creamy seafood chowder – recipesshubb

Creamy Seafood Chowder

Creamy seafood chowder is the ultimate comfort dish—rich, warming, and full of ocean-fresh flavor. With tender chunks of seafood, soft potatoes, and a velvety cream base, this chowder is both hearty and elegant. It’s perfect for cozy evenings, special family meals, or whenever you want a restaurant-quality soup made right at home.

This recipe balances richness with freshness, allowing the natural flavor of the seafood to shine without being heavy. Served with crusty bread or oyster crackers, creamy seafood chowder is a timeless favorite that never goes out of style.

Why You’ll Love This Chowder

Luxuriously creamy without being overly thick
Loaded with seafood in every spoonful
Simple, classic ingredients
Ready in under an hour

It’s also flexible—you can adjust the seafood based on what’s fresh or available.

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely diced
2 celery stalks, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups seafood stock or chicken broth
1½ cups whole milk
1 cup heavy cream
2 medium potatoes, peeled and diced
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme
1 bay leaf

Seafood (about 1½ pounds total)

½ pound white fish (such as cod or haddock), cut into chunks
½ pound shrimp, peeled and deveined
½ pound scallops or clams

Optional additions:

½ cup sweet corn
2 tablespoons chopped fresh parsley or chives
A pinch of smoked paprika or Old Bay seasoning

Preparation

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion and celery and cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds until fragrant.

Step 2: Build the Base

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste. Slowly whisk in the seafood stock, making sure there are no lumps.

Step 3: Simmer the Potatoes

Add the milk, cream, potatoes, salt, pepper, thyme, and bay leaf. Bring to a gentle simmer. Reduce heat and cook for 12–15 minutes, or until the potatoes are tender and the chowder has thickened slightly.

Step 4: Add the Seafood

Gently add the fish, shrimp, and scallops or clams. Simmer for 5–7 minutes, just until the seafood is cooked through and tender. Avoid boiling, as this can make the seafood tough.

Remove the bay leaf and adjust seasoning to taste.

Tips for the Best Seafood Chowder

Use fresh seafood whenever possible for best flavor
Add seafood at the end to prevent overcooking
Simmer gently, never boil
Taste before adding salt, especially if using salted stock

For a thicker chowder, lightly mash some of the potatoes in the pot before adding the seafood.

Serving Suggestions

Serve creamy seafood chowder hot with crusty bread, garlic toast, or oyster crackers. A simple green salad or coleslaw pairs nicely and adds freshness to the meal.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring often. Avoid boiling when reheating to preserve the texture of the seafood.

A Comforting Classic

Creamy seafood chowder is a dish that feels both indulgent and comforting. With its silky broth, tender seafood, and classic flavors, it’s a recipe you’ll return to again and again—perfect for sharing, savoring, and warming both body and soul.