Seafood chowder is a comforting blend of creamy broth and savory seafood that feels indulgent but is surprisingly easy to make. It’s flexible—you can use a variety of seafood depending on what’s available—and the flavor only gets better as it simmers. Plus, it makes for a filling meal all on its own, especially when served with crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
butter onion celery garlic carrots potatoes all-purpose flour fish stock or seafood broth milk heavy cream white fish fillets (like cod or haddock) shrimp (peeled and deveined) clams or mussels (optional) salt black pepper fresh thyme or parsley (for garnish) bay leaf
Directions
In a large pot, melt butter over medium heat.
Add diced onion, celery, garlic, and carrots. Sauté until soft, about 5–7 minutes.
Stir in flour and cook for 1–2 minutes to create a roux.
Gradually add fish stock, stirring constantly to avoid lumps.
Add cubed potatoes and a bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Add milk and cream, then gently stir in the fish and shrimp.
Simmer for another 5–10 minutes until the seafood is fully cooked. If using clams or mussels, add them during the last 5 minutes and cook until they open.
Season with salt and pepper to taste.
Remove bay leaf, garnish with chopped parsley or thyme, and serve hot.
Servings and timing
This recipe makes 6 servings. Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Variations
Add corn kernels for a sweet bite and extra texture.
Use smoked fish for a deeper, smoky flavor.
Make it dairy-free by using coconut milk instead of cream and milk.
Try adding scallops, crab meat, or squid to mix up the seafood selection.
Storage/Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm slowly on the stove over low heat, stirring occasionally. Avoid boiling to prevent the cream from separating and the seafood from overcooking. Freezing is not recommended as the dairy can separate and change the texture.
FAQs
What kind of fish is best for seafood chowder?
Firm white fish like cod, haddock, or halibut work best because they hold their shape during cooking.
Can I use frozen seafood?
Yes, just thaw it completely and drain any excess liquid before adding to the chowder.
Is seafood chowder gluten-free?
Not usually, since it’s thickened with flour. To make it gluten-free, use cornstarch or a gluten-free flour blend.
How do I thicken seafood chowder without flour?
You can use cornstarch mixed with a bit of cold water or puree a portion of the cooked potatoes for a natural thickener.
Can I make this chowder ahead of time?
Yes, but add the seafood just before serving so it doesn’t become overcooked during reheating.
What’s the difference between seafood chowder and clam chowder?
Seafood chowder includes a variety of seafood, while clam chowder is made specifically with clams and typically has a more pronounced briny flavor.
Can I use chicken broth instead of fish stock?
Yes, if fish stock isn’t available, chicken broth is a good substitute, though it will slightly change the flavor.
How do I store leftovers safely?
Cool the chowder completely before transferring it to the fridge in an airtight container. Eat within 3 days.
Why did my chowder separate?
Overheating or boiling the cream can cause it to curdle. Always reheat gently over low heat.
What sides go well with seafood chowder?
Crusty bread, oyster crackers, garlic toast, or a simple green salad make great accompaniments.
Conclusion
Seafood chowder is a creamy, comforting dish that brings the fresh taste of the ocean to your table. With its tender seafood, hearty vegetables, and rich broth, it’s the perfect meal for chilly evenings or special gatherings. Easy to customize and always satisfying, this chowder is a recipe you’ll come back to again and again.
Seafood chowder is a creamy, hearty soup filled with a variety of fresh seafood and tender vegetables. It’s rich, flavorful, and perfect for cozy dinners or impressing guests with comforting coastal flair.
Ingredients
3 tbsp butter
1 medium onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 carrots, diced
2 cups potatoes, peeled and cubed
2 tbsp all-purpose flour
3 cups fish stock or seafood broth
1 cup whole milk
1 cup heavy cream
8 oz white fish fillets (e.g., cod or haddock), cut into chunks
8 oz shrimp, peeled and deveined
1 cup clams or mussels (optional)
Salt and black pepper, to taste
1 bay leaf
1 tsp fresh thyme or parsley, chopped (for garnish)
Instructions
Melt butter in a large pot over medium heat.
Add onion, celery, garlic, and carrots. Sauté for 5–7 minutes until softened.
Stir in flour and cook for 1–2 minutes, stirring constantly to form a roux.
Gradually add fish stock while stirring to prevent lumps.
Add potatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
Stir in milk and cream, then gently add fish and shrimp.
Simmer for 5–10 minutes until seafood is fully cooked. Add clams or mussels in the last 5 minutes and cook until they open.
Season with salt and pepper to taste. Remove bay leaf.
Garnish with fresh thyme or parsley and serve hot.
Notes
Use firm white fish like cod or haddock to prevent it from falling apart.Add corn for sweetness and texture.Smoked fish adds a delicious smoky depth.Use coconut milk for a dairy-free version.Reheat gently to avoid curdling the cream or overcooking seafood.
