Cold weather always has me craving a big pot of something creamy and loaded with seafood, and this seafood chowder recipe is exactly the kind of dinner I turn to when I want comfort food that still feels a little special.
It is packed with shrimp, tender white fish, sweet scallops, and briny clams, all simmered together in a rich, smoky broth that tastes like it took hours even though it comes together in one pot.
If you have ever wanted a restaurant quality bowl of chowder without leaving your kitchen, this is the recipe to bookmark.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Seafood Chowder Recipe
This chowder gives you all the coziness of a classic clam chowder, but with a whole seafood counter of flavor packed into every spoonful.
It is the kind of dinner that makes a weeknight feel like a special occasion, without requiring restaurant level effort.
- Ready in about an hour from start to finish, most of it hands off simmering time
- Made in a single pot, so cleanup is quick and painless
- Loaded with shrimp, fish, scallops, and clams for a true seafood lover’s bowl
- Rich, smoky, creamy broth built from bacon drippings and Old Bay seasoning
- Easy to customize with whatever seafood is fresh or on sale that week
- Freezer friendly base that reheats beautifully for meal prep
This bowl of chowder pairs beautifully with my seafood stew if you are planning a full seafood focused menu for the week.
Ingredients
Most of what you need for this seafood chowder recipe is probably already in your kitchen, aside from the seafood itself and a few specialty items that really round out the flavor.
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 1/3 cup all purpose flour
- 4 cups seafood stock
- 1 pound Yukon gold or red potatoes, diced small
- 2 teaspoons Old Bay seasoning
- 1 bay leaf
- 1/2 cup dry white wine, optional
- 1 pound raw shrimp, peeled and deveined
- 1 pound firm white fish, such as cod, cut into chunks
- 1/2 pound bay scallops
- 2 cans (6.5 ounces each) chopped clams, with their juice
- 1 1/2 cups half and half, or heavy cream for a richer chowder
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
You might also enjoy: Lobster Bisque Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, but a heavy bottomed pot really does make a difference in how evenly the chowder cooks.
- Dutch oven or heavy bottomed soup pot
- Fine mesh strainer, for straining stock if needed
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
This shrimp bisque recipe uses shrimp bisque recipe techniques that overlap with this chowder, especially when it comes to building a flavorful seafood base.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this seafood chowder recipe, and I think they genuinely make the finished dish better.
1. Bar Harbor Seafood Stock
A good seafood stock is the backbone of this whole recipe, and this one has a clean, briny flavor without tasting overly fishy.
It saves you the step of making your own stock from shrimp shells, which is a huge time saver on a weeknight.
2. Old Bay Seasoning
This blend is practically a requirement for any seafood chowder in my kitchen.
It brings warmth and a little kick without overpowering the sweetness of the shrimp and scallops.
3. Le Creuset Enameled Dutch Oven
I have used this pot for years and it distributes heat so evenly that the chowder never scorches on the bottom, even during a long simmer.
It goes straight from stovetop to table too, which makes serving that much easier.
4. Bumble Bee Chopped Clams
Canned clams are one ingredient I never skip in a seafood chowder, since fresh clams are not always easy to find.
This brand has a nice briny clam juice packed right in, which adds instant depth to the broth.
For a lighter option, try: Garlic Butter Lobster Tails
Step-by-Step Instructions: How to Make Seafood Chowder
1. Cook the Bacon
- Add the chopped bacon to a large Dutch oven or heavy bottomed pot set over medium heat.
- Cook, stirring occasionally, for about 6 to 8 minutes, until the bacon is crispy and has released its fat.
- Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the rendered fat in the pot.
- Set the crispy bacon aside to use as a garnish later.
2. Sauté the Vegetables
- Add the diced onion, celery, and carrots to the pot with the bacon fat.
- Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the vegetables have softened.
- Add the minced garlic and cook for another 30 to 60 seconds, until fragrant.
3. Build the Roux
- Sprinkle the flour evenly over the softened vegetables.
- Stir constantly for 1 to 2 minutes, coating the vegetables and cooking off the raw flour taste.
- This step thickens the base of your chowder, so do not skip it.
4. Add the Stock and Simmer the Potatoes
- Slowly pour in the seafood stock, whisking or stirring constantly to prevent lumps.
- Add the diced potatoes, Old Bay seasoning, and bay leaf.
