Seafood Chowder Recipe Creamy – Cozy, Comforting, and Easy to Make

A warm bowl of creamy seafood chowder is the kind of meal that feels like a hug in a bowl. It’s rich but not heavy, full of tender seafood, and simple enough for a weeknight. You don’t need fancy techniques or special equipment—just a pot, good ingredients, and a little patience.

This version is velvety, flavorful, and balanced, with sweet corn, soft potatoes, and a hint of smokiness. It’s the kind of recipe you’ll make once and keep coming back to whenever you want something comforting and satisfying.

What Makes This Special

This chowder hits that sweet spot between creamy and fresh. It’s rich without being cloying, thanks to a smart mix of stock and dairy.

You get layers of flavor from sautéed aromatics, a touch of bacon or smoked paprika, and the natural sweetness of seafood.

The texture is key: part of the potatoes gently thicken the broth, while the rest stay in soft, bite-sized pieces. A splash of cream at the end ties everything together. It’s flexible too—use a mix of shrimp, fish, and clams, or work with what you have.

Shopping List

• Seafood: 1 pound total mix (shrimp, scallops, firm white fish like cod or haddock, clams or mussels, crab meat)
• Bacon or Salt Pork (optional): 3–4 slices, diced (or 1 teaspoon smoked paprika for a bacon-free version)
• Butter: 3 tablespoons
• Olive Oil: 1 tablespoon
• Onion: 1 medium, finely chopped
• Celery: 2 ribs, finely chopped
• Carrot: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Potatoes: 2 medium Yukon Gold or red potatoes, peeled and diced into 1/2-inch cubes
• Corn: 1 cup (frozen or fresh kernels)
• Flour: 2 tablespoons (for thickening)
• Seafood or Chicken Stock: 4 cups (low-sodium)
• Bay Leaves: 2
• Thyme: 1 teaspoon dried or 2 teaspoons fresh
• Heavy Cream: 1 cup (or half-and-half for lighter)
• White Wine (optional): 1/2 cup
• Lemon: 1, for zest and juice
• Fresh Parsley or Chives: 2 tablespoons, chopped
• Salt and Black Pepper: to taste
• Crushed Red Pepper (optional): a pinch for gentle heat
• Oyster Crackers or Crusty Bread: for serving

Step-by-Step Instructions

1. Prep the seafood: Pat seafood dry.
   

   Cut fish into bite-sized chunks. Peel and devein shrimp. If using clams or mussels, scrub and discard any with cracked shells.

   
   
2. Crisp the bacon (if using): In a large pot over medium heat, cook bacon until crisp.
   

   Remove to a plate, leaving about 1 tablespoon of fat in the pot. If skipping bacon, warm olive oil instead and add 1 teaspoon smoked paprika later with the aromatics.

   
   
3. Sauté the aromatics: Add butter to the pot. Stir in onion, celery, and carrot.
   

   Cook 5–7 minutes until soft and fragrant. Add garlic and cook 30 seconds more.

   
   
4. Build the base: Sprinkle flour over the vegetables and stir for 1 minute to cook off the raw taste. If using wine, pour it in and simmer 1–2 minutes, scraping up any browned bits.
5. Add liquids and seasonings: Pour in stock, then add bay leaves, thyme, potatoes, corn, and a pinch of salt and pepper.
   

   Bring to a gentle simmer.

   
   
6. Simmer until tender: Cook 12–15 minutes, until the potatoes are soft but not falling apart. Lightly mash a few potato pieces against the pot to thicken the broth.
7. Add the seafood: Stir in shrimp, fish, and scallops. If using clams or mussels, add them now.
   

   Simmer gently 4–6 minutes, until shrimp are pink, fish flakes easily, and shells open. Discard any unopened shells.

   
   
8. Finish with cream: Lower the heat. Stir in heavy cream and half of the crispy bacon (if using).
   

   Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper. Add a pinch of crushed red pepper if you like a little heat.

