Here’s a warm, comforting, and absolutely delicious Creamy Seafood Chowder recipe — rich with tender seafood, hearty potatoes, sweet corn, and a luxuriously creamy broth. It’s the perfect cozy meal for chilly nights or anytime you’re craving something indulgent yet satisfying.
🥣🦐🐟 Creamy Seafood Chowder
🧾 Ingredients (Serves 6)
🐟 Seafood:
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1/2 lb shrimp, peeled and deveined
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1/2 lb white fish, cubed (like cod, haddock, or halibut)
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1/2 lb bay scallops or chopped sea scallops (optional)
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1 can (6 oz) clams with juice (optional)
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Optional: 1/2 cup lump crab meat
🥔 Vegetables:
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2 tbsp butter
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1 tbsp olive oil
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1 small onion, finely diced
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2 celery stalks, diced
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1 large carrot, peeled and diced
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2–3 medium potatoes, peeled and diced
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1 cup frozen or canned corn
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2–3 cloves garlic, minced
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Salt and black pepper, to taste
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1/2 tsp Old Bay seasoning or paprika (optional)
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1/4 tsp thyme or dill (optional)
🥛 Liquid Base:
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3 cups seafood stock, fish stock, or chicken broth
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1 cup heavy cream
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1 cup whole milk
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2 tbsp flour or 1 tbsp cornstarch (for thickening)
🔪 Instructions
1. Sauté veggies:
In a large soup pot or Dutch oven, heat butter and olive oil over medium heat.
Add onion, celery, and carrot. Cook until soft, about 5–6 minutes.
Add garlic and cook another minute.
2. Add potatoes and stock:
Stir in the diced potatoes and pour in the broth.
Season with salt, pepper, and optional herbs/spices.
Bring to a boil, then reduce to simmer for 10–15 minutes until potatoes are fork-tender.
3. Thicken the soup:
In a small bowl, whisk flour with a few tablespoons of milk to form a slurry.
Stir into the simmering soup. Cook 3–4 more minutes to slightly thicken.
4. Add seafood:
Add shrimp, fish, scallops, clams (with juice), and crab if using.
Simmer gently for 5–7 minutes, until shrimp are pink and fish is flaky.
Do not boil — this can make seafood tough.
5. Finish with cream:
Stir in heavy cream, remaining milk, and corn.
Heat through gently for 2–3 minutes.
Taste and adjust seasoning.
🍽️ To Serve:
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Garnish with fresh parsley, chives, or a dash of paprika
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Serve with crusty bread, oyster crackers, or a sourdough bread bowl
📝 Tips & Variations:
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Make it smoky: Add chopped cooked bacon at the beginning with the vegetables.
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Thicker chowder: Use more flour, mash some potatoes, or simmer longer.
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Dairy-free? Use coconut cream and plant-based milk.
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No seafood stock? Use chicken broth with a splash of clam juice or a seafood bouillon cube.
Would you like a slow cooker version, gluten-free adaptation, or a printable recipe card?
