Name: Creamy Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp butter or olive oil; 1 medium onion, diced; 2 celery stalks, chopped; 2 carrots, chopped; 2 cloves garlic, minced; 2 cups potatoes, peeled and cubed; 1/4 cup all-purpose flour; 4 cups seafood stock or chicken broth; 1 lb mixed seafood (shrimp, white fish, scallops, crab); 1 cup heavy cream or half-and-half; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 tsp dried thyme or 1 tsp fresh thyme; Optional: 1 bay leaf; Optional: 1 tbsp lemon juice; Optional: 2 tbsp chopped fresh parsley for garnish

Creamy Seafood Chowder is a warm, comforting bowl of tender seafood, hearty vegetables, and a rich, velvety broth. It’s the perfect dish for cold evenings or when I want something cozy, filling, and full of flavor from the sea. I love how this chowder brings together classic ingredients in a satisfying, creamy base that feels both rustic and indulgent.

Why You’ll Love This Recipe

I love this recipe because it’s packed with fresh flavor, comforting textures, and nourishing ingredients. The broth is creamy but not too heavy, and every spoonful has a balance of flaky fish, tender shrimp, and soft vegetables. It’s surprisingly simple to make, and I can use a mix of whatever seafood I have on hand. Whether I’m making it for guests or just for myself, this chowder always feels special. Creamy Seafood Chowder

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter or olive oil
Onion, diced
Celery, chopped
Carrots, chopped
Garlic, minced
Potatoes, peeled and cubed
Seafood (such as shrimp, white fish, scallops, or crab)
All-purpose flour (to thicken)
Seafood stock or chicken broth
Heavy cream or half-and-half
Salt and black pepper
Fresh thyme or dried thyme
Optional: bay leaf, chopped parsley, lemon juice

Directions

I melt butter in a large pot over medium heat, then sauté the onion, celery, and carrots until soft.
I add garlic and cook for 1 minute more.
I stir in the flour and cook for another 1–2 minutes to create a light roux.
I slowly pour in the seafood stock while stirring, then add the potatoes, thyme, and bay leaf if using.
I bring it to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
I add the seafood and simmer gently until cooked through—shrimp turn pink and fish flakes easily.
I stir in the cream and let it warm through without boiling.
I remove the bay leaf, season to taste with salt, pepper, and a squeeze of lemon juice if I want brightness.
I garnish with fresh parsley and serve hot with crusty bread.

Servings and timing

This recipe serves 4–6 and takes about 45 minutes total—15 minutes to prep and 30 minutes to cook.

Variations

Sometimes I add corn for extra flavor and texture. I’ve also used frozen seafood mix when I want a shortcut, or added a dash of smoked paprika for depth. If I want a lighter version, I use milk instead of cream and thicken it with just a little flour or a mashed potato.

Storage/reheating

I store leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat—avoiding boiling so the cream doesn’t separate and the seafood stays tender. This chowder doesn’t freeze well due to the cream, so I enjoy it fresh when possible. Creamy Seafood Chowder

FAQs

What seafood works best in chowder?

I use a mix like shrimp, white fish (like cod or haddock), scallops, and sometimes crab. Fresh or frozen both work well—just make sure it’s fully cooked before serving.

Can I make this dairy-free?

Yes. I’ve made it with full-fat coconut milk for a creamy alternative. The flavor changes slightly but it’s still delicious.

How do I thicken the chowder?

I use a roux made from butter and flour, but I’ve also mashed a few of the cooked potatoes directly into the soup for a natural thickener.

Is it okay to use frozen seafood?

Absolutely. I thaw it before adding to the soup and pat it dry to avoid extra water in the broth.

What’s the best side to serve with this?

I love serving it with crusty bread, oyster crackers, or a simple green salad for a light contrast.

Conclusion

Creamy Seafood Chowder is a rich, satisfying meal that’s both comforting and full of coastal flavor. With tender vegetables, hearty seafood, and a creamy broth, it’s the kind of dish that feels like a warm hug in a bowl. Whether I’m cooking it for a family meal or a cozy night in, this chowder always delivers that homemade comfort I’m craving.