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If you’re looking for the best Seafood Chowder, this is the recipe I come back to again and again. It’s creamy, rich, and loaded with tender shrimp, flaky white fish, hearty potatoes, and flavorful vegetables. It tastes like something you’d order at a cozy seaside restaurant, but it’s simple enough to make right at home.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“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
I absolutely love this Seafood Chowder recipe because it feels a little special without being hard to make. The broth is creamy and full of flavor from garlic, onions, leeks, thyme, Old Bay, and a little hot sauce. I also love how flexible it is. I usually make it with shrimp and a firm white fish like cod, halibut, or haddock, but you can easily add crab, scallops, or even lobster if that’s what you have on hand. It reminds me of the restaurant-style seafood chowders I’ve had on coastal trips, except I honestly think this one is even better.
This recipe shares similarities with our Clam Chowder recipe, but even easier and more versatile. When I serve this chowder, I like to pair it with something warm and comforting on the side like homemade buttermilk biscuits, hot and cheesy garlic bread, or easy cornbread.
🩷 Erica
Table of Contents
What Is Seafood Chowder?
Seafood Chowder is a creamy, chunky soup that usually includes seafood, potatoes, and vegetables in a rich broth. Some chowders focus on clams, but this version uses shrimp and white fish for a hearty, versatile soup that’s full of flavor and easy to customize.
Why You’ll Love This Chowder
- Creamy and hearty with a rich, flavorful broth
- Loaded with seafood like shrimp and white fish
- Easy to customize with your favorite seafood and vegetables
- Restaurant-quality flavor made right at home
- Perfect for seafood lovers and cozy family dinners
Ingredients You’ll Need
- Butter – Used to sauté the vegetables and build a rich, flavorful base for the chowder.
- Aromatics – Celery, onion, leeks, and garlic add depth and classic chowder flavor.
- Potatoes and carrots – Red potatoes make the chowder hearty, while carrots add a little sweetness and color.
- Seasonings – Old Bay, thyme, bay leaves, salt, black pepper, and Tabasco give the broth its bold, savory flavor.
- Broth and clam juice – Chicken broth and clam juice create a flavorful seafood base without being too heavy.
- Seafood – Shrimp and firm white fish like cod, halibut, or haddock cook up tender and delicious in the chowder.
- Creamy dairy – Half and half and milk make the chowder rich, creamy, and smooth.
- Flour – Mixed with milk to help thicken the chowder to your desired consistency.
- Salt and pepper – Added at the end to fine-tune the flavor before serving.
Ingredient Additions and Substitutions
One of my favorite things about this Seafood Chowder is how easy it is to make your own.
- Swap the fish – Cod, halibut, and haddock are all great options. Salmon can work too if you want a richer flavor.
- Add more seafood – Crab, lobster, scallops, or even clams are delicious additions.
- Use Yukon gold potatoes – These work really well if you don’t have red potatoes.
- Add bacon – A little cooked bacon adds smoky flavor and makes the chowder even heartier.
- Stir in corn – Sweet corn is a great add-in and pairs really well with seafood.
- Adjust the heat – Add more Tabasco if you like a little kick.
- Change the vegetables – If there’s a veggie you don’t love, swap it out for one you do.
- Use frozen seafood – Frozen shrimp or fish work just fine. Just thaw and pat dry before using.
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.
Recipe Tips
These are the little things I pay attention to when I make this recipe, and they really do make a difference.
- Cut the fish into larger chunks so it flakes gently instead of disappearing into the broth.
- Pat the seafood dry before seasoning so the seasoning sticks better and the seafood cooks more evenly.
- Add the seafood near the end because shrimp and white fish cook fast.
- Keep the heat gentle once the seafood goes in so the fish stays tender and the shrimp don’t get rubbery.
- Do not boil the chowder after adding the dairy because that can affect the texture.
- Add the flour and milk mixture slowly so you can stop when the chowder reaches the thickness you want.
- Taste before serving since broth, clam juice, and seasoning blends can vary in saltiness.
- Dice the potatoes small so they cook evenly and become tender without overcooking the seafood.
- Brown the seafood first in a little butter if you want even more flavor.
- Use firm white fish for the best texture in the chowder.
