The Coziest Creamy Seafood Chowder Recipe for Comfort Food Lovers

Tucking into a steaming bowl of creamy seafood chowder brings instant warmth on chilly evenings.

Coastal kitchens have perfected this delightful recipe over generations.

Rich, velvety textures merge tender seafood with silky potato base.

Delicate herbs and hearty chunks create complex flavor profiles that surprise and delight.

Fresh ingredients make all the difference in crafting an exceptional maritime-inspired dish.

Each spoonful transports you to seaside memories with its robust, comforting essence.

You’ll want to savor every single bite of this soul-satisfying classic.

Variations on Creamy Seafood Chowder

• Dairy-Free Delight: Replace half-and-half with coconut milk or almond milk for a creamy, lactose-free version. Use plant-based butter for sautéing vegetables.
• Low-Carb Sea Feast: Swap potatoes with cauliflower florets to reduce carbohydrates. Use a low-carb thickener like xanthan gum instead of flour.
• Pescatarian Protein Boost: Incorporate additional seafood like crab meat or mussels. Replace some fish with extra shrimp or scallops for more protein variety.
• Vegetarian Ocean Medley: Substitute seafood with plant-based alternatives like king oyster mushrooms or hearts of palm. Use vegetable broth and add smoked paprika for depth of flavor.

FAQs

• What type of seafood works best in this chowder?

Shrimp, scallops, and white fish like cod or haddock are perfect. Choose fresh, high-quality seafood for the best flavor and texture.

• Can I make this chowder dairy-free?

Yes, substitute half-and-half with coconut milk or a plant-based cream alternative. Use dairy-free butter or olive oil for sautéing vegetables.

• How do I prevent the seafood from becoming tough?

Cook seafood gently and briefly, just until it turns opaque. Overcooking makes shrimp and scallops rubbery and dry. Remove from heat as soon as seafood is cooked through.

• Is this chowder gluten-free?

Not automatically. Replace wheat flour with cornstarch or gluten-free flour blend to make it gluten-free. Always check broth and ingredients for hidden gluten sources.

Creamy Seafood Chowder: A Comfort Food Favorite

• Flexible recipe allows swapping seafood types or adding personal favorite ingredients, making it adaptable to different tastes and pantry contents.
• Packed with protein-rich seafood and nutrient-dense vegetables, this chowder provides a balanced, hearty meal that feels both indulgent and healthy.
• Looks and tastes like a restaurant-quality dish but can be prepared effortlessly at home, sure to wow family and guests with its creamy, rich texture.

Ingredients for Creamy Seafood Chowder

• Seafood: A delightful mix of shrimp, scallops, and fish that provides rich protein and ocean-fresh flavor to the chowder.
• Potatoes: Hearty vegetables that add substance and creamy texture to the soup.
• Half-and-Half: A luxurious dairy product that creates a smooth and rich base for the chowder.

• Onion, Celery, Carrots: A classic mirepoix that builds a deep and flavorful foundation for the chowder.
• Garlic, Thyme: Herbs and aromatics that enhance the overall taste profile with their warm and fragrant notes.

• Butter: Provides a rich base for sautéing vegetables and adds depth to the dish.
• Flour: Helps thicken the chowder and create a velvety consistency.
• Broth: Adds liquid volume and additional savory flavor to the soup.
• Bay Leaf: Contributes a subtle herbal undertone to the overall dish.
• Salt, Pepper: Essential seasonings that balance and highlight the chowder's flavors.
• Fresh Parsley or Chives: Optional garnish that adds a fresh and colorful finish.

How to Make Creamy Seafood Chowder

Step 1: Sizzle and Soften Aromatics

Heat butter in a large pot over medium flame.

• Onions
• Celery
• Carrots

Cook until they become tender and slightly translucent.

Sprinkle in minced garlic and fragrant thyme, stirring to wake up their flavors.

Step 2: Build the Flavor Foundation

Dust flour over the softened vegetables, creating a light coating.

Let it cook and develop a golden hint of nutty goodness.

Slowly pour in broth, whisking to prevent any lumps.

Drop in diced potatoes and a bay leaf.

Let the mixture simmer gently, allowing potatoes to become fork-tender.

Step 3: Welcome the Ocean’s Treasures

• Shrimp
• Scallops
• White fish pieces

Allow the seafood to cook slowly, transforming from translucent to opaque and perfectly cooked.

Step 4: Bring on the Creamy Comfort

Reduce heat to low.

Pour in half-and-half, creating a luxurious, velvety texture.

Stir carefully to blend.

Season with salt and pepper, tasting and adjusting to your preference.

Step 5: Final Flourish and Serve

Fish out the bay leaf.

If you’re feeling fancy, sprinkle some fresh herbs on top.

