Seafood Chowder Recipe: A Creamy, Comforting Bowlful

There’s something almost magical about a great seafood chowder. It’s a bowl of pure, briny luxury a creamy, savory broth brimming with tender chunks of potato, sweet corn, and a generous mix of fresh seafood in every spoonful. This Seafood Chowder Recipe is your ticket to that cozy, coastal feeling, no matter how far you are from the shore.

It’s deceptively simple to make, coming together in one pot in about 30 minutes, yet it tastes like it simmered for hours. Forget overly thick, gloppy versions; this chowder recipe is perfectly balanced, creamy, and highlights the delicate sweetness of the sea. Let’s make a pot of comfort that will have everyone asking for seconds.

WHY THIS RECIPE WORKS (AND WHY YOU’LL LOVE IT)

This Seafood Chowder Recipe is a weeknight-friendly classic for several smart reasons.

• First, it uses a simple, intelligent technique for maximum flavor without fuss: we cook the aromatics in rendered bacon fat (or butter), then use a touch of flour to create a light roux that thickens the chowder to a velvety, nappant consistency, not pasty.
• Second, it’s incredibly adaptable. Use a classic mix of shrimp, scallops, and firm white fish, or simply use what’s freshest or most affordable in your homemade seafood chowder.
• Third, it’s fast yet feels special. Gentle cooking keeps the seafood tender and ensures a restaurant-quality result with minimal effort.
• Finally, this easy seafood chowder is the ultimate one-pot meal, delivering impressive flavor and satisfaction with straightforward steps and easy cleanup.

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WHAT YOU’LL NEED (INGREDIENTS)

Gather these simple ingredients for a chowder that sings with fresh, clean flavors.

For the Aromatic Base:

• 4 slices thick-cut bacon, diced (optional): For smoky depth. For a seafood-only version, use 2 tbsp butter.
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced

For the Chowder Broth & Vegetables:

• ⅓ cup all-purpose flour: For the light thickening roux.
• 4 cups seafood stock or chicken broth: Seafood stock is ideal, but chicken broth works well.
• 2 cups diced Yukon Gold or red potatoes (½-inch dice): They hold their shape and add creaminess.
• 1 teaspoon dried thyme or Old Bay seasoning
• 1 bay leaf
• Salt and freshly ground black pepper

For the Seafood & Finish:

• 1 lb mixed fresh seafood: A great mix is ½ lb medium shrimp (peeled/deveined), ½ lb scallops, and ½ lb firm white fish (like cod or halibut), cut into 1-inch chunks. Use what you love!
• 1 cup corn kernels (frozen, canned/drained, or fresh)
• 1 cup heavy cream, half-and-half, or whole milk: Cream is decadent, milk is lighter.
• 2 tablespoons chopped fresh parsley or chives, for garnish
• Oyster crackers or crusty bread, for serving

TOOLS YOU’LL WANT

You’ll need one large heavy-bottomed pot or Dutch oven (5-6 quarts), a sharp knife and cutting board, a wooden spoon, and a ladle to make this Seafood Chowder Recipe.

STEP-BY-STEP: HOW TO MAKE SEAFOOD CHOWDER

Follow these clear steps for a flawless, creamy seafood chowder every time.

BUILD THE FLAVOR BASE

In your large pot over medium heat, cook the diced bacon (if using) until crisp. Remove with a slotted spoon, leaving the fat in the pot. Add the butter to the bacon fat (or use 4 tbsp butter if omitting bacon). Add the onion and celery. Cook, stirring, for 5-7 minutes until soft and translucent. Add the garlic and cook for 1 more minute until fragrant.

CREATE THE ROUX & ADD BROTH

Sprinkle the flour over the vegetables. Cook, stirring constantly, for 2 minutes to cook off the raw flour taste. This is your roux. While stirring, gradually pour in the seafood stock. Keep stirring until the mixture is smooth and begins to thicken slightly.

SIMMER THE POTATOES

Add the diced potatoes, thyme or Old Bay, bay leaf, and a good pinch of black pepper. Bring the chowder to a simmer, then reduce the heat to maintain a gentle bubble. Cook, uncovered, for 12-15 minutes, or until the potatoes are just fork-tender.

ADD THE SEAFOOD & CREAM

Reduce the heat to low. Stir in the corn. Add your mixed seafood, starting with the firmest pieces (like fish and scallops), then the shrimp. Gently simmer for 3-5 minutes, just until the seafood is opaque and cooked through. Do not overcook! Remove the pot from the heat. Discard the bay leaf. Gently stir in the cream or milk until just warmed through avoid boiling after adding dairy.

