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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
