Creamy Seafood Chowder Recipe

The rich, velvety texture of a steaming bowl of Creamy Seafood Chowder instantly warms the soul with each spoonful. This hearty coastal classic combines the sweetness of fresh seafood with a luxurious, buttery broth that perfectly balances comfort and elegance. Whether you’re serving it on a chilly evening or as a special occasion starter, this Creamy Seafood Chowder Recipe delivers restaurant-quality flavor right in your kitchen. You’ll learn how to create the perfect balance of seafood treasures in a silky broth that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Creamy Seafood Chowder stands out from ordinary soup recipes for several compelling reasons. First, it offers incredible depth of flavor through layers of seafood sweetness, aromatic vegetables, and rich dairy that develop as they simmer together. The contrast between tender chunks of flaky fish, succulent shrimp, and plump scallops against creamy potatoes creates an extraordinary textural experience in every bite.

Home cooks will appreciate how this seafood chowder recipe is surprisingly straightforward despite its impressive results. The one-pot approach means less cleanup, while the flexible ingredient list allows you to showcase whatever seafood looks freshest at your market. Even better, most of the cooking time is hands-off, allowing you to prepare side dishes or simply relax while the flavors meld to perfection.

This hearty soup works equally well as a luxurious starter for guests or as a complete meal when paired with crusty bread. The combination of protein-rich seafood and satisfying potatoes makes this Creamy Seafood Chowder as nourishing as it is delicious.

Ingredients

For this delectable Creamy Seafood Chowder, you’ll need:

• 2 tablespoons (30g) butter
• 2 tablespoons (30ml) olive oil
• 1 large onion, finely diced (about 1 cup/150g)
• 2 medium celery stalks, diced (about ½ cup/50g)
• 3 cloves garlic, minced (about 1 tablespoon/9g)
• 2 medium russet potatoes, peeled and cubed (about 2 cups/300g)
• ¼ cup (30g) all-purpose flour
• 4 cups (950ml) seafood stock (or fish stock)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 2 cups (475ml) half-and-half
• 1 pound (450g) mixed seafood (such as cod, haddock, salmon, cut into 1-inch chunks)
• ½ pound (225g) medium shrimp, peeled and deveined
• ½ pound (225g) bay scallops
• 1 cup (145g) frozen corn kernels
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice

The seafood selection is flexible—choose the freshest options available. For the creamiest texture, avoid low-fat substitutes for the half-and-half, as full-fat dairy creates that silky seafood soup consistency we’re aiming for.

Pro Tips

Create a Flavorful Base
The secret to an exceptional Creamy Seafood Chowder lies in building a flavorful foundation. Take your time sautéing the onions, celery, and garlic until they’re translucent but not browned—about 4-5 minutes. This aromatic base, known as a mirepoix, releases essential oils that infuse the entire chowder with depth. Adding the flour to these sautéed vegetables ensures it cooks properly, eliminating any raw flour taste in your finished chowder.

Mind Your Seafood Cooking Times
Different types of seafood require different cooking times. Add firmer fish like cod or haddock about 5 minutes before serving, followed by shrimp about 3 minutes later, and finally quick-cooking scallops in the last 2 minutes. This staggered approach prevents overcooking, ensuring each seafood component remains tender and retains its distinct texture and flavor in your seafood chowder recipe.

Perfect the Consistency
For that ideal velvety texture that defines a great Creamy Seafood Chowder, add the half-and-half gradually while stirring constantly. Keep the heat at a bare simmer once dairy is added—never allow the chowder to boil, as this can cause curdling. If you prefer a thicker chowder, mash some of the cooked potatoes against the side of the pot with a wooden spoon. For a thinner consistency, add a splash more stock.

Instructions

Step 1: Prepare the Soup Base
Heat butter and olive oil in a large heavy-bottomed pot over medium heat until the butter melts. Add the diced onion and celery, then sauté for 4-5 minutes until softened but not browned. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. The aroma should be intoxicating as these aromatics begin to release their flavors—this foundation is crucial for your Creamy Seafood Chowder.

Step 2: Add Potatoes and Create a Roux
Add the cubed potatoes to the pot and stir to coat with the butter and oil mixture. Sprinkle the flour over the vegetables and stir continuously for about 2 minutes. This creates a roux that will thicken your chowder beautifully. Make sure the flour is completely incorporated with no dry spots remaining, as this prevents lumps from forming later in your seafood soup.

Step 3: Add Liquids and Seasonings
Gradually pour in the seafood stock while stirring constantly to ensure a smooth consistency. Add the bay leaf and thyme, then bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the potatoes are just tender when pierced with a fork. The potatoes will continue cooking as you complete the chowder, so don’t overcook them at this stage.

