The Best Creamy Seafood Chowder Recipe

Posted on January 29, 2026

Bowl of creamy seafood chowder garnished with herbs and served with bread

introduction

Warm, cozy, and full of ocean flavor, this creamy seafood chowder is the kind of bowl you’ll pin and make again and again. In this intro I’ll walk you through why this simple, family-friendly soup works any night of the week and one quick related recipe to try along with it. For another creamy dinner favorite, check out this Peruvian chicken with creamy green sauce.

Why You’ll Love This The Best Creamy Seafood Chowder Recipe:

Rich, silky broth with a bright seafood finish—comfort food that feels elevated.
Ready in about 40 minutes—perfect for busy weeknights.
Hearty and satisfying thanks to potatoes and mixed seafood.
Family-friendly and easy to scale up for company.
Makes great leftovers and reheats beautifully for meal prep.

Ingredients Needed

Protein:

Mixed seafood – 1½ pounds (shrimp, scallops, and firm white fish work best)
Clams (canned, chopped) – 1 can, with juice (bring authentic chowder flavor)

Dairy & liquids:

Seafood or chicken broth – 3 cups (provides body and flavor; seafood broth enhances the ocean taste)
Milk – 2 cups (keeps the chowder creamy without being too heavy)
Heavy cream – 1 cup (adds that classic chowder richness and silky texture)

Aromatics & veggies:

Butter – 4 tablespoons (adds richness and helps sauté the vegetables evenly without burning)
Onion – 1 medium (finely diced (builds the flavor base; finely dicing helps it melt into the soup))
Celery – 2 stalks (finely chopped (adds a subtle savory note that balances the creaminess))
Garlic – 2 cloves (minced (fresh garlic brings warmth and depth; don’t use jarred if you can avoid it))
Potatoes – 2 cups (peeled and diced (thicken the soup naturally and make it hearty))

Pantry & spices:

All-purpose flour – ⅓ cup (thickens the chowder smoothly; cook it briefly to remove any raw taste)
Bay leaf – 1 (adds subtle background flavor while simmering)
Old Bay seasoning – 1½ teaspoons (ties the seafood flavors together beautifully)
Salt – to taste (enhances all the ingredients, so adjust at the end)
Black pepper – ½ teaspoon (adds gentle warmth without overpowering the chowder)

Finishing:

Fresh parsley – 2 tablespoons (chopped (adds freshness and color right before serving))

The Best Creamy Seafood Chowder Recipe 4

Step-by-Step Instructions

Start by melting the butter in a large pot over medium heat. I add the onion and celery first, letting them cook until soft and fragrant. This step builds the foundation of flavor for the entire chowder.
Next, stir in the garlic and cook briefly so it doesn’t burn. Sprinkle in the flour and stir constantly, forming a thick paste. Cooking the flour removes any raw taste and ensures a smooth texture later.
Slowly pour in the broth while stirring to avoid lumps. Then add the milk and cream, stirring until everything is smooth and creamy. At this stage, the chowder starts to look rich and inviting.
Add the diced potatoes and bay leaf, then bring the chowder to a gentle simmer. I let it cook until the potatoes are fork-tender. This step also allows the flavors to meld together.
Once the potatoes are soft, I add Old Bay seasoning, salt, and pepper. Stir gently and taste, adjusting seasoning as needed. This is where the chowder really comes alive.
Finally, gently add the seafood and clams with their juice. I simmer just until the seafood is cooked through. Overcooking can make it tough, so keep an eye on it.
Remove the bay leaf and sprinkle in fresh parsley. Give it one last gentle stir, and the chowder is ready to serve hot.

Serving Suggestions The Best Creamy Seafood Chowder Recipe

Serve in warm bowls with crusty sourdough or rosemary focaccia for soaking up every drop.
Top with extra chopped parsley and a squeeze of lemon to brighten the creaminess.
Offer oyster crackers or a small side salad (arugula with lemon vinaigrette) to balance the richness.
For a casual meal, pair with steamed green beans or roasted asparagus.

