ADVERTISEMENT
Seafood Chowder
Creamy, hearty, and brimming with flavor—this homemade Seafood Chowder is packed with tender seafood,
aromatic vegetables, and comforting spices. Perfect for cozy dinners, this recipe is a restaurant-quality chowder made simple at home.
Ingredients
- 1/4 cup butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb white fish (cod, haddock, or halibut), cut into chunks
- 1/2 lb scallops (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Oyster crackers or crusty bread, for serving
Instructions
- Sauté vegetables: In a large pot, melt butter over medium heat. Add onion, celery, carrots, and garlic. Cook until softened, about 5 minutes.
- Add potatoes & seasoning: Stir in diced potatoes, Old Bay, thyme, and a pinch of salt. Cook 2 minutes to coat vegetables in spices.
- Make roux: Sprinkle flour over the vegetables and stir for 1–2 minutes to form a roux.
- Add liquids: Slowly whisk in broth, then stir in milk and cream. Bring to a gentle simmer.
- Cook base: Simmer for 15–20 minutes until potatoes are tender and the broth has thickened slightly.
- Add seafood: Stir in shrimp, fish, and scallops (if using). Cook for 5–7 minutes, until seafood is opaque and cooked through.
- Finish: Taste and season with salt and pepper. Remove from heat and let rest 2 minutes before serving.
- Serve: Ladle into bowls, garnish with parsley, and serve with oyster crackers or bread.
Why This Recipe Works
- Old Bay seasoning: Adds classic seafood flavor with a hint of spice.
- Roux base: Butter and flour create a velvety chowder consistency.
- Balanced seafood: A mix of shrimp, fish, and scallops keeps each bite exciting.
Expert Tips
- Use fresh seafood when possible for the best flavor, but frozen (thawed) works in a pinch.
- Don’t overcook seafood—add it near the end to keep it tender.
- For smoky flavor, stir in a little cooked bacon before serving.
Storage
- Refrigerate in an airtight container up to 3 days.
- Reheat gently over low heat; avoid boiling once seafood is added.
- Not recommended for freezing—cream-based chowders can separate.
Frequently Asked Questions
Can I make this ahead of time? Yes, but for best texture, prepare the chowder base ahead and add seafood right before serving.
What seafood can I substitute? Mussels, clams, or crab meat make great additions or swaps.
Can I make it lighter? Use half-and-half instead of heavy cream and skip scallops for a leaner chowder.
Estimated Nutrition
~380 kcal per serving (estimate).
ADVERTISEMENT
