This creamy seafood chowder is the perfect meal for any season. Packed with tender shrimp, salmon, and white fish, this chowder is rich, flavourful, and incredibly satisfying.

You'll also love my creamy corn chowder, roasted tomato soup, creamy baked potato soup, and this creamy chicken and leek soup.
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⭐️ Why this recipe works
- Rich and Creamy Texture: The combination of heavy cream and a roux base creates a luscious and velvety chowder.
- Flavorful Base: Sautéed bacon adds a smoky depth, while the blend of seafood ensures a variety of tastes and textures.
- Nutrient-Dense: Packed with protein from mixed seafood and vitamins from fresh vegetables.
- Versatile Ingredients: This recipe allows flexibility with seafood and vegetables, accommodating personal preferences and availability.
- Easy to Make Ahead: The recipe can be prepped in stages, making it convenient for busy schedules or entertaining.
🧾 Ingredients overview
- Bacon or Pancetta: Adds smokiness and depth of flavor.
- Onion: Provides a sweet and savory base.
- Celery: Adds crunch and a subtle earthiness.
- Carrot: Introduces sweetness and color.
- Garlic: Enhances the overall flavor with a mild pungency.
- Mixed Seafood: Offers a variety of textures and flavors.
- Potatoes: Provide body and heartiness.
- Flour: Thickens the chowder.
- Seafood or Chicken Broth: Forms the flavorful liquid base.
- White Wine: Adds acidity and complexity (optional).
- Heavy Cream: Creates a rich and creamy texture.
- Salt and Pepper: Essential seasonings to enhance flavor.
- Parsley: Adds freshness and color.
- Thyme: Introduces a subtle herbaceous note (optional).
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Creamy Seafood Chowder recipe step-by-step
- Prepare the Bacon and Vegetables: In a large pot over medium heat, cook the diced bacon or pancetta until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the onion, celery, carrot, and garlic to the pot. Sauté until the onions are translucent and softened.
- Make the Roux: Sprinkle the flour over the sautéed vegetables, stir well, and cook for 1-2 minutes until the flour is well combined.
- Add the Broth: Gradually whisk in the broth, ensuring no flour lumps remain. Add the white wine if using.
- Cook the Potatoes: Add the diced potatoes to the pot. Bring to a boil, then reduce to a simmer until the potatoes are just tender, about 10-15 minutes.
- Add the Seafood: Add the mixed seafood to the pot and cook for an additional 5-10 minutes, or until the seafood is cooked through.
- Finish the Chowder and Serve: Stir in the heavy cream, salt, pepper, parsley, and thyme if using. Continue to cook until everything is heated through. Ladle the chowder into bowls and garnish with the crispy bacon or pancetta. Enjoy your creamy seafood chowder!
📖 Variations
- Seafood: Use any combination of shrimp, crab, clams, mussels, or fish.
- Cream: Substitute with half-and-half or milk for a lighter version.
- Broth: Vegetable broth can be used for a different flavor profile.
- Herbs: Try dill, tarragon, or chives instead of thyme.
- Vegetables: Add corn, bell peppers, or leeks for more variety.
- Wine: Omit the white wine or replace with lemon juice for acidity.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Layered Sautéing for Depth: Start by sautéing the bacon, then remove it to cook the vegetables in the rendered fat. This layering technique builds complex flavors that elevate the chowder.
- Infused Broth: Simmer the seafood or chicken broth with shrimp shells and fish bones for 20 minutes before straining. This infuses the broth with intense seafood flavor.
- Controlled Heat for Seafood: Add the seafood in stages based on cooking times; start with the firmest fish and end with delicate shrimp and shellfish to ensure perfect texture.
🍯 Storing and reheating leftovers
- Fridge: Your seafood chowder can be stored in the fridge for up to 3 days.
- Freezer: You can freeze the chowder for up to a month. Thaw overnight in the refrigerator before reheating.
- Reheat: When reheating, do so over a low flame to prevent the dairy from curdling.
❓Recipe FAQ's
The potatoes should provide enough starch to thicken the chowder. However, if you prefer it even thicker, you can create a roux by mixing equal parts of butter and flour, then add it to the chowder.
Absolutely, this recipe is very adaptable. You can use cod, halibut, haddock, or any other firm white fish.
Seafood chowder is quite a hearty meal in itself, but it pairs beautifully with a our homemade dinner rolls, our easy homemade bread loaf, or our recipe for bacon cheddar scones.
Looking for other soup recipes like this? Try these:
If you tried this Creamy Seafood Chowder please let me know in the comments below, and please leave a star rating while you're there!
