If you are craving a comforting bowl that feels like a warm hug on a chilly day, look no further than this Creamy Seafood Chowder Recipe. It’s a luscious blend of tender white fish, juicy shrimp, sweet corn, and velvety potatoes all simmered together in a rich, creamy broth that sings with every spoonful. This chowder balances hearty textures with delicate flavors, making it a perfect dish to share with friends or cozy up with on a quiet night in. I’m thrilled to walk you through this recipe that brings the taste of the sea straight into your kitchen with simple, fresh ingredients and easy steps.
Ingredients You’ll Need
Before diving in, let’s talk about the beautiful simplicity of these ingredients. Each one plays a key role in building layers of flavor and comforting texture in this chowder, ensuring every bite is as satisfying as the last.
- Butter: Provides a silky richness and perfect base for sautéing the aromatics.
- Onion, finely chopped: Adds subtle sweetness and depth as it softens during cooking.
- Garlic, minced: Offers a fragrant warmth that brightens the chowder’s flavor profile.
- Celery stalks, diced: Contributes a gentle crunch and subtle earthiness.
- Potatoes, peeled and diced: Give the chowder its hearty body and creamy texture once cooked.
- Seafood stock or fish broth: The soul of this chowder, tying all the seafood flavors together beautifully.
- Whole milk: Adds smooth creaminess without overpowering the delicate seafood notes.
- Heavy cream: Elevates the chowder to an indulgent, velvety finish.
- White fish fillets (cod or haddock), cut into pieces: Provides tender, flaky bites that melt in your mouth.
- Cooked shrimp, peeled and deveined: Brings a sweet seafood taste and firmer texture for delightful variety.
- Corn kernels (fresh or frozen): Adds a pop of natural sweetness and lovely color contrast.
- Fresh thyme leaves (or dried): Infuses a subtle herbal note that brightens the chowder perfectly.
- Salt and freshly ground black pepper: Essential for balancing all flavors to your liking.
- Fresh parsley, chopped: A fresh, vibrant garnish that makes this dish feel complete.
- Optional crispy bacon bits or oyster crackers: For adding a crunchy texture and smoky or buttery accent on the side.
How to Make Creamy Seafood Chowder Recipe
Step 1: Sauté Aromatics
Start by melting the butter in a large pot over medium heat. Toss in the finely chopped onion, minced garlic, and diced celery. Let these soften gently until they become translucent and fragrant, about five minutes. This step is crucial because it builds the aromatic base that will flavor the entire chowder.
Step 2: Cook the Potatoes
Add the diced potatoes along with the seafood stock or fish broth to the pot. Bring everything to a boil, then reduce to a simmer. This simmering process allows the potatoes to cook through until tender, releasing starches that help thicken the chowder naturally. It usually takes around 15 minutes.
Step 3: Add the Creamy Elements
Now stir in the whole milk and heavy cream. Warm the mixture gently—make sure it doesn’t come to a boil, as that can separate the cream. This step makes the base beautifully rich and velvety, perfectly complementing the seafood flavors without overwhelming them.
Step 4: Incorporate Fish and Corn
Carefully add the white fish pieces and corn kernels to the pot. Let them cook for about five minutes until the fish is opaque and flakes easily with a fork. This is the moment when the chowder truly starts to take shape, with the sweet corn contrasting deliciously against the tender fish.
Step 5: Finish with Shrimp and Thyme
Gently stir in the cooked shrimp and fresh thyme leaves. Allow everything to heat through for an additional two minutes. The shrimp only needs to warm since it’s pre-cooked, and the thyme imparts a lovely herbal brightness that lifts the richness of the chowder.
Step 6: Season and Serve
Season with salt and freshly ground black pepper according to your taste. Ladle the chowder into bowls and sprinkle with chopped fresh parsley. If you like, add crispy bacon bits or oyster crackers on the side for an added crunch and smoky or buttery note that pairs beautifully with the creamy seafood flavors.
How to Serve Creamy Seafood Chowder Recipe
Garnishes
Fresh parsley is a classic choice for a reason—it adds a burst of green and a hint of freshness that balances the rich chowder. Crispy bacon bits bring a smoky crunch, while oyster crackers add a comforting, buttery crisp to every spoonful. Feel free to experiment with a squeeze of lemon or a drizzle of chili oil for an extra punch!
Side Dishes
This chowder is quite hearty on its own, but pairing it with a simple green salad dressed with vinaigrette lightens the meal and adds refreshing texture. Crusty bread or freshly baked dinner rolls are also wonderful for dipping and soaking up every last creamy drop. For a more rustic touch, try garlic bread to complement the seafood flavors.
