Seafood chowder is a creamy soup made with fresh fish, shrimp, and sometimes clams or scallops. It’s warm, hearty, and perfect for chilly days, offering a tasty way to enjoy seafood in one bowl.
I like making this because it’s simple and fills the house with a wonderful smell. I sometimes add extra potatoes or herbs—whatever I have on hand makes it even better!
For an easy meal, serve with crusty bread on the side. If you want it healthier, toss in some extra veggies or skip the cream—either way, it’s always a good choice.
Ingredients & Substitutions
Seafood: I like using a mix of shrimp, fish, and scallops for varied texture. Frozen seafood is convenient and budget-friendly; just thaw and pat dry. You can swap with cooked crab or clams if you prefer a different seafood flavor.
Potatoes: Yukon Gold or Russet potatoes work well for their creaminess and holding shape. For a lighter soup, use cauliflower or parsnips instead. Be sure to dice them uniformly so they cook evenly.
Onion and Celery: These aromatic vegetables form the flavor base. Use yellow onion and celery stalks for best taste. If you’re out, shallots or leek can add a different but pleasant twist.
Milk & Cream: Heavy cream makes the chowder rich, but you can substitute half-and-half or evaporated milk for a lighter version. Coconut milk can be a dairy-free alternative with a hint of sweetness.
Broth & Seasonings: Chicken or seafood broth adds depth. Use dried thyme and bay leaf for classic flavors—fresh is fine if you have it. For a different note, a splash of Old Bay seasoning works well.
How do I thicken the chowder without it becoming gloppy?
To thicken the chowder smoothly, mash some cooked potatoes or use a slurry of flour or cornstarch. Add a little at a time, stirring steadily to avoid lumps. Let it simmer for a few minutes after adding to fully thicken and develop flavor.
- Start by mashing 1/4 to 1/2 cup of cooked potatoes and mixing into the soup.
- If using flour or cornstarch, whisk 1 tablespoon into 2 tablespoons cold water to make a slurry.
- Slowly stir the slurry into simmering chowder while stirring constantly.
- Allow the soup to simmer for 5 minutes so the thickening agent activates and the flavors meld.
How to Make Seafood Chowder?
Ingredients You’ll Need:
Shrimp and Fish
- 1 pound shrimp, peeled and deveined
- 1 pound white fish fillets, cubed
Vegetables
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 cloves garlic, minced
Dairy and Broth
- 2 cups milk
- 1 cup heavy cream
- 4 cups seafood or chicken broth
Seasonings and Thickeners
- 2 tablespoons butter
- 3 medium potatoes, diced
- Salt and pepper to taste
- 1 teaspoon thyme
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 30 minutes. Total time: 45 minutes.
Step-by-Step Instructions:
1. Prepare ingredients
Peel and prepare shrimp, cube the fish, dice potatoes, chop vegetables, and gather all ingredients.
2. Cook vegetables and potatoes
Melt butter in a pot. Add onion, celery, and garlic. Cook for 5 minutes. Then add potatoes, broth, salt, pepper, and thyme. Simmer until potatoes are tender, about 15 minutes.
3. Add seafood
Stir in shrimp and fish. Cook for another 5-7 minutes until seafood is cooked through.
4. Finish the chowder
Pour in milk and cream. Heat gently without boiling. Adjust seasoning if needed. Serve hot. Enjoy your seafood chowder!
