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!

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

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Creamy Shrimp Chowder in a white bowl
4.99 from 67 votes
Review Recipe

Creamy Seafood Chowder

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Holly Nilsson
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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  • 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.

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

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White bowl of Seafood Chowder with a title

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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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Recipe Rating


  1. My family absolutely adored this recipe even though my husband is not crazy about seafood. I just added another teaspoon of old bay seasoning .Excellent addition to my meals for cold autumn and winter evenings. Love the versatility .Thank you5 stars

  2. I’ve made this wonderful seafood soup before with a few ingredient changes. My husband is lactose,so therefore I used whole% lactose milk in place of the cream. I added 2 cups of clam juice and the rest chicken stock/broth. The clam juice adds a nice little extra seafoodie kick. I live in New Hampshire and the winters can make you long for a nice warm sunny summer day. when I look out my window and the snow is just a coming down and I’m starting to long for a warm sunny day,I make this wonderful seafood soup and it helps me take away those winter blues. Enjoy!

  3. This was a huge hit!!! This was the first chowder I’ve ever made and it was delicious. Brought to family gathering and absolutely everyone loved it. I’ll be making this again, and again. I didn’t have scallops so I just put in extra shrimp.5 stars

  4. This was amazing and will be the only recipe I use for seafood chowder from now on! I followed others’ advice and doubled the carrots and celery, used my own crab stock and thickened it at the end with corn starch. So delicious!

  5. I’m going to make this today. This chowder sounds amazing and I can’t wait to try it. I was wondering what you would think about searing the Sea Scallops before adding to chowder at the end? This will be my first time making this and also my first time eating scallops. I’ve read many recipes about how to sear Sea Scallops and how amazing they taste. Can you tell me the difference in flavor of seared scallops versus raw scallops added to chowder? After I make this chowder I’ll post an update with how well it turns out. I’m excited to make it! I have all the ingredients plus fresh corn on the cob and fresh sugar snap peas (do you think sugar snap peas would go well in this chowder?). Thank you in advance for your responses to my questions!5 stars

    1. I haven’t tried making this recipe with seared scallops but it sounds delicious. Be careful not to overcook them though as this can make them rubbery, especially since they are being cooked in the chowder. Snap peas would be lovely in this recipe too Jaki! Let us know how it tastes with your alterations :)

  6. With lots of free time at home, I have more time to try new recipes.
    This was incredible and a huge hit with my family (and I am usually the most critical of my cooking). I added much more bay seasoning because I didnt’ think I had any, but found a fresh container, additional thyme, didnt have scallops so two cans of whole clams instead. I bought 1/2 and 1/2 instead of whole cream and thinned it out with a bit of milk. The difference was the seafood broth in my opinion, I made it with shrimp shells , 1/2 carrot. 1/2 celery, two crushed garlic cloves and peppercorns. This recipe is a keeper and going in my family collection binder of recipes. Thank you so much!!5 stars

    1. If using frozen seafood I would recommend letting it defrost fully then adding to the recipe as indicated. If precooked, you could reduce the time in step 3 to just until it is heated through.

  7. Amazing! I followed some reviewer’s suggestions and added extra old bay seasoning. I am eating leftovers at this very moment. Definitely a favorite in our house now!5 stars

  8. Love this recipe!!! Why have I never thought of using Old Bay Seasoning in this way??? No Corn, Clams or Whitefish in this one (none on hand). Added a few strips of cooked bacon (diced up) with evaporated milk and just a splash of 1/2 & 1/2… Delicious!5 stars

  9. Wonderful recipe! I did add 1/4 cup quinoa to make it healthier and it also thickened it up a bit. You need to cook a little longer than the 10 minutes for the quinoa to cook. Thank you!5 stars

  10. Great recipe

    I was a wee bit nervous making the liquid base because I had always used canned mushroom soup before. The liquid in this recipe is soooooo good I couldn’t stop “testing” it.
    Thank you very much for a real “keeper”.5 stars

    1. That is my biggest problem in the kitchen, Bob! I obviously have to test the recipes but then I am never hungry for supper!

  11. This is definitely a keeper! After reading the reviews i did double the carrots…using baby carrots and the celery. I also only found a 10 oz. Can of clams which i used and used the juice from the clams, from the shrimp and scallops after they thawed toward the broth it call for. I also tripled the Old Bay seasoning, added a little lemon pepper too. After adding the cream i brought it back to a simmer and added the seafood at the last 5 minutes. I also thickened it a little more toward the end and let it sit 5 minutes before serving. This made dinner and 2 lunches for 2 people. I will be making it again as we absolutely loved it! It was a delicious 5 star recipe. Thankyou !!5 stars

  12. This was way out of my usual wheelhouse for cooking. So easy and yet so ridiculously tasty! Will definitely be doing this again. I had no never heard of Old Bay seasoning so I just looked up substitutes and made my own. Also used fresh thyme and parsley instead.5 stars

  13. This chowder is delicious! I didn’t put in the shrimp (we’re “shrimped out” lately because I use it so much) but it didn’t affect the flavors at all. Instead of cream, I used whole milk and a little half & half, and it was still creamy goodness. This recipe is a keeper.5 stars

  14. Great recipe!! Everyone thought it was the best seafood chowder they had ever had.
    Bought some prawns,crab claws and scallops from Costco seafood roadshow to put in the chowder. I substituted Cajun spice for the old bay seasoning and I also added two tsp’s of Sambal Oelek chili paste. I tried a few different seafood chowders at restaurants when visiting Halifax but this beat them all.5 stars

