Creamy Seafood Chowder Recipe

If you’re craving a comforting bowl of hearty goodness that feels like a warm hug, this Creamy Seafood Chowder Recipe is exactly what you need. Imagine tender chunks of white fish and plump shrimp swimming in a luxuriously creamy broth, enriched with sweet corn, soft potatoes, and the delicate fragrance of fresh thyme. This chowder isn’t just a meal; it’s a celebration of simple ingredients coming together to create a rich, flavorful experience that’s perfect for any day you want to feel cozy and satisfied.

Ingredients You’ll Need

The beauty of this Creamy Seafood Chowder Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays an essential role in building the chowder’s deep flavor, smooth texture, and vibrant color, making the cooking process both simple and rewarding.

• 2 tablespoons butter: Adds richness and helps soften the aromatics without overpowering the seafood flavors.
• 1 medium onion, finely chopped: Offers a sweet, savory base that melds beautifully with the creamy broth.
• 2 cloves garlic, minced: Brings a subtle punch that enhances every mouthful without stealing the spotlight.
• 2 celery stalks, diced: Adds a gentle crunch and a layer of freshness that balances the chowder.
• 2 medium potatoes, peeled and diced: Provide body and heartiness, perfect for soaking up the creamy soup.
• 3 cups seafood stock or fish broth: The soul of any great seafood chowder, infusing deep oceanic flavors.
• 1 cup whole milk: Lightens the cream without losing any lusciousness.
• 1 cup heavy cream: Creates that signature silky texture that makes this chowder unforgettable.
• 8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces: Tender, flaky fish that’s mild and perfect for chowder.
• 8 ounces cooked shrimp, peeled and deveined: Adds sweetness and a pop of seafood goodness.
• 1 cup corn kernels (fresh or frozen): Imparts a natural sweetness and cheerful color contrast.
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried): Earthy herbaceousness lifts the entire dish.
• Salt and freshly ground black pepper, to taste: Essential seasonings that bring out all the natural flavors.
• 2 tablespoons chopped fresh parsley, for garnish: A bright, fresh finish that adds visual appeal as well as flavor.
• Optional: crispy bacon bits or oyster crackers for serving: Provide an irresistible crunch alongside the creamy soup.

How to Make Creamy Seafood Chowder Recipe

Step 1: Sauté the Aromatics

Start by melting the butter in a large pot over medium heat. Toss in the finely chopped onion, minced garlic, and diced celery. Sauté these until they’re soft and translucent, about five minutes. This step creates the fragrant and slightly sweet foundation that the chowder’s rich broth will build upon.

Step 2: Cook the Potatoes in Seafood Stock

Add the peeled and diced potatoes to the pot, then pour in the seafood stock or fish broth. Bring everything to a boil, then lower the heat to a simmer and cook for about 15 minutes until the potatoes are tender. Cooking the potatoes in seafood stock ensures every bite tastes briny and fresh with subtle ocean flavors.

Step 3: Stir in Milk and Cream

Once the potatoes have softened, stir in the whole milk and heavy cream. Be sure to warm this mixture gently without letting it boil — a slow heat encourages the flavors to meld while preserving the creamy texture you want for the chowder.

Step 4: Add the Fish and Corn

Next, carefully add the white fish fillets and corn kernels. Let the chowder cook gently for about five minutes until the fish turns opaque and flakes easily. The corn adds bursts of sweetness and a pleasant bite that beautifully complements the tender fish.

Step 5: Incorporate the Shrimp and Thyme

Stir in the cooked shrimp and fresh thyme. Give it another two minutes on low heat to warm the shrimp thoroughly while allowing the thyme to infuse its delicate aroma throughout the chowder. At this stage, your kitchen will be filled with an amazing savory scent that’s simply irresistible.

Step 6: Season and Garnish

Finish with salt and freshly ground black pepper to taste. Ladle the chowder into bowls, then sprinkle with fresh parsley for a bright pop of color and freshness. For an indulgent twist, serve with crispy bacon bits or oyster crackers on the side — the perfect contrast to the creamy texture.

How to Serve Creamy Seafood Chowder Recipe

Garnishes

Fresh parsley is a classic garnish, adding a lovely burst of green and a subtle herbal note that brightens each spoonful. If you want a bit of texture variety, crispy bacon bits lend a smoky crunch, while oyster crackers offer a nostalgic and satisfying crispness alongside the velvety chowder.

Side Dishes

Serving this chowder with warm crusty bread or a soft baguette is a must. The bread soaks up the rich broth perfectly, making sure no drop goes to waste. A simple green salad with a light vinaigrette can balance the chowder’s richness, adding a fresh counterpoint that keeps the meal feeling bright and well-rounded.

