Seafood Chowder Recipe
This classic Seafood Chowder is pure comfort in a bowl: creamy yet light, bursting with fresh ocean treasures, tender vegetables, and a gentle touch of Old Bay spice. Whether you grew up by the coast or just crave the taste of the sea, this recipe will quickly become your go-to for chilly nights and special occasions alike. Every spoonful is rich and satisfying, with a cozy layer of flavor you’ll want to share with family and friends. Get ready to dive into your new favorite chowder!
Ingredients You’ll Need
Every ingredient in this Seafood Chowder recipe plays a vital role in creating its irresistible blend of flavors and textures. The beauty of chowder is how a handful of fresh, simple ingredients can transform into something truly luxurious—let’s get you set up for success!
- Butter (2 tablespoons): Adds a creamy base and rounds out the flavors of the vegetables and seafood.
- Olive oil (1 tablespoon): Gives a subtle richness and keeps the butter from burning while sautéing.
- Onion, diced (1 medium): Provides natural sweetness and a savory backbone to the chowder.
- Celery, diced (2 stalks): Lends a crisp, aromatic pop and classic chowder flavor.
- Carrots, diced (2 medium): Add a lovely color and gentle sweetness to the mix.
- Garlic, minced (3 cloves): Infuses the soup with a warm, intoxicating aroma.
- Russet potatoes, peeled and cubed (3 medium): Help thicken the soup naturally and soak up all the delicious broth.
- Seafood stock or fish stock (4 cups): The essential ocean-y backbone of any great Seafood Chowder.
- Clam juice (1 cup): Boosts the briny flavor for an authentic coastal touch.
- Bay leaf (1): Accents the broth with herbal depth—remove before serving.
- Old Bay seasoning (1 teaspoon): Brings signature spice and a little hint of tradition.
- Dried thyme (1/2 teaspoon): Offers earthiness that beautifully compliments seafood.
- Salt (1 teaspoon): Essential for drawing out the flavors of every ingredient.
- Black pepper (1/2 teaspoon): Adds gentle warmth without overpowering the delicate seafood.
- Heavy cream (1 cup): Gives luxurious creaminess to the finished chowder.
- Whole milk (1 cup): Lightens the chowder while keeping it silky and satisfying.
- Shrimp, peeled and deveined (1/2 pound): Tender, sweet, and quick-cooking—always a crowd favorite.
- Scallops (1/2 pound): Add a subtle sweetness and a lovely, toothsome bite.
- Cod or haddock, cut into chunks (1/2 pound): Firm, flaky white fish brings heartiness and mild flavor.
- Clams or mussels, scrubbed (1/2 pound, optional): Brings authenticity and an extra layer of brininess.
- Fresh parsley, chopped (2 tablespoons): Adds a pop of color and fresh, herby finish.
- Oyster crackers or crusty bread for serving: The classic way to scoop up every last drop!
How to Make Seafood Chowder
Step 1: Sauté the Aromatics
Start by melting the butter with the olive oil in a large, heavy-bottomed pot over medium heat. Once the butter is bubbling, toss in the onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until everything is softened and smelling absolutely irresistible—this is the flavorful foundation of your Seafood Chowder.
Step 2: Add Garlic and Build the Base
Sprinkle in the minced garlic and give it a quick stir, letting it cook for just a minute to release its fragrance. Now, add the cubed potatoes, seafood stock, clam juice, bay leaf, Old Bay seasoning, thyme, salt, and black pepper. Give everything a gentle stir and bring the pot to a boil. Once it’s bubbling, reduce the heat to a simmer and let it cook for 15 minutes—this gives the potatoes time to get perfectly tender and the flavors to meld together beautifully.
Step 3: Add Dairy for Creaminess
Pour in the heavy cream and whole milk, stirring gently to combine. This is the moment your soup transforms into true chowder, rich and smooth! Turn the heat down so it’s just barely simmering. You want everything hot but not boiling, especially once the seafood goes in.
Step 4: Add Seafood
Add the shrimp, scallops, cod (or haddock), and, if you love them, the clams or mussels. Gently simmer for 6 to 8 minutes, just until the shrimp are pink, the scallops are opaque, the fish is flaky, and any clams have opened. Don’t let it boil—a gentle touch keeps the seafood perfectly tender. Remove any unopened clams and the bay leaf.
