Seafood chowder is a warm, creamy soup made with fresh fish, shrimp, and sometimes clams. It’s loved for its rich taste and soft, tender seafood pieces in a smooth broth.
I once added more cream than needed and it turned out super thick—delicious! Now I keep the soup simple so the seafood shines.
If you want an easy meal, serve it with crusty bread or a side salad. It’s perfect for a cozy night in or when you crave a comforting bowl of goodness.
Ingredients & Substitutions
Fresh seafood (shrimp, fish, scallops): Using fresh seafood makes a noticeable difference, but frozen works well if you thaw and pat dry. I like shrimp for their flavor and ease. Try firm white fish or scallops as quick substitutes.
Potatoes: Starchy potatoes like Russets give the chowder a creamy texture. Yukon Golds are also good and hold their shape. I avoid waxy potatoes to prevent a watery chowder. Regular potatoes are fine if you adjust consistency with cream.
Clam juice or broth: Clam juice adds that signature seafood flavor. If unavailable, chicken broth with a splash of Worcestershire gives a similar taste. Personal tip: a dash of seafood seasoning enhances richness.
Celery and onion: These aromatics provide depth; chop finely so they soften well. You can swap celery with fennel for a slightly different flavor, or use onion powder in quick versions.
Heavy cream or milk: Heavy cream creates richness, but milk or half-and-half is lighter and still tasty. I often mix cream with some milk for a balance. Coconut milk can be an alternative for dairy-free versions.
How do I make sure the seafood doesn’t overcook?
To avoid tough, rubbery seafood, add it near the end. It only needs about 3–5 minutes to cook through. Overcooking makes it chewy. Keep the heat at a gentle simmer, not a full boil, when adding seafood.
- Step 1: Cook the vegetables first, until tender.
- Step 2: Add the seafood last, simmer gently for a few minutes until opaque and cooked through.
- Step 3: Remove from heat immediately once seafood is done to prevent overcooking.
How to Make Seafood Chowder?
Ingredients You’ll Need:
Seafood
- 1 pound mixed seafood (shrimp, scallops, clams)
Vegetables
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
Other Ingredients
- 2 cups potatoes, diced
- 3 cups fish or seafood stock
- 1 cup milk or cream
- 2 tablespoons butter
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 30 minutes. Total: 45 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the vegetables and dice the potatoes. Rinse the seafood and set aside.
2. Cook the vegetables
In a large pot, melt butter over medium heat. Add onion, celery, and carrots. Cook for 5-7 minutes until soft.
3. Add potatoes and broth
Stir in diced potatoes and pour in stock. Bring to a boil. Reduce heat and simmer for 10-15 minutes, until potatoes are tender.
4. Add seafood and cream
Stir in seafood and milk or cream. Cook for another 5-8 minutes until seafood is cooked through. Season with salt and pepper.
5. Serve the chowder
Ladle into bowls. Serve hot, garnished with fresh herbs if desired.
