Seafood Chowder Recipe: Creamy, Easy & Ready In 55 Minutes

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I’ve been making seafood chowder for nearly a decade now, and it’s become my go-to recipe when I want to impress guests or treat my family to something special.

This Seafood Chowder Recipe combines tender shrimp, flaky fish, and sweet scallops in a velvety, cream-based broth that’s loaded with potatoes, celery, and just the right amount of herbs. It’s like a warm hug in a bowl.

The first time I made this, I used whatever seafood I had on hand after a trip to the fish market. I was amazed at how quickly it came together and how restaurant-quality it tasted. Now, I make it at least twice a month, especially during cooler evenings when we crave something comforting and filling.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	6 servings
Difficulty Level	Easy

If you love chowders as much as I do, you’ll want to try my Shrimp Chowder Recipe next.

Table of Contents

Why You’ll Love This Seafood Chowder Recipe

This chowder strikes the perfect balance between indulgent and approachable. The creamy base coats every spoonful without feeling too heavy, and the mix of seafood gives you different textures and flavors in every bite.

I’ve served this to seafood skeptics who’ve become instant converts. The key is using fresh seafood and not overcooking it, which keeps everything tender and sweet rather than rubbery.

Here’s what makes this recipe special:

Restaurant-quality results at home: Tastes like something you’d pay $18 for at a coastal bistro
Flexible seafood options: Use whatever fresh seafood is available or looks best at your market
One-pot convenience: Everything cooks in a single Dutch oven, making cleanup a breeze
Perfect for meal prep: Actually tastes better the next day as the flavors meld together
Crowd-pleasing comfort food: Appeals to kids and adults alike
Budget-friendly luxury: Feels fancy but doesn’t break the bank

Ingredients

This recipe uses simple, accessible ingredients that you can find at any grocery store. I’ve learned through trial and error that quality matters most with the seafood and cream, so splurge a little on those if you can.

Here’s what you’ll need:

For the Base:

4 slices thick-cut bacon, chopped
3 tablespoons unsalted butter
1 large yellow onion, diced (about 1½ cups / 225g)
3 celery stalks, diced (about 1 cup / 150g)
3 cloves garlic, minced
¼ cup (30g) all-purpose flour
4 cups (950ml) seafood stock or clam juice
2 cups (475ml) heavy cream
1½ pounds (680g) Yukon Gold potatoes, peeled and cut into ½-inch cubes

For the Seafood:

1 pound (450g) firm white fish fillets (such as cod, haddock, or halibut), cut into 1-inch pieces
½ pound (225g) large shrimp, peeled and deveined
½ pound (225g) bay scallops

Seasonings:

2 bay leaves
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon salt (plus more to taste)
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper (optional, for a subtle kick)

For Serving:

2 tablespoons fresh parsley, chopped
Oyster crackers or crusty bread
Lemon wedges

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly. I’ve made this in various kitchens over the years, and these are the essentials that make the biggest difference.

Must-have equipment:

Dutch oven or large heavy-bottomed pot (at least 6-quart capacity): This is crucial for even heat distribution and preventing scorching. I use my 7-quart enameled cast iron Dutch oven.
Sharp chef’s knife: For dicing vegetables and cutting seafood into uniform pieces
Cutting board: Preferably two (one for vegetables, one for seafood)
Wooden spoon or silicone spatula: For stirring without scratching your pot
Measuring cups and spoons: Accuracy matters, especially with the roux
Ladle: For serving the chowder
Vegetable peeler: For the potatoes

Another favorite: Salmon Chowder for when I want something a bit more indulgent.

Recommended Products for This Recipe

Over the years of perfecting this recipe, I’ve found a few products that genuinely make a difference. These aren’t necessary, but they’ll elevate your chowder from good to exceptional.

1. Pacific Foods Seafood Stock

Quality stock is the foundation of any great chowder. This seafood stock has a clean, briny flavor that doesn’t overpower the delicate seafood. I keep several cartons in my pantry because homemade stock isn’t always practical.

Get it on Amazon

2. Le Creuset Enameled Cast Iron Dutch Oven

I resisted buying one of these for years because of the price, but it’s been worth every penny. The heat distribution is so even that I never worry about burning the bottom of my chowder, and it goes from stovetop to table beautifully.

Get it on Amazon

3. Wild-Caught Frozen Seafood Mix

When I can’t get to the fish market, I keep a bag of high-quality frozen seafood mix in my freezer. Look for options that include shrimp, scallops, and fish without any added preservatives. Just thaw it in the fridge overnight before using.