SEASON AND SERVE

Taste your Seafood Chowder Recipe masterpiece. Season with salt (the broth and bacon may have added enough) and more pepper as needed. Ladle into warm bowls. Garnish with the reserved crispy bacon (if using), fresh parsley, and a few oyster crackers on the side.

TIPS AND TRICKS FOR PERFECT CHOWDER

Master your seafood chowder with these pro secrets.

• First, use a mix of seafood for complexity in your chowder recipe, but ensure all pieces are similar in size for even cooking.
• Second, cook the roux for a full 2 minutes; this prevents a floury taste and ensures proper thickening for your creamy seafood chowder.
• Third, add seafood last and cook gently overcooking makes it rubbery.
• Finally, for a super-rich finish, stir in a tablespoon of cold butter at the very end for a silky gloss.

VARIATIONS YOU’LL ACTUALLY TRY

Love this base Seafood Chowder Recipe? Make it your own.

• For a New England-style chowder, use clams (chopped, with their juice) instead of the mixed seafood.
• For a smoky Manhattan twist, omit the cream, add a pinch of saffron, and use diced tomatoes with the broth.
• For a luxurious lobster chowder, use cooked lobster meat added at the very end.
• For a spicy kick, add a diced jalapeño with the onions or a dash of hot sauce at the end of your homemade seafood chowder.

MAKE-AHEAD, STORAGE & FREEZING

This Seafood Chowder Recipe is best enjoyed fresh. However, you can prep the base (through simmering the potatoes) 1 day ahead. Cool, cover, and refrigerate. When ready to serve, reheat gently, then proceed with adding the seafood and cream. Leftover fully cooked seafood chowder keeps in the fridge for 2 days; reheat on the stovetop on low to avoid curdling. Freezing is not recommended due to the dairy and seafood, which can separate and become tough.

TROUBLESHOOTING COMMON QUESTIONS

Let’s solve chowder recipe challenges. 

• If your chowder is too thin, Simmer it uncovered for a few extra minutes to reduce. You can also make a quick slurry with 1 tbsp cornstarch and 2 tbsp cold water, then whisk it into the simmering soup. 
• If it’s too thick: Simply stir in extra broth, stock, or cream until it reaches your preferred consistency. 
• If the seafood is tough: It was overcooked. Next time, add it later and cook just until opaque. 
• If the dairy curdles: The heat was too high when added. Always remove the pot from heat before stirring in cream, and never let it boil afterward.

SERVING SUGGESTIONS

Serve this Seafood Chowder Recipe steaming hot in deep bowls. It’s a complete meal but is sublime with a side of crusty sourdough bread for dipping, a simple green salad, or classic oyster crackers. A crisp, cold white wine like Sauvignon Blanc or a pale ale makes a perfect pairing with your creamy seafood chowder.

NUTRITION NOTES (QUICK)

This Seafood Chowder Recipe is a rich, celebratory dish. For a lighter version, use half-and-half or whole milk instead of heavy cream, and increase the proportion of vegetables. The seafood provides lean protein and omega-3 fatty acids.

MY STORY: WHY I ADORE THIS CHOWDER

This Seafood Chowder Recipe is my edible souvenir from countless family trips to the coast. It’s the taste of chilly evenings after a day on the pier, of crowded seaside shacks with the best menus on chalkboards. I spent years perfecting a seafood chowder recipe that captured that essence without requiring a chef’s skills or a fisherman’s luck.

Now, making this chowder is my ritual when I miss the ocean air. It’s the dish I make to welcome friends, to celebrate small victories, or to turn an ordinary Tuesday into something special. It never fails to comfort and delight.

FINAL CHECKLIST BEFORE YOU COOK

Ready to cook this Seafood Chowder Recipe? Check your list: Seafood is patted dry and cut into even pieces. Vegetables are chopped. Bacon is diced (if using). Broth and cream are measured. Potatoes are diced. Your large pot is on the stove. Let’s make a memory in a bowl.

FAQS

Can I use frozen seafood mix in this seafood chowder recipe?
Yes, a frozen “seafood medley” works well in a pinch! Thaw it completely in the refrigerator and pat it very dry before adding to prevent watering down your homemade seafood chowder. Cook time may be slightly less.

What’s the best fish to use in a creamy seafood chowder?
You want a firm, flaky white fish that won’t disintegrate. Cod, halibut, haddock, or pollock are all excellent choices for this Seafood Chowder Recipe. Avoid delicate fish like tilapia or sole.

How can I make this chowder recipe gluten-free?
Simply omit the flour. Instead, mash about ⅓ of the cooked potatoes against the side of the pot to thicken the broth naturally before adding the seafood. You’ll still get a creamy texture in your gluten-free seafood chowder.