If you’re craving a warm, comforting meal that bursts with ocean-fresh flavors, this creamy Seafood Chowder is your new go-to. Packed with tender chunks of fish, succulent shellfish, and a rich, velvety broth, this dish combines simplicity and deliciousness in every spoonful. Whether you’re whipping it up for a busy weeknight or a cozy weekend lunch, this recipe offers a quick and easy way to enjoy a hearty, satisfying chowder loaded with fresh ingredients and deep flavor.

Why You’ll Love This Recipe

Quick Preparation: Ready in under 30 minutes, perfect for busy days without sacrificing flavor.
Rich and Creamy Texture: Uses simple ingredients to create a luscious chowder base that’s irresistibly smooth.
Fresh Seafood Flavor: Combines a variety of seafood to keep the taste vibrant and authentic.
Customizable Ingredients: Easily adapts to what you have on hand or your dietary needs.
Comfort Food Classic: Delivers cozy, satisfying vibes no matter the season.

Ingredients You’ll Need

This creamy Seafood Chowder relies on fresh, wholesome ingredients that are easy to find yet essential for creating its rich taste and hearty texture. Each item plays a role in building the layers of flavor and color that make this dish so special.

Seafood Mix: A combination of white fish fillets, shrimp, and clams provides diverse textures and flavors.
Potatoes: Adds heartiness and a creamy texture once cooked down.
Onion and Celery: The aromatic base that delivers depth and subtle sweetness.
Garlic: Infuses just the right hint of pungency and warmth.
Heavy Cream or Half-and-Half: Creates that velvety, indulgent broth that makes chowder so comforting.
Fish Stock or Broth: Enhances the seafood flavor without overpowering the dish.
Butter: Adds richness and helps saute the aromatics gently.
Fresh Herbs: Parsley and thyme brighten the chowder with fresh, herbal notes.
Salt and Pepper: Fundamental seasonings to balance and enhance all flavors.
Bacon (optional): Adds smoky depth and crunch for an extra layer of taste.

Variations for Seafood Chowder

One of the joys of making Seafood Chowder is how adaptable it is. Feel free to personalize this recipe with ingredients you love or that suit your diet, and discover new favorite versions that keep this dish exciting and fresh.

Vegetarian Variation: Substitute seafood with hearty vegetables like corn, mushrooms, and zucchini, and use vegetable broth.
Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for some heat.
Dairy-Free Option: Swap cream for coconut milk or cashew cream for a luscious, allergy-friendly chowder.
Extra Seafood: Include scallops or crab meat for more variety and texture.
Herb Twist: Experiment with dill or chives instead of parsley for a fresh take.

How to Make Seafood Chowder

Step 1: Prepare the Aromatics

Start by melting butter in a large pot over medium heat. Add diced onions, celery, and garlic, sautéing until they become soft and fragrant—this step forms the flavorful foundation for your chowder’s broth.

Step 2: Cook the Potatoes

Add diced potatoes to the pot along with the fish stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10 to 15 minutes.

Step 3: Add the Seafood

Once the potatoes are tender, gently stir in your seafood mix. Cover and simmer for a few minutes until the fish is opaque and the shrimp turn pink, signaling they’re perfectly cooked.

Step 4: Finish with Cream and Seasonings

Lower the heat and stir in the heavy cream, fresh herbs, salt, and pepper to taste. Warm the chowder through but avoid boiling to keep the cream from curdling. Adjust seasoning as needed to balance the richness.

Step 5: Optional Add-ons

For extra flavor, stir in crispy cooked bacon pieces or add a squeeze of lemon juice just before serving to brighten the chowder.

Pro Tips for Making Seafood Chowder

Use Fresh Seafood: Fresher fish and shellfish really elevate the chowder’s taste and texture.
Don’t Overcook the Seafood: Add it last and cook only until just done to keep it tender and juicy.
Simmer Gently: Avoid boiling after adding cream to prevent curdling and separate textures.
Enhance Broth Depth: Use homemade or high-quality fish stock for richer flavor.
Potato Size Matters: Cut potatoes into uniform pieces to ensure even cooking.

How to Serve Seafood Chowder

Garnishes

Top your chowder with freshly chopped parsley, a sprinkle of cracked black pepper, or crispy bacon bits for a pop of contrasting texture and bright flavor.

