I love a bowl of seafood chowder on a blustery evening — it’s warm, comforting, and full of briny flavor. This version balances cream, potatoes, and a mix of shellfish and firm white fish for texture and depth. For a quick refresher on variations and ideas I use, see this seafood chowder overview I often return to.
Why Make This Recipe
- Rich, layered flavor: lightly seared seafood, a savory base, and a touch of cream make each spoonful satisfying.
- Good nutrition: seafood brings lean protein and omega-3s while potatoes add potassium and fiber.
- Weeknight-friendly: most of the active work is prepping — the chowder simmers quickly and finishes in 30–35 minutes.
- Crowd-pleaser for gatherings or chilly nights; it presents beautifully in shallow bowls with crusty bread.
- Personal insight: I love this chowder because the searing step adds a roasted note that transforms simple ingredients into something restaurant-quality. For a make-ahead twist, I sometimes use my slow cooker method adapted from a favorite crockpot chowder technique to free up stovetop time.
Recipe Overview
- Prep time: 15 minutes (chop vegetables, portion seafood)
- Cook time: 30–35 minutes (sauté, simmer, finish)
- Total time: 45–50 minutes
- Servings: 4–6 (about 1 to 1 1/2 cups per person)
- Difficulty: Medium — requires basic sautéing and timing seafood cook times
- Method: Sauté aromatics and potatoes, deglaze and simmer in fish stock, add cream and seafood last to avoid overcooking. For a seafood-packed variation inspired by layered dishes, I sometimes borrow assembly ideas from a seafood lasagna approach when planning a multi-course seafood dinner.
My Experience Making This Recipe
Testing this chowder taught me how fragile seafood is — overcooked shrimp or scallops ruin texture. I refined the timing so each protein finishes just as the soup is hot and ready to serve. I also learned that searing fish pieces briefly before simmering adds a caramelized depth missing from many chowders.
How to Make Seafood Chowder
Start by sweating diced onion, celery, and carrot in 2 tablespoons butter until translucent, about 5 minutes. Add 2 cups diced potatoes and 3 cups low-sodium fish or seafood stock, bring to a gentle simmer (about 180–200°F) and cook until potatoes are tender, 12–15 minutes. Finish by stirring in 3/4 to 1 cup heavy cream or half-and-half and a mix of seafood (for example 8 oz firm white fish, 8 oz shrimp, 6 oz scallops). Briefly cook the seafood in the simmering broth just until opaque — usually 3–5 minutes depending on size — then check seasoning with salt, white pepper, and a squeeze of lemon.
Expert Tips for Success
- Use firm, cold seafood: pick firm-fleshed fish (cod, haddock) and dry shrimp; pat dry before searing to get a quick brown edge.
- Maintain a gentle simmer: bring the base to a simmer and keep it there around 180–200°F to cook potatoes without breaking them apart.
- Thicken without overcooking cream: if you want a richer texture, whisk a 1:1 beurre manié (1 tbsp butter + 1 tbsp flour) into 1/4 cup warm cream and stir into the chowder to prevent curdling.
- Deglaze for depth: after sautéing aromatics, splash 1/4 cup dry white wine and scrape the pan to lift browned bits — this adds savory complexity.
- Equipment pick: use a heavy-bottomed Dutch oven for even heat and to reduce scorching; an instant-read thermometer is handy to judge simmer and seafood doneness.
How to Serve Seafood Chowder
- Serve in wide shallow bowls to show off the seafood, garnished with chopped parsley and a lemon wedge.
- Accompaniments: a slice of buttered sourdough, a simple green salad, or garlic-roasted broccolini pair well.
- For a rustic touch, float thin bacon lardons or a few crispy shallots on top for crunch and contrast.
- Occasion: excellent for weeknight dinners, casual dinner parties, or as a starter to a seafood feast inspired by small-plate offerings like crunchy crab appetizers.
Storage and Reheating Guide
- Refrigeration: store leftover chowder in airtight containers for up to 3 days. Use shallow containers to cool quickly.
- Freezing: chowder with dairy can separate when frozen; for best results, freeze the base (stock and potatoes) for up to 2 months, and add cream and seafood when reheating. Use freezer-safe containers or heavy-duty freezer bags.