- If using, pour in the dry white wine at this point.
- Bring the mixture to a gentle simmer, then reduce the heat to medium low.
- Cook for 12 to 15 minutes, until the potatoes are fork tender.
5. Cook the Seafood
- Add the shrimp and cubed white fish to the simmering pot.
- Cook for 3 to 4 minutes, until the shrimp turns pink and the fish just starts to flake.
- Stir in the bay scallops and canned clams along with their juice.
- Simmer gently for another 2 to 3 minutes, until the scallops are just opaque. Be careful not to overcook the seafood, as it can turn rubbery.
6. Finish the Chowder
- Reduce the heat to low and discard the bay leaf.
- Stir in the half and half, warming it gently without letting the chowder boil.
- Add the fresh lemon juice and taste, then season with salt and black pepper as needed.
- Stir in most of the chopped parsley, saving a little for garnish.
7. Serve
- Ladle the hot chowder into bowls.
- Top each bowl with the reserved crispy bacon and a sprinkle of fresh parsley.
- Serve immediately while hot, with crusty bread or oyster crackers on the side.
I learned a lot of this technique while perfecting my crawfish bisque, since both recipes rely on building a flavorful roux based broth before the seafood ever hits the pot.
Tips for The Best Seafood Chowder
A few small details make a big difference between an average chowder and one that tastes like it came from a seaside restaurant.
- Pat the seafood dry before adding it to the pot so the chowder does not turn watery
- Cut the fish and potatoes into similar sized pieces so everything cooks evenly
- Add the seafood in stages, since shrimp, fish, and scallops all cook at different speeds
- Keep the heat low once the cream goes in, since boiling can cause it to separate
- Taste and adjust the seasoning at the very end, since the seafood adds its own saltiness
- Use starchy potatoes like Yukon gold for a creamier texture without turning mushy
Another favorite: Clam Chowder Recipe
Serving Suggestions
Seafood chowder is hearty enough to be a full meal on its own, but a few sides really round it out.
I like to serve it alongside something warm and crusty for dunking, plus a bright, crisp side to balance the richness of the broth.
- Warm crusty bread or garlic bread for dipping
- A simple green salad with a light vinaigrette
- Oyster crackers scattered on top
- A crisp white wine, like the one used in the broth
- Buttermilk Cornbread on the side
Variations of Seafood Chowder
One of the best things about this recipe is how easy it is to adapt based on what seafood you have on hand or what your family prefers.
- Swap the white fish and shrimp for extra clams to make a more classic clam chowder
- Add fresh or frozen corn kernels for a touch of natural sweetness
- Stir in a handful of chopped mussels along with the clams for extra briny flavor
- Make it spicy with a pinch of cayenne or a few dashes of hot sauce
- Use coconut milk in place of half and half for a dairy free version with a subtle sweetness
- Add diced red bell pepper with the other vegetables for color and a mild sweetness
This creamy base is similar to what I use in my corn chowder recipe, if you want to try a vegetable forward version of this same style of soup.
Storage and Reheating
Seafood chowder stores well, which makes it a great option for meal prep or planned leftovers throughout the week.
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through
- Avoid boiling the chowder when reheating, since this can cause the seafood to become tough
- Freeze the chowder base before adding the dairy for up to 2 months for best texture
- Thaw frozen chowder overnight in the refrigerator before reheating and stirring in fresh cream
Read Also: Chicken Corn Chowder Recipe
Nutritional Facts
Nutrition values are approximate and will vary depending on the exact seafood, cream, and portion sizes you use.
- Calories: approximately 420 per serving
- Protein: approximately 32 grams
- Carbohydrates: approximately 24 grams
- Fat: approximately 22 grams
- Fiber: approximately 2 grams
- Sodium: approximately 780 milligrams
This pairs beautifully with my oyster stew for a full seafood soup night with two very different but equally comforting bowls.
Health Benefits of Key Ingredients
Beyond tasting incredible, this seafood chowder recipe brings some genuinely nourishing ingredients to the table.
Seafood is naturally high in protein and lean compared to many other proteins, and the vegetables add fiber and important vitamins.
