You know those meals that just hug you from the inside? That’s exactly what my seafood chowder does. I still remember the first time I made it—a stormy evening when all I had was some leftover fish, a handful of shrimp, and a serious craving for comfort. What came out of that pot was pure magic: creamy, rich, and packed with so much flavor, it’s now my go-to dish when I need something cozy yet impressive.

This seafood chowder isn’t just a soup—it’s a full-blown experience. The tender chunks of fish, the sweet shrimp, and those briny little clams swimming in a velvety broth? Perfection. And the best part? It comes together so easily, even on busy nights. Trust me, once you try this recipe, you’ll understand why my family begs for it all winter long. It’s the kind of dish that makes everyone lean in for seconds, scraping their bowls clean!

Why You’ll Love This Seafood Chowder

This isn’t just any chowder—it’s the kind that makes you close your eyes and sigh with every spoonful. Here’s why it’ll become your new favorite:

• Creamy dreamy texture: That silky broth hugs every bite of seafood and potato like a cozy blanket.
• Bursting with flavor: Fresh seafood, thyme, and a touch of garlic create layers of taste that’ll have you licking the spoon.
• Quick comfort: Ready in under 40 minutes—perfect for when you need warmth fast!
• Ocean freshness: Using a mix of fish, shrimp, and clams gives every bowl that “just caught” taste.
• Weeknight hero: Fancy enough for guests, easy enough for Tuesday nights when you’re wiped out.

Seriously, one taste and you’ll be hooked—this chowder’s like a hug from the sea itself!

Seafood Chowder Ingredients

Okay, let’s talk ingredients—because the magic starts with what you toss into that pot. Here’s exactly what you’ll need to make this seafood chowder sing:

• 1 lb mixed seafood – I use equal parts firm white fish (like cod or halibut, cut into 1-inch chunks), peeled shrimp, and chopped clams. Fresh is best, but thawed frozen works in a pinch!
• 2 cups potatoes – Yukon Golds are my go-to. Peel them (or don’t—I’m not judging), then dice into ½-inch cubes so they cook evenly.
• 1 large onion – Yellow or white, finely chopped. None of those giant onion chunks—we want them to melt into the broth.
• 2 garlic cloves – Minced fine. Pro tip: smash them with your knife first to release all that good flavor.
• 3 cups fish or vegetable broth – Homemade if you’re fancy, but store-bought works great too. Just check the salt content!
• 1 cup heavy cream – The richer, the better. For a lighter version, half-and-half does the trick.
• 2 tbsp butter – Unsalted, because we’ll season as we go. That golden color it gives the onions? *Chef’s kiss.*
• 1 tsp fresh thyme – Or ½ tsp dried. It adds that little earthy note that makes people go, “Hmm, what’s in this?”
• Salt & pepper – To taste, but be generous—seafood loves seasoning!

See? Nothing crazy—just good, honest ingredients that turn into something extraordinary. Now let’s make some magic!

How to Make Seafood Chowder

Alright, let’s get cooking! This seafood chowder comes together like a dream—just follow these simple steps, and you’ll have a pot of creamy, comforting goodness in no time. I’ll walk you through each stage so you get perfect results every time.

Step 1: Sauté the Aromatics

First, melt that butter in a large pot over medium heat—don’t crank it up too high! Toss in your chopped onions and give them a good stir. You want them to turn translucent and soft, about 3-4 minutes. When they start smelling sweet, add the minced garlic and stir for just 30 seconds—until fragrant but not browned. That’s your flavor base right there!

Step 2: Cook the Potatoes

Now, dump in those diced potatoes and pour in the broth. Bring it to a gentle simmer—you’ll see little bubbles around the edges. Let it cook uncovered for about 10 minutes. Test a potato cube with a fork—it should slide in easily but still hold its shape. They’ll finish cooking later, so don’t let them turn to mush!

Step 3: Add the Seafood

Here’s where the magic happens! Start with the fish—those sturdy chunks go in first since they take about 5 minutes. After 2 minutes, add the shrimp (they need just 3-4 minutes to turn pink). Finally, toss in the clams last—they only need 1-2 minutes to heat through. Stir gently so you don’t break up the fish, and for heaven’s sake, don’t overcook—seafood turns tough if you walk away!

Step 4: Finish with Cream and Seasoning

Pour in that glorious heavy cream and sprinkle in the thyme. Now’s the time to taste—add salt and pepper until it sings! Let it all simmer together for 2-3 minutes to thicken slightly. If it’s too thick, splash in a little extra broth. Too thin? Let it bubble another minute. Trust your instincts—you’ll know when it’s just right!

Seafood Chowder Tips for Success

Want restaurant-quality chowder at home? These little tricks make all the difference:

• Fresh is best: I know it’s tempting to grab frozen seafood, but fresh catches give that sweet, clean flavor. If you must use frozen, thaw overnight in the fridge—never microwave!
• Don’t overcook the seafood: Fish keeps cooking even after you turn off the heat. Pull it off the stove when shrimp just turn pink and fish flakes slightly.
• Thicken it up: If your chowder’s too thin, mash a few potato pieces against the pot—instant creamy thickness without flour!
• Season in layers: Add a pinch of salt with the onions, then adjust again after adding cream. Seafood needs more salt than you think!
• Rim the bowls: For fancy presentation, wipe the bowl rims with a damp cloth before serving—no drips!