Creative Ways to Present

For a special occasion, serve the chowder in hollowed-out sourdough bread bowls to create a rustic, cozy look. You could also top each bowl with a dollop of crème fraîche or a swirl of herb oil for an elegant finish. Think of this Creamy Seafood Chowder Recipe as your canvas for delicious creativity!

Make Ahead and Storage

Storing Leftovers

Leftover chowder keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the next day’s meal even more delightful. Just be mindful to cool it before refrigerating and avoid adding dairy until reheating if you want to maintain that fresh creaminess.

Freezing

This chowder can be frozen, but cream-based soups sometimes separate when thawed. To minimize this, freeze it without the shrimp and delicately add them fresh when reheating. Store in freezer-safe containers up to 2 months for the best quality, so you’ll always have a comforting, homemade option ready.

Reheating

Reheat gently on the stovetop over low heat, stirring often to keep the cream from breaking. If the chowder seems too thick after reheating, add a splash of milk or seafood stock to loosen it up. Add shrimp during the last couple of minutes to warm through without overcooking.

FAQs

Can I use other types of seafood in this chowder?

Absolutely! While cod or haddock and shrimp are traditional, you can add scallops, crab, or even mussels to personalize your chowder. Just adjust cooking times accordingly so everything stays tender but perfectly cooked.

Is it possible to make this chowder dairy-free?

Yes! Swap the whole milk and heavy cream for coconut milk or a cashew cream alternative. Just keep in mind this will change the flavor profile slightly, introducing a subtle nuttiness or coconut undertone.

How do I prevent the cream from curdling?

To prevent curdling, always heat the chowder gently after adding milk and cream and avoid boiling it. Stir frequently and cook on low heat to keep the texture silky and smooth.

Can I prepare this chowder in advance for a party?

Definitely! You can make the base and cook the potatoes the day before. Refrigerate and add seafood, milk, and cream just before serving to keep everything fresh and vibrant.

What’s the best type of potato to use?

Waxy potatoes like Yukon Gold are ideal because they hold their shape during simmering and provide a creamy texture without falling apart, which perfectly complements the smooth broth.

Final Thoughts

There’s something truly special about a homemade bowl of this Creamy Seafood Chowder Recipe. It’s comfort food that feels both luxurious and approachable, perfect for cozy nights or impressing friends with minimal fuss. Dive in and enjoy every spoonful—you might just find it becoming your new favorite go-to seafood dish!

Creamy Seafood Chowder Recipe

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Creamy Seafood Chowder is a comforting and hearty dish perfect for seafood lovers. Featuring tender white fish, succulent shrimp, sweet corn, and creamy potatoes in a rich broth made with milk and heavy cream, this chowder brings warmth and flavor to your table in just 45 minutes. Garnished with fresh parsley and optionally topped with crispy bacon bits or oyster crackers, it’s a delicious meal that satisfies and delights.

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Ingredients

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Chowder Base

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 3 cups seafood stock or fish broth

Dairy

• 1 cup whole milk
• 1 cup heavy cream

Seafood

• 8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces
• 8 ounces cooked shrimp, peeled and deveined

Vegetables & Herbs

• 1 cup corn kernels (fresh or frozen)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Optional

• Crispy bacon bits or oyster crackers for serving

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Instructions

1. Sauté Aromatics: Melt butter in a large pot over medium heat. Add the finely chopped onion, minced garlic, and diced celery. Sauté until the vegetables are soft and translucent, about 5 minutes, releasing their flavors into the butter.
2. Cook Potatoes: Add the peeled and diced potatoes along with the seafood stock or fish broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes until the potatoes are tender and beginning to break down slightly, thickening the chowder.
3. Add Dairy: Stir in the whole milk and heavy cream gently warming the chowder. Be careful not to boil the mixture at this stage to prevent curdling and to maintain a smooth texture.
4. Cook Fish and Corn: Add the bite-sized pieces of white fish fillets and corn kernels to the chowder. Simmer for about 5 minutes until the fish is opaque and flakes easily with a fork, ensuring it is cooked through.
5. Heat Shrimp and Add Thyme: Stir in the cooked shrimp and fresh thyme leaves. Cook for an additional 2 minutes just to warm the shrimp through and infuse the chowder with thyme aroma.
6. Season and Serve: Season the chowder with salt and freshly ground black pepper to taste. Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with optional crispy bacon bits or oyster crackers for added texture and flavor.

Notes

• For a thicker chowder, mash some of the cooked potatoes before adding the fish and shrimp.
• Use fresh seafood stock if possible for the best flavor.
• Do not boil the chowder after adding milk and cream to prevent curdling.
• For a dairy-free version, substitute milk and cream with coconut milk or a plant-based cream alternative.
• Add a pinch of smoked paprika or cayenne pepper for a subtle kick.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American