The first time I made Seafood Chowder, I honestly had no idea what I was doing - just a pile of gorgeous seafood from the farmer's market and a dream of recreating that incredible chowder we had on our Maine vacation. Three attempts and one slightly burned pot later, I finally cracked the code for a seafood chowder that's become our family's ultimate comfort food.
Now every time that familiar aroma fills our kitchen, my husband appears with bowls before I even call dinner. There's something magical about how tender seafood, creamy broth, and perfectly cooked vegetables come together in one soul-warming bowl.
Why You'll Love This Seafood Chowder
This isn't just soup - it's pure coastal comfort that transforms your kitchen into a seaside bistro with every spoonful. What makes this Seafood Chowder recipe absolutely irresistible is how it balances rich, creamy broth with chunks of tender seafood that taste like they came straight from the ocean.
My kids call it "fancy soup," but honestly, it's surprisingly simple to make once you know the secrets. The beauty of this recipe for seafood chowder is how it feels both elegant enough for guests and cozy enough for a rainy Tuesday night. Plus, it's one of those hearty chowder recipes that actually gets better the next day, making it perfect for meal prep or feeding a crowd.
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What You'll Need
These simple ingredients create something absolutely extraordinary - and I love how a mix of seafood transforms into the most incredible creamy seafood soup recipes.
Main Ingredients
- 4 strips thick-cut bacon, diced
- 1 large onion, diced
- 2 celery stalks, diced
- 3 medium potatoes, cubed
- 3 tablespoons flour
- 4 cups seafood or fish stock
- 2 cups heavy cream
- 1 lb mixed seafood (shrimp, scallops, crab)
- ½ lb white fish, cubed
- 2 bay leaves
- 1 teaspoon Old Bay seasoning
- Salt and white pepper to taste
Optional Extras
Fresh thyme, a splash of white wine, or corn kernels add that extra layer of flavor my sister always insists makes the difference.
This seafood chowder is super easy - full steps are in the recipe card.
How to Make Seafood Chowder
Step 1: Build the Base
Cook diced bacon until crispy, then remove but keep the fat. Sauté onions and celery in bacon fat until softened - this creates the most incredible flavor foundation.
Step 2: Add Potatoes and Flour
Add cubed potatoes and cook for 3 minutes, then sprinkle flour over everything and stir for 2 minutes. This thickens the chowder perfectly without any lumps.
Step 3: Pour in Liquid
Slowly add seafood stock while stirring constantly, then add bay leaves and seasonings. Simmer for 15 minutes until potatoes are tender.
Step 4: Add the Cream
Pour in heavy cream and bring to a gentle simmer. This creamy seafood stew base should be rich and velvety - don't let it boil or it might curdle!
People Also Ask: How do I know when the seafood is cooked? Shrimp turn pink, scallops become opaque, and fish flakes easily with a fork. The key is not to overcook - seafood cooks incredibly fast!
Step 5: Add Seafood and Finish
Add fish first and cook 3 minutes, then add shrimp and scallops for just 2-3 minutes more. Stir in crispy bacon and taste for seasoning adjustments.
Aliana's Top Tip
The secret to restaurant-quality seafood chowder ingredients is adding seafood in stages based on cooking time.
I learned this from watching a chef on a cooking show who emphasized that overcooked seafood becomes rubbery and sad.
Fish needs the longest cooking time, then shrimp, and scallops need barely any time at all.
Also, always use seafood stock if you can find it - the difference in flavor is incredible compared to chicken or vegetable stock.
Easy Swaps
No seafood stock? Use chicken stock with a splash of clam juice for that ocean flavor. Want to make it lighter? Replace half the cream with whole milk. For a different flavor profile, try adding corn and using a Boston chowder recipe approach with more herbs and white wine.
Storage & Serving Tips
This creamy seafood soup recipes option stores beautifully in the fridge for up to 3 days, though the seafood is best when fresh. Reheat gently over low heat, stirring frequently to prevent the cream from separating. The flavors actually develop and improve overnight, making this perfect for entertaining since you can make it ahead.
What to Serve With Seafood Chowder
This pairs beautifully with crusty sourdough bread for dipping into that incredible broth, or serve with oyster crackers for that classic New England experience. My family loves it with a simple green salad and warm Dinner rolls for a complete, satisfying meal.
FAQs About Seafood Chowder
Can I use frozen seafood?
Yes! Just thaw completely and pat dry before adding. Frozen seafood works perfectly and is often more budget-friendly.
What's the difference between chowder and bisque?
Chowder has chunks of seafood and vegetables, while bisque is smooth and pureed. Both are creamy and delicious!
Can I make this dairy-free?
Try coconut cream instead of heavy cream - it creates a different but still delicious flavor profile.
How thick should chowder be?
It should coat a spoon but still be soup-like, not as thick as a stew. Add more stock if it gets too thick.
More Recipes You'll Love
If you're craving more comforting soups that warm you from the inside out, these favorites never disappoint: Creamy Chicken and Rice Soup - hearty, filling, and pure comfort, Loaded Baked Potato Soup - rich, indulgent, and always a hit, Classic Tomato Basil Soup - fresh, bright, and perfect with grilled cheese.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
These are my favorite dishes to serve with Seafood Chowder Recipe:
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