The Best Creamy Seafood Chowder Recipe

Ben Carraoli

The Best Creamy Seafood Chowder Recipe

I have to admit, there’s something magical about a warm bowl of creamy seafood chowder. The first time I made this 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.

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Prep Time 15

Cook Time 30

Servings: 6

Ingredients Method Notes

Ingredients

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.

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.