Creamy Seafood Chowder is one of those soul-warming dishes that manages to be both comforting and a little bit luxurious. It’s brimming with tender shrimp, flakey white fish, and sweet corn in a rich, velvety broth that’s perfect for dipping a hunk of crusty bread. Whether you’re seeking a cozy weeknight meal or planning something special for guests, this chowder envelops you in the warmth of simple ingredients that celebrate the best of the sea.

Creamy Seafood Chowder Recipe - Recipe Image

Ingredients You’ll Need

The magic of a perfect Creamy Seafood Chowder starts with simple, honest ingredients. Each one plays a key role—adding richness, vibrant color, or gentle sweetness to bring the flavors together in every spoonful.

Butter: Adds rich flavor and helps soften the vegetables for an aromatic base.
Olive oil: Balances the butter, giving depth and a hint of fruitiness.
Onion (diced): Lays a sweet foundation as it melts into the broth.
Celery (diced): Offers a touch of crunch and earthiness to round out the flavors.
Garlic (minced): Infuses the chowder with a savory aroma you can’t resist.
Potatoes (peeled and diced): Bring heartiness and a soft thickness to the finished chowder.
Dried thyme: Contributes a gentle herbal note that pairs beautifully with seafood.
Smoked paprika: Adds subtle warmth and a smoky dimension that elevates the chowder.
Black pepper: For just the right amount of gentle heat.
Salt: Enhances every ingredient, making each bite sing.
Seafood or chicken broth: Forms the savory backbone of the soup; seafood stock adds extra brininess, but chicken works in a pinch.
Heavy cream: The secret to achieving that unforgettable creaminess.
Whole milk: Lightens the cream, maintaining silkiness without being too rich.
Shrimp (peeled and deveined): Quickly cooks to juicy perfection for bursts of sea flavor.
White fish (like cod or haddock, cut into chunks): Breaks apart tenderly, melting into the stew.
Corn kernels (fresh or frozen): Sweet pops of flavor contrast beautifully with the creamy broth.
Fresh parsley (chopped): Adds vibrant color and a burst of freshness for serving.
Hot sauce or lemon wedges (optional): Makes each bowl customizable to your own taste.

How to Make Creamy Seafood Chowder

Step 1: Build a Flavorful Base

Start by heating the butter and olive oil in a large pot over medium heat. Once the butter’s melted and the kitchen begins to smell inviting, add the diced onion and celery. Cook, stirring occasionally, until the vegetables turn soft and translucent—about 5 minutes. The onions should just start to release their sweetness, laying the groundwork for your Creamy Seafood Chowder.

Step 2: Add Aromatics and Potatoes

Sprinkle in the garlic, diced potatoes, dried thyme, smoked paprika, salt, and black pepper. Stir everything together, letting the spices bloom for about 2 minutes. This short step lets the potatoes soak up those savory flavors and ensures every scoop of chowder is layered and satisfying.

Step 3: Simmer and Soften

Pour in the seafood or chicken broth and bring the mixture to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for 10 to 12 minutes, or until the potatoes are tender. If you like your chowder thicker, mash a few of the potatoes right in the pot—the starch works wonders for body and texture.

Step 4: Turn Up the Creaminess

Slowly Stir in the heavy cream and milk. Watch as your chowder transforms into a silky, comforting base. Lower the heat further if needed—you don’t want it to bubble once the dairy is in, as that could curdle your beautiful broth.

Step 5: Add Seafood and Corn

Gently fold in the shrimp, chunks of white fish, and corn kernels. Keep the heat on a gentle simmer and let them poach for 5 to 7 minutes. The seafood should turn just opaque and the shrimp lovely and pink. Taste and adjust the seasoning as needed—sometimes a touch more salt or pepper is just what brings everything together.

Step 6: Finish and Serve

Remove the pot from the heat and ladle your Creamy Seafood Chowder into bowls. Top each serving with a shower of fresh parsley. For extra brightness, add a squeeze of lemon or a dash of hot sauce to your heart’s desire.

How to Serve Creamy Seafood Chowder

Garnishes

A good garnish isn’t just decoration—it punctuates your chowder with flavor and freshness. Sprinkle on a handful of chopped fresh parsley right before serving for color and herbal aroma. A few grinds of black pepper, a drizzle of hot sauce, or a lemon wedge adds the perfect finishing touch, allowing everyone to tailor their bowl as they like.

