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Deliciously Easy Creamy Seafood Chowder Recipe

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.