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The Best Creamy Seafood Chowder
Ingredients
- 150 g (5 oz) diced bacon or pancetta
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves of garlic, minced
- 1 kg (2 lb) mixed seafood, shrimp, salmon, white fish, shell fish
- 2 large potatoes, diced
- 3 tablespoons flour
- 1.5 liters (6 cups) seafood or chicken broth
- 200 ml (¾ cups) white wine, optional
- 500 ml (2 cups) double cream (heavy cream)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon thyme, optional
Instructions
Prepare the Bacon and Vegetables:
- In a large pot over medium heat, cook the diced bacon or pancetta until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the onion, celery, carrot, and garlic to the pot. Sauté until the onions are translucent and softened.
Make the Roux:
- Sprinkle the flour over the sautéed vegetables, stir well, and cook for 1-2 minutes until the flour is well combined.
Add the Broth:
- Gradually whisk in the broth, ensuring no flour lumps remain. Add the white wine if using.
Cook the Potatoes:
- Add the diced potatoes to the pot. Bring to a boil, then reduce to a simmer until the potatoes are just tender, about 10-15 minutes.
Add the Seafood:
- Add the mixed seafood to the pot and cook for an additional 5-10 minutes, or until the seafood is cooked through.
Finish the Chowder and Serve:
- Stir in the heavy cream, salt, pepper, parsley, and thyme if using. Continue to cook until everything is heated through.
- Ladle the chowder into bowls and garnish with the crispy bacon or pancetta. Enjoy your creamy seafood chowder!
Notes
- Fresh vs. Frozen Seafood: Frozen seafood will work just as well if you don’t have fresh seafood. Just be sure to thaw it thoroughly before adding it to the pot.
- Lighter Version: This chowder is rich and creamy, but if you want a lighter version, you can substitute half the cream with milk.
- Herb Substitutes: If you're not a fan of thyme, feel free to leave it out or replace it with another herb like dill or tarragon. Adjust the amount to your preference.
- Make-Ahead Tip: If you're making this for guests, you can prepare everything up to step 4, then finish the rest of the recipe just before serving. This ensures the seafood will be perfectly cooked and not overdone.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently simmer on the stove until warmed through.
Margot
I made this for dinner and Yum! ๐ The only thing that I did differently was add a whole tomato to it - which l thought maybe would gave it a little more tang! I loved it, and that probably wasn't necessary. Next time I make it, I am going to thicken it just a little bit more. For the seafood, l used fresh:
1# shrimp
1/2 # cod
1 # lump crab!
Will make again.
Deborah Rainford
Hi Margot, I love the seafood mix that you used! You can always add a spoonful of tomato paste to give it more tang if you found a whole tomato too much. ๐
Lisa
Just made this. I used full fat coconut milk in place of the heavy cream because I canโt have dairy. Also made it GF using white rice flour. I used a combination of white fish, shrimp, and crabโฆit was delicious!! Thank you for the recipe!
Deborah Rainford
Amazing adaptations, and so happy that it was a winner! ๐
Betty
Just cooked seafood chowder it was delicious thank you
Deborah Rainford
So happy you loved it! Thanks for taking the time to leave a comment and a rating. It's so appreciated. ๐
Amanda Bond
Do I add the fish mix frozen or do I need to defrost?
Deborah Rainford
Hi Amanda, Just adding it in frozen is absolutely fine. So much quicker and easier. Let the chowder simmer until the fish is hot all the way through! It just makes it so much quicker and easier that way. ๐
Amanda Bond
Thank you. It was absolutely lovely and will be made a lot in my house.
Ken
And would it be nice to add some prawns and purรฉes the soup before adding the seafood?
Deborah Rainford
Absolutely you can add some prawns to this chowder. That would be amazing. And if you prefer a very thick chowder then you can certainly puree a little of the soup. But I wouldn't blend too much probably about 100ml and go from there. It will give you a thicker texture, just don't want to take it too far. Let me know how it goes! ๐
Ken
Thank you so much Deborah for reply ๐
I certainly will let you know how it turns out ๐
Deborah Rainford
Amazing. Can't wait for you to try it! ๐
Ken
Hi how much Pancetta do I need to use
Deborah Rainford
It's 85g pancetta or smoked bacon. I've updated the recipe card now. Sorry I missed that. ๐
Sheena
This chowder is thick and creamy and absolutely loaded with fish. I loved it. Thank you!
Deborah Rainford
Thank you so much! And thanks for leaving a comment and a rating. It's so appreciated! ๐
Kim
What is fish pie mix?
Deborah Rainford
It's in the frozen food section, and it's just a mix of fish pieces. Usually including cod, salmon and haddock. Just chunks of each fish that are perfect in chowders and fish pies. If you don't have access to fish pie mix then a fillet of cod and salmon cut into chunks will work really well. Hope that helps. You have any other questions just let me know. ๐