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Creamy Seafood Chowder

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Creamy Seafood Chowder is a cozy, hearty soup loaded with tender seafood, soft vegetables, and a velvety broth. Perfect for chilly days, it brings coastal flavors into a comforting bowl that’s both rustic and satisfying.

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

Instructions

  1. In a large pot, melt butter over medium heat. Add onion, celery, and carrots and sauté until soft, about 5–6 minutes.
  2. Add garlic and cook for 1 more minute.
  3. Stir in the flour and cook for 1–2 minutes to form a light roux.
  4. Gradually pour in seafood stock while stirring. Add potatoes, thyme, and bay leaf if using.
  5. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until potatoes are tender.
  6. Add seafood and cook gently until shrimp are pink and fish flakes easily, about 5–7 minutes.
  7. Stir in cream and warm through without boiling.
  8. Remove bay leaf, season with salt, pepper, and lemon juice to taste.
  9. Garnish with fresh parsley and serve hot with crusty bread.

Notes

  • Add corn for sweetness and extra texture.
  • Use frozen seafood mix for convenience—just thaw and dry before adding.
  • For a dairy-free version, use full-fat coconut milk instead of cream.
  • Mash some cooked potatoes to thicken naturally if preferred.
  • This chowder is best fresh and doesn’t freeze well due to the cream content.

Nutrition

Find it online: https://recipesbyliza.com/creamy-seafood-chowder/