Creamy Seafood Chowder Recipe
Nothing quite spells cozy comfort like a steaming bowl of Creamy Seafood Chowder. This soul-hugging classic takes the tender sweetness of ocean-fresh shrimp, cod, and scallops, and marries them with a silky broth enriched with cream, potatoes, sweet corn, and aromatic vegetables. Every spoonful promises briny nuggets of seafood enveloped in a velvety base, making it an irresistible dish for family dinners, special gatherings, or whenever you’re craving the taste of the seaside at home.
Ingredients You’ll Need
The irresistible flavor of Creamy Seafood Chowder comes from a careful selection of staple ingredients, each one bringing something magical to the pot. These kitchen essentials work together to deliver depth, richness, and color, so don’t skip or skimp – every item counts in building that perfect bowl!
- Unsalted butter (2 tablespoons): Gives the chowder its luxurious base and rounds out the flavors.
- Olive oil (1 tablespoon): Helps prevent the butter from browning and adds a subtle depth of flavor.
- Medium onion, diced (1): Essential for a sweet, savory backbone in every bite.
- Celery stalks, diced (2): Add a touch of freshness and texture.
- Medium carrots, diced (2): Offer color and natural sweetness that balances the brininess of the seafood.
- Garlic cloves, minced (3): Elevates the aromatics and brings zesty, savory notes.
- All-purpose flour (1/4 cup): Creates the roux for a thick, creamy broth.
- Seafood or fish stock (4 cups): The foundation that infuses the stew with unmistakable oceanic flavor.
- Whole milk (2 cups): Adds creaminess without making the chowder too heavy.
- Heavy cream (1 cup): Ensures that signature rich, silky finish.
- Russet potatoes, peeled and diced (2 medium): Give body and heartiness with every spoonful.
- Bay leaf (1): Steeps the broth with subtle herbal undertones.
- Old Bay seasoning (1 teaspoon): For classic, savory seafood flavor everyone loves.
- Dried thyme (1/2 teaspoon): Offers an earthy note that works beautifully with seafood.
- Salt (1/2 teaspoon): Brings all the flavors into balance.
- Black pepper (1/4 teaspoon): Adds a gentle, pleasant kick.
- Cod or white fish, cut into chunks (1/2 pound): Flaky and mild, perfect at soaking up the chowder’s flavors.
- Shrimp, peeled and deveined (1/2 pound): Tender and sweet with a perfect snap.
- Scallops (1/2 pound): Sweet and buttery – these are little flavor bombs!
- Corn kernels, fresh or frozen (1/2 cup): Deliver bursts of juicy sweetness and vibrant color.
- Chopped fresh parsley (2 tablespoons): Brightens the finished dish and adds fresh herb flavor.
- Lemon juice (from 1/2 lemon): The secret to lifting and balancing the rich, creamy base just before serving.
How to Make Creamy Seafood Chowder
Step 1: Start the Aromatics
Grab a large pot or Dutch oven and set it over medium heat. Melt the butter together with the olive oil, then pile in your diced onion, celery, and carrots. Gently cook, stirring occasionally, for about five minutes until they’re soft and starting to glisten. Stir in the minced garlic and let it cook, just for a minute, to release all those intoxicating, savory aromas.
Step 2: Build the Roux
Now, shower the vegetables with flour and grab your spoon. Stir constantly for 1 to 2 minutes, watching the flour coat the veggies and turn into a fragrant, pale roux. This step is key to thickening your Creamy Seafood Chowder and giving it that crave-worthy, velvety body.
Step 3: Create the Broth
Slowly whisk in the seafood (or fish) stock, being careful to avoid lumps. Once smooth, pour in the whole milk and heavy cream, stirring to blend it all together. Drop in the diced potatoes, bay leaf, Old Bay, dried thyme, salt, and black pepper. Increase the heat and bring the pot up to a gentle boil.
Step 4: Simmer Until Tender
Reduce to a simmer and let everything cook for 15 minutes, or until the potatoes are fork-tender and have started to soak up the creamy broth. By now, the kitchen smells so inviting, you’ll want to dive right in!
Step 5: Add Seafood and Corn
Gently fold in the cod, shrimp, scallops, and corn. Let the chowder bubble gently for 6 to 8 minutes, just until the seafood turns opaque and perfectly tender. Don’t overcook – seafood is best when it’s juicy and just-cooked.