- Reheating: gently rewarm on the stovetop over low heat, stirring often and keeping temperature under 180°F. If refrigerated, add a splash of stock or cream to loosen the soup and revive texture. Avoid boiling to prevent dairy separation and rubbery seafood.
Recipe Variations
- Gluten-free: skip flour thickeners and use a potato mash or cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) to thicken.
- Dairy-free: swap heavy cream for full-fat canned coconut milk or a cashew cream for richness; finish with extra lemon to brighten.
- Lobster or clam version: replace mixed seafood with 1 lb cooked lobster meat or 2 cups chopped clams and adjust cooking time so proteins only heat through.
- Potato-forward chowder: for a heartier stew, add an extra 1 cup diced potatoes and a splash of smoked paprika for a subtle smoky flavor inspired by classic potato chowder techniques.
Nutritional Highlights
- Seafood provides lean protein and heart-healthy omega-3 fatty acids; a typical serving has roughly 20–30 g protein depending on seafood mix.
- Mind the sodium: use low-sodium stock and taste before adding salt to keep sodium levels moderate.
- Allergen note: contains shellfish and dairy — clearly label servings for guests with shellfish or milk allergies and offer dairy-free modifications. Portion control: 1 to 1 1/2 cups per adult is a reasonable single serving.
Troubleshooting Common Issues
- Cloudy chowder: if the broth looks cloudy, finish by skimming foam during the simmer and use gentle heat; straining through a fine sieve can clarify if needed.
- Curdled cream: prevent curdling by tempering — add a ladle of hot broth to the cream before stirring into the pot, and keep heat low.
- Overcooked seafood: remove seafood as soon as it turns opaque; if you expect leftovers, slightly undercook by 30–60 seconds and let carryover heat finish cooking.
Frequently Asked Questions
Q: Can I make this chowder ahead and reheat for guests?
A: Yes — prepare the base (vegetables and stock) up to 2 days ahead and refrigerate. Add cream and seafood only when reheating so proteins remain tender. If freezing, omit dairy and seafood until serving.
Q: How can I thicken chowder without flour?
A: Mash a portion of the cooked potatoes against the pot to release starches, or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred in while simmering until it thickens.
Q: What’s the best seafood mix for balanced texture?
A: Combine one firm white fish (cod/haddock), a medium shellfish (shrimp/scallops), and an optional small portion of mussels/clams for brininess. Aim for about 1 to 1.5 pounds total seafood for a 4–6 serving pot.
Q: Can I use milk instead of cream to lighten it?
A: Yes — use whole milk plus a tablespoon of butter for richness, but avoid boiling; keep the heat low and finish with a small roux or beurre manié if you need more body.
Conclusion
For regional inspiration and extra ideas on a classic chowder, I recommend this helpful resource on Nova Scotia-style chowder: Nova Scotia-style seafood chowder inspiration.
Seafood Chowder
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
A warm, comforting seafood chowder packed with rich flavor from shellfish and a touch of cream.
Ingredients
- 2 tablespoons butter
- 1 diced onion
- 1 diced celery stalk
- 1 diced carrot
- 2 cups diced potatoes
- 3 cups low-sodium fish or seafood stock
- 3/4 to 1 cup heavy cream or half-and-half
- 8 oz firm white fish (like cod or haddock)
- 8 oz shrimp
- 6 oz scallops
- Salt, to taste
- White pepper, to taste
- Squeeze of lemon
- Chopped parsley, for garnish
- Lemon wedges, for garnish
Instructions
- Sweat diced onion, celery, and carrot in butter until translucent, about 5 minutes.
- Add diced potatoes and stock, bring to a gentle simmer, and cook until potatoes are tender, 12–15 minutes.
- Stir in cream or half-and-half and add seafood, cooking just until opaque (3–5 minutes).
- Check seasoning with salt, white pepper, and lemon juice.
- Serve in shallow bowls, garnished with parsley and lemon wedges.
Notes
For an extra depth of flavor, consider deglazing with white wine after sautéing the aromatics.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 to 1 1/2 cups per person
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg