Seafood Chowder
Seafood Chowder is a delicious, thick soup that features different types of seafood. Enjoy this creamy soup filled with shrimp, white fish, and bay scallops.
This post may contain affiliate links which won’t change your price but will share some commission.
This is the best chowder you can make! This easy recipe expands upon the traditional recipe of new england clam chowder, shrimp chowder, and fish chowder, by combining all three!
Why stop at one of these premium types of chowder when you can have all three? The seafood flavor melds into the creamy base to make simply satisfying, savory type of soup.
This delicious soup is beefed up by the great addition of potatoes. We use russet potatoes as the starchiness acts as a natural thickener for the chowder. You can use red potatoes or yukon golds, too.
Seafood Chowder can be customized with any kind of seafood that you’d like. We’ve seen some people add lobster meat, crab meat, or add in clam juice to change the flavor. Any of these can be great additions.
We’ve found that our creamy Seafood Chowder recipe is a good, practical recipe that won’t break the bank, however. The ingredient list as it is does an amazing job of providing tons of flavor!
Why You’ll Love this Recipe:
Rich and creamy: A smooth, flavorful base with tender potatoes and buttery seafood.
One-pot simplicity: Easy cleanup and minimal prep make this a weeknight-friendly dish.
Customizable seafood mix: Use shrimp, scallops, white fish—or whatever you have on hand.
Cozy and satisfying: Perfect for cold nights, dinner parties, or meal prep.
Ingredients to Make Seafood Chowder:
- butter: Adds richness and helps sauté the aromatics.
- onion, celery, garlic: Classic flavor base for chowder; dice uniformly for even cooking.
- flour: Thickens the chowder; cook it briefly to eliminate raw flavor.
- chicken broth: Use low-sodium if possible to better control the salt level.
- russet potatoes: Their starchy texture helps thicken the chowder naturally.
- thyme: Dried thyme adds depth and complements seafood well.
- Old Bay seasoning: A classic seafood spice blend with celery salt, paprika, and pepper.
- shrimp, white fish, scallops: Use fresh or thawed-from-frozen. Cut fish into even cubes for uniform cooking.
- heavy cream: Creates a creamy finish—don’t boil after adding to avoid curdling.
How to Make Seafood Chowder:
- In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 5–7 minutes.
- Sprinkle in the flour and stir constantly for 1–2 minutes.
- Gradually pour in the chicken broth while stirring.
- Add cubed potatoes, thyme, Old Bay, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are fork-tender.
- Stir in shrimp, white fish, and scallops. Simmer for another 5–7 minutes, or until seafood is just cooked through.
- Stir in heavy cream and simmer for 2–3 more minutes to heat through.
- Taste and adjust seasoning if needed. Serve hot.
Recipe Notes & Tips:
- Dice the Vegetables Evenly: Uniformly chopping the onion and celery ensures consistent texture and even cooking throughout the chowder.
- Use Starchy Potatoes: Russet potatoes are ideal for chowder—they break down slightly and help naturally thicken the soup.
- Simmer Gently After Adding Seafood: Shrimp, scallops, and white fish cook quickly. Avoid boiling to keep them tender and prevent overcooking.
- Stir in Cream Last: Add the heavy cream at the end and heat gently to avoid curdling or separating.
- Adjust Seasoning at the End: Once the chowder is fully cooked, taste and add more salt, pepper, or Old Bay if needed.
- Chowder Thickens as It Cools: If reheating leftovers, stir in a splash of broth or cream to loosen the consistency.
Serving Suggestions:
- Crustless Chicken Quiche
- Crab Cakes
- Steak Caesar Salad
- Gluten-Free Sourdough Bread
- Mediterranean Chickpea Salad
How to Store:
Refrigerate: Let the chowder cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
Reheat Gently: Warm on the stovetop over low heat, stirring often. Add a splash of broth or cream if the chowder has thickened too much.
Do Not Freeze: This chowder is not freezer-friendly due to the cream and seafood, which can separate or become rubbery when thawed.
FAQs:
Yes, but be sure to thaw it completely and pat it dry before adding. Excess moisture can thin the chowder and affect texture.
You can use half-and-half for a lighter option. For a dairy-free version, full-fat coconut milk is a common alternative, though it will change the flavor slightly.
Definitely. Add canned clams (drained) or lump crab meat during the final 2–3 minutes of simmering, just like the other seafood.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Seafood Chowder
Equipment
Ingredients
- ¼ cup butter
- 1 cup onion, diced
- 1 cup celery
- 3 garlic cloves, minced
- ¼ cup flour
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and cubed
- 1 teaspoon thyme
- ½ teaspoon old bay
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces shrimp, peeled and deveined
- 8 ounces white fish, cubed
- 8 ounces bay scallops
- 1 cup heavy cream
Instructions
- In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 5–7 minutes.
- Sprinkle in the flour and stir constantly for 1–2 minutes.
- Gradually pour in the chicken broth while stirring.
- Add cubed potatoes, thyme, Old Bay, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are fork-tender.
- Stir in shrimp, white fish, and scallops. Simmer for another 5–7 minutes, or until seafood is just cooked through.
- Stir in heavy cream and simmer for 2–3 more minutes to heat through.
- Taste and adjust seasoning if needed. Serve hot.
Nutrition
Notes
-
- Dice the Vegetables Evenly: Uniformly chopping the onion and celery ensures consistent texture and even cooking throughout the chowder.
- Use Starchy Potatoes: Russet potatoes are ideal for chowder, they break down slightly and help naturally thicken the soup.
- Simmer Gently After Adding Seafood: Shrimp, scallops, and white fish cook quickly. Avoid boiling to keep them tender and prevent overcooking.
- Stir in Cream Last: Add the heavy cream at the end and heat gently to avoid curdling or separating.
- Adjust Seasoning at the End: Once the chowder is fully cooked, taste and add more salt, pepper, or Old Bay if needed.
- Chowder Thickens as It Cools: If reheating leftovers, stir in a splash of broth or cream to loosen the consistency.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Soup Recipes:
Did You Make This Seafood Chowder Recipe?
If you’ve made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!
You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!
