Seafood chowder is a warm, creamy soup made with fresh fish, shrimp, and sometimes clams. It’s perfect for a cozy meal, especially when loaded with all the tasty seafood and topped with a sprinkle of herbs.
I love how this chowder makes me feel like I’m by the seaside, even if I’m just at home. It’s simple to make, and I always add a little extra pepper for a mild kick.
If you want an easier meal, you can use pre-cooked seafood. Just heat it through, and you’re ready to enjoy a hearty, comforting bowl in no time.
Ingredients & Substitutions
Fresh seafood (like shrimp, scallops, or white fish): I recommend using a mix for the best flavor and texture. If fresh isn’t available, frozen seafood works well—just thaw and drain well before cooking. Canned seafood can be a quick alternative, but adjust cooking time.
Potatoes: They create the creamy base with a hearty feel. Russet or gold potatoes are great choices. You can swap with sweet potatoes for a different flavor, but reduce cooking time since they tend to cook faster.
Onions and garlic: These are the flavor foundation. Use fresh for the best taste, but dried onion flakes or garlic powder can be handy substitutes. I often use shallots instead of onions for a milder, sweeter touch.
Milk or cream: They give the chowder its rich, smooth texture. Use half-and-half or whole milk for lighter options. Coconut milk can be a tasty dairy-free alternative—just be aware it adds a subtle sweetness.
Butter and seasonings (salt, pepper, thyme): Butter adds richness, while thyme offers a classic herbal note. Fresh herbs are ideal, but dried thyme works well too. Just remember to adjust quantities since dried herbs are more concentrated.
How do I thicken the chowder without making it lumpy?
To get a smooth, creamy texture, start by making a roux: melt butter, add flour, and cook for 1-2 minutes to eliminate raw flavor. Stir in broth or milk gradually, whisking constantly to prevent lumps. Let it simmer until it thickens before adding seafood.
- Step 1: Melt butter in a pot over medium heat.
- Step 2: Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Step 3: Slowly add broth or milk, whisking to combine smoothly.
- Step 4: Bring to a gentle simmer until the chowder thickens before adding seafood or potatoes.
How to Make Seafood Chowder?
Ingredients You’ll Need:
Seafood
- 1 pound mixed seafood (shrimp, scallops, fish fillets)
Base
- 2 cups chopped potatoes
- 1 cup chopped onion
- 2 cloves garlic, minced
Liquids and Flavorings
- 2 cups fish or chicken broth
- 1 cup milk or heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes. Cooking time: 30 minutes. Total: 45 minutes.
Step-by-Step Instructions:
1. Prepare ingredients
Chop the potatoes, onion, and garlic. Cut seafood into bite-sized pieces. Set all aside.
2. Cook the vegetables
In a large pot, melt butter over medium heat. Add onion and garlic. Cook for 5 minutes until soft.
3. Add potatoes and broth
Stir in potatoes and broth. Bring to a boil. Reduce heat and simmer for 10-15 minutes until potatoes are tender.
4. Add seafood and cream
Stir in seafood and milk or cream. Cook for another 5-7 minutes until seafood is cooked through. Season with salt and pepper.
5. Serve the chowder
Pour into bowls. Garnish with fresh herbs if desired. Serve hot and enjoy!
