Seafood Chowder Recipe Creamy: The Velvety Bowl That Makes Everyone Ask for Seconds

Forget bland. This seafood chowder recipe creamy is like wrapping your taste buds in a cashmere blanket and then handing them a first-class ticket to the coast. It’s rich without being heavy, indulgent without requiring a culinary degree, and fast enough for a weeknight flex.

The secret? Smart layering of flavors and a silky base that hugs every bite of shrimp, fish, and clams. If you want a restaurant-quality chowder that actually makes your guests shut up while they eat—this is it.

What Makes This Recipe Awesome

• Silky-smooth texture without feeling greasy, thanks to the right balance of cream and stock.
• Loaded with seafood—shrimp, white fish, clams, and optional scallops for luxury vibes.
• Weeknight-friendly: about 40 minutes, start to finish.
  

  Zero culinary gymnastics.

• Big flavor, small effort: bacon, aromatics, and a touch of white wine build a broth that tastes slow-cooked.
• Customizable for budget, dietary needs, or whatever’s on sale at the fish counter.

What Goes Into This Recipe – Ingredients

• 4 slices thick-cut bacon, chopped (or 2 tbsp butter for pescatarian)
• 1 tbsp unsalted butter (use 3 tbsp total if skipping bacon)
• 1 medium onion, finely diced
• 2 ribs celery, finely diced
• 1 medium carrot, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour (or 1.5 tbsp cornstarch for gluten-free, see notes)
• 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 3 cups seafood or chicken stock (low sodium)
• 1 cup whole milk
• 1 cup heavy cream
• 1 lb potatoes, peeled and diced 1/2-inch (Yukon Gold recommended)
• 1 bay leaf
• 1 tsp Old Bay seasoning (or paprika + celery salt sub)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 8 oz white fish (cod, haddock, or halibut), cut into 1-inch chunks
• 8 oz shrimp, peeled and deveined
• 6–8 oz canned chopped clams with juice (or fresh if available)
• Optional: 6 oz sea scallops, halved if large
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Optional finishes: a squeeze of lemon, chives, hot sauce, oyster crackers

Cooking Instructions

1. Render the bacon: In a heavy pot over medium heat, cook bacon until crisp, 6–8 minutes. Remove to a paper towel. Leave 1–2 tbsp fat in the pot, add butter.
2. Sweat the aromatics: Add onion, celery, and carrot.
   

   Cook 5–6 minutes until softened and glossy, not browned. Add garlic and cook 30 seconds until fragrant.

3. Build the roux: Sprinkle flour over the veggies. Stir constantly for 1 minute to cook off the raw taste.
   

   It should look like damp sand.

4. Deglaze: Pour in the white wine, scraping the bottom. Let it bubble 1–2 minutes to reduce slightly.
5. Add liquids: Whisk in stock gradually to avoid lumps. Add milk, bay leaf, Old Bay, and thyme.
   

   Bring to a gentle simmer.

6. Potatoes in: Add diced potatoes. Simmer uncovered 10–12 minutes, stirring occasionally, until just tender. Adjust heat to keep it at a gentle bubble—no rolling boil.
7. Cream it up: Stir in heavy cream.
   

   Taste and season with salt and pepper. You’re aiming for well-seasoned but not salty; clams will add salinity later.

8. Seafood time: Add fish and scallops (if using). Simmer 3 minutes.
   

   Add shrimp and clams with their juice. Simmer 2–3 more minutes until shrimp are pink and fish is opaque and flakes easily.

9. Finish and garnish: Remove bay leaf. Stir in parsley and half the bacon.
   

   Add a squeeze of lemon if you like brightness. Adjust seasoning. Top bowls with remaining bacon, chives, and crackers.

10. Serve hot and try not to brag.
    

    Actually, brag a little.

How to Store

• Refrigerate in an airtight container for up to 3 days. Seafood is delicate; sooner is better.
• Reheat gently over low heat on the stove, stirring often. Don’t boil—boiling can toughen seafood and split the dairy.
• Freezing: Not ideal due to potatoes and cream.
  

  If you must, freeze without potatoes and add fresh potatoes when reheating. Texture will be slightly compromised—still tasty.

Nutritional Perks

• High-quality protein from shrimp, fish, and clams helps with satiety and muscle repair.
• Omega-3 fats from white fish support heart and brain health. Your future self says thanks.
• Micronutrients: Clams bring iron and B12; potatoes add potassium and fiber (especially if you keep skins on).
• Customizable richness: Swap some heavy cream for more milk if you want lighter calories with similar comfort.

Don’t Make These Errors

• Overcooking the seafood: The chowder keeps cooking after you turn off the heat.
  

  Pull it the second shrimp turn pink and fish flakes.

• Boiling the dairy: High heat can cause splitting and grainy texture. Keep it at a gentle simmer, boss.
• Skipping seasoning layers: Salt lightly at each stage—stock, potatoes, seafood. Waiting until the end makes it taste flat.
• Using watery stock: Weak stock equals weak chowder.
  

  Use quality seafood or chicken stock for depth.

• Ignoring the fat balance: Too much bacon fat can make it greasy; too little and it’s thin. Aim for a glossy, not oily, surface.

Different Ways to Make This

• Gluten-free: Skip flour. Whisk 1.5 tbsp cornstarch into cold milk, then add to the pot with the stock.
  

  Simmer until lightly thickened.

• Dairy-light: Use 1.5 cups milk and 1/2 cup cream, or swap in evaporated milk for a lighter but still creamy texture.
• Smoky-corn twist: Add 1 cup corn kernels and a pinch of smoked paprika. Bonus points for charred corn.
• All-shellfish: Use shrimp, clams, and mussels. Add mussels in the last 5 minutes and cook until they open.

• Discard any that stay closed.

• Herb-forward: Finish with tarragon and dill instead of parsley for a bright, briny finish.
• Budget swap: Use more potatoes and shrimp, skip scallops and halibut. Still fabulous, IMO.

FAQ

Can I use frozen seafood?

Yes. Thaw completely in the fridge, pat very dry, and add as directed.

Excess water can thin the chowder, so dryness is key.

What’s the best fish for chowder?

Firm, flaky white fish like cod, haddock, pollock, or halibut. Delicate fish can fall apart; oily fish changes the flavor profile.

How do I avoid a gritty texture?

Cook the flour for at least a minute, whisk liquids in slowly, and don’t boil after adding milk and cream. Quality stock also matters—no sandy clams, please.

Can I make it ahead?

Partially.

Cook up to the potato stage and refrigerate. Reheat gently, then add cream and seafood right before serving for best texture.

Is wine necessary?

No, but it adds brightness. If skipping, add 1 tsp lemon juice at the end to mimic that lift.

How thick should chowder be?

Spoon-coating thick, not spoon-standing thick.

If it’s too thin, simmer a few extra minutes. Too thick? Add warm stock or milk to loosen.

What can I use instead of bacon?

Butter plus a tiny dash of smoked paprika or a splash of liquid smoke.

You’ll miss some depth, but the chowder still slaps.

Final Thoughts

This seafood chowder recipe creamy is the kind of meal that turns a regular Tuesday into a mini celebration. It’s about smart technique, not complicated steps: build flavor, treat seafood gently, and finish with confidence. Grab a bowl, crack some pepper, and prepare for silence at the table—the good kind.

And if someone asks for the recipe? You can say, “It’s simple,” and technically you won’t be lying.