Bay seasoning, thyme, and smoked paprika.
Bring to a gentle boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are fork-tender.
Step 3: Add the Cream
Pour in the heavy cream and whole milk.
Heat gently over low heat—do not let the chowder boil.
Step 4: Cook the Seafood
Add the shrimp, scallops, cod, and mussels or clams (if using).
Simmer for 5–7 minutes until:
Shrimp are pink and opaque
Cod flakes easily with a fork
Scallops are just cooked through
Mussels or clams have opened (discard any that remain closed)
Season with salt and pepper to taste.
Step 5: Serve
Ladle the chowder into warm bowls.
Garnish with fresh parsley and chives.
Serve with warm crusty bread or oyster crackers.
💡 Chef’s Tips
Use fresh seafood whenever possible for the best flavor.
Avoid overcooking the seafood to keep it tender.
Add sweet corn or crispy bacon for extra richness.
Finish with a squeeze of fresh lemon juice for a bright, fresh flavor.
🧊 Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended, as cream-based soups can separate when thawed.
Reheat gently over low heat, stirring occasionally.
🥗 Nutrition (Per Serving)
Calories: 420
Protein: 32g
Carbohydrates: 20g
Fat: 23g
Saturated Fat: 11g
Fiber: 2g
Sugar: 5g
Sodium: 760mg
❓ Frequently Asked Questions
Can I use frozen seafood?
Yes! Thaw the seafood completely and pat it dry before adding it to the chowder.
What’s the best fish for seafood chowder?
Cod, haddock, halibut, or pollock are excellent choices because they hold their shape while cooking.
Can I make this ahead of time?
Yes. Prepare the chowder base in advance, then add the seafood just before serving to keep it tender.
What should I serve with seafood chowder?
It’s delicious with crusty sourdough bread, garlic bread, oyster crackers, a fresh green salad, or roasted vegetables.
