Name: Creamy Seafood Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb white fish (cod or haddock), cut into chunks; 2 tablespoons butter; 1 medium onion, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 3 cups seafood stock (or chicken broth); 1 cup heavy cream; 2 medium potatoes, diced; 2 tablespoons fresh parsley, chopped; Salt and pepper, to taste

When the weather starts to cool down, I find myself craving something comforting, hearty, and absolutely delicious — and that’s when I turn to my Creamy Seafood Chowder. This dish is a true celebration of the ocean, packed with tender shrimp, flaky fish, and a rich, velvety broth that warms you from the inside out. Every spoonful is a luxurious mix of textures and flavors, making it feel like a hug in a bowl.

I love how versatile and easy this chowder is to make. It’s the perfect dinner for a cozy night in, yet impressive enough to serve when you have guests over. Plus, it pairs beautifully with crusty bread for dunking into that luscious, creamy broth. If you’re looking for a way to bring the seaside to your kitchen, this Creamy Seafood Chowder is it.

Why You’ll Love This Creamy Seafood Chowder

This chowder isn’t just another seafood soup — it’s comfort food at its finest. The combination of sweet, juicy shrimp and tender white fish swimming in a rich, creamy base is simply irresistible. It’s satisfying without being too heavy, and every ingredient is thoughtfully chosen to bring out the best flavors of the sea. Whether you’re after a quick weeknight meal or planning a special weekend dinner, this chowder promises to deliver big flavor with minimal effort.

What Kind of Seafood Should I Use for Creamy Seafood Chowder?

One of the things I love most about making this chowder is how flexible it is when it comes to seafood choices. I typically reach for a mix of shrimp and white fish like cod or haddock because they hold up well in the creamy broth without becoming tough. However, you can easily add scallops, crab meat, or even clams if you’re feeling fancy. The key is to use fresh, high-quality seafood that’s sweet and tender — it truly makes all the difference. If fresh isn’t an option, high-quality frozen seafood will work wonderfully too; just make sure it’s fully thawed and patted dry before cooking.

Options for Substitutions

If you need to make a few swaps, no worries — this recipe is incredibly forgiving:

Seafood Alternatives: Swap shrimp for scallops, or use salmon chunks instead of white fish for a richer flavor.
Dairy-Free Option: You can substitute coconut milk or a dairy-free cream alternative if you want a lighter or dairy-free version. It will slightly alter the taste but still be creamy and delicious.
Vegetable Add-Ins: Feel free to stir in corn, spinach, or even diced tomatoes to add more color and flavor.
Gluten-Free Adjustment: Use gluten-free flour for thickening the chowder if you need to avoid gluten.
Herb Variations: Fresh thyme, dill, or even tarragon can be used instead of parsley for a different herbal twist.
Broth Choices: Seafood stock is ideal, but chicken broth can be used in a pinch if that’s what you have on hand.

Ingredients for this Creamy Seafood Chowder

Each ingredient in this chowder brings a special quality that creates the rich, satisfying flavor and texture we love.

Shrimp: Brings sweetness and a slight firmness that stands up beautifully in the creamy broth.
White Fish (like cod or haddock): Adds a delicate flakiness and mild flavor, complementing the other seafood without overpowering it.
Butter: Creates the luscious, velvety base that makes the chowder so comforting.
Onion: Adds a subtle sweetness and depth to the broth.
Celery: Brings a fresh, crisp contrast to the creamy texture.
Garlic: Infuses the chowder with a fragrant aroma and savory backbone.
All-Purpose Flour: Helps thicken the chowder, giving it that luxurious, hearty consistency.
Seafood Stock (or Chicken Broth): Forms the flavorful foundation of the soup, amplifying the seafood taste.
Heavy Cream: Delivers a rich, silky mouthfeel that’s essential for a true chowder experience.
Potatoes: Provide body and heartiness, making the chowder wonderfully filling.
Fresh Parsley: Brightens up the finished dish with a fresh pop of color and a hint of herbaceousness.
Salt and Pepper: Essential for seasoning and balancing all the flavors.

Step 1: Prepare the Ingredients

Start by peeling and deveining the shrimp, cutting the white fish into bite-sized pieces, and dicing the onion, celery, and potatoes. Having everything prepped and ready will make the cooking process so much smoother.

