If you’re craving a warm, comforting bowl of soup that’s both hearty and full of flavor, this Easy Seafood Chowder is the perfect solution. Packed with tender chunks of fish, shrimp, and the creamy goodness of potatoes, corn, and a savory broth, it’s like a big hug in a bowl. This chowder comes together quickly and is the perfect dish for a cozy dinner or a special occasion.
Why You’ll Love This Recipe?
This seafood chowder is incredibly easy to make but tastes like something you’d order at a fancy restaurant. The combination of seafood with a rich, creamy base is a guaranteed crowd-pleaser. It’s filling, flavorful, and oh-so-comforting—perfect for cold nights, family gatherings, or when you just want something extra special. Plus, it’s ready in under an hour!
Ingredients
Here’s a peek at the ingredients you’ll need. The full list is in the recipe card below:
- Fresh or frozen shrimp and fish (like cod or salmon)
- Potatoes
- Corn kernels (fresh or frozen)
- Onion, celery, and garlic
- Heavy cream
- Chicken or vegetable broth
- Butter
- Fresh herbs (like parsley or thyme)
Directions
Sautéing the Vegetables
In a large pot, melt butter over medium heat. Add the diced onion, celery, and garlic, cooking for about 5-7 minutes until softened and fragrant. This creates the savory base of your chowder.
Adding the Potatoes and Broth
Stir in the diced potatoes and corn, followed by the chicken or vegetable broth. Bring the mixture to a gentle simmer, and cook for about 10 minutes, or until the potatoes are tender.
Adding the Seafood
Once the potatoes are soft, gently add the seafood (shrimp and fish) to the pot. Cook for another 5–7 minutes, or until the shrimp turns pink and the fish flakes easily.
Making the Chowder Creamy
Pour in the heavy cream, and let the chowder simmer for an additional 5 minutes. Stir in some fresh herbs (parsley or thyme) for added flavor and a burst of freshness. Taste and season with salt and pepper to your liking.
Serving
Ladle the chowder into bowls and serve hot. Garnish with a little extra parsley or thyme if you like, and maybe a squeeze of lemon for a fresh, zesty finish. Pair it with some crusty bread or crackers for dipping.
Expert Tips and Tricks
- For extra richness, you can add a tablespoon of cream cheese or sour cream to the soup.
- If you prefer a thicker chowder, mash some of the potatoes with a fork and stir them back into the soup to create a creamy texture.
- Make it spicier by adding a pinch of cayenne pepper or a dash of hot sauce.
Recipe Variations and Possible Substitutions
- Use any seafood you love! This chowder works with clams, scallops, or even crab if you prefer.
- Replace potatoes with sweet potatoes for a slightly sweeter twist.
- If you want to make this lighter, use half-and-half or milk instead of heavy cream.
Serving and Pairing Suggestions
This chowder is delicious on its own, but if you want to make it a full meal, pair it with a light side salad, roasted vegetables, or garlic bread. A chilled glass of white wine like Chardonnay or Sauvignon Blanc will complement the flavors perfectly.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. You may need to add a splash of broth or water if it thickens too much during storage.
FAQs
1. Can I make this chowder in advance?
Yes! This chowder actually tastes even better the next day after the flavors have had more time to develop. Just store it in the fridge and reheat when ready to serve.
2. Can I freeze seafood chowder?
Yes, you can freeze this soup. Store it in an airtight container for up to 3 months. When reheating, be careful not to overcook the seafood.
3. Can I use canned corn instead of fresh or frozen?
Absolutely! Canned corn works just as well in this recipe. Just be sure to drain it well before adding it to the chowder.
4. Can I make this without heavy cream?
Yes, you can substitute heavy cream with whole milk or a lighter cream alternative. It will still be creamy, but slightly less rich.
Conclusion
This Easy Seafood Chowder is the ultimate comfort food. It’s simple to make, packed with flavor, and perfect for cozy nights when you need something satisfying and warming. Whether you’re cooking for a family dinner or impressing guests, this chowder is sure to hit the spot every time. Grab your ingredients and get ready to enjoy a delicious bowl of seafood goodness!
PrintEASY Seafood Chowder
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy seafood chowder is loaded with tender chunks of shrimp, scallops, and fish, all simmered in a flavorful broth with vegetables. It’s a comforting, hearty dish that’s perfect for cozy dinners or special occasions.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 large potatoes, peeled and diced
- 2 cups seafood stock (or chicken broth)
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops, cut in half if large
- 1/2 lb white fish (such as cod or haddock), cut into chunks
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion and celery and sauté for 5-7 minutes until softened. - Add the Potatoes and Broth:
Add the diced potatoes, seafood stock, garlic powder, and thyme. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes, or until the potatoes are tender. - Make the Chowder Base:
Stir in the milk and heavy cream. Bring the mixture back to a simmer, then cook for an additional 5 minutes, stirring occasionally. - Add the Seafood:
Add the shrimp, scallops, and fish to the pot. Simmer for another 5-7 minutes, or until the seafood is cooked through and tender. - Season the Chowder:
Taste the chowder and adjust seasoning with salt and pepper as needed. - Serve:
Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers on the side.
Notes
- For a spicier chowder, add a pinch of cayenne pepper or a few dashes of hot sauce.
- If you don’t have seafood stock, you can substitute with chicken broth.
- This chowder is best enjoyed the day it’s made, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to avoid curdling the cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 40
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 160mg