Creamy Seafood Chowder

Name: Creamy Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 celery stalks, diced; 2 medium potatoes, peeled and diced; 3 cups seafood stock or fish broth; 1 cup whole milk; 1 cup heavy cream; 8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces; 8 ounces cooked shrimp, peeled and deveined; 1 cup corn kernels (fresh or frozen); 2 teaspoons fresh thyme leaves (or 1 teaspoon dried); Salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley, for garnish; Optional: crispy bacon bits or oyster crackers for serving

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A rich and comforting seafood chowder packed with tender white fish, shrimp, potatoes, and corn in a silky, creamy broth — this is the kind of meal I turn to when I want something both cozy and satisfying. It’s ideal for chilly evenings or when I’m simply craving something hearty with the taste of the sea.

Why You’ll Love This Recipe

I love this creamy seafood chowder because it’s the perfect blend of elegance and comfort. The balance of flaky white fish and juicy shrimp paired with tender potatoes and sweet corn makes every bite a little luxurious. It’s also surprisingly easy to make in under an hour. Whether I serve it with crusty bread or a handful of oyster crackers, it always feels like a warm hug in a bowl. Plus, it’s versatile enough to adjust based on what seafood I have on hand.

Ingredients

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

2 tablespoons butter

2 cloves garlic, minced

1 medium onion, finely chopped

2 celery stalks, diced

2 medium potatoes, peeled and diced

3 cups seafood stock or fish broth

1 cup whole milk

1 cup heavy cream

8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces

8 ounces cooked shrimp, peeled and deveined

1 cup corn kernels (fresh or frozen)

2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley, for garnish

Optional: crispy bacon bits or oyster crackers for serving

Directions

I start by melting the butter in a large pot over medium heat. Then I add the onion, garlic, and celery, sautéing them until they’re soft and translucent — about 5 minutes.

Next, I add the diced potatoes and seafood stock. Then I bring it to a boil, then reduce the heat and let it simmer for around 15 minutes, until the potatoes are tender.

I stir in the milk and cream, warming it gently. I make sure it doesn’t boil to keep the creamy texture smooth.

Then I add the white fish and corn, letting it simmer for about 5 minutes, just until the fish turns opaque and flakes easily.

I stir in the shrimp and thyme, cooking everything for another 2 minutes to heat the shrimp through.

Finally, I season the chowder with salt and pepper to taste, ladle it into bowls, and garnish with fresh parsley. When I want extra crunch, I sprinkle on some bacon bits or serve it with oyster crackers.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 320 kcal per serving

Variations

When I want to switch it up, I sometimes add clams or scallops in place of the shrimp. Smoked salmon can also give the chowder a deeper flavor. For a lighter version, I’ve used half-and-half instead of heavy cream with good results. And when I want a bit of heat, I stir in a dash of cayenne or a few drops of hot sauce.

Storage/Reheating

I store leftover chowder in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, stirring frequently. I avoid boiling it again so the cream doesn’t separate. If it thickens too much, I just add a splash of stock or milk to loosen it up. I don’t recommend freezing it, as the creamy base can become grainy after thawing.

Related Recipes:

Summer Fresh Corn and Zucchini Chowder

FAQs

What kind of fish works best for seafood chowder?

I usually use cod or haddock because they hold up well in the soup without falling apart. Any firm white fish should work fine.

Can I make this chowder ahead of time?

Yes, I often make it a day in advance. It actually tastes better the next day as the flavors have more time to meld.

Can I use frozen seafood?

Absolutely. I just make sure it’s thawed and well-drained before adding it to the chowder so the broth doesn’t get watery.

How can I make this gluten-free?

This recipe is naturally gluten-free as long as the stock used is free of gluten. I always double-check labels just to be safe.

What can I serve with seafood chowder?

I usually go for crusty bread, garlic toast, or even a side salad. Oyster crackers and bacon bits are great for topping as well.

Conclusion

This creamy seafood chowder is one of those timeless, soul-soothing recipes I keep coming back to. It’s simple to prepare, richly flavored, and endlessly customizable. Whether I’m cooking it up for family or making a batch just for myself, it always hits the spot.

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