If you’re craving a dish that brings together the comforting creaminess of a soup with the fresh and briny flavors of the sea, this Seafood Chowder Recipe is your new best friend in the kitchen. Loaded with tender shrimp, scallops, and flaky cod, all nestled in a velvety broth infused with savory vegetables and aromatic spices, it’s like wrapping yourself in a cozy blanket of New England charm. Whether it’s a chilly evening or a weekend treat, this chowder delivers big flavor and satisfying warmth that lingers long after the last spoonful.
Ingredients You’ll Need
These simple but essential ingredients come together beautifully, each playing a crucial role in building the chowder’s rich texture, vibrant color, and layered taste. From the sweetness of fresh vegetables to the depth of seafood stock, every component elevates the final dish.
- Butter (2 tablespoons): Adds richness and a silky base for sautéing the veggies.
- Olive oil (1 tablespoon): Helps soften onions and vegetables without overpowering flavors.
- Onion, diced (1 medium): Brings sweetness and aromatic depth to the soup.
- Celery stalks, diced (2): Adds crunch and a subtle herbal note.
- Carrots, diced (2 medium): Provide a sweet earthiness and vibrant color.
- Garlic, minced (3 cloves): Offers a savory punch that wakes up the broth.
- Russet potatoes, peeled and cubed (3 medium): Give body, creaminess, and a comforting texture.
- Seafood or fish stock (4 cups): The flavorful liquid that infuses every bite with ocean goodness.
- Clam juice (1 cup): Intensifies the sea flavor with natural brininess.
- Bay leaf (1): Adds a layer of earthy aroma during simmering.
- Old Bay seasoning (1 teaspoon): Brings a classic blend of spices perfect for seafood.
- Dried thyme (1/2 teaspoon): Introduces a subtle herbal warmth.
- Salt (1 teaspoon): Enhances all the flavors in the chowder.
- Black pepper (1/2 teaspoon): Adds gentle heat and complexity.
- Heavy cream (1 cup): Creates that luxe, creamy mouthfeel you crave.
- Whole milk (1 cup): Lightens the cream without sacrificing richness.
- Shrimp, peeled and deveined (1/2 pound): Sweet and tender seafood star of the show.
- Scallops (1/2 pound): Bring a delicate texture and subtle sweetness.
- Cod or haddock, cut into chunks (1/2 pound): Provides flaky, mild-flavored fish.
- Clams or mussels, scrubbed (1/2 pound, optional): Add authenticity and extra ocean flavor.
- Fresh parsley, chopped (2 tablespoons): Brightens the final dish with herbal freshness.
- Oyster crackers or crusty bread: Perfect for dipping and soaking up every last drop.
How to Make Seafood Chowder Recipe
Step 1: Prepare the Base Aromatics
Start by melting butter alongside olive oil in a large pot over medium heat. This combination lets the veggies sauté beautifully without burning. Toss in the diced onion, celery, and carrots, cooking them gently for about 5 minutes until they soften and release their natural sweetness. Then stir in the minced garlic, allowing its fragrant aroma to permeate the pot for about a minute—this step is when your kitchen truly starts to smell irresistible.
Step 2: Build the Broth
Add the potato cubes to the pot, then pour in the seafood stock and clam juice. Drop in the bay leaf along with Old Bay seasoning, dried thyme, salt, and pepper. Bring this hearty mixture to a boil, then lower the heat to let it gently simmer for about 15 minutes. This simmer allows the potatoes to soften and the seasonings to blend harmoniously into the evolving broth.
Step 3: Incorporate Cream and Seafood
Once the potatoes are tender, stir in the heavy cream and whole milk to transform the broth into a luxuriously creamy base. Now it’s time to add the seafood: shrimp, scallops, cod, and if using, clams or mussels. Reduce the heat to a gentle simmer again and cook for about 6 to 8 minutes—just until the seafood turns opaque and the clams have opened up. Avoid boiling here to keep the seafood tender and luscious.
Step 4: Finish and Garnish
Before serving, scoop out and discard any unopened clams and remove the bay leaf. Swirl in the fresh parsley for a final burst of color and flavor. Your Seafood Chowder Recipe is now ready to serve piping hot, complemented perfectly by oyster crackers or a warm crusty bread to soak up every delicious drop.
How to Serve Seafood Chowder Recipe
Garnishes
A sprinkle of fresh chopped parsley is a classic that adds brightness and a pop of green, cutting through the richness of the chowder. You can also top your bowl with a few crispy bacon bits or a dash of smoked paprika for extra depth if you’re feeling adventurous.
