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Seafood Chowder Recipe

Seafood Chowder

iamwinfred
This seafood chowder 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. It gives you all the coziness of a classic clam chowder, but with a whole seafood counter of flavor packed into every spoonful.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 420 kcal

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

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

For Serving

  • Crusty bread or garlic bread for dipping
  • Oyster crackers for scattering on top

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 24gProtein: 32gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 780mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 12mgCalcium: 8mgIron: 10mg
Keyword creamy seafood soup, easy chowder recipe, one pot seafood, seafood chowder
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