Side Dishes

Creamy Seafood Chowder absolutely shines with simple sides. Crusty sourdough or a warm baguette is perfect for soaking up every last drop. Oyster crackers or even a slice of toasted garlic bread bring welcome crunch. For something light, a crisp green salad with bright vinaigrette pairs well, balancing the chowder’s richness.

Creative Ways to Present

For an extra-special presentation, ladle Creamy Seafood Chowder into hollowed-out sourdough bread bowls for a rustic, fun touch. You can also serve smaller portions in espresso cups or mini mugs as a cozy starter at a dinner party. Add a sprinkle of smoked paprika or swirl of cream atop each serving for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Seafood Chowder keeps beautifully in the fridge for up to two days. Just cool it to room temperature, transfer it to an airtight container, and stash it away. The flavors meld together even more overnight, making tomorrow’s lunch something to truly look forward to.

Freezing

While you can freeze Creamy Seafood Chowder, keep in mind that the texture may change as cream-based soups sometimes separate. For best results, freeze before adding cream and seafood, then finish the chowder with fresh dairy and shellfish when you reheat it. If freezing leftovers, thaw gently and give it a good stir to reincorporate the cream.

Reheating

To reheat, gently warm your chowder over low heat in a saucepan, stirring occasionally. Avoid boiling—this can make the seafood tough and the cream split. If it thickens too much, add a splash of broth or milk to loosen it back to the perfect consistency.

FAQs

Can I use other types of seafood?

Absolutely! Bay scallops, clams, or even lump crab meat work beautifully in Creamy Seafood Chowder. Just be mindful of timing—add delicate seafood at the very end to avoid overcooking.

Is there a dairy-free option?

You can make your chowder dairy-free by substituting full-fat coconut milk or a plain, unsweetened non-dairy creamer for the cream and milk. The texture will still be rich, and the flavor gets a slightly tropical twist.

What’s the best fish to use?

Firm, mild white fish like cod or haddock hold up best, breaking apart into tender flakes without turning mushy. Avoid oily fish—like salmon or mackerel—which will overpower the chowder’s delicate flavors.

How do I make it thicker?

For a heartier Creamy Seafood Chowder, mash some of the cooked potatoes right in the pot before adding the seafood. You can also stir in a slurry of cornstarch and cold milk at the end for extra body.

Can I prepare it ahead for a party?

Definitely! Make the soup base (through cooking the potatoes) a day ahead. When ready to serve, gently reheat and add the cream, milk, and seafood just before your guests arrive. That way, everything is perfectly cooked and ultra-fresh.

Final Thoughts

If you haven’t yet tried your hand at Creamy Seafood Chowder, now’s the time! It’s classic comfort with a touch of elegance, so whether you’re cooking for a quiet night in or gathering friends around the table, this recipe guarantees happy faces and empty bowls.

Creamy Seafood Chowder Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of this Creamy Seafood Chowder, a hearty soup loaded with shrimp, white fish, and vegetables in a luscious cream base. Perfect for a cozy night in or to impress guests with a taste of the sea.

Ingredients

Scale

Main Chowder:

1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
3 cups seafood or chicken broth
1 cup heavy cream
1/2 cup whole milk

Seafood and Garnish:

1/2 lb shrimp, peeled and deveined
1/2 lb white fish (cod or haddock), cut into chunks
1/2 cup corn kernels (fresh or frozen)
1 tablespoon chopped fresh parsley
Optional: hot sauce or lemon wedges for serving

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Instructions

Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion and celery until softened.
Add Flavors: Stir in garlic, potatoes, thyme, paprika, salt, and pepper. Cook briefly to combine.
Cook Potatoes: Pour in broth, bring to a boil, then simmer until potatoes are tender.
Introduce Creaminess: Stir in cream and milk, then add shrimp, white fish, and corn. Simmer until seafood is cooked through.
Adjust and Serve: Season to taste, garnish with parsley, and serve with hot sauce or lemon wedges.

Notes

Add bay scallops or clams for additional variety.
For a thicker chowder, consider mashing some cooked potatoes before adding seafood.
Pair with crusty bread or oyster crackers for a complete meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American