There is something truly comforting and irresistible about a rich, velvety bowl of seafood goodness, and this Creamy Seafood Chowder Recipe captures that feeling perfectly. Brimming with tender chunks of white fish, sweet shrimp, and fresh corn all bathed in a luscious blend of milk, cream, and fragrant herbs, this chowder is a delightful celebration of coastal flavors that warms you from the inside out. Whether you’re cozying up on a chilly evening or want to impress guests with a dish that feels both sophisticated and homey, this recipe hits all the right notes.
Ingredients You’ll Need
Every ingredient in this chowder plays a vital role in creating its signature flavor and satisfying texture. From the hearty potatoes that add body to the sweetness of the corn and shrimp, to the creamy dairy that makes it feel indulgent without being heavy, these simple components come together in a beautiful symphony.
- Butter: Adds a rich base flavor and helps gently sauté the aromatics for depth.
- Onion: Provides sweetness and an aromatic foundation when finely chopped and cooked.
- Garlic: Delivers a subtle punch of robust flavor that enhances the seafood.
- Celery: Adds a slight crunch and fresh herbal note to the chowder’s texture.
- Potatoes: Offer hearty substance and creamy texture when simmered to tenderness.
- Seafood stock or fish broth: The soul of the chowder, imbuing it with ocean-kissed flavor.
- Whole milk: Lightens the cream while enriching the chowder’s body.
- Heavy cream: Provides a silky mouthfeel and luxurious creaminess.
- White fish fillets (cod or haddock): Tender, flaky protein that embodies that essential seafood essence.
- Cooked shrimp: Sweet and juicy, adding a pop of flavor and pleasing bite.
- Corn kernels: Introduce natural sweetness and a pleasant textural contrast.
- Thyme: Infuses an earthy, aromatic lift to balance the richness.
- Salt and freshly ground black pepper: Essential seasonings to brighten and enhance all flavors.
- Fresh parsley: A garnish that brings freshness and color to every bowl.
- Optional crispy bacon bits or oyster crackers: Add a salty crunch perfect for topping or accompanying the chowder.
How to Make Creamy Seafood Chowder Recipe
Step 1: Sauté the Aromatics
Begin by melting the butter in a large pot over medium heat. Once melted and shimmering, toss in the finely chopped onion, minced garlic, and diced celery. Sauté these together until they become soft, translucent, and full of inviting aroma—this usually takes about 5 minutes. This step builds the flavorful base that will complement the seafood perfectly.
Step 2: Cook the Potatoes in Seafood Stock
Next, add the peeled and diced potatoes to the pot along with the seafood stock or fish broth. Bring everything to a gentle boil before lowering the heat and allowing it to simmer. This cook time—around 15 minutes—gives the potatoes time to soften and release their starch, thickening the chowder naturally while absorbing all the flavor from the broth.
Step 3: Add Cream and Milk
Once the potatoes are tender, stir in the whole milk and heavy cream. Allow the mixture to warm gently—be careful not to let it boil—to maintain the delicate creaminess. This makes the chowder luxuriously smooth and rich without overwhelming the fresh seafood.
Step 4: Incorporate the Fish and Corn
Now, add the bite-sized pieces of white fish and the sweet corn kernels to the pot. Let them simmer for about 5 minutes, just until the fish turns opaque and flakes easily. This ensures the seafood stays tender and moist while the corn contributes bursts of natural sweetness throughout.
Step 5: Add Shrimp and Thyme
Stir in the cooked shrimp and fresh thyme leaves, cooking for an additional 2 minutes. This brief heating warms the shrimp through without toughening it, and the thyme adds a fragrant, herbal note that brightens the chowder’s overall flavor.
Step 6: Season and Garnish
Lastly, taste your chowder and season generously with salt and freshly ground black pepper, enhancing all the layered flavors. Ladle the steaming chowder into bowls and finish with a sprinkle of chopped fresh parsley for a burst of color and freshness. If you love a bit of crunch, crispy bacon bits or oyster crackers make perfect accompaniments.
How to Serve Creamy Seafood Chowder Recipe
Garnishes
Adding a final touch with fresh parsley not only brightens the visual appeal but also lifts the flavors to a whole new level of freshness. For those craving something different, a pinch of smoked paprika or a drizzle of good-quality olive oil can also complement the chowder beautifully. The optional crispy bacon bits lend a smoky crunch that contrasts wonderfully with the creamy broth, giving each spoonful a delightful texture surprise.
Side Dishes
Serving this chowder alongside buttery toasted bread or warm oyster crackers turns the meal into a satisfying comfort feast. A crisp green salad with a light vinaigrette can cut through the chowder’s richness, creating a balanced dining experience. Roasted vegetables or steamed asparagus also pair nicely, adding color and subtle earthiness to your meal.