Get it on Amazon

4. Microplane Premium Zester

Fresh lemon zest added at the end brightens the entire chowder. This zester makes it effortless and gets those fine, delicate shreds that distribute evenly throughout the dish.

Get it on Amazon

Step-by-Step Instructions: How to Make Seafood Chowder

I’ll walk you through this process step by step. Take your time with the prep work, and the actual cooking will feel effortless. The key is building layers of flavor and adding the seafood at the very end to keep it tender.

1. Prepare Your Ingredients

Pat the fish, shrimp, and scallops completely dry with paper towels and set them aside in the refrigerator until needed. Excess moisture will cause them to steam instead of gently poach in the chowder.
Dice the onion and celery into uniform ¼-inch pieces so they cook evenly. I learned this lesson after having crunchy onions in an otherwise perfect chowder.
Mince the garlic finely. I use a garlic press for convenience, but a sharp knife works just as well.
Cut the potatoes into ½-inch cubes. Try to keep them uniform so they all finish cooking at the same time.
Chop the bacon into ½-inch pieces. I use kitchen scissors directly over the pot to save time and a cutting board.

2. Render the Bacon

Place your Dutch oven over medium heat and add the chopped bacon.
Cook for 5-7 minutes, stirring occasionally, until the bacon is crispy and has released most of its fat. You want it golden and crisp but not burnt.
Use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot. If you have more than that, pour off the excess (save it for another use).
This bacon will be your garnish at the end, and it adds a smoky, salty contrast to the creamy soup.

3. Sauté the Aromatics

Add the butter to the bacon fat in the pot and let it melt completely.
Add the diced onion and celery. Sauté for 5-6 minutes, stirring frequently, until the vegetables are softened and the onion is translucent. You should hear a gentle sizzle, not an aggressive sear.
Add the minced garlic and cook for 1 minute more, stirring constantly so it doesn’t burn. Your kitchen should smell amazing at this point.
Season with a pinch of salt and pepper. This early seasoning helps draw out moisture from the vegetables and builds flavor from the ground up.

4. Make the Roux

Sprinkle the flour over the vegetable mixture, stirring constantly to coat everything evenly.
Cook the flour for 2-3 minutes, stirring continuously. This cooks out the raw flour taste and creates a base for thickening. The mixture will look dry and clumpy, which is exactly what you want.
Don’t rush this step. A properly cooked roux is the secret to a smooth, lump-free chowder.

5. Add the Liquids

Gradually pour in the seafood stock, about 1 cup at a time, whisking constantly after each addition. This prevents lumps from forming.
Once all the stock is incorporated and the mixture is smooth, add the heavy cream and stir well.
Add the bay leaves, thyme, smoked paprika, and cayenne pepper (if using). Stir to combine.
Increase the heat to medium-high and bring the mixture to a gentle simmer. You’ll see small bubbles around the edges, but it shouldn’t be a rolling boil.

6. Cook the Potatoes

Add the cubed potatoes to the pot and stir gently to submerge them in the liquid.
Reduce the heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. They should hold their shape but be completely cooked through.
During this time, the broth will thicken slightly as the potatoes release their starch. If it seems too thick, add a splash more stock or cream.
Taste and adjust the seasoning. I usually add another ¼ teaspoon of salt and a few grinds of black pepper at this stage.

7. Add the Seafood

Reduce the heat to low. This is crucial because high heat will make the seafood rubbery.
Add the fish pieces first, gently nestling them into the chowder without stirring too vigorously. Let them cook for 2 minutes undisturbed.
Add the shrimp and scallops, distributing them evenly throughout the pot.
Cover the pot with a lid and let everything cook for 4-5 minutes. The shrimp should be pink and opaque, the scallops should be firm but tender, and the fish should flake easily.
Gently stir once or twice to ensure even cooking, but don’t over-stir or the fish will break apart too much.
Remove the bay leaves and discard them.

8. Final Touches and Serve

Taste the chowder one more time and adjust the seasoning as needed. I often add a squeeze of fresh lemon juice at this point to brighten everything up.
Ladle the chowder into bowls, making sure each serving gets a good mix of seafood and potatoes.
Top with the reserved crispy bacon, chopped fresh parsley, and an extra crack of black pepper.
Serve immediately with oyster crackers or crusty bread on the side and lemon wedges for those who want extra brightness.

For more chowder inspiration, check out my Fish Chowder.

Tips for The Best Seafood Chowder

After making this dozens of times and serving it to everyone from picky eaters to professional chefs, I’ve learned what really makes the difference between a good chowder and an unforgettable one.

