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–+ servings
Two bowls of Seafood Chowder with green onions and black pepper.
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4.98 from 81 votes

Creamy Seafood Chowder Recipe

This Seafood Chowder is full of savory flavor. Seasoned fish, tender potatoes, and a creamy broth make this the best seafood chowder ever!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Seafood
Keyword: Chowder, Seafood
Servings: 8
Calories: 726kcal
Author: Erica Walker

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.
    Pot with sautéed celery and onions for Seafood Chowder. Wooden spoon on the side.
  • When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce.
    Pot with ingredients to make Seafood Chowder.
  • 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.
    Pot with base with cooked vegetables for Seafood Chowder.
  • Season shrimp and cod with Old Bay seasoning.
    Bowl of raw shrimp and cod seasoned with Old Bay for Seafood Chowder.
  • Add shrimp and cod to the stock pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
    Cooked seafood in pot with vegetables and broth for Seafood Chowder.
  • Add half and half. Combine flour and milk until flour is dissolved.
    Mixing bowl with flour and milk next to a whisk for Seafood Chowder.
  • 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.
    Pot of Seafood Chowder thickened with flour and seasoned with salt and pepper.
  • Remove bay leaves and serve with crusty bread or oyster crackers.
    Laddle holding a large scoop of Seafood Chowder.

Video

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

Calories: 726kcal | Carbohydrates: 55g | Protein: 46g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 298mg | Sodium: 2246mg | Potassium: 1753mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6796IU | Vitamin C: 34mg | Calcium: 465mg | Iron: 4mg