Deliciously Easy Creamy Seafood Chowder Recipe

There’s something so comforting about a warm bowl of chowder, especially when it’s packed with fresh seafood. This creamy seafood chowder takes me back to cozy family dinners, where everyone gathered around the table, sharing stories and laughter. And the best part? It’s incredibly easy to whip up, making it perfect for weeknight dinners or special occasions!

Why You’ll Love Creamy Seafood Chowder 🥣🦐

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 1 lb (450 g) shrimp, peeled and deveined – Juicy and tender, they add a lovely sweetness.
• 1 lb (450 g) scallops – Their delicate flavor enhances the chowder beautifully.
• 1 lb (450 g) fish fillets, cut into bite-sized pieces – Use your favorite fish for a personal touch.
• 4 cups (950 ml) seafood stock – The base of your chowder; homemade or store-bought works well.
• 2 cups (480 ml) heavy cream – This is what makes the chowder creamy and dreamy.
• 1 medium onion, diced – Adds a sweet and aromatic flavor.
• 2 cloves garlic, minced – Because everything is better with garlic.
• 2 medium potatoes, peeled and diced – They provide heartiness and texture.
• 2 carrots, diced – To add a touch of sweetness and color.
• 1 cup (150 g) corn (fresh or frozen) – Sweet bursts of flavor in every spoonful.
• 2 tablespoons butter – For sautéing and a rich flavor.
• 1 teaspoon dried thyme – Adds a lovely herbal note.
• Salt and pepper to taste – Essential for seasoning.
• Fresh parsley, chopped (for garnish) – A pop of color and freshness on top.

How to Make Creamy Seafood Chowder 🥣🦐

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
2. Add the diced potatoes and carrots to the pot, and cook for about 5 minutes, stirring occasionally.
3. Pour in the seafood stock and bring to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
4. Stir in the heavy cream, corn, and dried thyme. Cook for an additional 5 minutes, allowing the flavors to meld.
5. Add the shrimp, scallops, and fish pieces to the chowder. Cook until the seafood is just opaque and cooked through, about 5-7 minutes.
6. Season with salt and pepper to taste, adjusting as needed.
7. Serve hot, garnished with chopped fresh parsley for a vibrant finish.

Substitutions & Additions

If you’re looking to mix things up, here are some fun ideas:

• Swap out shrimp for crab meat or lobster for an extra special treat.
• Use coconut milk instead of heavy cream for a lighter, dairy-free version.
• Add some diced bell peppers for an extra crunch and color.
• Throw in some spinach or kale at the end for a boost of greens.

Tips for Success

• Don’t overcook the seafood! It should be just opaque and tender.
• Prep your vegetables ahead of time to make cooking quicker and easier.
• If you like a thicker chowder, consider mashing a few of the potatoes once they are cooked.
• Feel free to adjust the seasoning to your taste; everyone’s palate is different!

How to Store Creamy Seafood Chowder 🥣🦐

This chowder can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the seafood from becoming tough. I often find that the flavors deepen and get even better the next day!

FAQs

• Can I make this chowder ahead of time? Yes, you can prepare it a day in advance. Just add the seafood right before serving.
• What kind of seafood can I use? Feel free to mix and match your favorite seafood. Just ensure it is fresh!
• Is this chowder gluten-free? Yes, this recipe is naturally gluten-free as it does not contain any flour or gluten products.
• Can I freeze leftover chowder? It’s best to freeze it without the seafood, as it can become rubbery when thawed. Add fresh seafood when you reheat.

For more delicious recipes and cooking inspiration, be sure to check out our Pinterest account!

Creamy Seafood Chowder

This creamy seafood chowder takes me back to cozy family dinners, where everyone gathered around the table, sharing stories and laughter. It’s incredibly easy to whip up, making it perfect for weeknight dinners or special occasions!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Ingredients Equipment Method Notes

Ingredients

  

For the Chowder

• 1 lb shrimp peeled and deveined
• 1 lb scallops
• 1 lb fish fillets cut into bite-sized pieces
• 4 cups seafood stock homemade or store-bought
• 2 cups heavy cream
• 1 medium onion diced
• 2 cloves garlic minced
• 2 medium potatoes peeled and diced
• 2 carrots diced
• 1 cup corn fresh or frozen
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste Essential for seasoning.
• Fresh parsley chopped (for garnish)

Equipment

• Large Pot

Method

 

1. Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
2. Step 2: Add the diced potatoes and carrots to the pot, and cook for about 5 minutes, stirring occasionally.
3. Step 3: Pour in the seafood stock and bring to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
4. Step 4: Stir in the heavy cream, corn, and dried thyme. Cook for an additional 5 minutes, allowing the flavors to meld.
5. Step 5: Add the shrimp, scallops, and fish pieces to the chowder. Cook until the seafood is just opaque and cooked through, about 5-7 minutes.
6. Step 6: Season with salt and pepper to taste, adjusting as needed.
7. Step 7: Serve hot, garnished with chopped fresh parsley for a vibrant finish.

Notes

This chowder can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the seafood from becoming tough.