Coziest Creamy Seafood Chowder Recipe for Chilly Nights

Tucked away in my grandmother’s coastal kitchen, this creamy seafood chowder became a cherished memory from childhood summers.

Memories of fishing boats returning with fresh catches inspired her signature recipe.

Salt-laden breezes and weathered wooden docks whispered stories of maritime traditions.

Comfort nestles within each spoonful, promising warmth and satisfaction.

Maritime flavors dance across your palate with rich, velvety textures.

Ocean-fresh ingredients blend seamlessly, creating a hearty meal that speaks of seaside memories.

You’ll want to savor every delectable bite of this soul-warming chowder.

Seafood Chowder Variations to Explore

• Gluten-Free Version: Replace wheat flour with cornstarch or rice flour for thickening. Use gluten-free stock and check seafood for potential gluten contamination.
• Dairy-Free Alternative: Swap heavy cream with coconut milk or almond milk. Use plant-based butter substitute and ensure all ingredients are dairy-free.
• Low-Carb Option: Substitute potatoes with cauliflower chunks. Reduce carrot quantity and use extra seafood to maintain protein content and flavor profile.
• Vegetarian Adaptation: Replace seafood with mixed mushrooms like oyster and shiitake. Add white beans for protein and maintain creamy texture with plant-based cream.

Chowder FAQs

• What ingredients can I substitute if I don't have seafood?

If seafood isn’t available, you can use chicken, white fish like cod, or keep it vegetarian with extra vegetables like corn or potatoes.

• Is this recipe gluten-free?

No, the traditional recipe contains flour for thickening. To make it gluten-free, use cornstarch or gluten-free flour as a replacement.

• How can I make this chowder more spicy?

Add red pepper flakes, cayenne pepper, or a dash of hot sauce to increase the heat. Start with a small amount and adjust to your taste preference.

• Can I prepare this chowder ahead of time?

Yes, you can make the base and vegetables in advance. Add seafood just before serving to prevent overcooking and maintain the best texture and flavor.

Why Creamy Seafood Chowder Is a Bowl of Comfort

• Transform basic ingredients into a luxurious seafood chowder in under an hour, perfect for busy home cooks craving comfort food.
• Packed with tender seafood and creamy broth, this recipe delights everyone from kids to grandparents, making it ideal for family dinners or casual gatherings.
• Easily customize with whatever seafood you have on hand- shrimp, cod, or clams work beautifully, allowing creativity and reducing waste.
• Simple sautéing and stirring techniques make this chowder approachable for beginner cooks, promising delicious results without complex culinary training.

What Goes into Creamy Seafood Chowder

• Butter, Olive Oil: Rich, flavorful fats that create a delicious foundation for the chowder, providing depth and helping vegetables soften.

• Onion, Garlic, Celery, Carrots: Classic aromatic vegetables that build a robust flavor base, adding sweetness and complexity to the chowder. Fresh, crisp vegetables work best for maximum flavor.

• Fish Stock or Clam Juice: Provides a deep oceanic flavor base that enhances the seafood profile. Prefer low-sodium options for better seasoning control.
• Seafood Blend: A mix of fresh or frozen seafood like shrimp, scallops, and white fish. Fresh seafood offers superior taste and texture, but frozen can work well in a pinch.

• Heavy Cream, Half-and-Half: Creates a luxurious, silky texture that defines a classic chowder. Whole milk can be substituted for a lighter version.

• Salt, Black Pepper, Fresh Thyme: Essential seasonings that elevate and balance the chowder's rich flavors. Fresh herbs provide more intense aromatics compared to dried.

• All-Purpose Flour: Helps create a smooth, thick consistency and prevents cream from separating during cooking.

Instructions for Cooking Seafood Chowder

Step 1: Warm Up the Pot

Heat butter and olive oil in a large pot over medium heat, creating a flavorful base for the chowder.

Step 2: Sauté Aromatic Vegetables

• Onion
• Garlic
• Celery
• Carrots

Cook and stir until the vegetables become tender and release their delightful aromas, about 5-6 minutes.

Step 3: Build the Flavor Foundation

Sprinkle flour over the softened vegetables, stirring constantly to create a smooth, thick base for the chowder.

Step 4: Pour in Liquid Gold

• Clam juice
• Chicken broth
• White wine

Whisk the liquids into the vegetable mixture, ensuring no lumps form and creating a silky smooth texture.

Step 5: Simmer and Develop Depth

Let the mixture simmer gently, allowing the flavors to meld and intensify. Stir occasionally to prevent sticking.

Step 6: Add Creamy Richness

• Heavy cream
• Half-and-half

Bring the chowder to a gentle simmer, being careful not to let it boil.

Step 7: Introduce Seafood Treasures

• Chopped clams
• Shrimp
• White fish pieces

Cook until the seafood is just tender and cooked through, typically 3-4 minutes.