Step 2: Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add the diced onion and celery, cooking until they become soft and translucent. Stir in the minced garlic and cook for another minute, just until fragrant — be careful not to let it burn.

Step 3: Build the Base

Sprinkle the flour over the softened vegetables and stir constantly for about 2 minutes to cook out the raw flour taste. This will help thicken the chowder later. Gradually whisk in the seafood stock (or chicken broth), ensuring there are no lumps.

Step 4: Add the Potatoes

Stir in the diced potatoes, then bring the mixture to a gentle simmer. Let it cook until the potatoes are tender but not falling apart, usually about 10–12 minutes.

Step 5: Add the Seafood

Once the potatoes are tender, gently stir in the shrimp and fish pieces. Cook for about 5–7 minutes, just until the seafood is opaque and cooked through. Be careful not to overcook the seafood to keep it tender and juicy.

Step 6: Finish with Cream

Lower the heat and stir in the heavy cream. Allow the chowder to warm through without bringing it to a full boil — this keeps the cream from separating. Taste and adjust seasoning with salt and pepper as needed.

Step 7: Garnish and Serve

Ladle the chowder into bowls, sprinkle with fresh chopped parsley, and serve hot with slices of crusty bread or oyster crackers on the side. Dive in and enjoy every creamy, seafood-packed spoonful!

How Long to Cook the Creamy Seafood Chowder

The total cooking time for this creamy seafood chowder is about 30–40 minutes:

Sautéing the vegetables: 5–7 minutes
Cooking the potatoes: 10–12 minutes
Cooking the seafood: 5–7 minutes
Warming through with cream: 5 minutes

The most important part is to avoid overcooking the seafood — it should be just opaque and tender when done. And when adding the cream, a gentle heat is key to maintaining a silky texture.

Tips for Perfect Creamy Seafood Chowder

Use Fresh Seafood When Possible: Fresh shrimp and fish will always deliver the best flavor and texture. If using frozen, thaw completely and pat dry to avoid watering down the chowder.
Don’t Overcook the Seafood: Keep a close eye on the seafood as it cooks. Overcooked shrimp or fish can become rubbery and tough.
Low and Slow with Cream: Never let the chowder boil once the cream is added — just a gentle simmer will keep it luxuriously smooth.
Season as You Go: Taste after each major step, especially after adding the stock and the cream, adjusting salt and pepper to bring out the best flavors.
Use a Good Quality Stock: A flavorful seafood stock will amplify the richness of the chowder. If you can’t find seafood stock, a good chicken broth can step in nicely.
Add Herbs at the End: Stir in fresh parsley just before serving to maintain its bright, fresh flavor.
Control Thickness: If you prefer a thicker chowder, add a bit more flour in Step 3. If it’s too thick later, thin it with a splash of stock or cream.
Serve Immediately: Chowder is best enjoyed hot and fresh, with a nice crusty bread to soak up all that creamy goodness.

Watch Out for These Mistakes While Cooking

Making a rich, luscious chowder isn’t hard, but a few missteps can make a big difference. Here’s what to avoid:

Overcooking the Seafood: Seafood cooks fast — a few extra minutes can turn it rubbery. As soon as it’s opaque, it’s ready.
Boiling the Cream: High heat can cause the cream to separate and become grainy. Always keep the heat low once cream is added.
Not Cooking the Flour Enough: When building the base, make sure to cook the flour for at least 2 minutes to get rid of the raw taste and create a smooth texture.
Adding All Ingredients at Once: Each component has a different cooking time. Layering them correctly ensures everything is perfectly cooked.
Underseasoning: Cream can dull flavors slightly, so season gradually and taste often.
Skipping the Fresh Herbs: A sprinkle of fresh parsley at the end brightens the entire dish and makes it feel vibrant.
Using Low-Quality Broth: A watery or bland stock will make the chowder flat. Always opt for rich, flavorful broth.
Neglecting Texture Balance: You want tender seafood and a creamy base, but also just a little bit of bite from the vegetables. Don’t overcook the potatoes to mush.