Side Dishes
Seafood chowder pairs wonderfully with simple sides like a fresh green salad for contrast or buttered corn on the cob for sweetness. If you want something heartier, homemade garlic bread or even a light pasta tossed with lemon and herbs can turn this chowder into a full, satisfying meal.
Creative Ways to Present
For an elegant touch, serve your chowder in individual bread bowls or hollowed-out sourdough loaves. You can also ladle it into small, decorative mugs for a fun appetizer at a dinner party. Garnishing with edible flowers or microgreens can transform the humble meal into a show-stopping dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers of this Seafood Chowder Recipe into airtight containers and refrigerate. It will keep well for up to 3 days, allowing the flavors to meld even further overnight.
Freezing
While you can freeze seafood chowder, it’s best to do so without the cream to avoid separation. Freeze the base broth and cooked seafood separately for up to 2 months. When ready to enjoy, thaw and gently reheat together, adding fresh cream at the end for the perfect texture.
Reheating
Reheat your chowder slowly over low heat on the stovetop, stirring occasionally to prevent scorching. Avoid boiling to keep the seafood tender. Add a splash of milk or cream if it feels too thick after reheating.
FAQs
Can I use other types of seafood in this chowder?
Absolutely! This Seafood Chowder Recipe is very flexible. You can substitute or add salmon, halibut, crab, or even lobster depending on your preference and availability. Just adjust cooking times accordingly to maintain tender seafood.
Is it possible to make this chowder dairy-free?
Yes, you can replace heavy cream and whole milk with coconut milk or a dairy-free creamer of your choice. This will change the flavor slightly but still provide a creamy texture that complements the seafood beautifully.
What if I don’t have clam juice or seafood stock?
If you don’t have clam juice or seafood stock on hand, you can use vegetable stock and add a splash of white wine or a bit of fish sauce for umami. However, using seafood-specific liquids really makes the chowder pop with authentic ocean flavor.
Can I prepare the chowder in advance for a party?
Definitely! Make the chowder base a day ahead and refrigerate. Add the seafood on the day of serving so it stays fresh and tender. This strategy saves you time without compromising taste.
How thick should the chowder be?
Seafood chowder should be thick enough to coat the back of a spoon but still ladle easily. The potatoes provide natural thickening, so if it gets too thick, thin it out with a bit more milk or stock before serving.
Final Thoughts
This Seafood Chowder Recipe is a true celebration of comforting, indulgent flavors with a touch of coastal elegance. Whether you’re making it for a family dinner or a special occasion, each warm and creamy spoonful brings a little taste of New England right to your table. Dive in, savor the blend of fresh seafood and creamy broth, and let this recipe become a beloved staple in your kitchen rotation.
Print
Seafood Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, New England
- Diet: Gluten Free
Description
A rich and creamy New England-style seafood chowder featuring shrimp, scallops, cod, and optional clams, simmered with aromatic vegetables and seasoned with Old Bay and thyme. This comforting soup is perfect for a hearty meal and served best with oyster crackers or crusty bread.
Ingredients
Sauté Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Main Ingredients
- 3 medium russet potatoes, peeled and cubed
- 4 cups seafood stock or fish stock
- 1 cup clam juice
- 1 bay leaf
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound cod or haddock, cut into chunks
- 1/2 pound clams or mussels, scrubbed (optional)
Finishing Touches
- 2 tablespoons chopped fresh parsley
- Oyster crackers or crusty bread, for serving
Instructions
- Sauté Vegetables: Melt the butter with the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots and sauté until softened, about 5 minutes. Then stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Potatoes and Liquids: Incorporate the cubed potatoes, seafood stock, clam juice, bay leaf, Old Bay seasoning, dried thyme, salt, and black pepper into the pot. Bring the mixture to a boil, then reduce the heat to simmer and continue cooking for 15 minutes until the potatoes are tender.
- Incorporate Dairy and Seafood: Stir in the heavy cream and whole milk gently. Add the shrimp, scallops, cod chunks, and optional clams to the pot. Simmer gently for 6 to 8 minutes, just until the seafood is cooked through and the clams have opened, ensuring not to boil to prevent seafood toughness.
- Finish and Serve: Remove and discard any unopened clams along with the bay leaf. Stir in the fresh chopped parsley. Serve the chowder hot accompanied by oyster crackers or crusty bread on the side.
Notes
- Do not boil the chowder once the seafood is added to avoid toughening the seafood.
- You can substitute cod with other white fish such as salmon or halibut for variety.
- For a lighter chowder, replace heavy cream with half-and-half.
- Omitting oyster crackers or bread makes this recipe gluten-free.
