The Best Creamy Seafood Chowder

Jump to Recipe Print Recipe

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.

Creamy seafood chowder with salmon and prawns in a white bowl.

You'll also love my creamy corn chowder, roasted tomato soup, creamy baked potato soup, and this creamy chicken and leek soup.

Jump to:

⭐️ Why this recipe works
🧾 Ingredients overview
👩🏻‍🍳 Here's how to make it
📖 Variations
💡 Chef's Guide: Expert Tips
🍯 Storing and reheating leftovers
❓Recipe FAQ's
The Best Creamy Seafood Chowder

⭐️ 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

Sauteeing the onion and bacon for the seafood chowder.

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

How do I thicken my chowder?

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.

Can I use a different type of fish in this recipe?

Absolutely, this recipe is very adaptable. You can use cod, halibut, haddock, or any other firm white fish.

What can I serve with seafood chowder?

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!

For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.

For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.

Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.