Creamy Seafood Chowder Recipe
This cozy seafood chowder recipe is loaded with shrimp, fish, and tender potatoes in a rich, creamy broth that's ready in under an hour.
A Cozy Bowl of Seafood Chowder
There is something deeply comforting about a pot of seafood chowder simmering on the stove. This seafood chowder recipe with shrimp and tender white fish delivers everything you want from a cozy seafood chowder recipe: a rich, creamy broth, smoky bits of bacon, and chunks of perfectly cooked seafood in every spoonful. It is the kind of dinner that feels special enough for company but is genuinely a seafood chowder recipe easy enough for a weeknight.
Whether you grew up on New England clam chowder or you are just discovering how good a creamy seafood noodle soup style bowl can be, this version leans into classic technique. We build flavor with bacon fat, a light roux, and a slow simmer, then finish gently with cream so the shrimp and fish stay tender instead of tough.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy-bottomed Dutch oven distributes heat evenly so your roux doesn't scorch, and a sharp knife makes prepping potatoes and aromatics much faster. Good quality seafood stock or clam juice is also worth seeking out, since it forms the backbone of the broth's flavor.
Why This Hearty Seafood Chowder In Pot Works
The secret to a great hearty seafood chowder in pot is layering flavor in stages. Rendering the bacon first gives you smoky fat to cook your vegetables in, which is a small step that pays off in big flavor. The flour and fat form a roux that thickens the broth naturally, so you get that classic chowder body without relying on cornstarch or instant potato flakes.
Chef's Tip: Add the shrimp and fish at the very end and keep the heat low. Seafood cooks fast, and a rolling boil is the quickest way to turn tender fish into rubbery, overcooked bites.
Potatoes are simmered directly in the seasoned stock so they soak up flavor as they soften, rather than being boiled separately and added later. By the time you stir in the milk and cream, the base is already deeply flavorful.
Building The Creamy Seafood Chowder In Pot
Once your vegetables are softened and the roux is cooked, the stock goes in gradually while whisking, which keeps the broth silky smooth instead of lumpy. From there, it is mostly a matter of patience. Let the potatoes simmer until fork tender, then bring in the dairy.
A mix of whole milk and heavy cream gives the chowder its signature richness without making it overly heavy. If you prefer a lighter pot, you can lean more on milk, though the cream is what gives this bowl its classic, velvety finish.
Ready to make it? Here is the full step-by-step recipe:
Creamy Seafood Chowder Recipe
This cozy seafood chowder recipe is loaded with shrimp, fish, and tender potatoes in a rich, creamy broth that's ready in under an hour.
Ingredients
- 4 slices bacon, chopped
- 1 yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 1/2 lb yukon gold potatoes, peeled and diced into half-inch cubes
- 1/4 cup all-purpose flour, for thickening
- 4 cups seafood stock, or clam juice diluted with water
- 1 cup whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1 lb shrimp, peeled, deveined, and tails removed
- 3/4 lb white fish fillets, cod or haddock, cut into chunks
- 1 tsp fresh thyme, chopped, or half a teaspoon dried
- 2 tbsp fresh parsley, chopped, for garnish
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
Instruction
In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp, about 5 to 6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion and celery to the pot and cook in the bacon fat for 4 to 5 minutes, until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste, forming a light roux.
Slowly pour in the seafood stock while whisking to prevent lumps. Add the diced potatoes and bay leaf, then bring to a gentle simmer.
Cover and simmer for 12 to 15 minutes, until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the milk and heavy cream. Let the chowder warm through gently for 3 to 4 minutes without letting it boil.
Add the shrimp and fish chunks to the pot. Simmer gently for 5 to 6 minutes, just until the seafood is opaque and cooked through. Avoid stirring too vigorously so the fish stays in nice chunks.
Stir in the thyme, salt, and pepper, then taste and adjust seasoning as needed.
Remove the bay leaf, ladle the chowder into bowls, and top with the crispy bacon and fresh parsley before serving.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Whisk
- Wooden spoon
- Cutting board and chef's knife
- Ladle
Notes
Serving, Storing, and Variations
Ladle this chowder into deep bowls and top it with extra crispy bacon, a sprinkle of fresh parsley, and a few cracks of black pepper. A side of crusty bread or oyster crackers is practically required for soaking up every last bit of broth.
A few easy variations to keep in your back pocket:
- Smoky twist: Stir in a pinch of smoked paprika or a dash of Old Bay for extra depth.
- Lighter version: Swap half the cream for additional milk or a splash of half and half.
- Extra hearty: Add a cup of corn kernels or diced carrots along with the potatoes.
Leftovers reheat beautifully on the stovetop over low heat. Just remember that this is a chowder that improves with a gentle hand, both in the cooking and the reheating, so your shrimp and fish stay tender from the first bowl to the last.
