Name: Creamy Seafood Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 2 celery stalks, diced; 1 large carrot, peeled and diced; 2 medium gold potatoes, peeled and diced; 3 cups chicken broth or seafood stock; ½ pound medium shrimp, peeled and deveined; 3-4 large scallops, quartered; ½ pound white fish (e.g., cod or haddock), cut into chunks; 2 cups heavy cream (or substitute 1 cup milk for a lighter version); ¼ cup flour; 2 tablespoons cornstarch (optional, for thickening); 2 tablespoons cold water (optional, for thickening); ½ teaspoon smoked paprika; ¼ teaspoon dried thyme; Salt and pepper, to taste; Fresh parsley or chives, for garnish; Oyster crackers or crusty bread, for serving

Jump to Recipe· 3.8 from 13 reviews

If you are craving a comforting bowl of pure oceanic delight, this Creamy Seafood Chowder Recipe is your new best friend. It combines tender shrimp, scallops, and flaky white fish in a velvety broth enriched with cream and seasoned with smoky paprika and thyme. Every spoonful bursts with warmth, freshness, and that perfect balance of richness and subtle spice that will make you want to cozy up and savor each bite. Whether it’s a chilly evening or a weekend treat, this chowder is as satisfying as it is irresistible.

Ingredients You’ll Need

A white pot with two handles is filled with a creamy light yellow soup that has small bits of green herbs floating inside. On one side of the soup, there are chunks of white fish pieces resting on the surface. The pot sits on a white marbled surface, and the soup looks smooth with some darker specks from the herbs mixed in photo taken with an iphone --ar 4:5 --v 7

These simple but essential ingredients come together to create that luscious, hearty base and fresh seafood flavors that define this chowder. Each element adds its own touch—whether it’s the creamy texture from heavy cream, the sweetness of the carrots, or the fresh ocean notes from shrimp and scallops.

2 tablespoons butter: Provides a rich foundation and helps soften the vegetables beautifully.
1 small onion (diced): Adds fragrant sweetness and depth to the broth.
2 cloves garlic (minced): Gives a subtle punch of savory flavor without overpowering.
2 celery stalks (diced): Offers delicate crunch and fresh herbal notes.
1 large carrot (peeled and diced): Brings natural sweetness and a lovely pop of color.
2 medium gold potatoes (peeled and diced): Creates heartiness and helps thicken the chowder as they cook.
3 cups chicken broth (or seafood stock): The flavorful liquid backbone that blends all ingredients.
2 cups heavy cream: Gives that signature creamy richness; can substitute 1 cup milk for a lighter chowder.
¼ cup flour: Used to make a slurry that thickens the chowder to perfection without clumps.
½ pound medium shrimp (peeled and deveined): Adds tender, slightly sweet seafood goodness.
3-4 large scallops (quartered): Brings a delicate, buttery texture that melts in your mouth.
½ pound white fish (e.g., cod, haddock, cut into chunks): Flaky fish absorbs chowder flavors and completes the seafood trio.
½ teaspoon smoked paprika: Infuses a warm, smoky note that elevates the chowder’s flavor complexity.
¼ teaspoon dried thyme: Adds a subtle earthy, herbal quality.
Salt and pepper (to taste): Essential for balancing and enhancing all flavors.
Fresh parsley or chives (for garnish): Provides a fresh, vibrant finish.
Oyster crackers or crusty bread (for serving): Perfect for dipping and rounding out the meal.
2 tablespoons cornstarch (optional): Handy for extra thickening if needed.
2 tablespoons cold water (optional): Mixed with cornstarch to create a slurry that thickens gently.

How to Make Creamy Seafood Chowder Recipe

Step 1: Sauté the Vegetables

Start by melting the butter in a large pot over medium heat. Add diced onion, minced garlic, celery, and carrot. Stir these often and cook for 4-5 minutes until the onions become translucent and the carrots soften just slightly. This step builds the aromatic base and softly melds the flavors.

Step 2: Add the Potatoes and Stock

Next, stir in the diced potatoes and pour in the chicken broth or seafood stock. Turn up the heat until it boils, then reduce to a low simmer, cover the pot with a lid, and let everything cook gently for about 10 to 12 minutes. You want the potatoes tender enough to pierce easily with a fork, which adds a pleasing heft and body to the chowder.

