Thick and Hearty Seafood Chowder is full of savory flavor! Seasoned fish, tender potatoes and a creamy broth make this the best seafood chowder ever!
Thick and Hearty Seafood Chowder
This delectable Seafood Chowder is hands down my favorite chowder recipe, and that includes seafood chowders I have had in some top seaside restaurants! The creamy broth is seasoned perfectly with garlic, onions, hot sauce, thyme and so many more flavors. Toss in tender red potatoes, savory hunks of cod, crab meat, lobster, just about any kind of seafood you like for a fancy, flavorful meal that will wow any seafood lover. This recipe is pretty similar to our Clam Chowder recipe, except it is easier and a little more versatile. Serve with a side of biscuits, hot and cheesy garlic bread or this easy corn bread for a perfect seafood meal.
What Kind of Fish is Best for Chowder?
- I love a firm, white cod for this seafood chowder, but you can use chunks of halibut or haddock too. Any kind of good white fish will work. If you’re unsure of what to use, you can ask for suggestions at your local meat counter.
- Shrimp is also so delicious in this gorgeous soup. Look for shrimp that is raw but peeled and de-veined. Again, you can find it at the meat counter, or you can find bags of frozen shrimp in the grocery store.
- This recipe is technically considered a fish chowder but you can add crab meat, too. That would be delicious!
Suggestions for Seafood Chowder
- Sometimes I saute the fish and shrimp in some butter to get a little crust around each piece, then add it to the soup. This adds another step but the buttery crust is so delicious!
- You can add other favorite chowder ingredients like corn and bacon to this recipe too.
- I add extra Tabasco sauce when I’m making this chowder just for me and my husband because we like the extra heat. But you can vary the hot sauce as you need to for your family.
- Dice red potatoes into bite size pieces for even cooking. You can also use Yukon golds or any other waxy potato that will hold its shape during cooking.
- I’m all about watching calories, but please do not leave out the half and half in this recipe! You’ll need it to make this chowder extra creamy and rich. Moderation in all things, right?
More Hearty Soup Recipes
Like this seafood chowder? Then you’ll love these other hearty soup and chowder recipes:
- Country Vegetable Chowder
- Chicken Corn Chowder
- Corn Chowder with Bacon
- Ham and Bean Soup
- Broccoli Cheese Soup
How to Make Thick and Hearty Seafood Chowder
Ingredients
- 1/4 c. butter
- 1 c. celery finely diced
- 1 c. onions finely diced
- 1 c. leeks finely diced
- 1 Tbsp. garlic minced
- 3 c. chicken broth
- ¾ c. clam juice
- 4 red potatoes diced (Yukon potatoes work great too)
- 1 c. carrots finely diced
- ¾ Tbsp. ground black pepper
- 1½ Tbsp. Kosher salt
- ¾ Tbsp. thyme
- 6 bay leaves
- 2 tsp Tabasco sauce
- Old Bay seasoning to taste
- 1 Lb. shrimp uncooked, peeled, de-veined
- 2 Lbs. cod or halibut or haddock, cut into 1/2-inch cubed
- 2 quarts half & half
- 1/2 c. flour
- 1 c. milk
- salt & pepper to taste
Instructions
- In a large dutch oven or stock pot, melt butter and add celery, onions, leeks and garlic. 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 heat so medium-low 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 and 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!
Liz says
A nice soup recipe. Thank you.
Terry says
How much Old Bay do you like to use? Thanks.
Erica says
Approximately a teaspoon, but usually I just sprinkle it on until it looks like it is well seasoned. Does that make sense?
Amber says
Could you use crawfish tails or catfish filets instead of the cod?
Erica says
Absolutely! You can add whatever seafood that you think would go well!
Linda says
How many cups or servings does this make? It looks like quite a lot.
Erica says
It makes about 6-8
Jackie says
Hubby is allergic to clams. Is there anything I can substitute for the clam juice?
Erica says
You can use chicken broth
Carol Ann says
I am trying this tonight with shrimp and scallops. Also have to make a few changes due to food allergies. Can’t wait to try this!
Faye Ratter says
I’m from Australia
Faye Ratter says
I’m from Australia can you give me a substitute for old bay seasoning we don’t have it in Australia.Faye
Favorite Family Recipes says
You can use any kind of seafood or all-purpose seasoning salt if you can’t find “Old Bay” brand. Hope this helps!
Carl D Ware says
https://thepioneerwoman.com/food-and-friends/how-to-make-old-bay-seasoning/
France says
In your ingredients list, you mention the quantity “c” . I am not familiar with it. Is it a cup? Thank you.
Favorite Family Recipes says
Yes, c = cup Hope that helps!
Michelle S. says
This chowder was really good! I followed the recipe, except left out the leek. My young kids even liked it! Will definitely make again soon!
Mary R. says
Easy recipe to follow and the chowder turned out great!! Thank you.
