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Creamy Seafood Chowder Recipe

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★★★★★

4.6 from 56 reviews

This Creamy Seafood Chowder is a comforting and hearty recipe that combines succulent shrimp, tender scallops, and flaky white fish in a rich, velvety broth loaded with sautéed vegetables, potatoes, and subtle spices. Perfect for a cozy dinner, this chowder balances creamy texture with fresh seafood flavors, served best with oyster crackers or crusty bread.

Ingredients

Scale

Vegetables and Base

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 large carrot, peeled and diced
  • 2 medium gold potatoes, peeled and diced

Liquids

  • 3 cups chicken broth or seafood stock
  • 2 cups heavy cream (optional: substitute 1 cup milk for lighter version)

Thickening Agents

  • ¼ cup flour
  • 2 tablespoons cornstarch (optional, use if needed to thicken)
  • 2 tablespoons cold water (optional, for cornstarch slurry)

Seafood

  • ½ pound medium shrimp, peeled and deveined
  • 3–4 large scallops, quartered
  • ½ pound white fish (e.g., cod or haddock), cut into chunks

Seasonings and Garnish

  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley or chives, for garnish

Serving

  • Oyster crackers or crusty bread

Instructions

  1. Sauté the Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, minced garlic, diced celery, and diced carrot. Stir frequently and cook for 4-5 minutes until the onions turn translucent and the carrots begin to soften.
  2. Add the Potatoes and Stock: Stir in the peeled and diced gold potatoes, then pour in the chicken broth or seafood stock. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10-12 minutes until the potatoes are fork-tender.
  3. Add the Cream: Stir in the heavy cream to incorporate it evenly into the chowder base.
  4. Make a Slurry to Thicken the Chowder: Ladle out 1 cup of hot broth from the pot into a small bowl. Gradually add the flour one tablespoon at a time, whisking constantly until smooth and lump-free. Slowly pour this slurry back into the pot while stirring to thicken the chowder. If the chowder is still not thick enough, prepare a cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water, stir it in, and simmer for another 1-2 minutes.
  5. Add the Seafood: Add the shrimp, scallops, and white fish chunks to the pot. Reduce the heat to low and gently simmer for 5-7 minutes. Avoid boiling to prevent the cream from curdling.
  6. Season and Let the Flavors Blend: Stir in smoked paprika, dried thyme, and salt and pepper to taste. Taste the chowder and adjust seasoning if needed. Allow it to sit on low heat for 2-3 minutes so the flavors meld together.
  7. Serve: Ladle the seafood chowder into bowls, garnish with fresh parsley or chives, and serve with oyster crackers or crusty bread.

Notes

  • Use fresh or thawed shrimp that is peeled and deveined for best texture and flavor.
  • Flour slurry is the primary thickener; cornstarch slurry is optional and used only if the chowder needs extra thickening.
  • Simmer gently when seafood is added to prevent the cream from curdling and maintain a smooth chowder texture.

Keywords: seafood chowder, creamy chowder, shrimp chowder, scallop chowder, fish chowder, seafood soup, easy chowder recipe

Find it online: https://tastybella.com/creamy-seafood-chowder-recipe/