Side Dishes

Pair your chowder with warm crusty bread, buttery oyster crackers, or a fresh green salad to balance the richness and complete the meal.

Creative Ways to Present

Serve your chowder in hollowed-out sourdough bread bowls or ramekins for an inviting, rustic presentation that makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days to keep the flavors fresh and intact.

Freezing

Freeze chowder in freezer-safe containers, leaving some headspace for expansion. It’s best consumed within 2 months, though cream-based chowders may separate slightly after thawing.

Reheating

Gently reheat chowder on the stovetop over low heat, stirring frequently to prevent sticking and maintain the creamy texture. Avoid microwaving at high power to reduce curdling.

FAQs

Can I use frozen seafood for seafood chowder?

Absolutely. Frozen seafood works well as long as it is properly thawed and drained before cooking to avoid excess water diluting the chowder.

What type of fish is best for seafood chowder?

Firm white fish like cod, haddock, or pollock are excellent choices because they hold up well during cooking and have a mild flavor that blends nicely with other seafood.

Is seafood chowder gluten-free?

The basic recipe is naturally gluten-free if using gluten-free broth and thickening agents; just avoid adding ingredients like flour-based thickeners or wheat crackers on the side.

Can I make seafood chowder ahead of time?

Yes, you can prepare the chowder a day in advance. Just keep the seafood separate if possible and add it fresh when reheating to maintain the best texture.

How can I thicken my seafood chowder?

Use a potato-based thickening approach or whisk in a slurry of cornstarch and water during the simmering stage; avoid flour for gluten-free options.

Final Thoughts

This creamy Seafood Chowder is a showstopper for any day you need something simple, fast, and incredibly delicious. Give this recipe a try and discover how easy it is to capture the essence of the sea in a rich, satisfying bowl. With its fresh ingredients and comforting flavors, it’s sure to become a favorite in your kitchen!

Seafood Chowder

Print Recipe

This creamy Seafood Chowder is a quick and comforting meal bursting with fresh seafood flavors. Combining tender white fish fillets, shrimp, clams, and creamy potatoes in a velvety broth enriched with heavy cream and herbs, it provides a hearty and satisfying dish perfect for any season.

Author: Lilly
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Appetizers
Method: Simmering
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Seafood

1 lb mixed seafood (white fish fillets, shrimp, clams)

Vegetables & Aromatics

2 cups diced potatoes
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced

Liquids & Dairy

4 cups fish stock or broth
1 cup heavy cream or half-and-half

Fats & Seasonings

2 tbsp butter
2 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
Salt and pepper to taste
Bacon, cooked and crumbled (optional)

Optional Add-ins

1 tsp cayenne pepper or diced jalapeños (for spicy kick)
1 tbsp lemon juice
Scallops or crab meat (for extra seafood variety)

Instructions

Prepare the Aromatics: Melt butter in a large pot over medium heat. Add diced onions, celery, and garlic. Sauté until soft and fragrant, forming the flavorful base for the chowder’s broth.
Cook the Potatoes: Add diced potatoes and fish stock to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10 to 15 minutes.
Add the Seafood: Gently stir in the mixed seafood. Cover and simmer for a few minutes until the fish is opaque and shrimp turn pink, indicating they are cooked through.
Finish with Cream and Seasonings: Lower the heat and stir in heavy cream, fresh parsley, thyme, salt, and pepper. Warm through gently without boiling to prevent curdling. Adjust seasoning as needed.
Optional Add-ons: Stir in crispy bacon bits or a squeeze of lemon juice just before serving to enhance flavor and brightness.

Notes

Use fresh seafood for the best taste and texture.
Do not overcook seafood; add it last and cook just until done.
Simmer gently after adding cream to avoid curdling.
Use high-quality or homemade fish stock to deepen broth flavor.
Cut potatoes into uniform pieces for even cooking.
Frozen seafood works if properly thawed and drained.
To thicken chowder, use potato starch or cornstarch slurry instead of flour for gluten-free option.
Store leftovers in an airtight container in the refrigerator up to 3 days.
Freeze in freezer-safe containers with headspace; best within 2 months.
Reheat gently on stovetop, stirring frequently; avoid high power microwaving.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg

Keywords: seafood chowder, creamy chowder, quick seafood soup, fish chowder, gluten free soup