We may earn a commission when you click on the affiliate links in this post.
Looking for the best seafood chowder recipe? This creamy, hearty chowder is loaded with shrimp, white fish, and tender vegetables. It’s easy to make and perfect for seafood lovers!
What Our Readers Are Saying…
Simply remarkable!! Easy to follow step by step directions. I used the seafood I had which was fresh cod, shrimp, jumbo lump crab meat and quohogs. Can not wait to make it again!! Loved it!! – Art
This is hands down the best chowder I have ever had. Everyone raves about it and asks when I’m going to make it next. I have to make double batches just to have some left over. 🙂 – Ginger
I made it exactly to the recipe using halibut and shrimp it turned incredible. I will definitely make it again. Thank you – Brad
A Restaurant Quality Recipe
Get ready for the best seafood chowder recipe! It is my absolute favorite. It’s even better than the seafood chowders I’ve had at fancy seaside restaurants. The broth is seasoned with garlic, onions, hot sauce, thyme, and more flavorful ingredients. You can add tender red potatoes, cod, crab meat, lobster, scallops, or any seafood you like.
This recipe shares similarities with our Clam Chowder recipe, but even easier and more versatile. To complete the perfect seafood feast, serve this chowder with homemade buttermilk biscuits, hot and cheesy garlic bread, or easy cornbread.
🩷 Erica
Table of Contents
- Seafood: shrimp and a firm white fish (cod, halibut, or haddock are all great options).
- Vegetables: red potatoes, carrots, celery, onion, leeks.
- Seasonings: Old Bay Seasoning, thyme, bay leaves, garlic, salt, pepper.
- Liquids: half & half, chicken broth, clam juice, milk.
How to Make Seafood Chowder
- In a large Dutch oven or stock pot, sauté celery, onions, leeks, and garlic in butter over medium heat.
- Add chicken broth, clam juice, potatoes, carrots, all seasonings, and Tabasco sauce.
- Bring to a boil and simmer for 8-10 minutes. Potatoes should be almost fork-tender.
- Season shrimp and fish with Old Bay Seasoning.
- Add shrimp and cod to the chowder and simmer until shrimp turns pink and fish flakes easily (about 7-8 minutes).
- Add half and half to the chowder. combine flour and milk in a separate bowl and stir until flour is dissolved.
- Slowly stir the flour/milk mixture into the chowder until it reach your desired thickness. Add salt and pepper to taste.
- Remove bay leaves. Serve with crusty bread or oyster crackers.
Pro Tips and Variations
- Sauté seafood first: Browning the shrimp and fish in a little butter before adding them to the chowder adds delicious flavor.
- Add-ins: Corn, bacon, or even a sprinkle of cheese can take this chowder to the next level.
- Spice it up: Add a few extra dashes of Tabasco sauce if you like heat.
- Potato tips: Dice potatoes small for even cooking. Yukon gold potatoes can also be used.
- Don’t skip the half & half: It makes the chowder creamy and rich – totally worth it!
Frequently Asked Questions
For this seafood chowder we recommend shrimp and a firm white fish like cod, halibut, or haddock. Salmon can also be used. Scallops, crab and lobster are also great additions!
Yes, frozen shrimp, cod or halibut will work. Thaw and pat dry before coating in seasoning and adding to the chowder.
For a thicker chowder prepare a slurry with 1 tablespoon cornstarch and 2 tablespoons water. Slowly add to the prepared chowder until it reaches desired consistency.
Yes, you can make it up to a day ahead and keep it in the fridge until ready to reheat. Reheat on the stovetop over medium heat, and be careful to avoid overcooking the seafood.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Seafood chowder can also be frozen. Store it in an airtight container and freeze for up to 4 months. Thaw frozen soup in the fridge prior to reheating on the stove-top.
READ NEXT: Easy Crockpot Soup Recipes: Cozy Meals for Cold Days
More Seafood Recipes You’ll Love
🥣 Ready to Cozy Up with a Bowl?
If you try this seafood chowder, we’d love to hear what you think! Leave a star rating and comment below and share your favorite seafood add-ins. We’d love to hear from you!
Seafood Chowder – Hearty, Creamy and Easy
Ingredients
- 1/4 cup butter
- 1 cup celery finely diced
- 1 cup onions finely diced
- 1 cup leeks finely diced
- 1 tablespoon garlic minced
- 3 cups chicken broth
- ¾ cup clam juice
- 4 red potatoes diced (Yukon potatoes work great too)
- 1 cup carrots finely diced
- ¾ tablespoon ground black pepper
- 1½ tablespoons Kosher salt
- ¾ tablespoon thyme
- 6 bay leaves
- 2 teaspoons Tabasco sauce
- Old Bay seasoning to taste
- 1 pound shrimp uncooked, peeled, de-veined
- 2 pounds cod or halibut or haddock, cut into 1/2-inch cubed
- 2 quarts half & half
- 1/2 cup flour
- 1 cup milk
- salt & pepper to taste
Instructions
- In a large dutch oven or stock pot, melt butter and add celery, onions, leeks and garlic over medium heat.
- When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce.
- Bring to a boil and reduce to medium-low heat to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender.
- Season shrimp and cod with Old Bay seasoning.
- Add shrimp and cod to the stock pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
- Add half and half. Combine flour and milk until flour is dissolved.
- Slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and season with salt and pepper to taste.
- Remove bay leaves and serve with crusty bread or oyster crackers.
Video
Notes
- Don’t like the veggies or fish in this recipe? Swap them out for your favorites!
- To prep ahead, wash and cut vegetables, cut and prepare fish, and remove shells and tails from shrimp.
- To store, keep leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to one month.
Nutrition Information
More Hearty Soup Recipes
Like this seafood chowder? Then you’ll love these other hearty soup and chowder recipes:
Chicken and Rice Soup
Olive Garden Pasta e Fagioli
Greek Lemon Chicken Soup
Corn Chowder with Bacon
Ham and Bean Soup
I made this recipe with my own choice of seafood which included: flounder, shrimp, calamari rings, scallops and mussels! Came out amazing! Very flavorful!
Sounds delicious! Thank you for sharing this!
Absolutely delicious!!!
This is my go to for Seafood Chowder. I usually make it with extra prawns (shrimp) and ALWAYS add skinned salmon (for a really reach chowder). I also add calamari rings (sometimes scallops are not available). I add mussels too. Delicious. It’s always a BIG hit in our family and I’m making it right now for Good Friday lunch. Thanks.
Oh I love your add-in ideas. That sounds delicious! Thanks for sharing!