Creamy Seafood Chowder Recipe

If you’re craving something ultimately cozy yet luxurious, this Creamy Seafood Chowder is absolute comfort in a bowl. Brimming with chunks of tender fish, sweet shrimp, delicate scallops, and a medley of veggies all nestled in a velvety, flavorful broth—this chowder truly tastes like a seaside escape, no matter where you are!

Ingredients You’ll Need

Each ingredient in this Creamy Seafood Chowder brings its own magic, from the sweetness of corn to the briny burst of clams. Don’t be intimidated by the list—it’s made up of pantry favorites, market-fresh vegetables, and a seafood medley that simply shines when simmered together.

• Butter: Gives richness and helps create a flavorful base when sautéing the onion and veggies.
• Onion: Adds subtle sweetness and aromatic depth—don’t skip it!
• Old Bay Seasoning: Infuses that classic seafood flavor and gentle heat.
• Dried Thyme: Brings earthy, fragrant undertones that work beautifully with the seafood.
• All-purpose Flour: Helps thicken the soup to achieve the perfect creamy consistency.
• Celery & Carrot: A classic flavor duo that also adds a little color and crunch.
• Potatoes: Yukon Gold or russet are perfect—these give the chowder body and a heartiness that’s totally satisfying.
• Corn Kernels: Adds a pop of sweetness and beautiful golden color (fresh, frozen, or canned all work!).
• Chicken or Seafood Broth: The backbone of your chowder—seafood stock delivers extra ocean flavor, but chicken broth keeps it mild and balanced.
• White Wine: Just a splash enhances the flavors and adds a grown-up depth (choose something crisp and dry!).
• White Fish: Think cod, haddock, salmon, or tilapia—whatever is freshest at your market; cut into bite-sized chunks.
• Sea Scallops: These become tender and buttery—cut large scallops in half if needed.
• Shrimp: Use medium-sized, peeled and deveined for ease; they cook in no time.
• Canned Chopped Clams: Drain them well—these add classic briny flavor and make the chowder irresistible.
• Heavy Whipping Cream: This is what makes your seafood chowder ultra-creamy and luxuriously smooth.
• Fresh Parsley: Brightens everything at the very end and adds a pop of color.
• Salt & Pepper: Adjust at the end to really let all the flavors shine!

Variations

The beauty of Creamy Seafood Chowder is how easy it is to make your own! Feel free to adapt this recipe to fit your taste, use up what’s on hand, or accommodate allergies and dietary needs. Here are some favorite spins:

• Smoky Bacon Twist: Add a couple of crispy, crumbled bacon strips on top for a pop of salty-smoky flavor.
• Dairy-Free Version: Swap the heavy cream for a plant-based cream or full-fat coconut milk for a luscious, non-dairy chowder.
• All-Shellfish Chowder: Omit the fish and double up on shrimp and scallops for a bolder shellfish flavor.
• Kick of Heat: Sprinkle in a pinch of cayenne or add some diced jalapeño with the onions for a spicier chowder.
• Seasonal Veggie Additions: Try tossing in peas, baby spinach, or diced bell pepper along with the other veggies for extra freshness and color.

How to Make Creamy Seafood Chowder

Step 1: Sauté the Onion and Create a Flavorful Base

Start by melting butter in a large pot over medium heat. Add your diced onion and cook until soft and translucent—this gently perfumes the base and lays a foundation of sweet, mellow flavor that makes the Creamy Seafood Chowder so inviting.

Step 2: Build in the Aromatics and Thicken

Sprinkle in your flour, Old Bay seasoning, and dried thyme. Stir and let everything cook together for 2-3 minutes. You’re making a quick roux here—this will give your chowder its signature creamy body, and the spices get toasted for tons of flavor.

Step 3: Simmer the Vegetables

Add in the carrot, celery, potatoes, and corn. Pour in the broth and white wine, then bring everything up to a gentle boil. Reduce the heat and let the mixture simmer for about 10 minutes—just enough so the potatoes start to soften and the veggies become tender, soaking up all the delicious flavor.

Step 4: Add Your Seafood & Cream

Gently stir in the white fish, scallops, shrimp, and chopped clams. Pour in the heavy whipping cream. Let the chowder gently simmer (not boil!) until the fish is flaky, the shrimp are opaque, and the potatoes are perfectly tender—about 8–10 minutes. The seafood should be tender and just cooked through, ensuring everything stays delicate and luscious.

Step 5: Finish & Season

Sprinkle in chopped fresh parsley and taste the chowder. Season with salt and freshly ground black pepper as needed—this is where you make the flavors pop. Ladle generous servings into bowls and get ready for cozy perfection!

How to Serve Creamy Seafood Chowder

Garnishes

Top your Creamy Seafood Chowder with a sprinkle of fresh parsley, a twist of cracked black pepper, or even a dash of extra Old Bay right before serving. For a little extra flair, a few oyster crackers or a swirl of cream go a long way—beautiful and delicious!

Side Dishes

A warm, crusty baguette or a thick slice of sourdough is the perfect partner—great for dunking and sopping up the last drop of chowder. If you’re craving a little freshness, pair your bowl with a crisp green salad or some simple steamed green beans on the side.

Creative Ways to Present

For a dinner party vibe, serve your creamy seafood chowder in mini bread bowls or ladle it into vintage mugs for a cozy touch. For family-style sharing, bring the pot straight to the table and let everyone help themselves—don’t forget the big soup spoons!

Make Ahead and Storage

Storing Leftovers

Creamy Seafood Chowder keeps best in an airtight container in the refrigerator for up to 2 days. Since the seafood is delicate, enjoying leftovers sooner is always tastier. Give everything a gentle stir before reheating, as the cream can sometimes separate a little.

Freezing

Because of the heavy cream and seafood, freezing isn’t recommended for this chowder—the texture of the seafood can get rubbery, and the cream may split. If you do need to freeze, omit the cream and seafood, then add them fresh when reheating and finishing the dish.

Reheating

Gently reheat Creamy Seafood Chowder in a pot over low-to-medium heat. Stir often and do not let it boil, which helps the seafood stay tender and keeps the broth smooth and creamy. If it’s a bit thick from the fridge, thin with a splash of broth or cream.

FAQs

Final Thoughts

If your heart is calling out for something warm, inviting, and just a little bit special, Creamy Seafood Chowder is always a wonderful answer. Whether you’re treating guests or simply making dinner a little more magical, I hope this recipe brings as much joy to your table as it does to mine—don’t wait for a special occasion to give it a try!

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