Step 4: Incorporate Dairy and Corn
Stir in the half-and-half and corn kernels, then return the mixture to a bare simmer (never boil once dairy is added). Cook for about 5 minutes to warm through and allow the flavors to meld together. This gentle approach preserves the creamy texture that makes Creamy Seafood Chowder so luxurious.

Step 5: Add Seafood
Add the firm white fish pieces first and cook for about 3 minutes. Then add the shrimp and continue cooking for 2 more minutes. Finally, add the scallops and cook for just 1-2 minutes until all seafood is opaque and just cooked through. This staggered approach ensures each type of seafood is perfectly cooked—the hallmark of a well-executed seafood chowder recipe.

Step 6: Finish and Serve
Remove the bay leaf, then stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Allow the chowder to rest for 5 minutes before serving—this brief resting period allows flavors to fully develop. Ladle your Creamy Seafood Chowder into warmed bowls and serve immediately with oyster crackers or crusty bread for dipping.

Variations

New England Style
Transform this Creamy Seafood Chowder into a classic New England version by using only clams or a mix of clams and white fish. Add 2-3 slices of chopped bacon at the beginning, sautéing until crisp before adding the vegetables. The smoky bacon adds a distinctive depth that complements the briny clams perfectly. For authenticity, increase the potatoes by about 50% and reduce the other seafood accordingly.

Dairy-Free Option
Create a delicious dairy-free version of this seafood soup by substituting the half-and-half with full-fat coconut milk and using olive oil instead of butter. The coconut milk provides richness without compromising on creaminess, while its subtle sweetness beautifully enhances the natural sweetness of the seafood. Add a pinch of smoked paprika to balance the flavors.

Spicy Cajun Twist
For those who enjoy heat, transform this Creamy Seafood Chowder into a Cajun-inspired dish by adding 1 diced bell pepper with the onions and celery, along with 1-2 teaspoons of Cajun seasoning. Incorporate diced andouille sausage for authentic flavor and swap the corn for okra. A few dashes of hot sauce just before serving completes this spicy southern variation.

Storage and Serving

Storage Instructions
This Creamy Seafood Chowder will keep in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Never bring the chowder to a boil when reheating, as this can cause the cream to separate and the seafood to become tough. For best results, consume within 24 hours of preparation, as seafood flavor and texture are at their peak when fresh. I don’t recommend freezing this seafood chowder recipe due to the dairy content and delicate seafood textures.

Serving Suggestions
Serve this luxurious Creamy Seafood Chowder in warmed bowls to maintain its temperature longer. A crusty sourdough bread bowl makes for a spectacular presentation—simply hollow out the bread and fill with hot chowder. The bread soaks up the creamy broth beautifully.

For a complete meal, pair with a bright, acidic side salad dressed with lemon vinaigrette to balance the richness of the chowder. A glass of unoaked Chardonnay or crisp Sauvignon Blanc complements the seafood flavors perfectly, enhancing your dining experience with this seafood soup.

FAQs

Can I make this Creamy Seafood Chowder ahead of time?
You can prepare the base through Step 4 up to 24 hours ahead. Refrigerate, then reheat gently before adding the seafood just prior to serving to ensure it remains tender and perfectly cooked.

What’s the best seafood to use in this chowder?
The best seafood is whatever is freshest at your market. Firm white fish (cod, haddock, halibut), shrimp, and scallops work wonderfully, but you can also incorporate crab meat, lobster, or clams based on availability and preference.

Can I substitute the half-and-half for a lighter option?
While whole milk can work, it produces a thinner consistency. If reducing richness is your goal, use 1 cup half-and-half and 1 cup whole milk instead of 2 cups half-and-half.

Why did my chowder curdle?
Curdling happens when dairy is added to hot liquid or when the soup boils after adding dairy. Prevent this by tempering the half-and-half (warming it slightly before adding) and keeping the chowder at a gentle simmer.

What can I use instead of seafood stock?
If seafood stock isn’t available, use clam juice diluted with chicken stock, or even vegetable stock with a splash of fish sauce or anchovy paste to add seafood flavor depth.

Conclusion

This Creamy Seafood Chowder is comfort food at its finest — a velvety, treasure-filled bowl that captures the essence of coastal cuisine with every spoonful. It’s the perfect balance of luxurious and approachable, offering restaurant-quality results from your home kitchen. It’s the kind of dish that creates memories around the dinner table, whether served as a special occasion starter or a soul-warming main course on a chilly evening. With its adaptable ingredient list and straightforward preparation, this seafood chowder recipe deserves a permanent place in your cooking repertoire.

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