If you are craving something rich, comforting, and packed full of ocean-fresh flavors, this Creamy Seafood Chowder Recipe is exactly what your soul needs. Imagine tender chunks of white fish, succulent shrimp, and delicate scallops swimming in a velvety broth loaded with creamy milk, rich heavy cream, and the subtle sweetness of diced Yukon gold potatoes. Every spoonful bursts with layers of savory goodness, enhanced by fragrant herbs and the inviting warmth of paprika and garlic. This chowder isn’t just a soup; it’s a delicious hug served in a bowl that’s perfect for cozy dinners or impressing guests with minimal effort but maximum flavor.
Ingredients You’ll Need
Gathering fresh and simple ingredients is the heart of making any great chowder, and this recipe is no exception. Each ingredient plays a crucial role, from building the creamy base to creating that perfect balance of flavors and textures you’ll love.
- Unsalted butter (2 tablespoons): Adds luscious richness right from the start, helping to soften vegetables and build depth.
- Olive oil (1 tablespoon): A heart-healthy complement to the butter that enhances the overall mouthfeel.
- Small onion, diced (1): Brings a subtle sweetness and aroma that lays a flavorful foundation.
- Celery stalks, diced (2): Offers a slight crunch and fresh, green notes to balance the creaminess.
- Medium carrot, diced (1): Contributes natural sweetness and vibrant color to brighten the chowder.
- Garlic cloves, minced (2): Provides a warm, savory punch that uplifts the seafood without overpowering it.
- All-purpose flour (1/4 cup): Your thickening agent to create that signature chowder texture.
- Seafood or chicken broth (3 cups): Forms the flavorful liquid base; seafood broth intensifies the oceanic taste, while chicken broth adds comforting familiarity.
- Bottled clam juice (1 cup): Infuses a briny depth that ties the seafood and broth together perfectly.
- Diced Yukon gold potatoes (1 1/2 cups): These tender potatoes provide body and creaminess when slightly mashed in the chowder.
- Heavy cream (1 cup): Delivers unrivaled richness and smoothness.
- Whole milk (1 cup): Lightens the cream just enough so the chowder is silky, not heavy.
- Raw shrimp, peeled and deveined (1/2 pound): Adds sweet, tender bites that cook quickly to perfection.
- Bay scallops (1/2 pound): Little bursts of sweetness and delicate texture to elevate every spoonful.
- Firm white fish like cod, cut into chunks (1/2 pound): Provides a flaky, hearty element that holds up in the creamy broth.
- Dried thyme (1/2 teaspoon): Infuses the chowder with a gentle herbal aroma.
- Salt (1/2 teaspoon): Essential for seasoning and enhancing the flavors.
- Black pepper (1/4 teaspoon): Adds subtle heat and complexity.
- Paprika (1/4 teaspoon): Brings a warm, smoky note and lovely color.
- Fresh parsley, chopped (1 tablespoon): Brightens the finished dish with freshness and a pop of green.
- Cooked bacon, crumbled (4 slices, optional): A crispy, smoky topping that adds incredible contrast and indulgence.
How to Make Creamy Seafood Chowder Recipe
Step 1: Sauté the Vegetables
The magic begins by melting butter and olive oil in a large pot over medium heat. Once shimmering, toss in diced onions, celery, and carrots. These vegetables should soften gently over about 5 to 6 minutes, releasing their natural flavors and aroma. The softened veggies form the essential aromatic base, setting the tone for the entire chowder.
Step 2: Build the Flavor Base
After the vegetables are tender, add minced garlic and stir for just 30 seconds until fragrant—be careful not to burn it! Then sprinkle flour evenly over the mixture and cook for 1 to 2 minutes, stirring constantly. This step is the key to thickening the chowder while toasting the flour slightly for a lovely nutty undertone.
Step 3: Add Broth and Clam Juice
Gradually whisk in your seafood or chicken broth along with the bottled clam juice. Whisking steadily ensures a smooth base free of lumps. This ocean-inspired combination delivers a rich, savory foundation full of depth and just the right briny hint that hints at what’s to come.
Step 4: Simmer the Potatoes and Seasonings
Introduce the diced Yukon gold potatoes along with thyme, salt, black pepper, and paprika. These seasonings perfectly balance the chowder’s flavors while the potatoes add substance and creaminess. Bring everything to a gentle simmer and cook for about 12 to 15 minutes until the potatoes soften completely. If you desire extra thickness, you can mash a few potatoes directly in the pot during this stage.
Step 5: Stir in the Cream and Milk
Lower the heat and mix in heavy cream and whole milk. This is when your chowder truly becomes luxuriously creamy. Return the pot to a low simmer, ensuring the dairy blends slowly without boiling, which keeps the texture silky and smooth.
Step 6: Add the Seafood
Finally, fold in the shrimp, scallops, and fish chunks. These delicate ingredients only need 5 to 7 minutes to cook gently in the creamy broth. They should turn opaque and tender, never rubbery. Taste and adjust the seasoning if needed—sometimes a little more salt or pepper can elevate the dish wonderfully.
