Seafood chowder is a warm and creamy soup filled with fresh fish, shrimp, and sometimes clams or scallops. It’s a comforting dish that makes a great lunch or dinner, perfect for chilly days.
I like making my chowder extra thick with lots of veggies. I once added too much cream and ended up with a little ocean in my bowl—delicious but funny!
To save time, I use pre-cooked shrimp and fish fillets. Just heat it all up and enjoy a hearty, wholesome meal without long prep!
Ingredients & Substitutions
Fresh seafood: This is the star of the chowder—fish, shrimp, scallops, or whatever you like. I recommend firm fish like cod or haddock. If fresh isn’t available, frozen seafood works well—just thaw and drain before cooking.
Potatoes: They add creaminess and texture. Yukon Gold or Russet potatoes are great choices. For a lighter version, try cauliflower florets—just chop into small pieces for a similar effect.
Onion and garlic: These add depth to the base. Use yellow onion and fresh garlic. If pressed for time, pre-minced garlic from a jar is a handy substitute—just add a little more for flavor.
Milk and cream: These create the rich, smooth broth. I prefer half-and-half or whole milk for everyday use, but coconut milk is a good dairy-free alternative and adds a hint of sweetness.
How do I thicken my chowder without lumps?
First, whisk flour or cornstarch with a small amount of cold milk to make a smooth slurry. Slowly add it to simmering chowder while stirring constantly. Cook for a few minutes until it thickens evenly without clumps.
- Ensure your slurry is free of lumps before adding to hot liquid.
- Add slurry gradually, stirring constantly for even thickening.
- Cook for a few minutes to eliminate raw flour or cornstarch flavor and achieve the right consistency.
How to Make Seafood Chowder?
Ingredients You’ll Need:
Seafood
- 1 pound mixed seafood (shrimp, scallops, fish fillets)
Vegetables
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, diced
Dairy & Broth
- 3 cups clam or fish broth
- 1 cup heavy cream
Pantry Items
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 25 minutes. Total: 40 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the onion, celery, and carrots. Cut the seafood into bite-sized pieces. Gather all ingredients.
2. Cook the vegetables
In a large pot, melt butter over medium heat. Add onion, celery, and carrots. Cook for 5-7 minutes until soft.
3. Make the roux
Sprinkle flour over the cooked vegetables. Stir well and cook for 1-2 minutes to eliminate raw flour taste.
4. Add broth and simmer
Pour in the broth. Stir constantly and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Add seafood and cream
Stir in seafood and heavy cream. Cook for another 5-7 minutes until seafood is cooked through. Season with salt and pepper.