Follow these, and you’ll have chowder worthy of a seaside bistro—guaranteed.

Seafood Chowder Variations

One of my favorite things about this recipe? It’s like a blank canvas for your seafood dreams! Here are some delicious twists I’ve tried:

• Summer chowder: Toss in a cup of sweet corn kernels with the potatoes—it adds the perfect crunch and bursts of sweetness.
• Crab lover’s delight Swap the shrimp for lump crabmeat (gently folded in at the end—those delicate chunks are gold!).
• Smoky kick: Add a few slices of cooked, crumbled bacon with the onions—trust me, it’s a game-changer.
• New England style: Use all clams and add a splash of clam juice for extra briny flavor.
• Spicy version: A pinch of cayenne or diced jalapeños will warm you right up on chilly nights.

The best part? No matter how you tweak it, that creamy, comforting base always shines through!

Serving Suggestions for Seafood Chowder

Oh, let me tell you how I love to serve this chowder—it’s all about creating that perfect cozy meal! First, grab a loaf of crusty sourdough or warm baguette. There’s nothing better than dipping buttery, toasted slices right into that creamy broth. If you’re feeling fancy, sprinkle some fresh parsley or chives on top for a pop of color.

For something lighter, pair it with a simple green salad—just crisp romaine, cherry tomatoes, and a tangy vinaigrette to balance the richness. And on really cold nights? I’ll add a side of oyster crackers for that nostalgic crunch. Honestly, this chowder’s so good, you could serve it in a mug by the fireplace and make everyone happy!

Storing and Reheating Seafood Chowder

Here’s the good news—this seafood chowder tastes even better the next day! Just let it cool completely before popping it in the fridge in an airtight container. It’ll keep beautifully for up to 3 days. Want to freeze it? Portion it into freezer-safe bags (leave some room for expansion!) and it’ll stay good for 2 months.

When reheating, go low and slow—that’s the secret! Warm it gently on the stove over medium-low heat, stirring often. If it looks a bit separated, a splash of broth or cream brings it right back together. Never microwave—that’s how you end up with rubbery seafood and a sad, broken sauce. Trust me, patience pays off here!

Seafood Chowder Nutritional Information

Now, let’s talk numbers—but remember, these are just estimates since your exact ingredients might vary slightly. A hearty bowl of this seafood chowder (about 1 ½ cups) typically packs around 350 calories, with 18g of protein to keep you full. The cream and butter give it that rich texture, adding about 20g of fat per serving (12g saturated). You’ll also get 25g of carbs from those dreamy potatoes, plus 3g of fiber. Not bad for such a comforting meal, right? Just adjust portions if you’re watching your intake—but honestly, who can stop at just one bowl?

Seafood Chowder FAQs

I get asked these questions all the time—so let’s tackle the big ones before you start cooking!

Can I use frozen seafood instead of fresh?
Absolutely! Just thaw it overnight in the fridge first—never under running water or in the microwave, or you’ll end up with mushy fish. Pat it dry before adding to the pot to prevent watery chowder.

How long does leftover chowder last?
It’ll stay delicious in the fridge for 3 days max—any longer and the seafood starts getting funky. Freeze it for up to 2 months, but know the texture might change slightly when thawed.

Can I make this dairy-free?
Sure thing! Swap the cream for coconut milk (full-fat works best) and use olive oil instead of butter. The flavor changes a bit, but it’s still creamy and satisfying.

Why did my chowder turn out too thin?
No worries—just simmer it uncovered for a few extra minutes to thicken. Or mash some potatoes against the pot’s side to release their starch naturally.

What fish works best?
Stick with firm white fish like cod, halibut, or haddock—they hold their shape beautifully. Flaky fish like tilapia tends to disappear into the broth!

Creamy Seafood Chowder Recipe: 40-Minute Comfort in a Bowl

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• Author: Christina R. Jones
• Total Time: 40 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A rich and creamy seafood chowder packed with fresh fish, shrimp, and clams. Perfect for a comforting meal.

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Ingredients

Scale 1x2x3x

• 1 lb mixed seafood (fish, shrimp, clams)
• 2 cups potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups fish or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp thyme
• Salt and pepper to taste

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Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic, sauté until soft.
3. Add potatoes and broth, simmer for 10 minutes.
4. Stir in seafood and cook for 5-7 minutes.
5. Pour in heavy cream and season with thyme, salt, and pepper.
6. Simmer for 5 more minutes, then serve hot.

Notes

• Use fresh seafood for best flavor.
• Adjust cream for thicker or thinner consistency.
• Garnish with fresh parsley if desired.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 4g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 100mg

Keywords: seafood chowder, creamy soup, fish chowder, easy seafood recipe