Step 3: Add the Cream

Once the potatoes are tender, stir in the heavy cream. This is where the chowder begins its transformation into the luxuriously creamy, silky soup that makes this recipe so beloved. For a lighter chowder, you can swap out half the cream for milk without losing that silky consistency.

Step 4: Make a Slurry to Thicken the Chowder

Take one cup of the hot broth from the pot in a small bowl or measuring cup and gradually whisk in the flour, a tablespoon at a time, ensuring a smooth slurry free of lumps. Pour this slowly back into the chowder while stirring. If the chowder still needs thickening, mix cornstarch with cold water to make a second slurry, add that in, and simmer for another minute or two. This technique ensures the perfect creamy thickness without heaviness.

Step 5: Add the Seafood

Gently fold in the shrimp, scallops, and chunks of white fish. Lower the heat and let the seafood cook in the chowder’s warmth for 5 to 7 minutes. Avoid bringing it to a boil at this point to keep the cream from curdling and the delicate seafood tender and juicy.

Step 6: Season and Let the Flavors Blend

Stir in the smoked paprika, dried thyme, salt, and pepper. Give it a taste and adjust the seasoning as needed. Allow the chowder to rest on low heat for 2 to 3 minutes so the flavors soak in fully before serving.

How to Serve Creamy Seafood Chowder Recipe

The image shows creamy soup served in a white bowl with a handle, sitting on a white marbled textured surface. The soup is light beige in color with a smooth texture and contains several pieces of shrimp, small chunks of potatoes, and bits of vegetables like celery. Bright green parsley leaves are sprinkled on top, adding color and freshness. In the background, another similar white bowl with soup is partially visible. The overall look is warm and inviting, focusing on the creamy texture and the mix of ingredients. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley or chives on top injects a burst of vibrant color and a fresh herbal note that perfectly contrasts the chowder’s creamy base. These garnishes also add a lovely textural element that feels both elegant and homey.

Side Dishes

Serve this chowder alongside oyster crackers or a thick slice of crusty bread to soak up every bit of that rich, flavorful broth. A simple green salad with a bright vinaigrette complements the chowder wonderfully, cutting through the creaminess with refreshing crispness.

Creative Ways to Present

For a cozy gathering, serve the chowder in mini bread bowls made from sourdough or a rustic loaf, adding a visual wow factor while doubling as edible bowls. You can also drizzle a touch of chili oil or scatter crispy bacon bits on top for a smoky crunch that contrasts beautifully with the silky chowder.

Make Ahead and Storage

Storing Leftovers

After enjoying your creamy seafood chowder, you can refrigerate any leftovers in an airtight container for up to 2 days. Since seafood is delicate, it’s best to consume it within this timeframe to keep the flavors fresh and textures tender.

Freezing

Freezing chowder with cream and seafood can be tricky because the texture may change. While you can freeze the chowder base without seafood for up to 3 months, add the shrimp, scallops, and fish fresh after thawing and reheating to keep them from turning rubbery or grainy.

Reheating

Gently reheat the chowder over low heat on the stove, stirring occasionally. Avoid boiling as this could cause the cream to separate. Adding a splash of fresh cream or broth while reheating helps restore its luscious texture.

FAQs

Can I use other types of seafood in this chowder?

Absolutely! Feel free to swap in crab, clams, lobster, or even a mix of your favorites. Just keep an eye on cooking times since some seafood cooks faster than others.

Is it possible to make this chowder dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. This will give a slightly different flavor but maintain the creamy texture.

How can I make the chowder thicker without using flour?

Try mashing some of the cooked potatoes directly in the pot or incorporate a cornstarch slurry instead. Both methods naturally thicken the chowder without altering its taste.

What can I do if my chowder isn’t thick enough?

Make a slurry with cornstarch and cold water and add it slowly while simmering the chowder for a few more minutes. This will thicken it without creating lumps.

Can I prepare this chowder in advance for a dinner party?

Definitely! Prepare the chowder base ahead and refrigerate, then add the seafood last minute to keep it fresh and tender, making entertaining stress-free and delightful.

Final Thoughts

This Creamy Seafood Chowder Recipe is a total winner for anyone who loves rich, comforting meals with a splash of seaside magic. It’s surprisingly simple to make yet feels special enough for any occasion, from weeknight dinners to small gatherings. Once you try it, you’ll see why it has become such a beloved recipe—warmth, flavor, and that creamy ocean-inspired goodness all in one bowl. Give it a go and treat yourself to something truly delicious!