After making this, The Best Creamy Seafood Chowder Recipe in my own kitchen, I can honestly say it’s one of those recipes that feels like a warm hug in a bowl. I love how the rich, velvety broth wraps around every bite of tender seafood. When I finished cooking it, the aroma alone made everyone wander into the kitchen asking for a taste.
I’ve made chowders before, but this one truly stood out for its balance and depth of flavor. Let me walk you through exactly how I make it so you can enjoy the same comforting result at home. You can also enjoy similar comfort with a Chicken Pot Pie Pizza Recipe for a cozy dinner twist.
Ingredients Section
This recipe works because each ingredient plays a clear role. Here’s what you’ll need and why it matters.
- Butter – 4 tablespoons (adds richness and helps sauté the vegetables evenly without burning)
- Onion – 1 medium, finely diced (builds the flavor base; finely dicing helps it melt into the soup)
- Celery – 2 stalks, finely chopped (adds a subtle savory note that balances the creaminess)
- Garlic – 2 cloves, minced (fresh garlic brings warmth and depth; don’t use jarred if you can avoid it)
- All-purpose flour – ⅓ cup (thickens the chowder smoothly; cook it briefly to remove any raw taste)
- Seafood or chicken broth – 3 cups (provides body and flavor; seafood broth enhances the ocean taste)
- Milk – 2 cups (keeps the chowder creamy without being too heavy)
- Heavy cream – 1 cup (adds that classic chowder richness and silky texture)
- Potatoes – 2 cups, peeled and diced (thicken the soup naturally and make it hearty)
- Bay leaf – 1 (adds subtle background flavor while simmering)
- Old Bay seasoning – 1½ teaspoons (ties the seafood flavors together beautifully)
- Salt – to taste (enhances all the ingredients, so adjust at the end)
- Black pepper – ½ teaspoon (adds gentle warmth without overpowering the chowder)
- Mixed seafood (shrimp, scallops, white fish) – 1½ pounds (fresh seafood works best; avoid frozen if possible to prevent excess water)
- Clams (canned, chopped) – 1 can, with juice (bring authentic chowder flavor)
- Fresh parsley – 2 tablespoons, chopped (adds freshness and color right before serving)
Note: This ingredient quantity makes approximately 6 generous servings. You might also enjoy pairing this with a Spicy Honey Crispy Chicken Tenders Recipe for a crunchy side.
Variations
This chowder is flexible, which is one reason I love it so much.
For a dairy-free version, replace butter with olive oil and use full-fat coconut milk instead of cream and milk. If you want extra flavor, add a splash of white wine while cooking the vegetables. For a lighter option, reduce the cream and increase the milk slightly. You can also add corn or bacon bits for a sweet or smoky twist.
Cooking Time
Here’s how long you’ll need from start to finish.
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Equipment You Need
Having the right tools makes cooking smoother.
- Large pot or Dutch oven – for cooking the chowder evenly
- Wooden spoon – for stirring without scratching the pot
- Sharp knife – for cleanly cutting vegetables and seafood
- Cutting board – for safe prep work
- Measuring cups and spoons – for accurate ingredient portions
How to Make Creamy Seafood Chowder?
Prepare the Base
Start by melting the butter in a large pot over medium heat. I add the onion and celery first, letting them cook until soft and fragrant. This step builds the foundation of flavor for the entire chowder.
Add Garlic and Flour
Next, stir in the garlic and cook briefly so it doesn’t burn. Sprinkle in the flour and stir constantly, forming a thick paste. Cooking the flour removes any raw taste and ensures a smooth texture later.
Build the Broth
Slowly pour in the broth while stirring to avoid lumps. Then add the milk and cream, stirring until everything is smooth and creamy. At this stage, the chowder starts to look rich and inviting.
Cook the Potatoes
Add the diced potatoes and bay leaf, then bring the chowder to a gentle simmer. I let it cook until the potatoes are fork-tender. This step also allows the flavors to meld together.
Season the Chowder
Once the potatoes are soft, I add Old Bay seasoning, salt, and pepper. Stir gently and taste, adjusting seasoning as needed. This is where the chowder really comes alive.
Add the Seafood
Finally, gently add the seafood and clams with their juice. I simmer just until the seafood is cooked through. Overcooking can make it tough, so keep an eye on it.
Finish and Serve
Remove the bay leaf and sprinkle in fresh parsley. Give it one last gentle stir, and the chowder is ready to serve hot.
Additional Tips for Making This Recipe Better
After making this chowder several times, I’ve learned a few tricks that make it even better.
- I always cut the seafood into similar-sized pieces so it cooks evenly.
- I let the chowder rest for 5 minutes before serving; it thickens perfectly.
- I taste and adjust seasoning at the very end for the best balance.
- I prefer fresh seafood whenever possible for cleaner flavor and texture.
How to Serve Creamy Seafood Chowder?
I love serving this chowder piping hot in deep bowls. A sprinkle of fresh parsley or cracked black pepper on top adds a nice visual touch. Serve it with crusty bread or oyster crackers for dipping. For a cozy presentation, warm the bowls beforehand and garnish lightly just before serving.
Nutritional Information
This chowder is indulgent yet satisfying. Here’s a general breakdown per serving.
- Calories: Approximately 420
- Protein: About 28g
- Carbohydrates: Around 25g
- Fat: Roughly 24g
Make Ahead and Storage
This chowder works well for planning ahead.
Storing:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight.
Freezing:
I don’t recommend freezing because the cream can separate and seafood texture may change.
Reheating:
Reheat gently on the stovetop over low heat, stirring often. Avoid boiling to keep the seafood tender.
Why You’ll Love This Recipe?
There are plenty of reasons this chowder keeps me coming back.
This recipe is comforting, reliable, and incredibly satisfying.
- It’s easy to make with simple steps and common ingredients.
- The flavor is rich but balanced, never too heavy.
- You can customize it with different seafood or add-ins.
- It feels special enough for guests but simple enough for weeknights.
If you’re looking for a cozy, creamy soup that delivers every time, this seafood chowder is one you’ll want to make again and again.
The Best Creamy Seafood Chowder Recipe
Ingredients
Method
- Start by melting the butter in a large pot over medium heat. I add the onion and celery first, letting them cook until soft and fragrant. This step builds the foundation of flavor for the entire chowder.
- Next, stir in the garlic and cook briefly so it doesn’t burn. Sprinkle in the flour and stir constantly, forming a thick paste. Cooking the flour removes any raw taste and ensures a smooth texture later.
- Slowly pour in the broth while stirring to avoid lumps. Then add the milk and cream, stirring until everything is smooth and creamy. At this stage, the chowder starts to look rich and inviting.
- Add the diced potatoes and bay leaf, then bring the chowder to a gentle simmer. I let it cook until the potatoes are fork-tender. This step also allows the flavors to meld together.
- Once the potatoes are soft, I add Old Bay seasoning, salt, and pepper. Stir gently and taste, adjusting seasoning as needed. This is where the chowder really comes alive.
- Finally, gently add the seafood and clams with their juice. I simmer just until the seafood is cooked through. Overcooking can make it tough, so keep an eye on it.
- Remove the bay leaf and sprinkle in fresh parsley. Give it one last gentle stir, and the chowder is ready to serve hot.
Notes
- I always cut the seafood into similar-sized pieces so it cooks evenly.
- I let the chowder rest for 5 minutes before serving; it thickens perfectly.
- I taste and adjust seasoning at the very end for the best balance.
- I prefer fresh seafood whenever possible for cleaner flavor and texture.