- Yukon gold potatoes work well if you don’t have red potatoes on hand.
- Add a little extra Tabasco if you like a bit more heat.
- Serve it right away for the best texture and flavor.
- Crusty bread or oyster crackers are perfect for soaking up the broth.
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!
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, frozen seafood works well in this recipe. Just make sure to thaw it first and pat it dry before seasoning and adding it to the chowder.
I usually use red potatoes, but Yukon gold potatoes also work really well. Both hold their shape nicely and add a creamy texture to the soup.
Yes, just add a few extra dashes of Tabasco or your favorite hot sauce to taste.
I love serving it with buttermilk biscuits, garlic bread, cornbread, crusty bread, or oyster crackers. A simple salad on the side also works well if you want to round out the meal.
Yes, the amount of half and half is correct. This is a large batch and the chowder is meant to be very creamy.
Make Ahead and Storage
To prep ahead, you can wash and chop the vegetables, cut the fish into pieces, and peel and devein the shrimp ahead of time. That makes dinner come together much faster when you’re ready to cook.
Store leftover Seafood Chowder in an airtight container in the refrigerator for 3 to 4 days. You can also freeze it for up to 1 month, although creamy soups can sometimes change texture a bit after thawing. Reheat gently on the stovetop over medium-low heat so the seafood doesn’t overcook.
More Seafood Recipes You’ll Love
This Seafood Chowder is creamy, hearty, full of flavor, and surprisingly easy to make. I love that it feels restaurant-worthy, but it’s simple enough for a cozy dinner at home. Whether you keep it classic with shrimp and cod or make it your own with crab, scallops, or lobster, it’s one of those recipes that people always remember.
If you try this recipe, I’d love to hear what you think. Leave a star rating and comment below, and tell me your favorite seafood add-ins. 🥣 🐟
Creamy Seafood Chowder Recipe
Video
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.
Notes
- Use firm white fish like cod, halibut, or haddock for the best texture.
- Thaw frozen seafood fully and pat dry before adding it to the chowder.
- Dice the potatoes small so they cook evenly.
- Add the flour and milk mixture slowly so you can control the thickness.
- Yukon gold potatoes are a great substitute for red potatoes.
- You can add crab, scallops, lobster, bacon, or corn for extra flavor.
- Reheat gently to avoid overcooking the seafood.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I make a larger amount and freeze the remainder?
Chowder typically doesn’t freeze well. This will be best fresh or refrigerated for up to 2-3 days. Hope this helps!
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!!
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!
I use shrimp and lump crab meat! Awesome soup!
Thank you, so glad you like it!
Oh yum! Great way to use up lump crab meat 😀
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)?
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.
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 corn starch. 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.
Oh yum! That sounds delicious! Love the idea of using a big seafood mix. Thank you for sharing!
It was very liquidity added extra flour i like thick stand your spoon up thick
Yes, definitely, if you like it thicker you can add more flour or some cornstarch!
Does anybody know the calorie count for this dish? Thanks!
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
Hi Janet– it tastes best fresh, but you should be able to make it a day ahead and re-heat. Hope this helps!
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
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!
FEEDS HOW MANY?
This should make about 8-12 servings, depending on if you serve as a main dish or a side dish. Hope this helps!
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.
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!
Easy recipe to follow and the chowder turned out great!! Thank you.
Glad you liked it!
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!
In your ingredients list, you mention the quantity “c” . I am not familiar with it. Is it a cup? Thank you.
Yes, c = cup Hope that helps!
I’m from Australia
I’m from Australia can you give me a substitute for old bay seasoning we don’t have it in Australia.Faye
You can use any kind of seafood or all-purpose seasoning salt if you can’t find “Old Bay” brand. Hope this helps!
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!
Hubby is allergic to clams. Is there anything I can substitute for the clam juice?
You can use chicken broth
How many cups or servings does this make? It looks like quite a lot.
It makes about 6-8
Could you use crawfish tails or catfish filets instead of the cod?
Absolutely! You can add whatever seafood that you think would go well!
How much Old Bay do you like to use? Thanks.
Approximately a teaspoon, but usually I just sprinkle it on until it looks like it is well seasoned. Does that make sense?
A nice soup recipe. Thank you.