Seafood Chowder is a creamy soup filled with fish, shrimp, and sometimes clams. It’s warm, hearty, and perfect for cold days. The blend of seafood and vegetables makes it a comforting meal.
I like to make it with extra crackers on the side. It’s my go-to when I want something homemade and filling, and I always add a splash of lemon for a fresh touch.
To save time, I use pre-cooked seafood or frozen shrimp. Just heat it gently so the seafood stays tender and delicious.
Ingredients & Substitutions
Seafood: A mix of shrimp, scallops, or white fish adds texture and flavor. My tip is to buy fresh or properly thaw frozen seafood—it tastes best! Crab meat is a tasty swap if you want a richer flavor. Use what’s fresh or on sale for best results.
Potatoes: Diced potatoes give the chowder heartiness. I like Yukon Gold for their creamy texture, but russets work well too. Just keep their size uniform so they cook evenly. You can also try sweet potatoes for a slightly sweeter twist.
Onion & Celery: These form the flavor base. Use yellow onions and crisp celery for classic taste. To save time, you can use pre-chopped versions—just rinse them to reduce any excess salt or preservatives. Fresh or frozen works fine.
Milk & Cream: They give richness and smoothness. I often use half-and-half or whole milk if I want a lighter chowder. For a dairy-free version, coconut milk adds creaminess with a hint of sweetness—delicious and dairy-free!
Herbs & Seasoning: Basil, thyme, and bay leaves boost flavor. Fresh herbs are best, but dried work too—just use less. I like to sprinkle fresh parsley at the end for brightness. Adjust seasoning to your taste for perfect flavor balance.
How do I thicken the chowder without clumping?
Thickening typically involves a flour or cornstarch slurry. To avoid lumps, mix the flour or cornstarch with a little cold water until smooth before adding it to the hot chowder. Cook the mixture for a few minutes, stirring constantly until thickened.
- Start with 1-2 tablespoons of flour or cornstarch mixed with equal cold water.
- Gradually pour the slurry into the simmering chowder, stirring constantly.
- Let it cook for 2-3 minutes until it thickens evenly.
- If too thick, add a splash of broth or milk to loosen it.
How to Make Seafood Chowder?
Ingredients You’ll Need:
Seafood
- 1 pound mixed seafood (shrimp, crab, scallops)
Vegetables
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 2 cups potatoes, diced
Dairy & Broth
- 2 cups milk
- 1 cup heavy cream
- 4 cups seafood or chicken broth
Seasonings
- 1 teaspoon thyme
- Salt and pepper to taste
How Much Time Will You Need?
15 minutes prep + 30 minutes cooking = 45 minutes total
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the onion, celery, garlic, and dice the potatoes. Rinse the seafood and set aside.
2. Cook the vegetables
Sauté onion, celery, and garlic in a large pot for 5 minutes until soft. Add potatoes and cook for another 5 minutes.
3. Add liquids and seasonings
Pour in broth, milk, and heavy cream. Stir in thyme. Bring to a simmer and cook for 15 minutes until potatoes are tender.
4. Add seafood
Stir in seafood. Cook for 5-7 minutes until seafood is cooked through and tender.
5. Finish and serve
Season with salt and pepper. Serve hot, garnished with fresh herbs if desired.
