Seafood Chowder

Seafood chowder is a warm, hearty soup made with fresh fish, shrimp, and sometimes scallops. It’s creamy, flavorful, and perfect for chilly days. It’s great served with crusty bread or crackers.

I love how cozy this dish feels, especially with a sprinkle of herbs on top. It makes me think of family gatherings and quiet evenings at home.

For an extra touch, add a splash of lemon juice before serving. It brightens the flavors and keeps the seafood tasting fresh and delicious.

Ingredients & Substitutions

Fresh or Frozen Shrimp: I love using shrimp for their quick cook time and tender texture. For a budget-friendly option, you can use white fish fillets chopped into chunks instead. Just make sure not to overcook them to keep the seafood tender.

Clam Juice or Clams: This adds that classic seafood depth. If you don’t have clam juice, use seafood broth or even a splash of fish sauce for richness. Canned chopped clams are a great shortcut, adding both flavor and texture.

Potatoes: They thicken the chowder and give it body. Russet or Yukon Gold work well. For a lighter version, use cauliflower or just more potatoes. Cut into small, even pieces so they cook quickly and evenly.

Onion & Celery: These aromatics form the flavor base. Use sweet yellow onions for a mellow taste, or shallots for a milder punch. Celery adds crunch and freshness; carrots are a nice substitute if needed.

Milk & Heavy Cream: These make the soup creamy and comforting. If you want a lighter chowder, substitute half-and-half or coconut milk for a dairy-free option. Just add gradually and taste as you go.

How do I make sure my seafood doesn’t overcook in the chowder?

Cook seafood gently. Add shrimp or fish just before the chowder is done. They take only 2–3 minutes to cook. Overcooked seafood turns rubbery quickly, so keep an eye on it and remove the pot from heat as soon as they turn opaque.

• Step 1: Prepare seafood and other ingredients ahead of time.
• Step 2: Simmer the broth and potatoes first until tender.
• Step 3: Add seafood at the end, and cook just until opaque—no longer than 3 minutes.
• Step 4: Remove from heat quick to prevent overcooking. Serve immediately for best texture.



How to Make Seafood Chowder?

Ingredients You’ll Need:

Seafood

• 1 pound mixed seafood (shrimp, scallops, white fish)

Vegetables

• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• 2 cloves garlic, minced

Dairy and Broth

• 3 cups seafood or vegetable broth
• 1 cup heavy cream

Pantry Items

• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and pepper to taste
• 1 bay leaf (optional)

How Much Time Will You Need?

Prep time: 15 minutes. Cook time: 30 minutes. Total: 45 minutes.

Step-by-Step Instructions:

1. Sauté Vegetables

In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until vegetables are soft, about 5-7 minutes.

2. Make the Roux

Add minced garlic and cook for 1 minute. Stir in flour and cook for another 2 minutes until lightly golden. This thickens the chowder.

3. Add Broth and Simmer

Gradually pour in broth while stirring. Add bay leaf if using. Bring to a boil, then reduce heat to low. Simmer for 10 minutes.

4. Add Seafood and Cream

Stir in seafood and heavy cream. Cook until seafood is cooked through, about 10 minutes. Season with salt and pepper to taste.