Creamy Seafood Chowder

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Seafood Chowder is a delicious, rich creamy soup that is table ready in about 30 minutes!

Tender shrimp, fish and scallops are combined in a creamy white wine broth with veggies. This flavor packed chowder recipe is a comfort food that can be easily enjoyed at home any day of the week!

Seafood chowder in a bowl - easy comfort food!

A really great New England Clam Chowder is one of our favorite ways to enjoy a bowl of comfort food. There is just something so belly warming about a creamy bowl of seafood goodness! This chowder recipe can be prepared on a weeknight because it cooks really quickly!

What is Chowder?

So what makes a soup a chowder?

A chowder is a type of soup that most often (not always) has a creamy base and is chunky in texture. There are a few variations of chowder: clam chowder, corn chowder, and of course, this seafood chowder!

I start by simmering the veggies in seafood or chicken broth for great flavor and then add in the seafood and cream to cook at the end! Chowders can sometimes be thickened using a roux and in the case of this seafood chowder recipe, the potatoes also provide quite a bit of starch to help it thicken it!

A big hearty scoop of seafood chowder - a delicious weeknight meal!

Seafood chowder is a complete meal on its own loaded with shrimp, scallops and fish.  We add in a side of Easy Homemade Buttermilk Biscuits or Cheddar Bay Biscuits to sop up any of the creamy goodness at the bottom of the bowl!

When I make seafood chowder recipe, I always add corn for a color and a hint of sweetness. If you have extra vegetables you need to use up, this dish is perfect for it! Mushrooms, peppers, or peas all make great additions to this chowder!

How to Make Chowder

While some chowders take longer to cook (like my fave Slow Cooker Corn Chowder) this easy recipe is table ready in about 30 minutes!

  1. Cook onion in butter. Add flour.
  2. Add veggies, broth and wine and cook until tender.
  3. Stir in cream and seafood and simmer a few minutes.
  4. Serve and enjoy!

You can add any kind of seafood into this chowder recipe; lobster, crab, salmon…  just be mindful of cooking time so your seafood doesn’t overcook!

A bowl of creamy seafood chowder - belly warming and delicious!

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5 from 3 votes
Review Recipe

Creamy Seafood Chowder

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Holly
Course Soup
Cuisine American
This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish.


  • 1/4 cup butter
  • 1 medium onion diced
  • 1 teaspoon old bay seasoning
  • 1/4 teaspoon thyme
  • 1/4 cup flour
  • 1 stalk celery sliced
  • 1 carrot sliced
  • 1 pound potatoes peeled and cubed
  • 1/2 cup corn
  • 5 cups broth seafood or chicken
  • 1/2 cup white wine
  • 8 oz white fish cut into chunks (cod/salmon/tilapia/haddock)
  • 8 oz scallops
  • 12 oz shrimp peeled and deveined
  • 6.5 ounce chopped clams canned, drained
  • 2 cups heavy cream
  • 1 tablespoon parsley

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  1. Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.

  2. Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.

  3. Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.
  4. Stir in parsley and season with salt and pepper to taste.
Nutrition Information
Calories: 577, Fat: 39g, Saturated Fat: 23g, Cholesterol: 301mg, Sodium: 1541mg, Potassium: 732mg, Carbohydrates: 25g, Fiber: 2g, Sugar: 4g, Protein: 29g, Vitamin A: 73%, Vitamin C: 18.5%, Calcium: 18.2%, Iron: 26%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword clam chowder, corn chowder, seafood chowder, shrimp chowder

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A creamy seafood chowder recipe in a bowl!

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. Here are my recommendations, or what I did…. I added fish sauce and Knorr Shrimp seasoning at different intervals of the cooking process to bring out the seafood flavors. I could approximate it, however it should be to ones taste. I did not have Old Bay seasoning which was my reason for using each of these things. I also did not use the white wine as it has in the recipe, and just omitted it all together. I believe this is a fantastic recipe the way it is, I just have a way to do things to try and make them different for my family. I will add a frozen bag of peas and carrots as well as 3 dashes of Cholula (Hispanic hot sauce) for more of a spicy flavor, which seems to go great with seafood. I will also use a cube or 2 of dried cilantro… So get to the point…. from start to finish this is what I did. I followed the recipe with the first few steps, sauteing the onions and butter until the onions are soft and tender, I added the flour at this time, then the chicken broth. I added the carrot and celery as well as the potatoes to cook for just a few minutes added fish sauce and Knorr shrimp seasoning, allowed it to cook down for about 10 minutes on low, added the half frozen diced up tilapia. I added 2 more dashes of fish sauce and 1 and a half tablespoons of Knorr. Added my shrimp, scallops and clams and transferred it to a crock pot. I placed it on high for an hour and added 2 more dashes of fish sauce and another tablespoon of Knorr. I hope you find these additions helpful. I look forward to each recipe!

  2. I made the recipe last and absolutely loved it! I’m gluten free so I didn’t add the flour and I used quality wine. I purchased a medley of seafood already package with several popular options in the frozen section next to the fresh seafood case. I also purchased the onions, carrots and celery pre-chopped in the regular frozen section which save time. All of these items were reasonably priced. It had such a fresh taste. I have freezed some of it to eat at a later date. Thanks for the recipe!

  3. Hi Holly
    Due to a funeral on Friday I need to make my seafood chowder on Thursday for a crock pot contest on saturday. Will the chowder be ok till sat?

    1. Sorry to hear that Sue. I have not made this ahead of time. I’d want to make sure that the seafood didn’t overcook.

  4. This chowder is delicious! Even my kids loved it! I followed recipe exactly, using fresh monkfish from my local fishmonger, for the whitefish.
    I will definitely be making again

  5. First attempt at Chowder of any kind. I used chicken broth, I looked for seafood broth but couldn’t find it in my neck of the woods. I used Cod, Shrimp, Baby Clams and Crab meat…Very easy to make, next time I might add corn starch to thicken the base. Love this recipe! Also made the cheddar biscuits. Of course a glass of Pinot Grigio!