Why You’ll Love This Recipe

Creamy Seafood Chowder is a hearty and comforting dish filled with tender seafood, potatoes, and vegetables in a rich, creamy broth. Perfect for chilly days or as a show-stopping appetizer, this chowder brings together the briny taste of the ocean with a luscious texture that warms the soul. It’s an ideal choice for seafood lovers seeking a cozy, flavorful meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white fish fillets (like cod or haddock)shrimp (peeled and deveined)scallopsbutteronioncelerycarrotsgarlicall-purpose flourpotatoes (diced)fish or seafood stockheavy creamwhole milksalt and pepperdried thymebay leaffresh parsley (for garnish)

directions

In a large pot, melt butter over medium heat. Add chopped onion, celery, and carrots; sauté until soft.

Stir in garlic and cook for another minute.

Sprinkle flour over the vegetables and stir to coat, cooking for 2-3 minutes to form a roux.

Gradually add the seafood stock while stirring to avoid lumps.

Add diced potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).

Add the fish, shrimp, and scallops. Simmer gently until the seafood is cooked through, about 5-7 minutes.

Stir in cream and milk, heating through without boiling.

Remove bay leaf, adjust seasoning to taste, and garnish with chopped parsley before serving.

Servings and timing

This recipe serves 6 people.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Substitute crab meat or clams for any of the seafood.

Add a splash of white wine for extra depth of flavor.

Use leeks instead of onions for a milder taste.

Include corn or bell peppers for added texture and sweetness.

Make it gluten-free by using cornstarch instead of flour.

storage/reheating

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop over low heat, stirring often to prevent curdling.Avoid freezing, as the dairy may separate when thawed.

FAQs

Can I use frozen seafood?

Yes, thaw it thoroughly and pat dry before adding to the chowder.

What type of potatoes work best?

Waxy varieties like Yukon Gold hold their shape well.

Is it necessary to use both cream and milk?

Using both gives a rich but balanced texture; however, you can use only one if preferred.

Can I make it ahead of time?

Yes, but add seafood just before serving to avoid overcooking.

How do I thicken the chowder more?

Simmer longer to reduce or add a cornstarch slurry for extra thickness.

What if I don’t have seafood stock?

Chicken stock is an acceptable substitute, though seafood stock is more flavorful.

Can I make this dairy-free?

Yes, use coconut milk and a plant-based butter alternative.

Do I need to peel the potatoes?

Peeling is optional—leave skins on for a rustic texture.

Is this chowder spicy?

Not inherently, but you can add chili flakes or hot sauce for heat.

Can I add cheese?

A little grated cheddar can enhance richness, but it’s not traditional.

Conclusion

Creamy Seafood Chowder is a luxurious blend of sea-sourced goodness and velvety broth that delivers comfort and flavor in every spoonful. Whether you’re serving it as a main course or a starter, this dish is sure to impress and satisfy. Cozy, flavorful, and easy to customize—this chowder is a bowlful of coastal comfort.