Ladle the chowder into warm bowls and get ready to dive into pure comfort.

Tips for Perfect Creamy Seafood Chowder

• Choose high-quality, fresh seafood from a reputable fishmonger to ensure the best flavor and texture in your chowder.
• Watch seafood carefully to prevent overcooking, as shrimp, scallops, and fish can quickly become tough and rubbery.
• Use flour sparingly and cook it with vegetables to eliminate raw flour taste and create a smooth, rich base for the chowder.
• If the chowder is too thick, thin it with additional broth; if too thin, let it simmer uncovered to reduce and concentrate flavors.
• Consider adding a splash of white wine or a pinch of smoked paprika to enhance the seafood's natural taste profile.

Storing and Reheating Creamy Seafood Chowder

• Store leftover chowder in an airtight container for up to 3 days. Cool completely before sealing to prevent bacterial growth and maintain flavor quality.
• Transfer chowder to freezer-safe containers, leaving space for expansion. Freeze for maximum 2 months. Seafood might slightly change texture upon thawing.
• Warm gently over medium-low heat, stirring frequently. Add splash of broth or cream to restore original consistency. Avoid boiling to prevent seafood becoming tough.
• Pour into microwave-safe dish. Heat in 30-second intervals, stirring between each interval. Check temperature and ensure even heating throughout chowder.

Pairings to Serve with Creamy Seafood Chowder

• Pair Crisp White Wine: Select a bright, acidic Sauvignon Blanc or Pinot Grigio to cut through the chowder's richness and complement the delicate seafood flavors.
• Serve Crusty Sourdough Bread: Choose a hearty, rustic sourdough to soak up the creamy broth, providing a delightful textural contrast and additional depth to each spoonful.
• Match Citrus Salad: Create a light, zesty side salad with mixed greens, grapefruit segments, and a tangy vinaigrette to balance the chowder's creamy and rich profile.
• Offer Oyster Crackers: Sprinkle crisp oyster crackers on top or serve alongside the chowder for a classic maritime touch and satisfying crunch.

Seafood Chowder Recipe

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4.9 from 22 reviews

• Total Time: 1 hour 29 minutes
• Yield: 6 1x

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Description

Hearty New England seafood chowder blends creamy richness with ocean-fresh treasures, delivering comfort in each luxurious spoonful. Packed with tender fish, plump shrimp, and delicate clams, this soul-warming dish invites coastal memories to your dinner table.

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Ingredients

Scale 1x2x3x

Seafood:

• 1 pound (454 grams) shrimp, peeled and deveined
• 0.5 pound (227 grams) scallops
• 1 pound (454 grams) cod or haddock, cut into chunks

Vegetables and Herbs:

• 2 medium potatoes, diced
• 1 large onion, chopped
• 2 stalks celery, sliced
• 2 medium carrots, diced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon thyme

Liquids and Thickeners:

• 4 cups (946 milliliters) chicken or vegetable broth
• 2 cups (473 milliliters) half-and-half or heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste

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Instructions

1. Prepare the aromatic base by melting butter in a large pot over medium heat. Gently sauté onions, celery, and carrots until they become translucent and tender, releasing their sweet flavors (approximately 5 minutes). Introduce minced garlic and fragrant thyme, stirring to combine.
2. Dust the softened vegetables with flour, creating a light coating that will help thicken the chowder. Cook the flour for 2-3 minutes to eliminate any raw flour taste. Slowly pour in the broth, whisking continuously to prevent lumps from forming.
3. Add diced potatoes and a bay leaf to the liquid. Allow the mixture to simmer gently, creating a rich foundation for the chowder. Cook until potatoes become fork-tender, about 12-15 minutes.
4. Carefully introduce shrimp, scallops, and selected fish into the simmering broth. Cook the seafood delicately, ensuring each piece is just cooked through but remains tender and succulent (4-5 minutes).
5. Reduce heat to low and gently stir in half-and-half, warming the cream without bringing it to a boil. This step will create a luxuriously smooth and creamy texture.
6. Taste and adjust seasoning with salt and freshly ground black pepper. Remove the bay leaf to prevent any bitter undertones.
7. Ladle the chowder into warm bowls and garnish with freshly chopped parsley or chives for a burst of color and fresh flavor.

Notes

• Choose high-quality, fresh seafood for the most delicious and flavorful chowder.
• Adjust cooking time for different seafood types to prevent overcooking, which can make them tough and rubbery.
• For a lighter version, substitute half-and-half with low-fat milk or a dairy-free alternative like coconut milk for a creamy texture.
• Enhance the chowder’s depth by adding a splash of white wine or a pinch of smoked paprika during the vegetable sautéing stage.

• Prep Time: 5 minutes
• Cook Time: 84 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 100 mg