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The Best Creamy Seafood Chowder Recipe
Ash Tyrrell

The Best Creamy Seafood Chowder Recipe

After making this creamy seafood chowder 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.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.