The Best Creamy Seafood Chowder Recipe

Introduction

This creamy seafood chowder is a comforting and flavorful dish perfect for any seafood lover. Packed with a variety of fresh seafood, tender potatoes, and rich cream, it offers a satisfying bowl of warmth and indulgence. It’s easy to prepare and makes a wonderful meal any time of the year.

Ingredients

• 150 g (5 oz) diced bacon or pancetta
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1 medium carrot, finely chopped
• 2 cloves of garlic, minced
• 1 kg (2 lb) mixed seafood (shrimp, salmon, white fish, shellfish)
• 2 large potatoes, diced
• 3 tablespoons flour
• 1.5 liters (6 cups) seafood or chicken broth
• 200 ml (¾ cups) white wine (optional)
• 500 ml (2 cups) double cream (heavy cream)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 teaspoon thyme (optional)

Instructions

1. Step 1: In a large pot over medium heat, cook the diced bacon or pancetta until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Step 2: Add the onion, celery, carrot, and garlic to the pot. Sauté until the onions are translucent and softened.
3. Step 3: Sprinkle the flour over the sautéed vegetables, stir well, and cook for 1-2 minutes until the flour is well combined, forming a roux.
4. Step 4: Gradually whisk in the broth, ensuring no flour lumps remain. Add the white wine if using.
5. Step 5: Add the diced potatoes to the pot. Bring to a boil, then reduce to a simmer until the potatoes are just tender, about 10-15 minutes.
6. Step 6: Add the mixed seafood to the pot and cook for an additional 5-10 minutes, or until the seafood is cooked through.
7. Step 7: Stir in the heavy cream, salt, pepper, parsley, and thyme if using. Continue to cook until everything is heated through.
8. Step 8: Ladle the chowder into bowls and garnish with the crispy bacon or pancetta. Serve warm and enjoy your creamy seafood chowder!

Tips & Variations

• Use a mix of your favorite seafood like scallops, clams, or mussels for extra flavor.
• For a thicker chowder, add a little more flour when making the roux or reduce the broth slightly before adding the cream.
• If you prefer a dairy-free version, substitute the heavy cream with coconut milk.
• Fresh herbs like dill or chives can be added for a different aroma and taste.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the cream from curdling. For longer storage, freeze the chowder without the cream, then stir in the cream after thawing and reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this chowder?

Yes, frozen seafood works well. Just make sure to thaw it properly before adding to the chowder to avoid excess water diluting the flavor.

Can I make this chowder ahead of time?

This chowder can be made a day in advance. Reheat gently before serving and stir in the cream again to refresh the texture if it thickens too much.

The Best Creamy Seafood Chowder Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

A rich and comforting creamy seafood chowder featuring a medley of shrimp, salmon, white fish, and shellfish simmered with crispy bacon, fresh vegetables, and tender potatoes in a luscious cream-based broth.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 150 g (5 oz) diced bacon or pancetta
• 1 kg (2 lb) mixed seafood: shrimp, salmon, white fish, shellfish

Vegetables

• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1 medium carrot, finely chopped
• 2 cloves garlic, minced
• 2 large potatoes, diced

Liquids & Dairy

• 1.5 liters (6 cups) seafood or chicken broth
• 200 ml (¾ cups) white wine (optional)
• 500 ml (2 cups) double cream (heavy cream)

Pantry & Herbs

• 3 tablespoons flour
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 teaspoon thyme (optional)

Instructions

1. Prepare the Bacon and Vegetables: In a large pot over medium heat, cook the diced bacon or pancetta until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the onion, celery, carrot, and garlic to the pot. Sauté until the onions are translucent and softened.
2. Make the Roux: Sprinkle the flour over the sautéed vegetables, stir well, and cook for 1-2 minutes until the flour is well combined with the fat and vegetables, creating a roux base for thickening the chowder.
3. Add the Broth: Gradually whisk in the seafood or chicken broth, ensuring no flour lumps remain. Add the white wine if using, and stir to combine.
4. Cook the Potatoes: Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook until the potatoes are just tender, about 10-15 minutes.
5. Add the Seafood: Add the mixed seafood to the pot and cook for an additional 5-10 minutes or until the seafood is cooked through and tender.
6. Finish the Chowder and Serve: Stir in the heavy cream, adjust seasoning with salt and pepper, and add chopped fresh parsley and thyme if using. Continue cooking until everything is heated through. Ladle the chowder into bowls and garnish with the crispy bacon or pancetta before serving.

Notes

• Using a mix of seafood adds depth and variety of flavors to the chowder.
• White wine is optional but adds a subtle acidity that brightens the dish.
• Double cream gives the chowder its creamy richness; you can substitute with half-and-half for a lighter version.
• Make sure not to overcook the seafood to keep it tender and avoid toughness.
• For a gluten-free version, substitute flour with a gluten-free thickener like cornstarch or rice flour.
• Garnish with fresh herbs and crispy bacon for added texture and flavor contrast.

Keywords: seafood chowder, creamy seafood soup, bacon seafood chowder, seafood recipes, easy chowder, seafood stew