Seafood Chowder Recipe (with Video)

Seafood Chowder Recipe: Seafood chowder is a rich and creamy soup packed with a variety of seafood, potatoes, and a delicious blend of seasonings.

Originating from coastal regions where fresh seafood is abundant, chowder has become a favorite comfort food worldwide.

Whether you prefer a thick New England-style chowder or a lighter version, this step-by-step guide will help you make a flavorful, homemade seafood chowder with ease.

Ingredients Needed

To make a delicious seafood chowder, gather the following ingredients:

Seafood Selection

• ½ lb (225g) shrimp (peeled and deveined)
• ½ lb (225g) white fish (cod, haddock, or halibut), cut into chunks
• ½ lb (225g) scallops
• ½ lb (225g) clams or mussels (optional)

Vegetables and Seasonings

• 2 large potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 stalks of celery, diced
• 1 large carrot, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper to taste

Dairy and Broth

• 2 tablespoons butter
• 2 tablespoons all-purpose flour (for thickening)
• 3 cups seafood broth or chicken broth
• 1 cup whole milk
• 1 cup heavy cream

Kitchen Equipment Required

Before you start cooking, ensure you have the following kitchen tools:

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon for stirring
• Ladle for serving
• Measuring cups and spoons

How to Make Seafood Chowder – Step by Step Guide

Step 1: Preparing the Seafood

1. Clean and Prep: Rinse the shrimp, scallops, and fish under cold water. If using clams or mussels, scrub their shells and remove any debris.
2. Cut into Chunks: Chop the fish into bite-sized pieces to ensure even cooking.
3. Set Aside: Keep the seafood refrigerated until it’s time to add it to the chowder.

Step 2: Prepping the Vegetables

1. Chop Vegetables: Dice the potatoes, onion, celery, and carrots into small, even pieces.
2. Sauté for Flavor: In a large pot, melt butter over medium heat. Add onions, garlic, celery, and carrots, and sauté until softened (about 5 minutes).

Step 3: Cooking the Base

1. Make the Roux: Sprinkle flour over the sautéed vegetables and stir well to create a thick paste.
2. Add Broth: Slowly pour in the seafood broth, stirring constantly to avoid lumps.
3. Bring to a Simmer: Add potatoes and let the mixture simmer for 10–15 minutes until potatoes are tender.

Step 4: Adding Seafood and Dairy

1. Add the Seafood: Gently stir in shrimp, fish, scallops, and clams/mussels.
2. Pour in Dairy: Add whole milk and heavy cream, stirring continuously to prevent curdling.
3. Cook Gently: Simmer for another 5–7 minutes until seafood is cooked through (do not boil).

Step 5: Simmering and Seasoning

1. Taste and Adjust: Add salt, black pepper, and herbs as needed.
2. Let the Flavors Meld: Allow the chowder to sit for a few minutes before serving.

Step 6: Serving the Chowder

1. Garnish with Fresh Herbs: Sprinkle with fresh parsley or chives.
2. Serve Hot: Ladle into bowls and enjoy with crusty bread or oyster crackers.

Tips for the Best Seafood Chowder

• Use fresh seafood for the best flavor.
• Don’t overcook the seafood to keep it tender.
• Use homemade seafood broth for an authentic taste.
• Simmer gently to prevent dairy from curdling.

Variations of Seafood Chowder

• Dairy-Free: Use coconut milk instead of cream.
• Gluten-Free: Replace flour with cornstarch for thickening.
• Spicy: Add red pepper flakes for a kick.

Storage and Reheating Instructions

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Avoid freezing, as dairy-based soups may separate.
• Reheating: Warm over low heat, stirring frequently to prevent curdling.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	350-400
Protein	25g
Carbohydrates	30g
Fats	20g

FAQs about Seafood Chowder Recipe

1. What type of seafood is best for chowder?

A classic seafood chowder typically includes a mix of shrimp, scallops, clams, and white fish like cod or haddock. However, you can customize it with crab, lobster, or mussels based on your preference.

2. Can I make seafood chowder ahead of time?

Yes! Seafood chowder can be made ahead, but for the freshest taste, add the seafood just before serving. Store it in an airtight container in the refrigerator for up to 2 days.

3. How can I thicken my seafood chowder?

To thicken chowder, use heavy cream, a roux (butter and flour), or mashed potatoes. Some recipes also use cornstarch mixed with water for a quick thickening option.

4. Is seafood chowder gluten-free?

Traditional seafood chowder often includes flour as a thickener, but you can make it gluten-free by using cornstarch or blending some potatoes into the broth.

5. Can I use frozen seafood for chowder?

Absolutely! Frozen seafood works well in chowder, just be sure to thaw it properly and drain any excess liquid before adding it to the soup.

6. What can I serve with seafood chowder?

Seafood chowder pairs well with crusty bread, oyster crackers, or a side salad. A glass of white wine, like Chardonnay, also complements the dish perfectly.

7. Can I freeze seafood chowder?

It’s best to avoid freezing chowder with cream, as it can separate when reheated. If you plan to freeze it, do so before adding the dairy and mix in the cream when reheating.

Enjoy your homemade seafood chowder!