Why You’ll Love This Recipe

Creamy Seafood Chowder is a rich, hearty dish brimming with tender seafood, comforting potatoes, and aromatic herbs in a velvety broth. It’s the perfect meal for chilly evenings, combining ocean-fresh flavors with the warmth of a homemade soup. This classic comfort food is easy to make and delivers satisfying spoonfuls in every bite.

ingredients

Creamy Seafood Chowder: A Cozy Comfort Food Classic 10 Creamy Seafood Chowder is a rich, hearty dish brimming with tender seafood, comforting potatoes, and aromatic herbs in a velvety broth. It’s the perfect meal for chilly evenings, combining ocean-fresh flavors with the warmth of a homemade soup. This classic comfort food is easy to make and delivers satisfying spoonfuls in every bite.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

seafood mix (shrimp, scallops, white fish, or crab)butteronioncelerycarrotsgarlic (minced)potatoes (Yukon Gold or russet)all-purpose flourseafood or chicken brothheavy cream or half-and-halflaur bay leafthymeparsley (fresh, chopped)salt and black pepperlemon juice (optional)

directions

In a large pot or Dutch oven, melt butter over medium heat.

Add diced onion, celery, and carrots. Sauté for 5–6 minutes until softened.

Stir in garlic and cook for another 30 seconds.

Add flour and stir continuously for 1–2 minutes to form a roux.

Slowly pour in broth, whisking to avoid lumps. Add potatoes, bay leaf, thyme, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.

Add seafood mix and simmer gently for another 5–7 minutes until fully cooked.

Reduce heat to low, stir in cream, and warm through without boiling.

Remove bay leaf. Adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.

Garnish with chopped fresh parsley and serve hot with crusty bread or oyster crackers.

Servings and timing

This recipe yields 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Add corn or bacon for extra flavor and texture.

Use clam juice for a stronger seafood essence.

Make it dairy-free with coconut milk and olive oil.

Add a pinch of cayenne or paprika for heat.

Substitute leeks for onions for a more delicate flavor.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop over low heat—avoid boiling to preserve texture and prevent curdling.Not recommended for freezing due to dairy content, which may separate.

FAQs

Can I use frozen seafood?

Yes, just thaw and pat dry before adding to the soup.

What type of fish works best?

Firm white fish like cod, haddock, or halibut hold up well.

Is it okay to use milk instead of cream?

Yes, but the chowder will be thinner—add a bit more flour for thickness.

Can I make this gluten-free?

Use a gluten-free flour or cornstarch slurry for the roux.

How do I avoid overcooking the seafood?

Add it last and simmer gently until just opaque and firm.

Can I make this ahead?

Yes, but add seafood and cream just before serving for best results.

What should I serve with chowder?

Crusty sourdough bread, biscuits, or a green salad work beautifully.

Can I add wine to the broth?

Yes, a splash of white wine adds depth—simmer it before adding broth.

Is this chowder thick?

Yes, it’s rich and creamy, but you can adjust the texture by adding more or less cream or broth.

Can I use shell-on shrimp?

Yes, but peel them first and use the shells to make a quick seafood stock if desired.

Conclusion

Creamy Seafood Chowder is the ultimate cozy dish—rich, flavorful, and full of satisfying textures. Whether served as a starter or a main, it brings warmth and comfort to your table with every spoonful. With fresh ingredients and simple steps, this timeless favorite is sure to become a regular part of your comfort food collection.