Step 8: Season to Perfection

• Salt
• Black pepper
• Fresh thyme
• Parsley

Taste and adjust seasonings as needed.

Step 9: Garnish and Serve

• Crispy bacon bits
• Chopped green onions

Serve immediately with crusty bread for a comforting meal.

Tips for a Smooth and Balanced Chowder

• Chop Vegetables Uniformly: Cut onions, garlic, celery, and carrots into consistent, small pieces to ensure even cooking and balanced flavor distribution throughout the chowder.
• Control Sautéing Temperature: Use medium heat when cooking vegetables to prevent burning and achieve a soft, translucent texture that develops rich, subtle flavors.
• Enhance Seafood Freshness: Select fresh, high-quality seafood from reliable sources to guarantee the best taste and texture in your chowder.
• Season Gradually: Add salt and pepper in small increments while cooking, tasting as you go to build layers of flavor without overwhelming the delicate seafood.
• Adjust Consistency Wisely: If the chowder seems too thick, slowly add more seafood stock or cream to reach your desired creamy, smooth texture.

Storing Seafood Chowder for Fresh Flavor

• Store leftover chowder in an airtight container within 2 hours of cooking. Keep chilled for 3-4 days in the refrigerator.
• Pour cooled chowder into freezer-safe containers, leaving some space for expansion. Freeze up to 2 months for best quality.
• Warm gently over medium-low heat, stirring occasionally. Add a splash of milk or cream to restore creamy consistency and prevent scorching.
• When reheating, stir frequently and avoid high heat to maintain smooth texture and prevent seafood from becoming tough.

Great Dishes to Serve with Chowder

• Select a zesty Sauvignon Blanc or unoaked Chardonnay to complement the chowder's rich, creamy seafood flavors. The wine's bright acidity cuts through the soup's richness and enhances the delicate seafood notes.
• Serve warm, crusty sourdough slices alongside the chowder for perfect texture contrast. The bread's tangy, slightly chewy crust provides an excellent vehicle for soaking up the creamy broth.
• Create a light, green salad with mixed herbs like parsley, dill, and chives to balance the chowder's heaviness. The fresh, crisp greens offer a refreshing counterpoint to the dense, creamy soup.
• Top the chowder with a squeeze of fresh lemon or lime to brighten the seafood's flavor profile. The citrus adds a zesty punch that cuts through the cream and enhances the oceanic taste.

Creamy Seafood Chowder Recipe

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4.6 from 24 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Hearty New England seafood chowder blends ocean-fresh catches with rich, velvety cream for a comforting coastal classic. Simmered with potatoes, herbs, and a medley of tender seafood, this bowl delivers warmth and maritime flavor that connects you directly to seaside traditions.

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Ingredients

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Main Ingredients:

• 4 cups (1 liter) seafood stock
• 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk
• 1 lb (450g) mixed seafood (shrimp, scallops, cod, salmon, or clams)

Vegetables and Aromatics:

• 1 onion, finely chopped
• 2 celery stalks, diced
• 2 large carrots, diced
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 bay leaf

Cooking Fats and Seasonings:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour (optional, for thickening)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• A dash of hot sauce or smoked paprika (optional, for extra heat)

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Instructions

1. Warm a spacious pot, melding butter and olive oil over medium-high temperature, creating a fragrant base for the seafood chowder.
2. Gently tumble chopped onions, minced garlic, diced celery, and julienned carrots into the shimmering fat, stirring frequently until vegetables become translucent and tender.
3. Sprinkle flour over the softened vegetables, stirring continuously to create a smooth, golden roux that will thicken the chowder’s luxurious texture.
4. Gradually pour in seafood stock and heavy cream, whisking consistently to prevent any lumps and ensure a silky, consistent liquid.
5. Incorporate diced potatoes, allowing them to simmer gently and absorb the rich, creamy broth while slowly tenderizing.
6. Delicately fold in fresh seafood medley – succulent shrimp, tender scallops, and flaky white fish – letting them poach gently in the aromatic liquid.
7. Season the chowder with fresh thyme, bay leaf, salt, and white pepper, adjusting flavors to create a harmonious maritime essence.
8. Simmer the chowder until potatoes are fork-tender and seafood is perfectly cooked, approximately 15-20 minutes.
9. Finish with a sprinkle of fresh parsley and a squeeze of lemon juice to brighten the robust, creamy flavors.
10. Ladle into warm bowls and serve immediately, offering crusty bread alongside for an indulgent dining experience.

Notes

• Choose fresh seafood from a reputable fishmonger to ensure the best flavor and quality in your chowder.
• Consider using a mix of seafood like shrimp, scallops, and white fish for a more complex and interesting taste profile.
• Cut vegetables into uniform small pieces to ensure even cooking and a consistent texture throughout the dish.
• Use heavy cream or half-and-half for a richer, more indulgent chowder that coats the seafood beautifully.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 5g
• Sodium: 800mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 90mg