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
4.98 from 195 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 195 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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About the author

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. Can you opt out the white wine?
    I can not have alcohol.. I take medications. What’s an alternative? Or can you just make the seafood chowder without the white wine?

    1. Yes, you can omit it or replace it with additional chicken or seafood broth. Whichever you prefer!

  2. Very subtle flavours. Used a pre made fish stock – would probably be better with home made.
    Good for a cold night5 stars

  3. My mom and I made this chowder together. We doubled the recipe and substituted the scallops (our grocery store didn’t have any) for crab meat. Oh my goodness, this recipe was so delicious. The prep work is a bit time consuming (we used fresh veggies and herbs) but it is definitely worth it in the end. This recipe will forever be a staple dish for my family.5 stars

  4. This is one of the best chowders I have ever made! Simple, not a lot of time needed and the flavors were awesome!!! I used Cod for my whitefish, and shucked clams from the seafood counter instead of canned clams. I used the seafood stock as well…. It was so DELICIOUS!!!5 stars

  5. This is a great recipe – thank you. I’m using it to make a the fish as a starter for Christmas lunch. With regards to prepping a bit in advance, would I not be able to do up to and including step 2 and then just reheat to a simmer and start with step 3 on the day?

    1. Hi Ryan, we have only made this recipe as listed but I think it should work well if you prepped up to step 2 and then finished the chowder on the day of.

      1. It’s Christmas eve here and about to start it – thanks so much! Have a merry Christmas and happy new year.

      2. Fantastic seafood chowder!!!

        My wife and I both enjoyed it.

        Couldn’t get the clams or scallops, and used a mix of fish (salmon, smoked coley, and white fish) with shrimp.

        I will add 1/3 C. of flour next time as the broth was slightly thinner than I would like for a chowder, but the flavor was spot on.

        This is a keeper for sure.5 stars

      3. Thanks, Paul! Your substitutions sound great, thanks for sharing!

    1. Hi Bill, I have not made this ahead of time so I can’t say for sure. But I would be concerned that the seafood doesn’t overcook if made ahead of time and reheating.

  6. I’ve made this a few times. The only thing I change is I use 2 ribs of celery instead of a stalk since that is a lot of celery. Thanks for making a tasty chowder!4 stars

  7. We didn’t have old bay seasoning but had all the spices to make it. We used half n half instead of heavy cream and added bacon otherwise did everything as written. PHENOMENAL holy crapoly. THANK YOU. This will be on the recipe book for the ages!5 stars