Creative Ways to Present
Serve the chowder in mini bread bowls for an adorable and edible presentation that will impress guests. Or layer it over a bed of rice or quinoa for a seafood stew twist that amps up the texture. Garnish with fresh herbs and perhaps a sprinkle of smoked paprika to add a little drama to the warm, inviting bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Seafood Chowder Recipe keeps nicely in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making the next-day chowder an even tastier experience. Always cool it completely before refrigerating to maintain the best texture and taste.
Freezing
Because of the dairy and seafood, freezing chowder can be a bit tricky—as it may change the texture of the cream and seafood slightly. However, if you want to freeze it, do so without the shrimp (add those fresh when reheating) and consume it within two months. Thaw slowly in the refrigerator overnight before reheating gently.
Reheating
To reheat, warm the chowder slowly on the stovetop over low heat, stirring frequently. Avoid boiling to keep the cream from separating and the fish from overcooking. If the chowder thickens too much, stir in a splash of milk or broth to bring it back to the perfect consistency. Add the shrimp at the end to prevent rubberiness.
FAQs
Can I use other types of seafood in this chowder?
Absolutely! This Creamy Seafood Chowder Recipe is very adaptable. You can swap in crab meat, scallops, or clams depending on your preference and availability. Just be mindful of cooking times for different seafood to avoid overcooking.
Is it possible to make this chowder dairy-free?
Yes, you can substitute the milk and cream with coconut milk or almond milk for a dairy-free version. The chowder will have a slightly different flavor profile, but it can be just as creamy and comforting. Using a dairy-free butter substitute will also help maintain richness.
How can I make this chowder thicker?
If you want a thicker chowder, simmer the potatoes a bit longer so they break down more or mash some of them against the side of the pot before adding the seafood. Alternatively, a small slurry of cornstarch and cold water added during the cream step can help thicken the broth.
Can I prepare this chowder in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by sautéing the aromatics first, then adding potatoes, stock, and seasonings to cook on low for several hours. Add the milk, cream, fish, shrimp, and corn during the last 30 minutes to avoid overcooking seafood.
What’s the best way to store leftover chowder without losing flavor?
Cool leftovers quickly and store in an airtight container in the refrigerator. Reheat gently over low heat, stirring often, and avoid boiling. Adding a splash of fresh broth or milk when reheating helps refresh the texture and flavor.
Final Thoughts
This Creamy Seafood Chowder Recipe is one of those dishes that feels like a special treat every time you make it, yet it’s wonderfully simple and approachable. The comforting textures and rich, delicate flavors create a bowl full of joy that you’ll want to come back to again and again. Whether you’re feeding family, entertaining friends, or just craving a soul-warming meal, this chowder promises to deliver smiles all around. Go ahead and give it a try—your kitchen and taste buds will thank you!
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Creamy Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy seafood chowder is a comforting and hearty dish perfect for seafood lovers. Combining tender white fish, succulent shrimp, and sweet corn in a rich, velvety broth made from seafood stock, milk, and cream, it’s a perfect meal for a cozy dinner. The chowder is flavored with fresh herbs and vegetables, creating layers of taste and texture that’s both satisfying and flavorful.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
Liquids
- 3 cups seafood stock or fish broth
- 1 cup whole milk
- 1 cup heavy cream
Seafood
- 8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 8 ounces cooked shrimp, peeled and deveined
Vegetables and Herbs
- 1 cup corn kernels (fresh or frozen)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Optional
- Crispy bacon bits or oyster crackers for serving
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the finely chopped onion, minced garlic, and diced celery. Sauté these ingredients until they become soft and translucent, about 5 minutes, developing the chowder’s foundational flavors.
- Cook Potatoes: Add the peeled and diced potatoes to the pot, then pour in the seafood stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are tender enough to be easily pierced with a fork.
- Add Dairy and Warm: Stir in the whole milk and heavy cream into the pot gently. Warm the mixture on low heat without bringing it to a boil to prevent curdling and to create a smooth, creamy base.
- Cook Fish and Corn: Add the white fish pieces and corn kernels to the chowder. Simmer the mixture for about 5 minutes until the fish is opaque and flakes easily, signaling it is cooked through.
- Incorporate Shrimp and Herbs: Stir in the cooked shrimp and fresh thyme leaves. Cook for an additional 2 minutes just to heat the shrimp through and allow the thyme flavor to infuse.
- Season and Serve: Season the chowder with salt and freshly ground black pepper to taste. Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve warm. Optionally, add crispy bacon bits or oyster crackers for extra texture and flavor.
Notes
- For a thicker chowder, mash some of the cooked potatoes before adding the fish.
- Use fresh seafood stock if possible for more depth of flavor, but store-bought fish broth works well too.
- Do not let the milk and cream boil to keep the chowder smooth and prevent curdling.
- This chowder can be made a day ahead and reheated gently on the stove.
- For a dairy-free version, substitute milk and cream with coconut milk or a suitable plant-based alternative.
- Add other seafood like scallops or clams for variety.
