There’s something so comforting about a bowl of chowder, especially when it’s brimming with seafood. This Easy Creamy Seafood Chowder is a recipe that feels indulgent yet surprisingly simple to make. The rich broth, tender seafood, and hearty vegetables come together in a dish that’s perfect for a cozy evening at home.

The first time I made this, it was a chilly weekend, and I wanted something that felt like a hug in a bowl. The combination of shrimp, clams, and flaky fish created a medley of flavors that made every spoonful special. The creaminess of the chowder paired with the brininess of the seafood is what makes this dish a true classic.

What I love most about this recipe is its adaptability. You can use your favorite seafood or whatever you have on hand, making it as versatile as it is delicious. Let’s dive into this Easy Creamy Seafood Chowder and bring a taste of the coast to your table.

The Easy Creamy Seafood Chowder is a hearty, flavorful soup loaded with tender shrimp, clams, and fish in a creamy, seasoned broth. This one-pot recipe is perfect for a quick, comforting meal that feels restaurant-worthy.

Ready in under an hour, this chowder is ideal for weeknight dinners or a cozy weekend lunch. Pair it with crusty bread for a complete meal.

An Exciting Story:

The first time I served this Easy Creamy Seafood Chowder, my family couldn’t believe it was homemade. My husband kept saying it tasted like something we’d order at a seaside bistro, and my kids loved dipping their bread into the creamy broth. Now, it’s a staple in our home whenever we crave a little coastal comfort.

Why This Easy Creamy Seafood Chowder?

• Rich and Creamy: The perfect balance of indulgence and comfort.
• Loaded with Seafood: Shrimp, clams, and fish make this a seafood lover’s dream.
• One-Pot Wonder: Easy to prepare with minimal cleanup.
• Customizable: Use your favorite seafood or what’s fresh at the market.
• Ready in Under an Hour: Quick enough for weeknights, special enough for entertaining.

What You Need for Easy Creamy Seafood Chowder

• For the Base:
  • 4 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 4 tbsp all-purpose flour
  • 4 cups seafood stock (or chicken stock)
  • 1 cup heavy cream
  • 1 cup whole milk
• For the Seafood and Vegetables:
  • 2 medium potatoes, peeled and diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 lb shrimp, peeled and deveined
  • 1 cup canned clams with juice
  • ½ lb white fish (e.g., cod or haddock), cut into chunks
• Seasonings:
  • 1 tsp Old Bay seasoning
  • 1 tsp smoked paprika
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

How to Make Easy Creamy Seafood Chowder

1. Sauté the Vegetables:
   • In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
2. Make the Base:
   • Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Slowly whisk in the seafood stock, ensuring there are no lumps.
3. Simmer the Potatoes:
   • Add the potatoes, corn, Old Bay seasoning, smoked paprika, and a pinch of salt and pepper. Bring to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
4. Add the Seafood:
   • Stir in the shrimp, clams (with their juice), and fish chunks. Cook for 5-7 minutes, or until the seafood is cooked through and opaque.
5. Finish with Cream:
   • Reduce the heat to low and stir in the heavy cream and milk. Heat gently, but do not let the chowder boil. Taste and adjust the seasoning as needed.
6. Serve and Garnish:
   • Ladle the chowder into bowls and garnish with fresh parsley. Serve with crusty bread or oyster crackers.

Tips for Easy Creamy Seafood Chowder

1. Don’t Overcook the Seafood: Add it towards the end to ensure it stays tender and flavorful.
2. Use Fresh Stock: Homemade or high-quality seafood stock enhances the chowder’s depth of flavor.

Substitutions and Variations:

• Make It Dairy-Free: Use coconut milk or cashew cream instead of heavy cream.
• Swap the Seafood: Try scallops, crab, or mussels for a different take.
• Add Smokiness: Stir in diced, cooked bacon or a splash of smoked fish.

Make a Healthier Version:

• Use half-and-half instead of heavy cream for a lighter option.
• Substitute potatoes with cauliflower for a low-carb version.
• Add extra vegetables like zucchini or spinach for more nutrients.

Closing for Easy Creamy Seafood Chowder:

And there you have it—Easy Creamy Seafood Chowder that brings the taste of the coast to your kitchen. This hearty, flavorful soup is perfect for any occasion, from a casual weeknight dinner to a special family gathering. Let us know how yours turns out, and be sure to explore more of our comforting seafood recipes!

Frequently Asked Questions for Easy Creamy Seafood Chowder

Can I make this chowder ahead of time?
Yes, but add the seafood just before serving to keep it tender and fresh.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze this chowder?
Avoid freezing, as the cream can separate. If needed, freeze the base without the cream and seafood, then add them fresh when reheating.

What pairs well with this chowder?
Serve with crusty bread, garlic toast, or a light salad.

Can I use canned seafood?
Yes, canned crab or clams can work in a pinch. Just drain and adjust seasoning.

How do I thicken the chowder?
Mash some of the cooked potatoes or stir in a cornstarch slurry if needed.

What’s a fun serving idea?
Serve in bread bowls for an extra-special presentation.

Can I add wine to the recipe?
Absolutely! A splash of white wine adds depth to the flavor.

Why is my chowder too thin?
Ensure the flour is fully incorporated and simmer long enough for the broth to thicken.

Can I make this spicy?
Add a pinch of cayenne pepper or red chili flakes for a kick.

What’s the best way to reheat?
Reheat gently over low heat to avoid overcooking the seafood.

Can I make it vegetarian?
Yes, use vegetable stock and replace the seafood with hearty vegetables like mushrooms, corn, and potatoes.

Easy Creamy Seafood Chowder

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Base:

• 4 tbsp unsalted butter

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• 3 cloves garlic, minced

• 4 tbsp all-purpose flour

• 4 cups seafood stock (or chicken stock)

• 1 cup heavy cream

• 1 cup whole milk

• For the Seafood and Vegetables:

• 2 medium potatoes, peeled and diced

• 1 cup corn kernels (fresh or frozen)

• 1 lb shrimp, peeled and deveined

• 1 cup canned clams with juice

• ½ lb white fish (e.g., cod or haddock), cut into chunks

• Seasonings:

• 1 tsp Old Bay seasoning

• 1 tsp smoked paprika

• Salt and freshly cracked black pepper, to taste

• 2 tbsp fresh parsley, chopped (for garnish)

Directions

• Sauté the Vegetables:
• In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
• Make the Base:
• Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Slowly whisk in the seafood stock, ensuring there are no lumps.
• Simmer the Potatoes:
• Add the potatoes, corn, Old Bay seasoning, smoked paprika, and a pinch of salt and pepper. Bring to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
• Add the Seafood:
• Stir in the shrimp, clams (with their juice), and fish chunks. Cook for 5-7 minutes, or until the seafood is cooked through and opaque.
• Finish with Cream:
• Reduce the heat to low and stir in the heavy cream and milk. Heat gently, but do not let the chowder boil. Taste and adjust the seasoning as needed.
• Serve and Garnish:
• Ladle the chowder into bowls and garnish with fresh parsley. Serve with crusty bread or oyster crackers.