Key tips for success:

Don’t overcook the seafood: This is the number one mistake I see. Add the seafood at the very end and keep the heat low. Overcooked seafood becomes tough and rubbery, which ruins an otherwise perfect chowder.
Use fresh seafood when possible: Frozen works in a pinch, but fresh seafood has better texture and flavor. If using frozen, thaw it completely in the fridge overnight and pat it very dry before adding.
Cut everything uniformly: When your potatoes, onions, and celery are all the same size, they cook evenly and look more professional in the finished dish.
Build layers of flavor: The bacon fat, butter, garlic, and aromatics all contribute to the overall depth of flavor. Don’t skip these steps or rush through them.
Stir gently: Once you add the seafood, use a light hand when stirring. You want to keep those chunks of fish intact, not turn them into mush.
Let it rest: If possible, let the finished chowder sit for 10-15 minutes before serving. This allows the flavors to meld and the texture to settle.
Adjust the thickness: If your chowder is too thick, thin it with a little more stock or cream. If it’s too thin, mash a few of the potato pieces against the side of the pot to release their starch and thicken the broth naturally.
Fresh herbs at the end: Adding fresh parsley (or dill or chives) right before serving keeps the bright, fresh flavor intact. Dried herbs are great during cooking, but fresh herbs shine as a garnish.
Season throughout: Taste and adjust seasoning at multiple stages. It’s easier to build flavor gradually than to fix an under-seasoned dish at the end.

You’ll also love this hearty Chicken Corn Chowder.

What to Serve with Seafood Chowder

Chowder is hearty enough to be a meal on its own, but I love pairing it with a few complementary sides that add texture and freshness. Here’s what I serve when I want to make it feel like a complete dinner.

Perfect pairings:

Crusty sourdough bread: For dipping and soaking up every last drop of that creamy broth. I brush mine with garlic butter and toast it for extra flavor.
Simple green salad: A crisp salad with lemon vinaigrette cuts through the richness of the chowder. I keep it simple with mixed greens, cucumber, and cherry tomatoes.
Coleslaw: The tangy, crunchy contrast is perfect alongside creamy chowder
Oyster crackers: Classic for a reason. I keep a bowl on the table so everyone can add as many as they want.
Roasted vegetables: Roasted Brussels Sprouts with Bacon or roasted asparagus add a vegetal element
Cornbread: Sweet cornbread is a Southern twist that works surprisingly well with seafood chowder
Steamed green beans: Simple and light, letting the chowder be the star
Deviled Eggs: For a more substantial spread, especially if serving this for a gathering

Variations of Seafood Chowder

One of the things I love most about this recipe is how adaptable it is. I’ve made it countless ways depending on what’s available, what I’m craving, or who I’m serving it to.

Try these variations:

Manhattan-style: Swap the cream for crushed tomatoes and add Italian herbs for a tomato-based version. It’s lighter and brighter, perfect for summer.
Corn and seafood chowder: Add 1½ cups of fresh or frozen corn kernels along with the potatoes. The sweetness of the corn complements the seafood beautifully.
Smoky chowder: Double the smoked paprika and add a teaspoon of liquid smoke for a campfire-inspired version.
Lobster upgrade: Replace half the fish with cooked lobster meat added at the very end. This makes it extra luxurious for special occasions.
Lighter version: Use half-and-half instead of heavy cream and reduce the butter to 2 tablespoons. It won’t be quite as rich, but it’s still delicious.
Spicy kick: Add diced jalapeños with the aromatics or increase the cayenne to ½ teaspoon for heat.
Dairy-free: Use coconut milk instead of cream and olive oil instead of butter. The coconut adds a subtle sweetness that works surprisingly well.
Chunky vegetable: Add diced carrots and red bell pepper for extra color and nutrition.
Old Bay seasoning: Replace the thyme and paprika with 2 teaspoons of Old Bay seasoning for that classic coastal Maryland flavor.

Craving something different? Try my New England Clam Chowder.

Storage and Reheating

Good news: seafood chowder stores well and tastes even better the next day as the flavors continue to develop. Here’s how I handle leftovers to maintain the best quality.

Storage guidelines:

Refrigerator: Let the chowder cool to room temperature, then transfer to an airtight container. It will keep for 3-4 days in the fridge.
Freezer: I don’t recommend freezing seafood chowder because the cream can separate and the seafood can become rubbery. If you must freeze it, leave out the seafood and freeze the base only. Add fresh seafood when you reheat.
Portion control: Store in individual portions for easy weekday lunches. I use 2-cup glass containers.

