Seafood chowder is a warm, comforting soup made with fresh fish, shrimp, and sometimes clams, all simmered in a creamy broth. It’s perfect for chilly days and is loved for its rich, flavorful taste.
I like to add extra herbs or a dash of hot sauce for a little zing. It’s a dish I enjoy making on weekends when I have a bit more time to savor every spoonful!
For a quick meal, I usually serve it with crusty bread or oyster crackers. It’s a hearty dish that feels special but is simple enough to make at home anytime.
Ingredients & Substitutions
Seafood (such as shrimp, scallops, or white fish): I like to use a mix of seafood for texture and flavor. Keep it fresh or thawed if frozen. If seafood isn’t your thing, cooked chicken or firm tofu can work as a tasty alternative.
Potatoes: Yukon Gold or Russets are great for creaminess and holding their shape. I often use Yukon Gold for richer flavor. For a lighter version, try cauliflower florets as a substitute.
Cream or milk: Heavy cream makes the chowder rich, but milk or half-and-half can lighten it up. I sometimes mix milk with a splash of cream. Coconut milk is a dairy-free option with a different flavor twist.
Onions and celery: These create a flavorful base. Use fresh for the best taste. If you don’t have celery, chopped bell peppers or leeks can be a good substitute for that aromatic crunch.
Herbs and seasonings (like thyme, bay leaves, salt, pepper): Fresh thyme adds a lovely aroma. I like bay leaves for depth. Dried herbs are fine if fresh aren’t available. Adjust salt and pepper to taste for your perfect balance.
How do I thicken my chowder without lumps?
Start by stirring in a bit of flour or cornstarch mixed with cold water before adding to the hot chowder. Keep stirring to prevent clumps from forming. Simmer for a few more minutes until it thickens smoothly. This trick makes a velvety texture easily.
- Mix 1-2 tablespoons of flour or cornstarch with cold water until smooth.
- Slowly pour the mixture into the simmering chowder while stirring constantly.
- Keep stirring and let it cook for about 5 minutes until thickened to your liking.
How to Make Seafood Chowder?
Ingredients You’ll Need:
Seafood
- 1 pound mixed seafood (shrimp, scallops, clams)
Vegetables
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
Dairy and Broth
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
Other
- 2 large potatoes, diced
- Salt and pepper to taste
- Fresh parsley for garnish
How Much Time Will You Need?
Prep time: 15 minutes. Cooking time: 30 minutes. Total: 45 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Chop vegetables, dice potatoes, and gather seafood. Have everything ready before cooking begins.
2. Cook the vegetables
Melt butter in a large pot. Add onion, celery, and carrots. Cook for 5 minutes until soft.
3. Add liquids and potatoes
Add broth and potatoes. Bring to a boil, then reduce heat. Simmer for 15 minutes until potatoes are tender.
4. Add seafood and cream
Stir in seafood and heavy cream. Cook for another 5-7 minutes until seafood is cooked through. Season with salt and pepper.
5. Serve the chowder
Garnish with fresh parsley. Serve hot with crusty bread if desired.