- Shrimp and white fish are excellent sources of lean protein and omega 3 fatty acids
- Scallops provide vitamin B12 and important minerals like zinc and magnesium
- Clams are rich in iron, which supports healthy energy levels
- Potatoes offer potassium and complex carbohydrates for sustained energy
- Carrots and celery contribute fiber, vitamin A, and antioxidants
- Garlic has natural compounds linked to immune support
Read Also: She Crab Soup Recipe
FAQs About Seafood Chowder
1. Can I use frozen seafood for this recipe?
Yes, frozen shrimp, fish, scallops, and even a frozen seafood mix all work well in this recipe.
Just make sure everything is fully thawed and patted dry before adding it to the pot.
2. What is the best fish to use in seafood chowder?
A firm, flaky white fish like cod, halibut, or haddock holds up best during simmering.
Avoid delicate fish like tilapia, since it can fall apart too easily.
3. Can I make this chowder ahead of time?
You can make the base up through the potato simmering step a day ahead and refrigerate it.
Add the seafood and cream when you are ready to reheat and serve, so the seafood stays tender.
4. Why did my chowder turn out thin?
A thin chowder usually means the roux was not cooked long enough or too much liquid was added too quickly. .
Let it simmer a bit longer uncovered, and the potatoes will help thicken it naturally.
5. Is this recipe gluten free?
Not as written, since it uses all purpose flour to thicken the base.
You can substitute a gluten free flour blend or cornstarch slurry for a gluten free version.
You might also enjoy: Crab Cakes Recipe
Seafood Chowder
Ingredients
- 4 slices bacon chopped
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 4 cups seafood stock
- 1 pound Yukon gold potatoes diced small; or red potatoes
- 2 teaspoons Old Bay seasoning
- 1 bay leaf
- 1/2 cup dry white wine optional
- 1 pound raw shrimp peeled and deveined
- 1 pound firm white fish such as cod, halibut, or haddock, cut into chunks
- 1/2 pound bay scallops
- 2 cans (6.5 oz each) chopped clams with their juice
- 1 1/2 cups half and half or heavy cream for a richer chowder
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley chopped, plus more for garnish
- Salt and black pepper to taste
- Crusty bread or garlic bread for dipping
- Oyster crackers for scattering on top
Equipment
- Dutch oven or heavy bottomed soup pot
- Fine-mesh strainer For straining stock if needed
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Method
- Cook chopped bacon in a large Dutch oven over medium heat until crispy, about 6-8 minutes, then transfer to a paper towel-lined plate and set aside for garnish.
- Sauté onion, celery, and carrots in the bacon fat over medium heat until softened, about 5-6 minutes. Add garlic and cook until fragrant, 30-60 seconds.
- Stir flour into the vegetables and cook for 1-2 minutes to form a roux and remove the raw flour taste.
- Slowly whisk in seafood stock, then add potatoes, Old Bay, bay leaf, and wine if using. Simmer until potatoes are fork-tender, 12-15 minutes.
- Add shrimp and white fish and cook for 3-4 minutes until shrimp is pink and fish flakes. Stir in scallops and clams with their juice and simmer 2-3 minutes until scallops are opaque.
- Reduce heat to low, discard bay leaf, and stir in half and half without boiling. Add lemon juice, season with salt and pepper, and stir in most of the parsley.
- Ladle into bowls and garnish with reserved crispy bacon and fresh parsley. Serve immediately with crusty bread or oyster crackers.
Nutrition
Notes
- Pat the seafood dry before adding to the pot to prevent the chowder from becoming watery.
- Cut fish and potatoes into similar-sized pieces to ensure even cooking.
- Add seafood in stages as shrimp, fish, and scallops cook at different speeds to avoid rubbery texture.
- Keep the heat low once the cream is added to prevent the dairy from separating.
- Use starchy potatoes like Yukon gold for a naturally creamier texture without turning mushy.
- For a dairy-free version, substitute coconut milk for the half and half.
- Add a pinch of cayenne or a few dashes of hot sauce for a spicy kick.
- Swap the white fish and shrimp for extra clams to make a classic clam chowder variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the chowder base before adding the dairy for up to 2 months; add fresh cream when reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This seafood chowder recipe is one of those meals that turns an ordinary evening into something worth looking forward to.
It is creamy, hearty, and packed with enough seafood to make every single bite feel indulgent.
I would love to hear how yours turns out, so leave a comment below once you give it a try, and feel free to share this recipe with anyone who loves a good bowl of chowder.
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