Step 7: Garnish and Serve
Once ready, ladle this comforting chowder into bowls and sprinkle with fresh parsley and crumbled bacon if you’re using it. The garnishes provide freshness and a satisfying textural contrast, making every bite bright and exciting.
How to Serve Creamy Seafood Chowder Recipe
Garnishes
Chopped fresh parsley adds a pop of color and refreshing bite, while crumbled bacon brings wonderful crunch and smokiness, making the chowder even more crave-worthy. A light drizzle of good olive oil or a squeeze of lemon also works beautifully to brighten the rich flavors.
Side Dishes
Pair the chowder with crusty bread or buttery oyster crackers to sop up every last drop of that velvety broth. A crisp green salad with a tangy vinaigrette balances the richness perfectly, keeping the meal light yet satisfying.
Creative Ways to Present
Serve the chowder in sourdough bread bowls for a rustic yet impressive presentation that doubles as edible dishware. Alternatively, individual ramekins garnished with microgreens and a sprinkle of paprika create a sophisticated touch for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Let the chowder cool completely before transferring to airtight containers. Stored in the refrigerator, it keeps wonderfully for up to 3 days. The flavors often deepen overnight, making leftovers just as delicious as fresh.
Freezing
Because of the dairy content, freezing creamy chowder can sometimes alter texture slightly. However, if you want to freeze it, do so before adding the cream and seafood. Freeze the broth and vegetables separately and add the cream and fresh seafood when reheating for best texture and flavor.
Reheating
Reheat gently over low heat, stirring frequently to prevent curdling or burning. Add a splash of broth or milk if it thickens too much. Avoid high heat to keep the creamy consistency intact and the seafood tender.
FAQs
Can I use frozen seafood for this chowder?
Absolutely! Just be sure to thaw it completely and drain any excess liquid before cooking to avoid diluting your chowder’s flavor and texture.
What can I substitute for clam juice if I don’t have any?
If clam juice isn’t available, extra seafood broth works well or a splash of white wine can add nice depth. Avoid water, as it will dilute the chowder’s taste.
How do I make this chowder dairy-free?
You can swap heavy cream and milk with coconut milk or cashew cream, and use vegan butter or olive oil instead of dairy butter. While the flavor shifts slightly, the dish remains wonderfully creamy and satisfying.
Is it better to use fresh or canned clams for chowder?
Fresh clams are fantastic if you have them, but canned clams and bottled clam juice are convenient and flavorful options that keep the chowder quick and easy without sacrificing taste.
Can I prepare this chowder in advance for a dinner party?
Yes! Prepare the base and vegetables the day before, then add the cream and seafood just before serving. This way, the seafood stays tender, and you get to enjoy time with your guests instead of stressing in the kitchen.
Final Thoughts
This Creamy Seafood Chowder Recipe is one of those magical dishes that warms your heart while delighting your taste buds. It’s simple enough for a weekday meal yet elegant enough for guests, delivering seafood lovers all the flavors they crave with a comforting creaminess that never disappoints. So grab your apron and your favorite seafood, and dive into the cozy, creamy goodness waiting for you in this unforgettable chowder!
Print
Creamy Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
A rich and creamy seafood chowder featuring a medley of shrimp, scallops, and white fish simmered with tender potatoes and aromatic vegetables in a flavorful broth, perfect for a comforting meal.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids & Broth
- 3 cups seafood or chicken broth
- 1 cup bottled clam juice
- 1 cup heavy cream
- 1 cup whole milk
Seafood & Vegetables
- 1 1/2 cups diced Yukon gold potatoes
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 pound bay scallops
- 1/2 pound firm white fish (such as cod), cut into chunks
Seasonings & Garnishes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley
- 4 slices cooked bacon, crumbled (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add diced onion, celery, and carrot, cooking for 5 to 6 minutes until softened and fragrant.
- Add Garlic and Flour: Stir in minced garlic and cook for 30 seconds. Sprinkle flour over the vegetables and cook while stirring constantly for 1 to 2 minutes to form a roux base.
- Incorporate Broth and Potatoes: Gradually whisk in seafood broth and bottled clam juice until smooth. Add diced Yukon gold potatoes, dried thyme, salt, black pepper, and paprika. Bring mixture to a gentle simmer.
- Simmer Until Potatoes Are Tender: Cook for 12 to 15 minutes, stirring occasionally, until potatoes are tender but not falling apart.
- Add Cream and Milk: Stir in heavy cream and whole milk. Return to a low simmer to meld flavors but avoid boiling to prevent curdling.
- Cook Seafood: Add shrimp, bay scallops, and chunks of white fish. Cook for 5 to 7 minutes, just until seafood turns opaque and is cooked through, being careful not to overcook.
- Adjust Seasoning and Serve: Taste the chowder and adjust seasoning if needed. Ladle into bowls and garnish with chopped fresh parsley and optional crumbled bacon. Serve warm for a cozy meal.
Notes
- Use a mix of your favorite seafood for variety and localized flavor.
- Avoid overcooking seafood to maintain its tender texture.
- For a thicker chowder, mash a few of the cooked potatoes directly in the pot before adding the cream.
- Bacon garnish is optional but adds a smoky depth to the chowder.
