Why You’ll Love Creamy Seafood Chowder Recipe
You’ll love this Creamy Seafood Chowder recipe because it offers a perfect balance of creamy texture and fresh seafood flavors. It’s satisfying, packed with protein, and easy to make in one pot. The chowder’s rich broth, combined with the sweetness of corn and the heartiness of potatoes, makes it an all-around crowd-pleaser that feels like a warm hug in a bowl.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Butter
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Onion, finely chopped
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Celery, finely chopped
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Garlic, minced
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All-purpose flour
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Chicken or seafood stock
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Heavy cream
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Potatoes, peeled and diced
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Sweet corn kernels (fresh or frozen)
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Mixed seafood (such as shrimp, scallops, clams, and white fish)
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Fresh thyme
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Bay leaf
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Salt
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Black pepper
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Fresh parsley, chopped (for garnish)
Directions
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In a large pot, melt the butter over medium heat. Add onion and celery and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another minute.
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Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
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Gradually whisk in the stock, making sure there are no lumps. Add diced potatoes, thyme, and bay leaf. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
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Add the corn and seafood to the pot. Simmer gently until the seafood is cooked through, about 5-7 minutes.
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Remove the thyme sprigs and bay leaf. Stir in the heavy cream, season with salt and pepper to taste, and heat through without boiling.
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Ladle the chowder into bowls and garnish with chopped parsley before serving.
Servings and Timing
This recipe serves 4-6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: Approximately 45 minutes
Variations
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Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free version.
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Add diced bacon or smoked salmon for a smoky flavor twist.
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Use a mix of seafood based on availability or preference, such as mussels or crab meat.
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Include chopped carrots or bell peppers for added color and nutrition.
Storage/Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. Avoid boiling after adding cream to maintain a smooth texture. Chowder can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen seafood for this chowder?
Yes, just thaw it before adding to the chowder and adjust cooking time accordingly.
What types of seafood work best?
A combination of firm white fish, shrimp, scallops, and clams provides great texture and flavor.
Can I make this chowder dairy-free?
Yes, substitute heavy cream with coconut milk or a dairy-free cream alternative.
How do I thicken the chowder if it’s too thin?
Mix a small amount of flour or cornstarch with cold water and stir into the chowder, cooking until it thickens.
Can I prepare the chowder ahead of time?
Yes, the flavors often improve after sitting overnight. Reheat gently before serving.
Is this recipe suitable for freezing?
Yes, freeze in airtight containers for up to one month.
How do I prevent the seafood from becoming rubbery?
Add seafood towards the end of cooking and simmer gently until just cooked.
Can I use vegetable stock instead of chicken or seafood stock?
Yes, but it may slightly alter the flavor. Using seafood stock enhances the chowder’s taste.
What can I serve with creamy seafood chowder?
Crusty bread, oyster crackers, or a fresh green salad complement the chowder well.
Can I add potatoes in different forms?
Diced potatoes are traditional, but mashed or pureed potatoes can be used to create a thicker texture.
Conclusion
Creamy Seafood Chowder is a timeless comfort food that brings warmth and satisfying flavors to your table. With its creamy broth, tender seafood, and hearty vegetables, it’s a perfect dish for cozy dinners or entertaining guests. Easy to customize and full of rich taste, this chowder is sure to become a staple in your recipe collection.
Creamy Seafood Chowder: A Cozy Comfort Food Classic
Warm up with this creamy seafood chowder, loaded with tender chunks of fresh seafood, potatoes, and sweet corn in a rich, velvety broth. Perfect as a comforting meal on chilly days, this classic chowder is easy to make and deeply satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups diced potatoes (about 2 medium potatoes)
- 2 cups corn kernels (fresh or frozen)
- 4 cups seafood stock or clam juice
- 1 cup heavy cream
- 1 cup whole milk
- 1 lb mixed seafood (such as shrimp, scallops, and white fish), cut into bite-sized pieces
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add butter to the pot and sauté onions until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in seafood stock, ensuring no lumps form. Add diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add corn kernels, seafood pieces, heavy cream, and milk. Simmer gently until seafood is cooked through, about 5-7 minutes. Do not boil after adding cream to prevent curdling.
- Adjust seasoning with salt and pepper as needed. Stir in cooked bacon and fresh parsley if using.
- Serve hot with crusty bread or oyster crackers.
Notes
- Use fresh or frozen seafood, but avoid pre-cooked seafood to prevent overcooking.
- For a thicker chowder, mash some of the potatoes before adding seafood.
- Substitute seafood stock with chicken stock if unavailable, but seafood stock adds more authentic flavor.
