Seafood chowder is a warm, creamy soup packed with fish, shrimp, and other seafood. It’s best with potatoes, onions, and a touch of cheese or cream for rich flavor. Perfect for chilly days!
I like making chowder on weekends when I have extra time. It’s fun to gather ingredients and see them turn into a comforting bowl. My cat loves the smell too—she watches me closely!
If you want, serve with crusty bread or a splash of lemon. It’s a filling meal that’s easy to customize with your favorite seafood. I often add a pinch of pepper for a little kick!
Ingredients & Substitutions
Seafood: I recommend a mix of shrimp, scallops, and white fish like cod. Fresh seafood adds great flavor, but frozen works well too—just thaw and pat dry. For a budget option, canned clams or crab meat are good substitutes.
Potatoes: Use russet or Yukon Gold potatoes for a creamy texture. Peel and dice them evenly to cook quickly. If you don’t have potatoes, try parsnips or cauliflower for a similar body and texture.
Heavy cream: Adds richness and smoothness. Light cream or evaporated milk can work in a pinch, but the chowder won’t be as creamy. I often use half-and-half for a lighter version.
Vegetables: Onion and celery build the base flavor. Use fresh if possible; frozen works too. Carrots or parsnips can be added for extra sweetness and texture.
Broth: Chicken or seafood broth enhances the flavor. Use low-sodium broth to control salt; water plus bouillon is a simple alternative.
How do I thicken seafood chowder without making it gloopy?
Use a simple flour or potato starch slurry to thicken the soup. Mix 1-2 tablespoons of flour with a little cold water until smooth, then slowly add to the simmering chowder while stirring. Let it cook a few minutes until thickened.
- Start with a small amount to avoid over-thickening.
- Add the slurry gradually, stirring constantly.
- Let the chowder simmer for a few minutes to cook off the flour taste and evenly thicken.
How to Make Seafood Chowder?
Ingredients You’ll Need:
Seafood
- 1 pound shrimp, peeled and deveined
- 1 pound scallops or clams
- 1 pound white fish fillets, chopped
Produce
- 1 large onion, chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 cups potatoes, diced
Dairy & Liquids
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
Spices & Seasonings
- Salt and pepper to taste
- 1 teaspoon thyme
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 30 minutes. Total: 45 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the vegetables, peel and devein the shrimp, and dice the potatoes. Set everything aside.
2. Cook the vegetables
In a large pot, melt butter over medium heat. Add onions, celery, carrots, and garlic. Cook for 5-7 minutes until softened.
3. Add broth and potatoes
Pour in the broth. Add diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
4. Add seafood
Stir in the fish, scallops, and shrimp. Cook for another 5-7 minutes until seafood is cooked through and opaque.
5. Finish with cream
Pour in the heavy cream. Stir well. Warm the chowder but do not boil. Adjust seasoning as needed.
6. Serve hot
Ladle the chowder into bowls. Enjoy the hearty flavors right away.
