Description
Creamy Seafood Chowder Recipe with fresh seafood, potatoes, and savory herbs. A comforting and crowd-pleasing dish perfect for a cozy night in.
Ingredients
Scale
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410 calories per serving
- Sugar: 5 grams
- Sodium: 820 mg
- Fat: 22 grams
- Saturated Fat: 11 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 23 grams
- Cholesterol: 110 mg