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 354 votes↑ Click stars to rate now!
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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

Ingredients  

  • ¼ cup butter
  • 1 medium onion diced
  • 1 teaspoon old bay seasoning
  • ¼ teaspoon thyme
  • ¼ cup 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 354 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

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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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Comments

  1. This was awesome and pretty easy! I wouldn’t make any changes although I added scallops, salmon, shrimp, some thing calamari rings and whatever else I had. I will probably add chopped fresh clams next time also. Also, I froze the left overs and a month later it almost seemed better than the first time. It was a wonderful meal. Thank you5 stars

  2. This is a phenomenal recipe! I used 1/2 chicken and 1/2 fish stock. I used shrimp and scallops. There is no bad fishy smell or taste to this. I used a dash more Old Bay and some additional salt and pepper. With any roux, it’s important to add the liquid not all at once. Perhaps that is why someone had trouble with it being thin. I had great success and this is a keeper!!! Thanks.5 stars

    1. Hi Emile, we have found that if you are using a “reader view” you may not see the site correctly. Recipes are written answering as many questions as possible prior to the recipe. We have many levels of cooks and want to ensure success for our readers. As with most blogs, there will always be writing before the recipe. Hope that helps.

  3. I grabbed some things from this recipe but when I started with this, it was very bland. I doubled the spice but it wasn’t creamy like I know chowder.4 stars

  4. I don’t know if I would make this again and always love your recipes! I doubled the carrot and celery and added a ton more Old Bay, as it was bland. This was missing something, but we couldn’t put our fingers on it.3 stars

  5. Please give a metric option. Liberia, Myanmar, and the US, are the only countries which don’t use metric.

    1. Hi John, thanks for leaving a comment. Unfortunately, I am unable to provide metric options for recipes. There are many conversion tools available online. I hope that helps.

    1. Absolutely, Laura! Just let it cool down, put it in an airtight container, (leaving some space at the top for expansion), and pop it in the freezer. When you’re ready to enjoy again, thaw it in the fridge and warm it up on the stove.

  6. Flavor was great but the chowder is more like a soup. Way too thin. I will make again and reduce the amount of liquid.4 stars

    1. To thicken, trot adding some instant potato mix or cream cheese (depending on if you want it just thicker or thicker and creamier). Adds thickness and flavor without the floury taste to it.

  7. Holy moly! After a night out I woke up craving seafood chowder….not sure why, as I’ve NEVER had it before?! …..went to the Fish market in town, and bought what I knew I’d like, came home googled it, found this and I was blown away! . This is the best seafood anything I’ve ever eaten! Made it 99% the same as written (I’m not one for white fish, so I added more of everything else, left out the clams and added cooked lobster meat) My family loves it, and it’s my new favourite!
    Thank you for this ♥️5 stars

  8. I made this tonight & it was so so delicious, the only thing I changed is I added a chopped clove of garlic with the onions & I halved the recipe as it just my husband & I but there is still plenty left for lunch tomorrow, yay! I will be making this alot. Thank you for this gem of a recipe.5 stars

  9. Outstanding!!! Perfect flavors and absolutely delicious soup. I made it exactly like the recipe, using white fish from my local area. I will definitely make again5 stars

  10. This is the best thing I’ve made in awhile. The timing of everything was perfect. Flakey fish, tender shrimp, my father would have loved it.

  11. This recipe is Exceptional! Probably the best chowder I have ever made (and for a Maine girl that’s definite high praise) I use cod and half n half rather than heavy cream. Keep these amazing recipes coming!5 stars

  12. The Chowder is excellent! However, I think the serving size is off. This recipe says it makes 6 servings but it filled a 6 quart crockpot.5 stars