Seafood Chowder
This seafood chowder is creamy, comforting, and packed with plump shrimp, tender potatoes, sweet corn, and carrots in a silky homemade broth. It tastes special enough for company and easy enough for a weeknight.
My aunt tried this once and now asks for it every time she visits — she is totally hooked. I had to share it here before it becomes our family’s best-kept secret.
The chowder comes together in one pot in about 40 minutes. Serve it with crusty bread and a little extra black pepper on top.
Why This Recipe Works
The vegetables and potatoes cook first so the broth gets flavor and body before the seafood goes in. Adding the shrimp at the end keeps them plump and tender instead of rubbery.
A mix of broth, milk, and cream makes the chowder silky without needing a long simmer. Corn adds sweetness that balances the savory shrimp. The result is a bowl that feels restaurant-special and still homemade.
Seafood Chowder
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or low-sodium chicken broth
- 1½ pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup corn kernels, fresh or frozen
- 1 cup whole milk
- ¾ cup heavy cream
- 1 pound large shrimp, peeled and deveined
- ½ pound firm white fish, cut into chunks (optional)
- ½ teaspoon Old Bay or paprika
- ½ teaspoon freshly ground black pepper
- Kosher salt to taste
- Fresh parsley, chopped, for serving
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots. Cook for 5–6 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
- Gradually whisk in the broth. Add the potatoes, Old Bay or paprika, and black pepper. Bring to a gentle simmer.
- Cook for 12–15 minutes, until the potatoes are tender.
- Stir in the corn, milk, and cream. Add the shrimp and fish, if using. Simmer gently for 4–5 minutes, just until the shrimp turn pink and the fish flakes easily. Do not boil.
- Taste and season with salt. For a thicker chowder, mash a few potato pieces against the side of the pot.
- Ladle into bowls and finish with fresh parsley and extra black pepper. Serve hot.
Notes
- Do not overcook the shrimp. Add them at the end and take the pot off the heat as soon as they turn pink.
- Frozen shrimp work well. Thaw and pat dry before adding.
- Clams, scallops, or a mixed seafood blend can be used with or instead of the fish.
- Leftovers keep in the refrigerator for up to 2 days. Reheat gently and avoid boiling.
Make It Your Own
Add a pinch of cayenne or a dash of hot sauce for gentle heat. A handful of cooked bacon makes the chowder even heartier. Serve with oyster crackers, toasted baguette, or a simple green salad.
Frequently Asked Questions
Can I freeze seafood chowder?
Cream-based chowders with seafood are best eaten fresh. If needed, freeze the potato-broth base only and add the seafood and cream when reheating.
What fish works best?
Cod, haddock, or any firm white fish that holds its shape when simmered.
Can I make this without fish?
Yes. Use all shrimp, or add extra corn and potatoes to keep the chowder hearty.
This seafood chowder is the kind of recipe guests remember — and then request again on the next visit. It is creamy, comforting, and far too good to keep secret.