Creative Ways to Present
For a charming presentation, consider serving the chowder in mini bread bowls or individual ramekins, turning a simple meal into a charming occasion. Garnishing each bowl with a lemon wedge encourages diners to add a squeeze of brightness if they wish. Hosting a gathering? Set up a chowder bar with various toppings like shredded cheese, chives, and hot sauce, inviting friends to customize their bowls.
Make Ahead and Storage
Storing Leftovers
This creamy seafood chowder keeps beautifully in the refrigerator for up to 2 days when stored in an airtight container. The flavors often meld and deepen overnight, making leftovers just as delicious as freshly made. Just be sure to cool it completely before refrigerating to maintain its quality.
Freezing
Because of the cream and seafood, freezing this chowder is not ideal—it can cause the texture to separate and the seafood to become rubbery upon thawing. If you’d like to prepare ahead, it’s better to freeze the base (without the cream or seafood) and add fresh cream and seafood when ready to eat.
Reheating
Gently warm leftover chowder over low heat on the stovetop, stirring frequently to prevent scorching. Avoid boiling to keep the cream from curdling. If it seems too thick, stir in a splash of milk or broth to loosen the texture. Serve warm for the perfect comforting meal any day of the week.
FAQs
Can I use other types of seafood in this chowder?
Absolutely! This Creamy Seafood Chowder Recipe is versatile, so feel free to add scallops, clams, mussels, or even crab meat. Just keep in mind cooking times differ, so add delicate seafood near the very end to avoid overcooking.
Is it possible to make this chowder dairy-free?
Yes, swapping the milk and cream for coconut milk or a creamy plant-based alternative can work well, though the flavor will shift slightly. Using a dairy-free butter substitute will help maintain the rich texture without compromising on taste.
Can I prepare this chowder in a slow cooker?
Definitely! Start by sautéing the aromatics on the stove, then transfer everything except the milk, cream, fish, and shrimp to the slow cooker. Cook on low for about 4 hours, then add the dairy and seafood in the last 30 minutes to finish gently.
What is the best way to ensure the fish is tender?
Cut the white fish into uniform, bite-sized pieces and add them only after the potatoes are cooked. Simmer gently and avoid boiling once the fish is in the pot. This method ensures the fish remains moist and flakes perfectly.
Can I use canned corn instead of fresh or frozen?
You can substitute canned corn if that’s what you have on hand. Just be sure to drain it well to avoid extra liquid, and add it in the last few minutes of cooking so it doesn’t lose its sweet crunch.
Final Thoughts
There is nothing quite like sitting down with a steaming bowl of this Creamy Seafood Chowder Recipe on a cool day. It’s heartwarming, full of flavor, and surprisingly easy to make with ingredients you can find at your local store. Trust me, once you try it, it will become one of your beloved go-to recipes for cozy nights and special occasions alike. So grab your pot, gather the ingredients, and dive into a bowl of pure seafood comfort—you won’t regret it!
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Creamy Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy seafood chowder is a comforting and hearty dish featuring tender white fish, succulent shrimp, and sweet corn in a rich, velvety broth made with seafood stock, milk, and cream. Perfectly seasoned with fresh thyme and garnished with parsley, this chowder offers a delightful balance of flavors and textures, ideal for a satisfying meal any time of year.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
Liquid Ingredients
- 3 cups seafood stock or fish broth
- 1 cup whole milk
- 1 cup heavy cream
Seafood
- 8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 8 ounces cooked shrimp, peeled and deveined
Vegetables and Herbs
- 1 cup corn kernels (fresh or frozen)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
Seasonings and Garnishes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: crispy bacon bits or oyster crackers for serving
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add finely chopped onion, minced garlic, and diced celery, sautéing until soft and translucent, about 5 minutes.
- Cook Potatoes: Add peeled and diced potatoes to the pot along with seafood stock or fish broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are tender.
- Add Dairy: Stir in whole milk and heavy cream. Warm the chowder gently over low heat, taking care not to bring it to a boil to prevent curdling.
- Cook Fish and Corn: Add the white fish pieces and corn kernels to the pot. Simmer for about 5 minutes until the fish becomes opaque and flakes easily with a fork.
- Add Shrimp and Thyme: Stir in the cooked shrimp and fresh thyme leaves. Cook for another 2 minutes to heat the shrimp thoroughly and infuse the thyme flavor.
- Season and Serve: Season the chowder with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with chopped fresh parsley, and serve optionally with crispy bacon bits or oyster crackers for an added crunch.
Notes
- Use fresh or frozen seafood stock for the best seafood flavor base.
- Do not boil the chowder after adding milk and cream to prevent curdling.
- For a thicker chowder, mash some of the cooked potatoes before adding the fish.
- Adjust seasoning at the end since seafood stock can be salty.
- Optional garnishes like bacon bits or oyster crackers add texture and extra flavor.
