Creamy Seafood Chowder

This Creamy Seafood Chowder is the ultimate comfort food, combining a rich and velvety broth with tender chunks of shrimp, scallops, and white fish. With the addition of fresh vegetables and aromatic herbs, it’s a hearty, satisfying dish perfect for chilly evenings or special occasions. Whether served as a starter or a main dish, this chowder will impress with its luxurious taste and texture, making it an all-time favorite for seafood lovers.

Why You’ll Love This Recipe

This chowder is the perfect balance of rich, creamy broth and tender seafood, making it a hearty yet delicate dish. The combination of shrimp, scallops, and white fish adds a variety of textures and flavors, while the creamy base ties everything together beautifully. It’s easy to prepare, with simple ingredients that pack a punch, making it an ideal dish for family dinners or entertaining guests. With the warm comfort of potatoes, carrots, and celery, this chowder is the ultimate indulgence that will leave you craving more.

Ingredients

• 2 tablespoons butter

• 1 medium onion, finely chopped

• 2 celery stalks, chopped

• 2 medium potatoes, peeled and diced

• 1 large carrot, peeled and chopped

• 3 cloves garlic, minced

• 4 cups seafood stock or chicken broth

• 1 cup heavy cream

• 1 cup milk

• ½ teaspoon dried thyme

• 1 bay leaf

• Salt and pepper, to taste

• 1 pound mixed seafood (shrimp, scallops, and white fish such as cod or halibut), cut into bite-sized pieces

• 1 tablespoon fresh parsley, chopped (for garnish)

• 1 tablespoon fresh dill (optional, for garnish)

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

Directions

1. Sauté the Vegetables

• Melt the Butter: In a large pot or Dutch oven, melt the butter over medium heat.

• Cook the Vegetables: Add the chopped onion, celery, and carrot. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables soften.

• Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

2. Prepare the Broth

• Add Liquids: Pour in the seafood stock (or chicken broth), milk, and heavy cream. Stir to combine.

• Season the Broth: Add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer.

3. Cook the Potatoes

• Add Potatoes: Stir in the diced potatoes and continue to simmer the chowder for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.

4. Add the Seafood

• Add Seafood: Gently add the shrimp, scallops, and white fish into the chowder. Simmer for another 5-7 minutes, or until the seafood is cooked through and opaque.

• Adjust Seasoning: Taste the chowder and adjust the salt and pepper as needed. Remove the bay leaf before serving.

5. Serve the Chowder

• Garnish and Serve: Ladle the chowder into bowls and sprinkle with fresh parsley and dill (if using). Serve hot with a slice of crusty bread or crackers on the side.

Servings and Timing

• Yield: 6 servings

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

1. Add More Vegetables: Feel free to add extra vegetables like corn, leeks, or peas to the chowder for added texture and flavor.

2. Dairy-Free Option: For a dairy-free version, substitute the heavy cream and milk with coconut milk or a dairy-free cream alternative.

3. Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper for a spicy twist to the chowder.

4. Lobster Version: Swap the mixed seafood for lobster meat for an extra luxurious touch.

Storage/Reheating

Store leftover seafood chowder in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat, stirring occasionally. If the chowder thickens too much, add a splash of milk or broth to reach your desired consistency.

FAQs

Can I use frozen seafood?

Yes, you can use frozen seafood for this recipe. Just thaw it before adding it to the chowder for the best texture.

Can I make this ahead of time?

Yes, you can make this chowder ahead of time. Let it cool to room temperature and store it in the refrigerator for up to 2 days. Reheat before serving.

Can I freeze the chowder?

It’s not recommended to freeze seafood chowder as the cream can sometimes separate when reheated. However, if needed, you can freeze the soup base without the seafood and add the seafood after reheating.

Can I substitute chicken for seafood?

Yes, you can use chicken in place of seafood. Shredded rotisserie chicken works well in this recipe for a heartier, non-seafood version.

How do I know when the potatoes are done?

The potatoes are done when they are fork-tender and can be easily pierced with a knife. Be sure to check them around the 10-minute mark.

Conclusion

This Creamy Seafood Chowder is the ultimate cozy dish—rich, hearty, and full of flavor. With tender chunks of seafood, fresh vegetables, and a creamy broth, it’s a dish that will warm you up from the inside out. Whether you’re serving it for a special dinner or just enjoying it on a chilly day, this chowder will become a favorite in your recipe rotation!

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