Reheating tips:

Stovetop method (best): Pour the chowder into a pot and reheat over medium-low heat, stirring occasionally, until heated through. Don’t let it boil, or the cream may separate and the seafood will overcook further. This takes about 8-10 minutes.
Microwave method: Heat in 1-minute intervals at 50% power, stirring between each interval. This prevents hot spots and uneven heating.
Add liquid if needed: Chowder thickens as it sits. Add a splash of stock, cream, or milk when reheating to restore the original consistency.
Fresh garnishes: Always add fresh parsley, bacon, and a squeeze of lemon right before serving, even if you’re eating leftovers.

Nutritional Facts

Based on 6 servings:

Calories: 485 per serving
Protein: 35g
Total Fat: 28g
- Saturated Fat: 15g
Carbohydrates: 24g
- Dietary Fiber: 2g
- Sugars: 4g
Cholesterol: 185mg
Sodium: 720mg
Potassium: 820mg
Vitamin A: 18% DV
Vitamin C: 25% DV
Calcium: 12% DV
Iron: 8% DV

Note: Nutritional information is approximate and will vary based on specific ingredients and brands used.

For a lighter option, try my Corn Chowder.

Health Benefits of Key Ingredients

Beyond just tasting amazing, seafood chowder provides some genuine nutritional benefits. I appreciate that I can serve my family something they love that’s also good for them.

Here’s what makes this dish nutritious:

Seafood (fish, shrimp, scallops): Excellent source of lean protein, omega-3 fatty acids, vitamin B12, selenium, and iodine. Omega-3s support heart health and brain function. The combination of different seafood provides a variety of minerals and nutrients.
Potatoes: Often underrated, potatoes provide vitamin C, potassium, vitamin B6, and fiber (especially if you leave the skins on). They’re also filling and provide sustained energy.
Garlic: Contains allicin, which has anti-inflammatory and immune-boosting properties. It also adds tremendous flavor without extra calories.
Celery: Low in calories but high in fiber, vitamin K, and antioxidants. It adds crunch and freshness to balance the richness.
Onions: Rich in antioxidants, vitamin C, and compounds that support heart health and immunity.
Bay leaves and thyme: These herbs contain antioxidants and have anti-inflammatory properties, plus they make the chowder smell incredible.

FAQs About Seafood Chowder

1. Can I use different types of seafood?

Absolutely! This recipe is incredibly flexible.

You can use whatever seafood looks fresh at your market or whatever you have on hand. Popular substitutions include crab meat, clams, mussels, or even chunks of salmon. Just keep the total weight of seafood around 2 pounds, and adjust cooking times slightly for different types (clams take a bit longer, for example).

2. How do I prevent the chowder from curdling?

The key is gentle heat. Once you add the cream, never let the chowder come to a full boil.

Keep it at a gentle simmer, especially after adding the seafood. If you’re reheating leftovers, use low heat and stir frequently. Adding a tablespoon of cornstarch mixed with cold water can also help stabilize the cream if you’re worried about separation.

3. Can I make this ahead of time?

Yes, but with some modifications. I recommend preparing the base (everything except the seafood) up to 24 hours ahead and storing it in the fridge.

When ready to serve, reheat the base gently and add fresh seafood for the last 5 minutes of cooking. This ensures the seafood doesn’t overcook and maintains its tender texture.

4. What’s the difference between chowder and bisque?

Chowder is chunky and contains vegetables and protein pieces, while bisque is smooth and puréed. Chowder is typically thickened with flour or potatoes, whereas bisque often uses rice or bread for body and is then blended until silky.

Both are cream-based, but the texture and presentation are quite different. I prefer chowder when I want a hearty, rustic meal.

5. My chowder is too thin. How can I thicken it?

There are several ways to fix thin chowder. The easiest is to mash a few potato pieces against the side of the pot with a fork, which releases starch and thickens the liquid naturally.

You can also make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the chowder and simmering for 2-3 minutes. Another option is to simmer the chowder uncovered for 10-15 minutes to reduce the liquid.

Try this variation next: Manhattan Clam Chowder.

Final Thoughts

This Seafood Chowder Recipe has become one of my most treasured recipes, and I hope it becomes a favorite in your home too. It’s the kind of dish that brings people together around the table, with everyone going back for seconds and savoring every spoonful.

The beauty of this chowder is that it feels special enough for company but is easy enough for a weeknight dinner. Once you make it a few times, you’ll develop your own rhythm and preferences, maybe adding extra garlic or a splash of white wine.

I’d love to hear how your chowder turns out! Drop a comment below with your experience, any substitutions you made, or how your family enjoyed it. And if you’re feeling generous, share this recipe with a friend who loves seafood as much as you do.

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