  15. Awesome recipe! Incredibly easy. Made this for NYE for about 10 guests doubled this recipe) and they loved it! The only thing I would have done differently was either mixed the flour way more or just made a roux at the end to thicken it up.5 stars

  16. I came across this recipe when I was looking for a way to cook some of the fish my husband brought back from an Alaskan fishing trip. Every time I make this everyone absolutely loves it and can’t get enough of it. I doubled the carrots, celery, and corn, used salmon and left out the scallops (too expensive in my land-locked state). I am so glad I found this recipe. Thanks!5 stars

  17. This was the most amazing chowder I have ever made! Everyone, including visitors from the Philippines, couldn’t stop raving about it. I tripled the recipe and used clams, mussels, cod, lobster, shrimp, added more potatoes, corn, and carrots then recommended and heavily seasoned it with black pepper and old bay. Thanks for an awesome recipe!5 stars

  18. Wow, was this delicious! Made this for my mother, who cannot cook, for Christmas. She’s in heaven. I’m going to teach her how to make this so she can cook something for her friends.5 stars

    1. Ah, Melissa, that’s so great! I love that you’re going to show her how to cook it! Merry Christmas to you and your family.

  19. Holly let me first say that you certainly do not look like you have a 26 year old son or daughter. Second of all, your seafood chowder recipe was a huge hit with our little group. I usually change up a thing or two in most recipes I find and use. I believe yours is the first where I did not touch a thing! I bought the freshest Seafood I could find at my favorite Market and it was an amazing dinner. My only exception with your post here is that with all the prep time it may take closer to an hour to fix but maybe I’m just slow with a knife. LOL. I’m glad I found your site. I’m going to be a big fan!5 stars

    1. Thank you so much James! You have totally made my day and are too kind! I am so glad that this chowder was a hit with your group!

  20. Made this last night just with cod. Didnt have old bay so I improvised. Was delicious! It will be a staple in this household! Thank you Holly!5 stars

  21. Made this last night and it was excellent! I used 1.5 lbs of cod. Yummy! It will be a staple in our house. I didnt have old bay so I made my own. Thank you!5 stars

  22. I am already planning to make this ..cannot wait – 1 question .is there an alternative for the wine ..or can i eliminate it ?

  23. This recipe is unbelieveable! My entire family is obsessed with it. Dont change a thing and you will LOVE it!5 stars

    1. Bay scallops are just the right size for this recipe. If you have larger scallops, you can certainly cut them. Enjoy!

  24. I reduced the amount of ingredients by half as it was for two people. It still made four servings. Thank you for this recipe! I had a handful of shrimp, some scallops and one piece of salmon in the freezer. I used leftover corn, two potatoes, a carrot, celery and half an onion. Money is very tight so I was looking for a way to use up what I have on hand. I make my own broth by saving all chicken bones and veggie scraps, just fill ziploc bags in the freezer. I was going to add the wine but I guess we are screw top wine people because we couldn’t find the cork screw to open the bottle of wine!!! The flavor was so good and the chowder is filling. Thank you!5 stars

    1. So glad you enjoyed it Michelle! We have definitely been in that situation too! You should see how creative my husband can get when I “need” wine!

  25. This was very tasty. It’s a chowder, so the possibilities are endless for tweaking and making it your own. I would have followed the recipe exactly but I wanted to clean out my freezer so I used whatever seafood I had on hand (a seafood mix, some shrimp and some cod). I accidentally bought half and half instead of heavy cream so I just had to thicken it at the end with a cornstarch slurry. And I only used 4 cups of broth instead of 5 because that’s what comes in the box (I strongly suggest using the seafood broth, if you can find it). It’s not a fussy recipe so you don’t have to get hung up on the details! Just make it your own. All in all, this was just the base that I wanted and had all the flavor I was looking for. I was seriously impressed, it came out exactly as I had envisioned. Thanks!5 stars

    1. I am so glad you enjoyed the recipe Jamie! A seafood mix sounds like a delicious addition to this recipe!

  26. This is a great tasting seafood chowder and a super easy recipe. We’ve made it 3 times now (cod, haddock, mahi-mahi). Something this easy should not taste this good.

    But, followed exactly, we find there is too much liquid relative to the solid ingredients. So, for a more “meaty” soup (and closer to what is pictured), here is my suggestion:
    – reduce broth to 4 cups
    – increase potatoes to 1.5 lb (yukon gold seem to work best)
    – increase carrots to 2 medium carrots
    – increase corn to 1 cup
    – add 1/2 cup chopped green or red pepper (optional)

    Also, we’ve found the canned clams don’t add much, so I consider them optional (but add a bit more fish).

    It is a bit bland (by design) so you might want to add a bit more spice.4 stars

    1. Thank you for your suggestions on making this a meatier chowder Harris. I am glad you enjoyed the recipe!

    1. Yes, that should work just fine. I’d suggest making a slurry (equal parts cornstarch and water) and adding it a little at a time to thicken.

  27. Hi Holly, I’ve a question. Can the water from the canned clams be used as the broth? PS, I’m Aussie and love every chowder I’ve had while visiting the states!

    1. I’ve never tried it, but think that would work, and it’s an interesting idea Darryl! Let us know if you try it with the clam juice.

  28. 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!

  29. 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!5 stars

  30. 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.

  31. 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 stars

  32. 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!5 stars