This easy Seafood Chowder is full of tender fish, scallops, shellfish, and creamy broth. It's ready in just 30 minutes in 1 pot and will warm your soul and leave you wanting more.
Whether you're a seafood connoisseur or just someone seeking a heartwarming and satisfying meal, this seafood chowder is a must-try.
It's full of tender fish, succulent scallops, and delightful shellfish swimming in a creamy, flavorful broth. This simple dish is hearty, nourishing, warming, and utterly delicious.
Not only does this chowder look and taste incredible, but it's surprisingly easy to make! You only need 1 pot and 25 minutes.
We love serving it up with oyster crackers, freshly baked dinner rolls, Outback Steakhouse Bread or serve it as an appetizer in small bowls.
Why This Recipe Works
- You only need 1 pot and 25 minutes for this recipe.
- Seafood Chowder is the epitome of comfort food. It warms you up from the inside out and brings a sense of coziness with every spoonful.
- This recipe is a breeze to make, even for beginner cooks. Plus, it's highly adaptable. You can use your favorite seafood or whatever is available at your local market.
- If you're looking to impress your guests at a dinner party or a family gathering, this Seafood Chowder will do the trick. It looks and tastes like something served at a fancy restaurant, yet it's made right in your kitchen.
- Seafood is a great source of essential nutrients like protein, omega-3 fatty acids, and various vitamins and minerals. Combined with the goodness of vegetables and a creamy base, this chowder is both nutritious and flavorful.
Ingredients
- Fish (Cod, Salmon, Tilapia, etc.): The star of the show! Choose your favorite fish or a mix of different types for a diverse flavor profile. Fresh or frozen (thawed).
- Scallops: Tender and sweet, scallops are a luxurious addition to the chowder that will make it feel even more special.
- Shellfish (Shrimp, Clams, Mussels, etc.): These briny gems add a burst of oceanic flavors to the chowder, making it truly seafood-focused. Canned clams work great.
- Potatoes: They serve as hearty and comforting additions to the chowder, and when cooked, they become tender and flavorful.
- Fish Stock: Forms the savory base of the chowder, infusing it with a rich seafood flavor. Make your own seafood stock or use vegetable.
- Corn Kernels: Add a touch of sweetness and texture to the chowder, balancing out the seafood's brininess. Fresh or frozen both work.
- Onion: Provides a sweet and savory base for the chowder, adding depth to the overall flavor.
- Celery: Offers a pleasant crunch and mild herbal note that complements the seafood.
- All-Purpose Flour: Helps thicken the chowder, giving it that luscious, creamy texture.
- Olive Oil: Adds a subtle fruity flavor to the chowder and helps sauté the onions and celery to perfection.
- Old Bay Seasoning: A classic blend of herbs and spices that enhances the overall taste of the chowder, giving it a unique kick.
- Paprika: Provides a warm, smoky flavor that complements the seafood beautifully.
- Salt and Pepper: Essential for seasoning the chowder and bringing out the flavors of the ingredients.
- Fresh Thyme: Adds a lovely earthy aroma and a hint of herbiness to the chowder.
- Heavy Cream: Creates a creamy base that brings all the ingredients together and adds richness to the chowder.
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this seafood chowder recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
In a large pot or lidded skillet, heat the olive oil over medium heat. Add the chopped onion and celery and cook, stirring often, until they become translucent, about 4 minutes.
Stir in the flour and cook, stirring, for a further minute.
Stir in the potatoes, broth, corn, Old Bay seasoning, paprika, salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10 minutes.
Gently stir in the fish and shellfish, and simmer for 5 minutes or until the potatoes are tender and the fish is cooked.
Serve the seafood chowder garnished with chopped fresh parsley and sliced lemons.
Variations
- Don't have fish broth? Chicken or vegetable broth will work just as well.
- Feel free to mix and match your favorite seafood. Use any combination of fish, scallops, shrimp, clams, or mussels that you prefer or have available.
- For a lighter version, you can use half-and-half or whole milk instead of heavy cream.
- If you love a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the chowder.
- Fry some bacon until crispy and crumble it on top of your chowder before serving. The smoky, salty bacon elevates the flavor profile.
- Add more vegetables like carrots, peas, or bell peppers for added color, texture, and nutrients.
Recipe Tips
- Don't Overcook the Seafood: Seafood cooks quickly, so it's essential to avoid overcooking it. Add the seafood to the chowder when the potatoes are almost tender and simmer just until they're cooked through.
- Customize the Texture: If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot to release their starch and thicken the broth.
- Fresh Seafood is Key: Whenever possible, opt for fresh, high-quality seafood to ensure the best flavor and texture in your chowder.
FAQ
Absolutely! Seafood Chowder reheats wonderfully. You can make it ahead of time and store it in the refrigerator. Just reheat it gently on the stovetop when you're ready to serve.
Yes, frozen seafood can be used in this recipe. Just make sure to thaw it thoroughly before adding it to the chowder. Frozen seafood can release excess water, so you may want to pat it dry with paper towels before using it.
📖 Recipe
Seafood Chowder
Equipment
- Large pot or Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 celery stalk chopped
- 1 tablespoon all-purpose flour
- 1 pound potatoes peeled and diced
- 2 cups fish broth or chicken, vegetable
- ⅓ cup corn kernels
- 1 teaspoon Old Bay seasoning
- ½ teaspoon paprika
- ½ teaspoon each salt and pepper
- 2 sprigs of fresh thyme
- 6 ounces fish cut into chunks cod/salmon/tilapia etc
- 6 ounces scallops
- 6 ounces shellfish shrimp {peeled and deveined} clams, mussels etc.., rinsed and cleaned
- ½ cup heavy cream
To garnish:
- Parsley
- Sliced lemons
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and celery and cook, stirring often, until they become translucent, about 4 minutes.
- Stir in the flour and cook, stirring, for a further minute.
- Stir in the potatoes, broth, corn, Old Bay seasoning, paprika, salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10 minutes.
- Gently stir in the fish and shellfish, and simmer for 5 minutes or until the potatoes are tender and the fish is cooked.
- Serve the seafood chowder garnished with chopped fresh parsley and sliced lemons.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Kim says
This would be great with some crusty French bread for dipping!
Casey says
I didn't have any shrimp so I made it without it, and it was still so good! Thanks for sharing!
Chenee says
Turned out really good. I had lots of frozen seafood so used that and added some fresh mussels. Loved it!