   
   
9. Rest and garnish: Turn off the heat and let the chowder rest for 3–5 minutes to settle.
   

   Ladle into bowls and garnish with parsley or chives and the remaining bacon.

   
   
10. Serve: Serve hot with oyster crackers or warm crusty bread. A light green salad on the side is a nice touch.

Keeping It Fresh

Refrigerate: Store leftovers in an airtight container for up to 2 days. Seafood is delicate, so shorter storage keeps flavor and texture at their best.

Reheat gently: Warm over low heat on the stove until just hot.

Avoid boiling—high heat can make seafood rubbery and cause the cream to split.

Freezing: Not ideal for this recipe. Creamy soups with potatoes can become grainy once thawed, and seafood can toughen. If you must freeze, do so before adding seafood and cream; add those fresh when reheating.

Benefits of This Recipe

• Balanced richness: The mix of stock and cream keeps it luscious but not heavy.
• Flexible protein: Works with different seafood depending on season and budget.
• One-pot simplicity: Minimal dishes, straightforward steps.
• Make-ahead base: You can prep the soup base a day ahead and add seafood and cream right before serving.
• Comfort factor: Cozy flavors that feel special without extra fuss.

Pitfalls to Watch Out For

• Overcooking seafood: Add it near the end and simmer gently.
  

  It cooks fast.

  
  
• Boiling after adding cream: Keep the heat low to prevent curdling and separation.
• Too much salt early: Stock reduces as it simmers. Season gradually and taste at the end.
• Skipping the flour step: Raw flour flavor lingers if you don’t cook it for a minute before adding liquid.
• Watery texture: Mash a few potatoes and let the soup rest briefly to thicken naturally.

Variations You Can Try

• Smoky Corn Chowder Twist: Use smoked paprika and extra corn, skip bacon, and add a dash of hot sauce.
• Coconut Seafood Chowder: Replace cream with coconut milk, add lime juice, ginger, and cilantro for a bright, dairy-free version.
• New England Style: Increase potatoes and cream, keep the flavors simple with clams and a touch of butter.
• Herb Lovers: Stir in fresh dill and tarragon at the end for a fragrant finish.
• Vegetable Boost: Add diced leeks, fennel, or peas for extra layers of flavor and texture.
• Lightened Up: Use half-and-half instead of heavy cream and skip bacon; rely on thyme, lemon, and fresh herbs for brightness.

FAQ

Can I use frozen seafood?

Yes. Thaw it fully in the fridge, then pat dry to avoid watering down the chowder.

Add it at the end and cook just until done.

What’s the best fish for chowder?

Firm, flaky white fish like cod, haddock, pollock, or halibut hold up well. Avoid very delicate fish that may fall apart too easily.

How do I make it gluten-free?

Skip the flour and thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add it near the end and simmer briefly.

Can I leave out the bacon?

Absolutely.

Use olive oil and add 1 teaspoon smoked paprika for depth. You’ll still get great flavor without the meat.

Is there a dairy-free option?

Use full-fat coconut milk instead of cream and olive oil instead of butter. Add extra lemon and fresh herbs to balance the richness.

How can I make it ahead?

Cook the soup base through the potato step, then cool and refrigerate.

When ready to serve, reheat gently, add seafood, cook until done, and finish with cream.

Why did my chowder separate?

It likely boiled after adding cream or was reheated too hot. Keep the heat low and avoid vigorous simmering once dairy goes in.

What sides go well with seafood chowder?

Crusty bread, oyster crackers, a simple green salad, or a light slaw pair well. Keep sides fresh and simple to balance the richness.

Final Thoughts

This creamy seafood chowder brings restaurant-level comfort to your kitchen with simple steps and flexible ingredients.

It’s cozy, hearty, and easy to tailor to your taste or what’s in your freezer. Follow the gentle heat rule, season thoughtfully, and finish with a bright hit of lemon. With those basics, you’ll have a pot of chowder that’s smooth, flavorful, and perfect any night of the week.