I have to admit, there’s something magical about a warm bowl of creamy seafood chowder. The first time I made this The Best Creamy Seafood Chowder Recipe, I was amazed at how restaurant-quality it tasted, yet it was so simple to prepare at home. The combination of tender shrimp, flaky fish, and a rich, velvety broth instantly felt comforting.
Every spoonful reminded me of cozy evenings and seafood trips by the coast. I quickly realized this would become one of my go-to recipes for busy weeknights or special dinners alike. You can also enjoy similar appetizer flavors from a Sausage Jalapeno Popper Dip Recipe alongside this chowder for a fun starter.
Ingredients
Here’s everything you’ll need to create this creamy seafood chowder, along with a few tips I’ve picked up along the way.
- Butter: 3 tablespoons – perfect for sautéing vegetables and adding richness. Olive oil works for a dairy-free option.
- Onion: 1 medium, diced – adds sweetness and depth. Shallots can be used for a milder flavor.
- Garlic: 3 cloves, minced – gives that aromatic punch.
- Celery: 2 stalks, diced – provides a subtle crunch. Fennel is a great alternative.
- Carrots: 2 medium, diced – adds natural sweetness.
- Gold Potatoes: 3 medium, peeled and diced – thickens chowder naturally. Russets or red potatoes work too.
- Chicken Broth: 4 cups – or seafood stock for more flavor. Vegetable broth is another option.
- Heavy Cream: 1 cup – for that creamy texture. Half-and-half or coconut milk works if you want a lighter or dairy-free version.
- Shrimp: 1/2 pound, peeled and deveined – adds tenderness and flavor.
- Scallops: 1/2 pound – sweet, delicate texture.
- White Fish: 1/2 pound, diced (cod or haddock) – flaky and mild.
- Flour: 3 tablespoons – makes a slurry to thicken the chowder. Cornstarch works for gluten-free.
- Smoked Paprika: 1 teaspoon – adds depth and smokiness.
- Dried Thyme: 1/2 teaspoon – earthy flavor. Parsley or oregano can substitute.
- Salt & Pepper: To taste – enhances all the flavors.
- Fresh Parsley or Chives: For garnish – adds freshness and color.
Note: Serves 4–6. For seafood lovers looking for a creamy crab variation, a Best Maryland Crab Dip Recipe is a delicious way to explore similar flavors.
Variations
Want to mix things up? Here are some fun twists:
- Dairy-Free: Use coconut milk instead of heavy cream.
- Protein Options: Swap shrimp and scallops for crab, clams, or lobster.
- Flavor Boost: Add a splash of white wine or a pinch of cayenne for heat.
- Thicker Chowder: Mash a few potatoes or use a cornstarch slurry.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Large Pot or Dutch Oven – for sautéing and simmering the chowder.
- Cutting Board & Knife – for chopping vegetables and seafood.
- Wooden Spoon – for stirring without scratching your pot.
- Measuring Cups & Spoons – ensures accurate seasoning.
- Ladle – perfect for serving the chowder.
How to Make The Best Creamy Seafood Chowder Recipe?
Step 1: Sauté the Aromatics
Melt butter in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook for 4–5 minutes until vegetables soften and become fragrant.
Step 2: Prepare the Base
Stir in diced potatoes and flour, coating everything evenly. Gradually pour in chicken broth while stirring to prevent lumps. Simmer until potatoes are tender, about 10–15 minutes.
Step 3: Add Cream and Seasonings
Reduce heat and stir in heavy cream, smoked paprika, thyme, salt, and pepper. This creates the rich, velvety base that makes the chowder irresistible.
Step 4: Cook the Seafood
Gently fold in shrimp, scallops, and white fish. Simmer for 5–7 minutes until seafood is fully cooked but still tender. Avoid overcooking to maintain texture.
Step 5: Finish and Garnish
Taste and adjust seasoning if needed. Sprinkle with fresh parsley or chives before serving. This final touch adds freshness and makes your chowder look beautiful.
Additional Tips for Making This Recipe Better
- I like to use fresh seafood whenever possible; it really makes a difference.
- Don’t skip the smoked paprika—it adds a subtle depth that transforms the flavor.
- I sometimes simmer the chowder with a bay leaf and remove it at the end for an extra layer of aroma.
- For an ultra-creamy texture, I mash a few potatoes before adding cream.
How to Serve The Best Creamy Seafood Chowder Recipe?
Serving seafood chowder is just as fun as making it. I love pairing it with crusty bread or oyster crackers for dipping. For presentation, sprinkle fresh herbs like parsley or chives on top. A small drizzle of olive oil or a pinch of paprika can make it Instagram-worthy. Serve in a wide soup bowl so all the colors of seafood and vegetables shine through.
Nutritional Information
Here’s a quick breakdown for those keeping track:
- Calories: ~350 per serving
- Protein: 20g – mainly from shrimp, scallops, and fish
- Carbohydrates: 25g – from potatoes and vegetables
- Fat: 18g – mostly from butter and cream
Make Ahead and Storage
Refrigeration: This chowder keeps well in an airtight container for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
Freezing: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat slowly over low heat.
Reheating: Stir occasionally while warming to maintain a creamy consistency. Avoid boiling to prevent the seafood from toughening.
Why You’ll Love This Recipe?
If you’re wondering why this chowder is a keeper, here’s why I adore it:
- Hearty and Comforting: Every spoonful feels like a warm hug.
- Quick and Easy: Ready in 45 minutes, perfect for weeknights.
- Budget-Friendly: Gourmet flavor without the restaurant prices.
- Versatile: Customize with your favorite seafood or dairy-free options.
- Meal Prep-Friendly: Stores and reheats beautifully for lunches or dinners.
This creamy seafood chowder is a recipe I keep coming back to—it’s flavorful, comforting, and simple enough to make anytime. Whether you’re looking to impress guests or enjoy a cozy night in, this chowder delivers every time.
The Best Creamy Seafood Chowder Recipe
Ingredients
Method
- Melt butter in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook for 4–5 minutes until vegetables soften and become fragrant.
- Stir in diced potatoes and flour, coating everything evenly. Gradually pour in chicken broth while stirring to prevent lumps. Simmer until potatoes are tender, about 10–15 minutes.
- Reduce heat and stir in heavy cream, smoked paprika, thyme, salt, and pepper. This creates the rich, velvety base that makes the chowder irresistible.
- Gently fold in shrimp, scallops, and white fish. Simmer for 5–7 minutes until seafood is fully cooked but still tender. Avoid overcooking to maintain texture.
- Taste and adjust seasoning if needed. Sprinkle with fresh parsley or chives before serving. This final touch adds freshness and makes your chowder look beautiful.
Notes
- I like to use fresh seafood whenever possible; it really makes a difference.
- Don’t skip the smoked paprika—it adds a subtle depth that transforms the flavor.
- I sometimes simmer the chowder with a bay leaf and remove it at the end for an extra layer of aroma.
- For an ultra-creamy texture, I mash a few potatoes before adding cream.