Creamy Seafood Chowder Recipe

If you’re searching for a bowl of comfort that tastes like pure coastal bliss, look no further than this Creamy Seafood Chowder. Brimming with tender shrimp, flaky fish, and sweet corn in a rich, velvety broth, this chowder is the ultimate way to bring a little luxury to your soup bowl. Every spoonful captures that delicate balance of sea-sweetness, soothing vegetables, and cream, making it a go-to favorite for cozy evenings, festive gatherings, or anytime you want to treat yourself to something truly special.

this Recipe

Ingredients You’ll Need

The best thing about Creamy Seafood Chowder is how its simple ingredients come together to create something extraordinary. Every element here has a job to do—whether it’s building rich flavor, adding color, or giving that irresistibly creamy finish. Here’s everything you’ll need (plus a handy tip for each):

• Butter (2 tablespoons): Gives the base its luscious richness and depth.
• Olive oil (1 tablespoon): Prevents the butter from burning and adds a touch of Mediterranean magic.
• Onion, diced (1 small): Provides a savory, sweet background flavor as it softens in the pot.
• Garlic, minced (2 cloves): Brightens every bite with aromatic warmth; don’t skip it!
• Celery, diced (2 stalks): Adds crunch and fresh flavor for classic chowder texture.
• Carrots, diced (2 medium): Bring a little sweetness and a pop of color.
• Potatoes, peeled and cubed (2 medium): These soak up all the savory flavors and help thicken the chowder.
• Seafood or chicken broth (3 cups): The foundation of flavor—choose high-quality broth for the very best taste.
• Bay leaf (1): Infuses the chowder with a subtle herbal note while it simmers.
• Dried thyme (1/2 teaspoon): Just enough to bring earthiness without overpowering the seafood.
• Heavy cream (1 cup): The key to that luxurious, creamy mouthfeel.
• Whole milk (1/2 cup): Lightens the cream just a bit and adds body to the broth.
• Shrimp, peeled and deveined (1/2 pound): Quick-cooking and sweet, they are the star protein in this dish.
• Scallops or white fish, cut into bite-sized pieces (1/2 pound): Your choice here allows for texture and flavor variety.
• Corn kernels, fresh or frozen (1 cup): Adds bursts of sweetness and sunny color throughout the chowder.
• Salt and pepper to taste: Essential for seasoning and pulling everything together at the end.
• Fresh parsley, chopped (2 tablespoons): A last-minute sprinkle for bright, herbal freshness.

How to Make Creamy Seafood Chowder

Step 1: Sauté the Vegetables

Start by heating the butter and olive oil in a large heavy-bottomed pot over medium heat. When the butter is melted and beginning to sizzle, toss in the onion, garlic, celery, and carrots. Sauté gently for 5 to 7 minutes, stirring occasionally, until the veggies turn soft and fragrant. This is where the flavor foundation for your Creamy Seafood Chowder really begins!

Step 2: Build the Broth

Now, stir in the cubed potatoes. Pour in the seafood or chicken broth, add the bay leaf, and sprinkle in the dried thyme. Bring everything up to a gentle boil, then lower the heat and simmer for about 15 to 20 minutes, or until the potatoes are wonderfully tender. This slow simmer lets the flavors meld together and gives your chowder its signature heartiness.

Step 3: Add the Creaminess and Seafood

Time for the magic touch! Lower the heat to prevent curdling, then stir in the heavy cream and whole milk. Carefully add the shrimp, your choice of scallops or white fish, and the corn kernels. Let the chowder simmer gently (not boil) for another 5 to 7 minutes, just until the seafood turns opaque and perfectly cooked. Try not to overcook—seafood should be tender and juicy.

Step 4: Season and Finish

Remove the bay leaf and taste your Creamy Seafood Chowder. Add salt and pepper as needed, adjusting so every spoonful is perfectly seasoned. For an extra creamy, thick chowder, mash a few of the potatoes against the side of the pot before serving. This little trick creates a luxurious, velvety texture!

Step 5: Garnish and Serve

Ladle your steaming chowder into bowls, sprinkle generously with chopped fresh parsley, and serve it piping hot—preferably with plenty of crusty bread for dunking. Every bowl promises a taste of the coast, no matter the weather outside.

How to Serve Creamy Seafood Chowder

Garnishes

A good garnish transforms Creamy Seafood Chowder from a simple soup to something you want to show off! Fresh chopped parsley is classic, but a little cracked black pepper, a squeeze of lemon, or even a sprinkle of smoked paprika can add extra flair and layers of flavor. If you like a touch of indulgence, try finishing with a drizzle of good olive oil right before serving.

Side Dishes

Crusty bread is a must! The soup’s silky broth is made for sopping up with warm sourdough or a rustic baguette. You could also serve this chowder alongside a crisp green salad or roasted asparagus to lighten things up and balance the rich flavors. And of course, oyster crackers are always a classic pick!

Creative Ways to Present

If you want to really impress, ladle your Creamy Seafood Chowder into small bread bowls for a cozy, restaurant-style presentation. Mini portions in teacups or glasses make a stunning starter for dinner parties, and serving with a swirl of cream or a sprinkle of fresh herbs gives it that “wow” factor on any table.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftover Creamy Seafood Chowder in an airtight container in the refrigerator. It will keep well for up to two days. The flavors mature a bit overnight, so some say it’s even better the next day! Just be sure to stir before reheating, as the cream can separate slightly.

Freezing

Cream-based soups don’t always freeze beautifully (the dairy can split during thawing), but if you plan ahead, you can make the chowder base and freeze that. When you’re ready to eat, reheat the base, add the seafood and cream, then cook gently until done. This approach preserves both the texture and freshness of your Creamy Seafood Chowder.

Reheating

Gently rewarm chowder over low heat on the stovetop, stirring often to ensure it heats evenly and doesn’t scorch or curdle. Avoid bringing it to a boil! If the chowder thickens up in the fridge, add a splash more milk or broth to bring it back to your preferred consistency.

FAQs

Can I use frozen seafood in this chowder?

Absolutely! Just make sure the seafood is fully thawed and pat it dry before adding to the pot. This helps prevent extra water from diluting your Creamy Seafood Chowder and ensures the seafood cooks through evenly.

What other seafood can I add?

This recipe is wonderfully versatile. Try adding clams, crab, or even lobster for a twist. A mix of your favorites guarantees a chowder bursting with different tastes and textures.

Do I have to use heavy cream?

For the signature “creamy” factor, heavy cream is key, but you can substitute with half-and-half or whole milk for a lighter version. Just keep in mind this will change the chowder’s richness and thickness.

Is Creamy Seafood Chowder gluten-free?

This recipe is naturally gluten-free as it gets its thickness from potatoes. Always double-check your broth labels and any optional sides (like bread) if you’re cooking for someone with gluten sensitivities.

Can I make this chowder ahead of time?

You can absolutely prep the vegetable and broth base a day ahead, then gently heat and add the seafood and cream just before serving. This keeps the seafood tender and the flavors fresh.

Final Thoughts

If you’re craving a soul-soothing, show-stopping dinner, give Creamy Seafood Chowder a whirl. It’s a dish that never fails to impress, and even first-timers will find it surprisingly easy to master. Gather around the table, spoon in hand, and enjoy a little taste of the coast—right in your own kitchen.

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