Name: Creamy Seafood Chowder with Seared Scallops, Celery & Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6–8 large sea scallops; 1 lb mixed seafood (shrimp, white fish, clams, or crab); 2 tbsp butter (plus more for searing); 1 tbsp olive oil; 1 yellow onion, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2–3 Yukon gold or red potatoes, diced; 4 cups seafood or fish stock; 1 cup heavy cream; 2 tbsp all-purpose flour; 1 tsp fresh thyme (or ½ tsp dried); 1 bay leaf; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Lemon wedges (optional, for serving)

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This creamy seafood chowder with seared scallops, celery, and garlic is a rich, comforting bowl of coastal flavor. The base is silky and savory, packed with tender chunks of seafood, aromatic vegetables, and just the right amount of seasoning. The seared scallops on top add a beautiful golden crust and an elegant touch, making this chowder perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

I love how this chowder delivers layers of flavor while still being simple to make. It’s hearty without being too heavy, and the contrast between the creamy base and the perfectly seared scallops is just incredible. The celery and garlic give the soup a fragrant depth, and it’s the kind of meal that feels both cozy and refined. Plus, it’s easy to adapt with whatever seafood I have on hand. Creamy Seafood Chowder with Seared Scallops, Celery & Garlic

Ingredients

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

Scallops (large sea scallops)
Mixed seafood (shrimp, white fish, clams, or crab)
Butter
Olive oil
Yellow onion
Celery stalks
Garlic cloves
Potatoes (Yukon gold or red potatoes work best)
Fish or seafood stock
Heavy cream
All-purpose flour (for thickening)
Salt and pepper
Fresh thyme (or dried)
Bay leaf
Fresh parsley (for garnish)
Lemon wedges (optional, for serving)

Directions

I start by patting the scallops dry and seasoning them with salt and pepper. I sear them in a hot skillet with butter and a splash of olive oil for about 1-2 minutes per side until golden. Then I remove them and set them aside.
In a large pot or Dutch oven, I melt butter and sauté diced onions, celery, and garlic until soft and fragrant.
I sprinkle in flour and stir it for a minute to make a light roux, which helps thicken the chowder.
I slowly whisk in the seafood stock, making sure there are no lumps, and then add diced potatoes, thyme, and a bay leaf.
I bring the mixture to a simmer and cook for about 15-20 minutes, until the potatoes are tender.
I stir in the mixed seafood and let it gently cook through—just 4 to 5 minutes depending on what I’m using.
I reduce the heat and pour in the cream, stirring to combine. I let it warm through without boiling.
I taste and season with more salt and pepper if needed.
I ladle the chowder into bowls, top each one with a few seared scallops, and sprinkle with chopped fresh parsley. A squeeze of lemon over the top brightens it up.

Servings and timing

This recipe makes about 4 servings. It takes roughly 45 minutes total—around 15 minutes to prep and 30 minutes to cook. It’s quick enough for a weeknight and elegant enough for a dinner party.

Variations

I switch up the seafood with whatever I have—sometimes I use just shrimp and fish, or throw in mussels for a brinier flavor.
If I want a smoky touch, I add smoked paprika while sautéing the vegetables.
For a lighter version, I reduce the cream and add a splash of milk or half-and-half.
I’ve also stirred in corn kernels for a bit of sweetness and texture.
If I don’t have fish stock, I use chicken broth and a bit of clam juice for added seafood flavor.

storage/reheating

I store leftover chowder in the fridge for up to 3 days. Since it contains seafood and cream, I reheat it gently on the stovetop over low heat, stirring often to avoid curdling or overcooking the seafood. I don’t recommend freezing it, as the texture can change and seafood tends to get rubbery once thawed. Creamy Seafood Chowder with Seared Scallops, Celery & Garlic

FAQs

Can I use frozen seafood?

Yes, I often use frozen shrimp or fish. I just make sure to thaw and pat them dry before adding them to the soup.

How do I get a good sear on the scallops?

I dry them thoroughly with paper towels and make sure the pan is hot before adding them. I avoid overcrowding the pan so they can brown instead of steam.

Can I make this dairy-free?

I’ve made a version using coconut milk instead of cream. It changes the flavor slightly, but still tastes great.

What’s the best potato to use in chowder?

I like Yukon golds because they’re creamy but hold their shape. Red potatoes also work well. I avoid russets, since they tend to fall apart.

Can I make it ahead?

I can prep the chowder base ahead and stir in the seafood and cream right before serving. I sear the scallops fresh so they stay tender and golden.

Conclusion

Creamy seafood chowder with seared scallops, celery, and garlic is a show-stopping soup that’s surprisingly simple to make. I love how it brings together comforting textures, bold seafood flavor, and a touch of elegance in every bite. Whether I’m making it to warm up on a cold night or serving guests something special, this chowder always hits the spot.