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

Scale

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

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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.