Step 5: Finishing Touches
Stir in the fresh chopped parsley right before serving. Its herby brightness wakes up all the other flavors. Taste and adjust salt and pepper if needed. Ladle your gorgeous Seafood Chowder into bowls, ready to be devoured!
How to Serve Seafood Chowder
Garnishes
Sprinkle a bit of extra chopped parsley over each bowl for a pop of color and freshness. Cracked black pepper, a small drizzle of good olive oil, or even an extra pinch of Old Bay seasoning can also add the perfect finishing flourish. If you like a touch of heat, a few dashes of hot sauce are lovely on top!
Side Dishes
You can’t go wrong with classic oyster crackers or a pile of crusty bread—those are a must for soaking up the creamy broth. A simple green salad with a bright vinaigrette adds a refreshing counterpoint, or keep things traditional with a side of coleslaw. For an extra-special meal, serve with a crisp white wine or sparkling water with lemon.
Creative Ways to Present
Try serving your Seafood Chowder in hollowed-out bread bowls for a playful, hearty twist—guests love this! Or use small ramekins for appetizer-sized servings at a dinner party. For a modern look, serve with individual mini bottles of hot sauce, or garnish with a few oven-roasted shrimp on top for drama and a little extra luxury.
Make Ahead and Storage
Storing Leftovers
Let any remaining Seafood Chowder cool to room temperature before transferring to an airtight container. It will keep beautifully in the refrigerator for up to two days, and the flavors are even more harmonious the next day!
Freezing
Chowders with dairy don’t always freeze perfectly, as the cream can separate upon thawing. If you must freeze, let the chowder cool completely, then store in an airtight, freezer-safe container for up to one month. Thaw gently in the fridge overnight before reheating.
Reheating
To reheat Seafood Chowder, place it in a pot over very low heat, stirring occasionally. Avoid boiling—it’s key to preserve the tender texture of the seafood and the silkiness of the broth. If the chowder thickens too much, add a splash of milk or seafood stock to loosen it up.
FAQs
Can I use different types of seafood in this chowder?
Absolutely! Seafood Chowder is wonderfully flexible. Try substituting salmon, halibut, or even lobster if you’re feeling indulgent. Just make sure everything is cut into bite-sized pieces and add firm fish early, while delicate seafood like shrimp or scallops go in toward the end.
How do I prevent my chowder from curdling?
Keep the heat gentle after adding the cream and milk—avoid boiling, as this can separate the dairy. Always add your seafood at a low simmer to maintain the best texture and appearance.
Is there a way to make this chowder gluten-free?
Yes! This Seafood Chowder recipe is naturally gluten-free as long as you skip the bread or crackers, or choose certified gluten-free options. All the other ingredients are safe and delicious for gluten-sensitive folks.
Can I make this chowder lighter?
You can swap the heavy cream for half-and-half, or use additional whole milk for a lighter broth. The chowder will still taste delicious, though a bit less rich and creamy—perfect for those watching their calorie intake.
What’s the best way to reheat leftovers?
For best results, warm leftover Seafood Chowder over low heat in a saucepan, stirring gently. If it seems too thick, just add a splash or two of milk until the consistency is just right. This ensures your seafood stays tender and your broth smooth.
Final Thoughts
There’s just something magical about a bowl of homemade Seafood Chowder—it’s more than a meal, it’s an experience. Whether you’re looking to impress or seeking cozy comfort, give this recipe a try and let the magic of the sea warm your heart and home. Happy cooking!
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Seafood Chowder Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A rich and creamy seafood chowder filled with shrimp, scallops, cod, and clams in a flavorful broth, perfect for a cozy meal on a chilly day.
Ingredients
Chowder:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 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
Seafood:
- 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)
- 2 tablespoons chopped fresh parsley
- Oyster crackers or crusty bread for serving
Instructions
- Sauté Aromatics: In a large pot, melt butter with olive oil over medium heat. Add onion, celery, and carrots, sauté until softened.
- Add Ingredients: Stir in garlic, then add potatoes, seafood stock, clam juice, bay leaf, Old Bay, thyme, salt, and pepper. Simmer until potatoes are tender.
- Finish Chowder: Stir in cream and milk, then add seafood. Simmer gently until seafood is cooked through. Remove bay leaf and stir in parsley.
- Serve: Serve hot with oyster crackers or bread.
Notes
- Avoid boiling once seafood is added to prevent toughness.
- Substitute salmon or halibut for variety.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, New England
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 140 mg
