Recipe

Seafood Chowder

Creamy, comforting chowder with tender seafood, buttery potatoes, and a bright finish of lemon and herbs.

By Matt Campbell

•

4.8

A steaming bowl of creamy seafood chowder with shrimp, flaky white fish, potatoes, and herbs on a wooden table with a spoon beside it

Seafood chowder is one of those meals that makes the whole kitchen smell like you have your life together. It is cozy and creamy, yes, but it should also have clean, bright flavor, tender seafood, and potatoes that hold their shape instead of turning to mush. This version is my go-to when I want comfort food that still tastes sharp and alive.

We build a quick base with onion and celery, make a light roux for body, then let the potatoes do their starchy magic. The seafood goes in at the end so nothing turns rubbery. Taste as you go. That is not optional.

Measured chowder ingredients on a clean kitchen counter including chopped onion, celery, diced potatoes, corn, shrimp, fish, broth, and cream

Why It Works

One pot, low drama: The whole chowder comes together in a single Dutch oven or soup pot.
Creamy without being heavy: Half-and-half plus a small roux gives you that spoon-coating texture.
Seafood stays tender: We add shrimp and fish at the end and cook just until done.
Flexible: Swap in clams, salmon, or scallops based on what you have.
Good yield: Makes about 8 cups, depending on how thick you like it.

Pairs Well With

Storage Tips

Refrigerate: Cool chowder quickly, then store in an airtight container. It is best within 2 days for texture and flavor, but it can keep up to 3 days if cooled and stored properly.

Reheat gently: Warm in a pot over low heat, stirring often. Avoid a hard boil. It can separate the dairy and it will overcook the seafood fast.

Freezing: I do not love freezing creamy seafood chowder. The texture can get grainy and the seafood can turn bouncy. If you must, freeze before adding dairy and seafood, then finish fresh after thawing.

Common Questions

What seafood works best in chowder?

Go for a mix of shrimp plus a firm white fish like cod, haddock, or halibut. If using scallops, add them at the very end. If using canned clams, stir them in after the heat is off so they stay tender.

How do I thicken seafood chowder?

This recipe thickens two ways: a small butter and flour roux plus the starch from the potatoes. If you want it thicker, mash a few potato chunks against the side of the pot, or simmer uncovered for a few minutes before adding the seafood.

Can I make it without bacon?

Absolutely. Bacon adds smoky depth, but you can skip it and start with butter. To replace that savory edge, add a pinch of smoked paprika or a few dashes of hot sauce.

How do I know when the fish and shrimp are cooked?

Fish is done when it turns opaque and flakes easily. Shrimp are done when they are pink and opaque and curl into a loose C shape. Keep the simmer gentle and stop cooking as soon as everything is just cooked. Chowder should be calm, not boiling like pasta water.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy soup pot (5 to 6 quart)
Chef’s knife and cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle

I started making chowder when I realized I wanted “restaurant cozy” at home without needing a fish counter pep talk. The trick is treating seafood like a VIP guest: show it around at the end, do not trap it in a boiling pot for 20 minutes, and it will actually taste like itself. This is the batch I make when the weather is rude and I need dinner to fix my mood.

Seafood Chowder

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Ingredients

4 slices bacon, chopped (optional)
2 tablespoons unsalted butter (use only if not using bacon fat)
1 medium yellow onion, diced (about 1 1/2 cups)
2 celery ribs, diced (about 3/4 cup)
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon Old Bay-style seasoning (or 1/2 teaspoon paprika plus 1/2 teaspoon celery salt)
1/4 teaspoon black pepper, plus more to taste
3 cups seafood stock or chicken broth
1 cup bottled clam juice (optional but recommended)
1 1/2 pounds Yukon Gold potatoes, peeled if you want, cut into 1/2-inch cubes (about 4 cups)
1 bay leaf
1 cup corn kernels (fresh or frozen)
1 cup half-and-half (or whole milk for lighter)
1/2 cup heavy cream
3/4 pound raw shrimp, peeled and deveined, cut into bite-size pieces if large
3/4 pound firm white fish (cod, haddock, halibut), cut into 1-inch chunks
1 tablespoon lemon juice, plus more to taste
2 tablespoons chopped fresh parsley or chives
Kosher salt, to taste

Close-up of diced potatoes, onion, and celery on a cutting board ready for chowder

Instructions

Cook the bacon (optional). Set a large Dutch oven over medium heat. Add the chopped bacon and cook until browned and crisp, 6 to 8 minutes. Scoop bacon out with a slotted spoon. Pour off excess fat and leave about 2 tablespoons in the pot.
Sweat the aromatics. If you are using bacon fat, skip the butter. If not, add the butter now. Add onion and celery with a pinch of salt. Cook, stirring, until softened, 5 to 6 minutes. Add garlic and cook 30 seconds.
Build the base. Sprinkle in flour, Old Bay-style seasoning, and black pepper. Stir constantly for 1 minute to coat the vegetables and cook off the raw flour taste. You are aiming for a quick, light roux, not deep browning.
Add liquids and potatoes. Slowly pour in stock and clam juice (if using), stirring as you go to keep it smooth. Add potatoes and bay leaf. Bring to a gentle simmer, then reduce heat to medium-low and simmer until potatoes are tender, 12 to 15 minutes. Check with a fork.
Add corn and dairy. Stir in corn, half-and-half, and heavy cream. Keep the heat low so the chowder stays creamy and the seafood stays tender. A gentle simmer is perfect. Simmer 3 minutes.
Cook the seafood gently. Add fish first and simmer gently until it is turning opaque, about 3 minutes. Add shrimp and simmer 2 to 4 minutes more, just until shrimp are pink and opaque and the fish flakes easily. Timing depends on the size of your chunks, so trust what you see more than the clock.
Finish and season. Turn off the heat. Stir in lemon juice and herbs. Taste, then add salt as needed. If you saved bacon, sprinkle it on top when serving.
Serve. Ladle into bowls and serve hot. If you want peak comfort, add crackers or toasted bread on the side.

Tips and Variations

Keep it gentle after the dairy goes in: Half-and-half and cream can handle some heat, but a hard boil can encourage separation and it will definitely overcook your seafood. Aim for a calm simmer.
Thicker chowder, fast: Mash a few potato cubes in the pot, or stir in an extra 1 tablespoon flour when making the roux.
Gluten-free option: Skip the flour. Simmer potatoes until very tender and mash some for thickness, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) added with the dairy.
Seafood swaps: Use salmon for a richer chowder, add bay scallops in the last 2 minutes, or stir in canned clams after the heat is off.
Little flavor boosters: A dash of hot sauce, a pinch of smoked paprika, or a teaspoon of Dijon adds depth without complicating anything.
Allergen note: Contains shellfish and dairy. Contains gluten if using flour. Use gluten-free thickening to avoid it.

Chopped fresh herbs being sprinkled over a pot of seafood chowder on the stove

Nutrition information is estimated.

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Seafood Chowder

Why It Works

Pairs Well With

Recommended

Manhattan Clam Chowder (Tomato-Herb, Light Broth)

Creamy Sweet Corn Chowder

Classic Bouillabaisse

Seafood Pasta

Storage Tips

Common Questions

What seafood works best in chowder?

How do I thicken seafood chowder?

Can I make it without bacon?

How do I know when the fish and shrimp are cooked?

Seafood Chowder

Ingredients

Instructions

Tips and Variations