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!
Jo says
I added more celery, shrimp & scallops and less half-n-half and this recipe is awesome!!! Made it several times already. My friends it is restaurant quality. Thank u to whoever shared this recipe!!!
Laura Andolino says
Excellent and Easy!!!
Alex says
Made this recipe today with some soft-she’ll clams my boys and I harvested yesterday and 6 lobsters and halibut. Doubled the recipe and took your advice in sautéing the shrimp and fish prior to adding to the pot. Added cayenne pepper to the fish and shrimp and butter…delicious. I made my own soup stock from clams, lobster shells and legs, and substituted half for the chicken stock (also used vegetable stock instead as we had no chicken stock). Just before adding the milk/flour mixture I put in some biscuits and by the time they were ready, the chowder was ready to serve.
My 15 and 14 year old sons loved the chowder and me? The best I ever had! Thanks for the detailed recipe and improvising suggestions!
Alex says
*soft-shell