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!

Creamy Shrimp Chowder in a white bowl

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!

Spoonful of Creamy Shrimp Chowder

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!

Creamy Shrimp Chowder in a bowl

More Creamy Soup Recipes You’ll Love

Creamy Shrimp Chowder in a white bowl
4.98 from 394 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Creamy Seafood Chowder

This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
buy hollys book

Ingredients  

  • ¼ cup butter
  • 1 medium onion diced
  • 1 teaspoon old bay seasoning
  • ¼ teaspoon thyme
  • ¼ cup all-purpose flour
  • 1 stalk celery sliced
  • 1 carrot sliced
  • 1 pound potatoes peeled and cubed
  • ½ cup corn
  • 5 cups broth seafood or chicken
  • ½ cup white wine
  • 8 ounces white fish cut into chunks (cod/salmon/tilapia/haddock)
  • 8 ounces scallops
  • 12 ounces shrimp peeled and deveined
  • 6 ½ ounce chopped clams canned, drained
  • 2 cups heavy cream
  • 1 tablespoon parsley

Instructions 

  • Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.
  • Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.
  • Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.
  • Stir in parsley and season with salt and pepper to taste.
4.98 from 394 votes

Nutrition Information

Calories: 577 | Carbohydrates: 25g | Protein: 29g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 301mg | Sodium: 1541mg | Potassium: 732mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3650IU | Vitamin C: 15.3mg | Calcium: 182mg | Iron: 4.7mg

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

Course Soup
Cuisine American

REPIN This Creamy Chowder Recipe

White bowl of Seafood Chowder with a title

Categories:

, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

4.98 from 394 votes (282 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. overall, a very nice recipe.
    however, there are some weeks that need to be made
    1. less fish stock. needs to be thicker that how it comes out.
    2. more flour (another cup)
    3. more grounded spiced herbs
    4. 1 less potato

    other than that it was a flavoursome dish and we enjoyed it4 stars

  2. this was so good. better than I thought it would be even. I’ve made a chowder before and it was so bland etc but this one was tasty and just so good. I’d even say it was delicious. We did add some extra old bay (that you can now get at coles/worth in Aus), and used the pretty bland Campbell’s fish stock but the ending. it made enough for us to have 5 meals tonight and there’s enough for another night as well.5 stars

  3. Everyone raved! I added fresh muscles and Dungeness crab and used 2 leeks instead of onions. It wasn’t super thick so had to add some mashed potatoes.5 stars

  4. This seafood chowder turned out great! I used half and half instead of heavy cream because that’s what I had on hand. I also used quite a bit more Old Bay seasoning than stated, lots of coarse pepper, and some bay leaves because we like things extra seasoned and spicy. Still delicious. Great recipe! Thank you!

    1. Just add a bit more roux; it’s so easy. ;). Actually, when frying onions with butter at the beginning of this recipe, you are making a roux (even if it is not called a roux;). Roux is a universal sauce and soup thickener used in French cuisine, the same role as starch in Asian cuisine. I always have roux and ghee made in advance in my fridge. You can add roux to your sauce/soup at any stage; the result will be magic – it will become thicker immediately. To make a roux use equil parts of butter (ghee is way better) and flower, cook them together foe a few minutes.

  5. Excellent and easy! Can’t use dairy products due to allergies but it was very creamy without the cream. Definitely will make again and probably for a group next time.

    PS – I added a bit of Sherry to the last servings we had. Very yummy!5 stars

  6. Made this today and it was DELICIOUS.
    Will definitely make this again. The only change I made is double the spices but I usually do this with all recipes5 stars