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A bowl of Hearty Seafood Chowder filled with shrimp, fish, and creamy broth.

Hearty Seafood Chowder

A creamy and comforting seafood chowder loaded with tender potatoes and a delightful mix of seafood.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Butter or olive oil for the pot
  • 1 small Onion, diced small
  • 1 stalk Celery, optional Nice for that classic chowder taste
  • 2 cloves Garlic, minced
  • 4 medium Potatoes, peeled and diced (Yukon golds or russets) Yukon golds are preferred; russets will break down more
  • 1 quart Broth (seafood stock is great, chicken broth works too)
  • 1 cup Milk Can use more or less depending on desired richness
  • 1/2 cup Heavy cream or half and half For a lighter option, use more milk and less cream
  • 3 tablespoons Flour Or cornstarch slurry in a pinch
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Old Bay seasoning or paprika
  • optional Corn, bacon, or a splash of lemon at the end Optional add-ins
Seafood
  • 1 pound Seafood (shrimp, white fish, scallops, or crab) Frozen seafood mix can be used; thaw and pat dry

Method
 

Preparation
  1. Start with the flavor base. Melt butter in a big pot over medium heat. Add onion and celery and cook until soft, about 5 minutes. Stir in garlic for about 30 seconds.
  2. Make it thick by sprinkling in the flour and stirring it around for 1 minute to create a quick thickener.
  3. Add diced potatoes and broth. Slowly pour in broth while stirring. Add potatoes, a pinch of salt, pepper, and Old Bay or paprika. Bring to a gentle simmer and cook until potatoes are tender, usually 10 to 15 minutes.
  4. Reduce heat and stir in milk and cream, allowing it to warm without boiling.
  5. Add seafood last and simmer gently until just cooked, about a few minutes for shrimp and until fish flakes easily.
  6. Taste and finish with additional salt, pepper, and a squeeze of lemon if desired. Garnish with parsley for extra coziness.

Notes

Avoid boiling after adding dairy, and cut potatoes evenly for consistent cooking. Adjust thickness with broth or milk as needed. This chowder is better after sitting for a few hours.