What to Serve With Creamy Seafood Chowder

A cozy, creamy chowder deserves the perfect sides to round out the meal. Here are my favorite pairing ideas:

1. Crusty Sourdough Bread

The ultimate dunking companion — every bite soaked in chowder is pure magic.

2. Oyster Crackers

A classic choice! Their light crunch complements the creamy texture beautifully.

3. Garlic Bread

If you want something a little richer, buttery garlic bread brings bold flavor to the table.

4. Simple Green Salad

A fresh, crisp salad with vinaigrette offers a refreshing contrast to the chowder’s richness.

5. Roasted Asparagus

Lightly roasted asparagus spears add an elegant and fresh touch to your meal.

6. Corn on the Cob

Sweet corn is a natural friend to seafood — buttery corn on the cob is a simple and delightful side.

7. Lemon Wedges

A squeeze of lemon can brighten up the flavors in the chowder just before serving.

8. White Wine

A crisp glass of Sauvignon Blanc or Pinot Grigio pairs wonderfully, cutting through the creaminess with bright acidity.

Storage Instructions

If you happen to have leftovers (lucky you!), storing this chowder properly will keep it tasting delicious:

Refrigeration: Allow the chowder to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days.
Reheating: Gently reheat the chowder on the stove over low heat, stirring frequently. Avoid boiling, as it can cause the cream to separate and the seafood to become tough.
Freezing: I don’t recommend freezing cream-based chowders. The texture can become grainy and separated once thawed. If you absolutely must freeze it, expect a slight change in texture, and reheat very gently.

Tip: If you know you’ll be freezing it, consider preparing the base without adding seafood and cream, freezing that portion, and then adding fresh seafood and cream when reheating for the best texture.

Estimated Nutrition

Here’s an approximate nutritional breakdown for a serving (about 1 ½ cups):

Calories: 420
Protein: 28g
Fat: 25g
Saturated Fat: 13g
Carbohydrates: 20g
Fiber: 2g
Sugars: 3g
Cholesterol: 145mg
Sodium: 800mg

Note: Nutrition values can vary based on the specific ingredients and brands you use, especially with variations in seafood and cream choices.

Frequently Asked Questions

What’s the best seafood combination for this chowder?

I recommend a mix of shrimp and a mild white fish like cod or haddock. Adding scallops, clams, or crab meat can take it to an even more luxurious level if you want to impress.

Can I make this chowder ahead of time?

You can prepare the base ahead of time (up to adding the potatoes) and refrigerate it. When ready to serve, reheat gently, add the seafood and cream, and cook until just done for the freshest flavor and texture.

Can I use frozen seafood?

Yes! Just make sure the seafood is fully thawed and patted dry to avoid excess moisture watering down the chowder.

How can I thicken the chowder more?

If you prefer a thicker chowder, you can either use a bit more flour in the initial step or simmer the chowder uncovered for a few extra minutes after adding the potatoes.

Is it possible to make it dairy-free?

Absolutely. Substitute heavy cream with full-fat coconut milk or your favorite dairy-free cream alternative for a rich but dairy-free version.

Can I make it spicy?

Yes! A pinch of red pepper flakes or a splash of hot sauce stirred in while sautéing the aromatics can give the chowder a gentle heat without overwhelming the seafood flavors.

What if I don’t have seafood stock?

No problem. A high-quality chicken broth works beautifully as a substitute. For extra seafood flavor, you can also simmer shrimp shells in broth for 10–15 minutes and strain before using.

How do I avoid overcooking the seafood?

The best tip is to add the seafood once the potatoes are nearly tender and simmer very gently. Seafood cooks quickly — 5 to 7 minutes is usually enough.

Conclusion

Creamy Seafood Chowder is the ultimate cozy meal, balancing rich flavors, tender seafood, and a luxuriously creamy broth. It’s a dish that feels both indulgent and comforting, perfect for a chilly evening or a special gathering with family and friends. I love how flexible it is — you can keep it simple with shrimp and fish, or dress it up with crab and scallops for an extra-special version. One spoonful, and you’ll be transported to a seaside retreat, no matter where you are. Dive in, savor each creamy, ocean-kissed bite, and make this chowder a staple in your kitchen!