Step 6: Finish and Serve
Remove the bay leaf and stir in the fresh parsley and a big squeeze of lemon juice. Taste and adjust the seasoning one last time before ladling your Creamy Seafood Chowder into bowls. It’s best served piping hot—and don’t forget the bread!
How to Serve Creamy Seafood Chowder
Garnishes
A sprinkle of freshly chopped parsley and a twist of cracked black pepper brighten each bowl of Creamy Seafood Chowder beautifully. For extra luxury, add a pat of butter or even a dusting of smoked paprika or Old Bay on top right before serving.
Side Dishes
This chowder absolutely shines alongside hunks of crusty sourdough, oyster crackers, or a warm baguette. If you’re feeling extra fancy, offer simple green salads with a bright lemon vinaigrette to balance out the richness.
Creative Ways to Present
For fun dinner parties, ladle Creamy Seafood Chowder into hollowed sourdough bread bowls. Small crocks topped with puff pastry make a show-stopping, pot-pie style chowder. Or, try serving in individual mugs for a cozy appetizer at your next gathering!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Seafood Chowder can be stored in an airtight container in the refrigerator for up to 3 days. As with most soups, the flavors deepen overnight, making for an even more delicious bowl the next day.
Freezing
Cream-based chowders don’t freeze especially well, as the cream can separate and go grainy upon thawing. If you must freeze, do so before adding the milk, cream, and seafood—then finish the chowder when you reheat it for best texture and silky consistency.
Reheating
To reheat, pour your chowder into a pot and warm slowly over low heat, stirring often to prevent scorching or separating. Avoid boiling, which can toughen the seafood and curdle the cream. If the chowder has thickened up, just add a splash of milk to loosen it.
FAQs
Can I substitute different types of seafood?
Absolutely! Creamy Seafood Chowder is fantastically versatile. Try mussels, clams, or even chunks of smoked salmon for a fun twist. Just be sure to add delicate shellfish near the end to keep them tender.
How do I make it gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or a tablespoon of cornstarch mixed with a splash of cold milk or water. You’ll still get the coveted creamy thickness without gluten!
Is it possible to use just milk and skip the cream?
You can substitute more whole milk for the heavy cream, but the chowder will be less rich. If you’re after a lighter bowl, this is a great swap—just expect a thinner, though still delicious, base.
Can I make Creamy Seafood Chowder in advance for a party?
Yes! Prep everything ahead except for adding the seafood and fresh herbs. When ready to serve, heat the base and add the seafood just before guests arrive to keep everything tender and flavorful.
What’s the best bread to serve with this chowder?
You can’t go wrong with classic sourdough or rustic French bread. For a real treat, serve Creamy Seafood Chowder in crusty bread bowls—everyone will love tearing off bites as they dip and savor!
Final Thoughts
Few things compare to the satisfaction of stirring up a homemade Creamy Seafood Chowder. It’s a celebration of the sea in every bite and perfect for any time you need a little comfort. Give it a try, share it with loved ones, and don’t be surprised when it becomes your new go-to recipe for chilly nights and cozy gatherings!
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Creamy Seafood Chowder Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this Creamy Seafood Chowder, a hearty and satisfying dish perfect for cozy nights. Loaded with a medley of seafood, vegetables, and aromatic seasonings, this chowder is a must-try for seafood lovers.
Ingredients
Vegetable Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Chowder:
- 1/4 cup all-purpose flour
- 4 cups seafood stock or fish stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 medium russet potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood:
- 1/2 pound cod or white fish, cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 cup corn kernels, fresh or frozen
- 2 tablespoons chopped fresh parsley
- juice of 1/2 lemon
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Add onion, celery, and carrots, cook until softened. Add garlic and cook.
- Create Roux: Sprinkle flour over veggies, stir to create a roux. Slowly whisk in seafood stock, then add milk, cream, potatoes, seasonings.
- Cook Chowder: Bring to a boil, then simmer until potatoes are tender. Add seafood and corn, simmer until cooked through.
- Finish and Serve: Remove bay leaf, stir in parsley and lemon juice. Adjust seasoning and serve hot with bread or crackers.
Notes
- Do not overcook seafood.
- Variation: Swap scallops for clams or mussels, add smoked salmon for extra flavor.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, New England
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 120 mg
