Creamy Seafood Chowder

I used to think chowder was something you only ordered in restaurants, until a friend handed me a bag of fresh scallops and said, just throw them in a pot with cream and potatoes. That offhand comment turned into this recipe, which has since become my go-to whenever I want something that feels both indulgent and comforting. The smell of garlic and thyme hitting butter still reminds me of that first attempt, slightly too thick but absolutely delicious.

I made this for my family during a winter visit to the coast, and my dad, who never compliments cooking, asked for seconds before anyone else had finished their first bowl. We ate it with thick slices of sourdough, and the whole table went quiet except for the sound of spoons scraping bowls. That night it became clear that a good chowder doesnt need to be complicated, it just needs to be made with care.

Ingredients

• Shrimp: Use peeled and deveined for convenience, they cook fast and add a sweet brininess that balances the cream.
• White fish fillets: Cod or haddock work beautifully because they hold their shape and don't overpower the other seafood.
• Sea scallops: Pat them dry before adding so they release less water and keep the chowder from getting too thin.
• Cooked mussels or clams: Optional but they bring a deeper ocean flavor, just make sure shells are fully removed.
• Unsalted butter: The base of the roux and the start of all that golden, savory flavor.
• Onion: Finely diced so it melts into the broth and adds natural sweetness.
• Celery: Adds a subtle herbal note and a bit of crunch that softens as it cooks.
• Carrots: Diced small for sweetness and color, they also help thicken the chowder naturally.
• Potatoes: The heart of any chowder, they soak up the broth and make every spoonful hearty.
• Garlic: Just enough to add warmth without overpowering the delicate seafood.
• Fresh parsley: Brightens the whole pot and makes the finished bowl look alive.
• Fish stock or seafood broth: The foundation, it should taste clean and not too salty since you'll be reducing it.
• Whole milk: Adds creaminess without making the chowder too heavy.
• Heavy cream: This is what makes it luxurious, use the real stuff.
• Dry white wine: Deglazes the pot and adds acidity that cuts through the richness.
• All-purpose flour: Thickens the base, stir it well so no lumps form.
• Bay leaf: Adds a quiet herbal depth, just don't forget to fish it out at the end.
• Dried thyme: A classic pairing with seafood, it adds earthy warmth.
• Smoked paprika: A tiny amount gives the chowder a subtle smoky undertone.
• Salt and black pepper: Taste as you go, the seafood and stock already bring some salinity.

Instructions

Start the base:

Melt butter in a large pot over medium heat, then add onion, celery, and carrots. Sauté for 5 minutes until everything softens and the kitchen starts to smell sweet and savory.

Add garlic and flour:

Stir in garlic and cook for 1 minute, then sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste.

Deglaze and simmer:

Pour in the wine and scrape up any browned bits, then add fish stock, potatoes, bay leaf, thyme, and paprika. Bring to a boil, reduce heat, and simmer for 15 minutes until potatoes are just tender.

Add the fish and scallops:

Gently lower the white fish and scallops into the pot. Simmer for 3 minutes, being careful not to stir too hard or the fish will break apart.

Add shrimp and shellfish:

Stir in shrimp and any mussels or clams. Simmer another 2 to 3 minutes until shrimp turn pink and opaque.

Finish with dairy:

Pour in milk and cream, then warm gently over low heat without boiling. Season with salt and pepper to taste.

Garnish and serve:

Remove the bay leaf, stir in fresh parsley, and ladle into bowls. Top with extra parsley and serve hot with crusty bread.

Save

One evening I served this to friends who had just come in from a long, cold hike, and watching them warm their hands around the bowls before taking that first spoonful felt like the best kind of hospitality. No one said much at first, just quiet sighs and the clink of spoons. Food like this doesn't need a speech, it speaks for itself.

Choosing Your Seafood

Use whatever is freshest at the market, frozen seafood works too but thaw it completely and drain well. I've made this with salmon, crab, even chunks of lobster tail when I'm feeling fancy. The key is to keep a mix of textures, something firm like scallops, something flaky like cod, and something sweet like shrimp.

Serving Suggestions

This chowder begs for crusty bread, the kind with a thick crust and airy inside that soaks up every last bit of broth. Oyster crackers are classic, and a light green salad on the side cuts the richness. I sometimes add a few drops of hot sauce to my own bowl, just enough to wake up the flavors without covering them up.

Make It Your Own

You can stir in cooked, crumbled bacon with the vegetables for a smoky, salty kick. Swap some of the milk for extra cream if you want it richer, or use coconut milk for a dairy-free version that still tastes creamy. A splash of sherry at the end adds a fancy touch, and fresh dill instead of parsley gives it a completely different but equally delicious vibe.

• Try adding a pinch of cayenne if you like a little heat.
• Stir in corn kernels during the last few minutes for sweetness and texture.
• Top each bowl with a drizzle of good olive oil and a crack of black pepper.

Save

This chowder has pulled me through rainy weekends, surprise guests, and nights when I just needed something soul-warming in a bowl. I hope it does the same for you.

Recipe FAQs

→ What types of seafood are best for this chowder?

Shrimp, white fish like cod or haddock, sea scallops, and optional mussels or clams provide a balanced seafood flavor and texture.

→ Can I make this chowder gluten-free?

Yes, substituting all-purpose flour with gluten-free flour maintains thickness without gluten.

→ How do I enhance the chowder’s depth of flavor?

Deglazing the sautéed vegetables with dry white wine and using fish stock enriches the flavor profile significantly.

→ Is it possible to use different seafood varieties?

Absolutely, salmon, crab, or lobster can be substituted or added according to availability and preference.

→ How should I adjust the creaminess?

For extra richness, increase the cream at the expense of milk for a thicker, more indulgent broth.

→ What is the purpose of adding bay leaf and thyme?

These herbs infuse subtle, aromatic notes that complement the seafood and vegetables during simmering.