Few dishes capture the heart of coastal cuisine like a rich and creamy seafood chowder recipe. It’s warm, comforting, and brimming with the briny flavors of the sea. Whether you’re craving a cozy weeknight meal or planning a weekend feast, this seafood chowder will quickly become your go-to recipe.
At Seafood Weekly, we’re passionate about helping you bring the ocean to your table. In today’s post, we’re diving deep into how to make a classic seafood chowder recipe from scratch, along with expert tips, variations, and serving suggestions.
What Is Seafood Chowder?
Seafood chowder is a creamy soup traditionally made with a variety of seafood such as shrimp, clams, scallops, and fish, often paired with potatoes, onions, and corn in a thick broth. Originating from New England and spreading across the globe, this beloved dish is a coastal classic that celebrates the freshness of the sea.
Why You’ll Love This Seafood Chowder Recipe
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Loaded with seafood: Shrimp, fish, clams, and scallops all in one pot.
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Creamy and satisfying: Perfect for chilly evenings or impressing guests.
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Customizable: Use your favorite shellfish, dairy alternatives, or added veggies.
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One-pot comfort: Easy cleanup with all the flavor.
Ingredients for the Perfect Seafood Chowder Recipe
Before you start cooking, gather these ingredients:
Seafood:
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½ lb shrimp (peeled and deveined)
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½ lb scallops
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½ lb firm white fish (like cod or haddock), cubed
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1 cup chopped clams (canned or fresh)
Vegetables & Aromatics:
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 celery stalks, chopped
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2 medium carrots, diced
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2 medium potatoes, peeled and cubed
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1 cup corn kernels (fresh or frozen)
Broth & Cream Base:
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4 cups seafood or chicken broth
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1 cup heavy cream
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1 cup whole milk
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3 tablespoons butter
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2 tablespoons all-purpose flour
Seasonings:
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1 bay leaf
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½ teaspoon dried thyme
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
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Optional: a dash of Old Bay seasoning or smoked paprika
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook for 5–7 minutes until softened and fragrant.
Step 2: Add the Potatoes and Broth
Stir in the potatoes and pour in the broth. Add the bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step 3: Create the Cream Base
In a separate pan, melt 2 tablespoons of butter and whisk in the flour to form a roux. Slowly add the milk and cream, whisking constantly to avoid lumps. Let it thicken slightly (5–7 minutes), then add this creamy mixture to the main pot.
Step 4: Add the Seafood
Gently fold in the shrimp, scallops, white fish, and clams. Simmer for another 7–10 minutes, or until the seafood is fully cooked and tender. Be careful not to overcook—especially the shrimp and scallops, which can become rubbery.
Step 5: Taste and Adjust
Taste your seafood chowder and adjust salt, pepper, or seasoning as needed. A sprinkle of Old Bay adds a great coastal kick!
Step 6: Serve and Enjoy
Ladle the seafood chowder into bowls, garnish with fresh parsley, and serve with warm crusty bread or oyster crackers.
Tips for the Best Seafood Chowder Recipe
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Use fresh or high-quality frozen seafood: It makes all the difference in taste and texture.
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Don’t skip the roux: It adds body and richness to the soup.
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Cook seafood at the end: To prevent overcooking, always add seafood toward the end of the process.
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Let it rest: Chowder often tastes even better after sitting for 30 minutes or longer.
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Avoid boiling cream: Keep the heat low once dairy is added to prevent curdling.
Seafood Chowder Variations
This seafood chowder recipe is incredibly adaptable. Try these twists:
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Lobster Chowder: Replace scallops with chopped lobster for an indulgent touch.
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Spicy Seafood Chowder: Add diced jalapeños or cayenne pepper for a kick.
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Dairy-Free Chowder: Use coconut milk or cashew cream instead of dairy.
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Thick or Brothy: Adjust the flour and cream to your preferred consistency.
Make-Ahead & Storage Tips
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Make-Ahead: You can prep the base (veggies and broth) ahead of time. Add seafood just before serving.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: Gently warm on the stove over low heat. Avoid boiling to keep the seafood tender.
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Freezing: Creamy chowders don’t freeze well due to dairy separation, but you can freeze the base and add seafood and cream later.
What to Serve With Seafood Chowder
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Crusty sourdough or French bread
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Buttery biscuits
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Side salad with vinaigrette
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Garlic toast or cheese toast
These sides help balance the richness of the seafood chowder and round out the meal perfectly.
Nutritional Benefits
This seafood chowder recipe is more than just comfort food—it’s also packed with nutrients:
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Omega-3 fatty acids from the fish and shellfish support heart and brain health.
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Protein-rich from seafood, making it a filling meal.
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Vitamins and minerals from vegetables like carrots, potatoes, and corn.
Final Thoughts
A good seafood chowder recipe is like a warm hug on a cold day. It’s comforting, rich, and flavorful—perfect for anyone who loves the ocean’s bounty. Whether you’re a chowder newbie or a seasoned seafood lover, this recipe delivers every time.
At Seafood Weekly, we believe great seafood should be accessible, simple, and delicious. Give this chowder a try, and don’t forget to share your version with us!
