The Best Creamy Seafood Chowder

Why You’ll Love This Recipe

This creamy seafood chowder is a comforting, hearty dish that brings together tender seafood, rich flavors, and a velvety, smooth broth. It’s the ultimate dish for cozy nights or special occasions. The combination of fresh seafood, aromatic vegetables, and a luscious cream base creates a satisfying and indulgent soup. What makes this chowder stand out is its balance of savory seafood flavor and creamy texture, along with a hint of smokiness from the bacon. Whether you’re a fan of clams, shrimp, or fish, this chowder offers a perfect harmony of all your seafood favorites in one bowl.

this Recipe

Ingredients

• 1 tablespoon olive oil
• 4 slices bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, chopped
• 1 large carrot, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional for extra flavor)
• 1 cup (240ml) dry white wine (optional)
• 4 cups (960ml) seafood or chicken stock
• 1 bay leaf
• 2 cups (480ml) heavy cream
• 1 1/2 cups (225g) diced potatoes (about 2 medium potatoes)
• 1 1/2 cups (225g) corn kernels (fresh, frozen, or canned)
• 1/2 pound (225g) clams, cleaned and chopped (or substitute with mussels)
• 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) white fish fillets (such as cod or haddock), cut into chunks
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped (for garnish)

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

Directions

1. Cook the Bacon: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, about 4-5 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
2. Sauté the Vegetables: In the same pot, add the chopped onion, celery, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the garlic, dried thyme, and smoked paprika (if using), and cook for an additional 1-2 minutes until fragrant.
3. Deglaze the Pot: If using, pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
4. Add the Stock and Potatoes: Pour in the seafood or chicken stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender.
5. Stir in the Cream and Corn: Add the heavy cream and corn kernels to the pot. Stir to combine and allow it to simmer for an additional 5 minutes, letting the cream thicken slightly.
6. Add the Seafood: Gently add the clams, shrimp, and white fish chunks to the pot. Simmer for 5-7 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood.
7. Season and Serve: Taste the chowder and adjust the seasoning with salt and pepper as needed. Remove the bay leaf. Ladle the chowder into bowls, garnish with the crispy bacon and fresh herbs, and serve hot.

Servings and Timing

• Servings: 6-8 servings
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Vegetarian Option: If you’re not a fan of seafood or want a vegetarian version, you can omit the seafood and use vegetable broth in place of the stock. You could add extra vegetables like mushrooms or zucchini for texture.
• Smokier Flavor: For a deeper smoky flavor, add a bit of smoked salmon or smoked oysters along with the seafood.
• Spicy Chowder: Add a chopped jalapeño or a pinch of cayenne pepper for some heat.
• Different Seafood: Feel free to swap in different seafood based on what’s available, such as scallops, lobster, or crab meat.

Storage/Reheating

• Storage: This chowder can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day or two.
• Freezing: While the seafood chowder can be frozen, the cream may separate slightly upon thawing. If freezing, store the chowder in a freezer-safe container for up to 3 months. Reheat gently on the stove, adding a splash of cream or broth to bring the texture back together.
• Reheating: To reheat, warm the chowder over low heat on the stove, stirring occasionally. Add a little more cream or broth if the chowder has thickened too much.

FAQs

Can I use canned seafood for this recipe?

Yes, canned clams, shrimp, or crab can be used if fresh seafood is unavailable. Just drain and rinse the canned seafood before adding it to the chowder.

Can I make this chowder ahead of time?

Yes, this chowder can be made ahead and stored in the fridge. The flavors will deepen and develop over time, making it a great make-ahead option.

Can I make this recipe without the white wine?

Yes, you can skip the wine and just use more broth in place of it. The chowder will still be delicious without the wine.

Can I use a different type of cream?

You can use half-and-half or a lighter cream if you prefer, but the chowder will be a bit less rich and creamy.

What type of fish works best for this recipe?

Mild white fish like cod, haddock, or tilapia works best in this chowder. If you prefer a firmer fish, consider using halibut or grouper.

Can I make this recipe in a slow cooker?

Yes, you can. Start by sautéing the bacon and vegetables, then transfer everything to the slow cooker along with the stock, potatoes, and seasonings. Let it cook on low for 4-5 hours. Add the seafood and cream during the last 30 minutes of cooking.

Can I use frozen seafood?

Yes, frozen seafood works well in this recipe. Just make sure to thaw it before adding it to the chowder to ensure even cooking.

How can I thicken the chowder?

If you prefer a thicker chowder, you can mash some of the potatoes in the pot or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for a few more minutes to thicken.

What can I serve with this seafood chowder?

This chowder pairs wonderfully with crusty bread, crackers, or a fresh green salad. You could also serve it with a light side like coleslaw for a refreshing contrast.

Can I make this recipe without bacon?

Yes, you can omit the bacon if you prefer a non-pork version. For added depth of flavor, you could substitute it with pancetta or smoked sausage.

Conclusion

The Best Creamy Seafood Chowder is the ultimate bowl of comfort, combining the savory goodness of fresh seafood with a smooth, creamy base. Perfect for special occasions or a cozy night in, this chowder is rich, satisfying, and full of flavor. With its mix of tender seafood, sweet corn, and hearty potatoes, it’s a meal on its own, but it also pairs wonderfully with a crusty loaf of bread or a fresh salad. Once you try this recipe, it’s sure to become a go-to favorite for seafood lovers.

Print