Name: Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 lb white fish fillets (cod, haddock), cut into chunks; 1/2 lb shrimp, peeled and deveined; 1/2 lb scallops or clams (optional); 2 medium potatoes, peeled and diced; 1 small onion, finely chopped; 2 celery stalks, chopped; 1 large carrot, chopped; 2 cloves garlic, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 4 cups seafood or fish stock; 1 cup heavy cream or half-and-half; 1 bay leaf; 1/2 teaspoon dried thyme; Salt and black pepper to taste; 2 tablespoons fresh parsley, chopped (for garnish)

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Seafood Chowder is a rich, creamy, and comforting soup filled with tender chunks of seafood, hearty potatoes, and sweet vegetables. I love how this dish brings together the fresh flavors of the ocean with the warm, satisfying base of a classic chowder. Whether I’m serving it as a cozy weeknight meal or a special occasion dish, it never fails to impress.

Why You’ll Love This Recipe

I love how luxurious and satisfying this chowder is, without being overly complicated to make. It’s packed with shrimp, fish, and sometimes scallops or clams, all gently simmered in a creamy, seasoned broth. The potatoes and veggies give it a nice, filling body, while the seafood keeps it feeling light and fresh. It’s the kind of meal I crave when I want something warm and indulgent but still full of real, wholesome ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White fish fillets (like cod or haddock), cut into chunks
Shrimp (peeled and deveined)
Scallops or clams (optional)
Potatoes, peeled and diced
Onion, finely chopped
Celery, chopped
Carrots, chopped
Garlic, minced
Butter
All-purpose flour (for thickening)
Fish or seafood stock
Heavy cream or half-and-half
Bay leaf
Dried thyme
Salt and black pepper
Fresh parsley (for garnish)

Directions

I start by melting butter in a large pot over medium heat. I sauté the onions, celery, and carrots until softened, about 5–7 minutes.
I stir in the garlic and cook for another minute, then sprinkle in the flour and stir to coat the veggies, forming a light roux.
I gradually add the seafood stock while stirring, then drop in the potatoes, bay leaf, thyme, salt, and pepper.
I bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender—usually about 15–20 minutes.
Once the potatoes are soft, I gently add the fish, shrimp, and scallops. I let them cook for 5–7 minutes until just opaque and cooked through.
I stir in the cream and simmer gently for another 5 minutes, making sure not to boil the chowder.
I remove the bay leaf, taste, and adjust seasoning as needed. I serve hot, garnished with fresh parsley.

Servings and timing

This recipe makes about 6 hearty servings and takes around 45 minutes total—15 minutes for prep and 30 minutes of cooking. It’s great as a main dish served with crusty bread or oyster crackers.

Variations

I sometimes use canned clams or crab meat instead of fresh seafood to make it quicker.
I swap heavy cream for coconut milk when I want a dairy-free version with a unique twist.
For extra flavor, I add a splash of white wine while sautéing the vegetables.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over medium-low heat, stirring often to prevent the cream from separating. I avoid boiling it again to keep the seafood tender. I don’t recommend freezing this chowder since the dairy can separate, but I can freeze the base (without cream or seafood) and finish it fresh when ready to serve.

FAQs

Can I use frozen seafood?

Yes, I often use frozen shrimp and fish—just make sure to thaw and drain them well before adding to the soup.

How do I keep the seafood from overcooking?

I add the seafood at the very end and simmer gently until just cooked through. It only takes a few minutes and keeps the texture perfect.

What’s the best kind of fish for chowder?

I like using firm white fish like cod, haddock, or halibut. They hold up well in the soup without falling apart.

Can I make this ahead of time?

Yes, I make the base (with veggies and broth) ahead, then add the seafood and cream just before serving for the freshest taste and texture.

What if I don’t have seafood stock?

I use chicken or vegetable stock in a pinch, though seafood stock definitely adds more depth. Sometimes I simmer shrimp shells or fish bones to make a quick homemade version.

Conclusion

Seafood Chowder is one of those timeless dishes that brings warmth, flavor, and comfort to any table. It’s rich but not heavy, filling but still fresh, and full of beautiful textures and flavors. I love serving it when I want to impress or when I simply want to enjoy a hearty bowl of something delicious and homemade.

Seafood Chowder

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Seafood Chowder is a creamy, comforting soup filled with tender seafood, hearty potatoes, and aromatic vegetables. This satisfying dish combines the freshness of the ocean with the cozy warmth of a traditional chowder—perfect for weeknights or special occasions.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

1/2 lb white fish fillets (cod, haddock), cut into chunks
1/2 lb shrimp, peeled and deveined
1/2 lb scallops or clams (optional)
2 medium potatoes, peeled and diced
1 small onion, finely chopped
2 celery stalks, chopped
1 large carrot, chopped
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups seafood or fish stock
1 cup heavy cream or half-and-half
1 bay leaf
1/2 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

In a large pot, melt butter over medium heat. Add onions, celery, and carrots; cook for 5–7 minutes until softened.
Add garlic and cook for 1 minute. Sprinkle flour over the veggies and stir to form a light roux.
Gradually add seafood stock, stirring constantly to avoid lumps. Add potatoes, bay leaf, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
Gently stir in fish, shrimp, and scallops. Simmer for 5–7 minutes until seafood is opaque and cooked through.
Add heavy cream and heat gently for 5 more minutes. Do not boil.
Remove bay leaf. Adjust seasoning and garnish with fresh parsley. Serve hot.