Seafood Chowder Recipe

Introduction

This hearty seafood chowder is creamy, comforting, and packed with the flavors of the sea. A combination of shrimp, fish, and clams (or your choice of seafood) mingles with tender potatoes, sweet corn, and aromatic herbs in a rich, savory broth. Perfect for chilly days or when you’re craving something cozy and satisfying.

⏱ Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 6

Ingredients

Seafood:

200g (7 oz) shrimp, peeled and deveined

200g (7 oz) white fish fillets (e.g., cod or haddock), cut into chunks

150g (5 oz) cooked clams or mussels (optional)

Vegetables & Base:

• 3 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and cubed
• 1½ cups corn kernels (fresh or frozen)
• 3 cups fish stock or chicken broth
• 1 cup milk
• 1 cup heavy cream
• 2 tbsp all-purpose flour (optional, for thickening)
• Salt and pepper to taste
• 1 tsp Old Bay seasoning (optional)
• Fresh parsley or chives, chopped (for garnish)

‍ Method

Sauté vegetables:
In a large pot, heat butter and olive oil over medium heat. Add onion, celery, carrot, and garlic. Sauté for 5 minutes until softened.

Add potatoes and broth:
Stir in potatoes, Old Bay (if using), and fish stock. Bring to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are tender.

Make it creamy:
In a small bowl, whisk the flour with a few tablespoons of milk until smooth (optional, for a thicker chowder). Stir into the pot. Add remaining milk and cream. Simmer for another 5 minutes.

Add seafood:
Gently add shrimp and fish. Simmer for 5–7 minutes until seafood is opaque and cooked through. If using cooked clams or mussels, stir them in during the last 2 minutes.

Finish and serve:
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs and a side of crusty bread.

Tips

Seafood Swaps: Use scallops, salmon, or crab for variety.

Thick or Thin: For a thicker chowder, use more flour or mash a few potato chunks. For thinner, add extra broth.

Dairy-Free Version: Use coconut milk and skip the cream.

Make-Ahead: Tastes even better the next day! Reheat gently to avoid overcooking seafood.

❓ Q&A

Q: Can I use frozen seafood?
A: Yes! Thaw before adding and pat dry to prevent excess water in the chowder.

Q: How long does it last in the fridge?
A: Up to 3 days in an airtight container. Reheat on low to avoid rubbery seafood.

Q: Can I freeze it?
A: Freezing is not ideal due to dairy and seafood texture changes, but you can freeze the base before adding cream or seafood.

Nutrition (per serving – approx.)

• Calories: 370
• Protein: 22g
• Carbohydrates: 28g
• Fat: 20g
• Saturated Fat: 10g
• Fiber: 3g
• Sodium: 690mg
• Sugar: 5g