Favorite Family Recipes says
Glad you liked it!
Ddra says
I am making this tomorrow morning around 10 a.m. PST Friday. Your recipe is very vague regarding potatoes. Red come in multiple sizes. Can’t you just say cups, small medium large potatoes?
. Diced, what size is this?
Finely diced, same thing. Please reply to my email address, it is very difficult and time-consuming to come back to this recipe.
Favorite Family Recipes says
Thank you for your comment, as we get hundreds of comments and e-mails it is extremely difficult to respond to each one in less than 48 hours. We try to answer emails/comments as quickly as possible and answer them in the order that we receive them. For the potatoes, you can dice them any size you would like– we like them to be about 1/2″ dices. It should be about 4-5 cups of diced potatoes. Hope this helps!
Ddra says
hi I am currently at my client’s house trying to make this recipe for him, you say three onions I’m sorry potatoes hi I am currently at my clients house trying to make this recipe for him, you say 3 I’m sorry potatoes but not what size or how much. Please reply to my email address as checking this website is very time consuming
Favorite Family Recipes says
Hi Ddra– I am sorry we weren’t able to respond to this in time. Next time you have an urgent question– please e-mail (see “contact”) us as sometimes we are able to respond to e-mails more quickly than comments. We are getting SO many comments right now because of the holidays and we must answer them in the order received. Hope the chowder turned out ok for you!
Maria says
FEEDS HOW MANY?
Favorite Family Recipes says
This should make about 8-12 servings, depending on if you serve as a main dish or a side dish. Hope this helps!
janet peterson says
Hi
I’m making this chowder for a large group as a first course so I’d like to make it a day ahead. Does it work well made a day before serving?
Thanks
Favorite Family Recipes says
Hi Janet– it tastes best fresh, but you should be able to make it a day ahead and re-heat. Hope this helps!
Tracy says
Does anybody know the calorie count for this dish? Thanks!
KENNETH dunne says
It was very liquidity added extra flour i like thick stand your spoon up thick
Favorite Family Recipes says
Yes, definitely, if you like it thicker you can add more flour or some cornstarch!
Dan says
Made it for diner toning using frozen sea food mix-shrimp, scallops, clams, calamari, crab, and lobster except our 5 qt dutch oven couldn’t hold it all so we shorted 1 quart of half and half and thickened the mixture with baking soda. Sprinkled crispy bacon pieces on top too. It was delicious, we’ll be looking forward to eating this as a leftovers for the next couple of meals.
Favorite Family Recipes says
Oh yum! That sounds delicious! Love the idea of using a big seafood mix. Thank you for sharing!
carl ware says
How do you thicken with baking soda? The most common use of baking soda is for leavening, when combined with acidic ingredients. It also has some uses in browning meats and in certain candy recipes. To use enough to thicken, it would taste awful!
Sam says
Would substituting seafood broth (or stock) instead of chicken broth be okay or would it be too salty? And still ok to add the clam juice? Also, is the clam juice from the can of clams the same as the bottle of clam juice (w/out any clams)?
Favorite Family Recipes says
I haven’t used seafood broth before, so I can’t speak to how it would change the recipe. Clam juice is different than what comes out of the can – it actually contains extract of clams.
Ron says
I use shrimp and lump crab meat! Awesome soup!
Emily Walker says
Thank you, so glad you like it!
Erica Walker says
Oh yum! Great way to use up lump crab meat 😀
Ann says
This was so good. I used shrimp, crab, cod and clams. It made so much we invited the neighbors over and we also sent some home with them and still have leftovers for tonight. Everyone loved it. Thanks!!
Erica Walker says
Oh good! I am so glad you and your neighbors enjoyed this recipe! The combination you did sounds SO good! YUM! Thanks so much for the 5-stars!
Cedric G Ulbing says
Can I make a larger amount and freeze the remainder?
Erica Walker says
Chowder typically doesn’t freeze well. This will be best fresh or refrigerated for up to 2-3 days. Hope this helps!
C Koehl says
Would this recipe work if cut in half? I want to try it, but it would be for just my husband and me. It looks delicious!!
Echo Blickenstaff says
Yes, it would be fine to cut it in half. Enjoy! 🙂
Chris says
This is the third time making this and it the best chowder I add a little more shrimp and clams but other than that it’s the recipe you won’t be disappointed
Erica Walker says
Hi Chris- so glad you liked this recipe! Always a good idea to add more seafood in my opinion 😉 Yum!
David Crenshaw says
I love seafood chowder but you never know what you will get at a restaurant. This is hands down the best I have ever had!
I doubled the seafood (cod and shrimp) and halved the half and half (we like chunky chowder 😉) and my wife , who is the biggest critic of watery chowders, took a second serving of just the broth!!
I made the chowder as per the instructions, with my adjustments and placed in in a crockpot on warm for 2 hours.
You have spoiled me and I will never order a restaurant chowder again. Well done on this recipe!