Tips for Success The Best Creamy Seafood Chowder Recipe

Use a mix of seafood for the best texture—shrimp, scallops, and firm fish create contrast.
Don’t rush the roux: cook the flour briefly with the butter and aromatics to remove any raw flavor.
Add seafood at the end and simmer gently—overcooking makes shrimp rubbery and fish fall apart.
If the chowder is too thin, mash a few cooked potatoes against the pot to naturally thicken it.
Taste and adjust seasoning at the end—cream can mute salt, so final adjustments are key.
For a lighter version, swap half-and-half for heavy cream or reduce cream to ½ cup and increase milk.

variation (if any)

Corn & bacon chowder: Add 1 cup frozen or fresh corn and crisped bacon bits for a smoky twist.
Gluten-free: Use 3 tablespoons cornstarch mixed with cold milk to thicken instead of flour.
Lobster upgrade: Substitute part of the mixed seafood with cooked lobster meat for a special-occasion chowder.
Dairy-free: Use full-fat coconut milk and a gluten-free thickener, and choose seafood broth for depth.

FAQs

Q: Can I use frozen seafood?
A: Yes—just thaw, pat dry, and add it at the end. Frozen seafood works well if you avoid overcooking.

Q: How long does chowder keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat gently on the stove over low heat to prevent separation.

Q: Can I make this ahead of time?
A: You can make the base a day ahead (without adding seafood). Reheat, then stir in seafood and simmer until cooked.

Q: Will the cream separate when reheating?
A: Reheat slowly over low heat and stir frequently; this minimizes separation. If it looks slightly split, whisk in a splash of cold milk to bring it back together.

Conclusion

If you want another tested variation and a beautiful reference for styling and serving, check out Gather for Bread’s creamy seafood chowder for more inspiration and plating ideas.

Creamy Seafood Chowder

Warm, cozy, and full of ocean flavor, this creamy seafood chowder is rich, satisfying, and perfect for busy weeknights.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main Dish, Soup

Cuisine: American, Seafood

Keyword: comfort food, Creamy Soup, family-friendly, quick dinner, Seafood Chowder

Servings: servings

Calories: 350kcal

Ingredients

Protein

1.5 pounds Mixed seafood (shrimp, scallops, and firm white fish) Use a mix for the best texture.
1 can Clams, canned, chopped, with juice Brings authentic chowder flavor.

Dairy & liquids

3 cups Seafood or chicken broth Seafood broth enhances the ocean taste.
2 cups Milk Keeps the chowder creamy without being too heavy.
1 cup Heavy cream Adds richness and silky texture.

Aromatics & veggies

4 tablespoons Butter Adds richness and helps sauté the vegetables.
1 medium Onion, finely diced Builds the flavor base.
2 stalks Celery, finely chopped Adds a subtle savory note.
2 cloves Garlic, minced Fresh garlic brings warmth and depth.
2 cups Potatoes, peeled and diced Thicken the soup naturally.

Pantry & spices

⅓ cup All-purpose flour Thickens the chowder smoothly.
1 leaf Bay leaf Adds subtle background flavor.
1.5 teaspoons Old Bay seasoning Ties the seafood flavors together.
to taste Salt Enhances all ingredients.
½ teaspoon Black pepper Adds gentle warmth.

Finishing

2 tablespoons Fresh parsley, chopped Adds freshness and color before serving.

Instructions

Preparation

Start by melting the butter in a large pot over medium heat. Add the onion and celery and cook until soft and fragrant.
Stir in the garlic and cook briefly, then sprinkle in the flour and stir constantly to form a thick paste.
Slowly pour in the broth while stirring to avoid lumps. Then add the milk and cream, stirring until smooth and creamy.
Add the diced potatoes and bay leaf, then bring to a gentle simmer and cook until the potatoes are fork-tender.
Once the potatoes are soft, add Old Bay seasoning, salt, and pepper. Stir gently and taste, adjusting seasoning as needed.
Gently add the seafood and clams with their juice, simmering until the seafood is cooked through.
Remove the bay leaf, sprinkle in fresh parsley, and give a final gentle stir before serving hot.

Notes

Use a mix of seafood and don’t rush the roux. Adjust seasoning at the end for best flavor. For lighter options, consider substituting half-and-half for heavy cream or reducing the cream amount.

Nutrition

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