If you’re looking to cozy up with something that feels like a warm sea breeze in a bowl, this Creamy Seafood Chowder Recipe is exactly what you need. Bursting with tender pieces of white fish, succulent shrimp, and sweet corn all enveloped in a rich, velvety broth, this chowder offers the perfect harmony of flavors and textures. Whether it’s a chilly evening or a weekend treat, this dish promises that comforting, indulgent experience that will quickly become one of your personal favorites.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this chowder sing. Each one plays a vital role, whether it’s building the depth of flavor or adding that perfect creamy texture and pop of color.
- Butter: Essential for creating a rich base and sautéing the aromatics to bring out their sweetness.
- Onion: Adds a subtle savory foundation that complements the seafood beautifully.
- Garlic: Brightens the overall flavor with its gentle pungency and aroma.
- Celery: Provides a crisp, fresh contrast and depth to the vegetable medley.
- Potatoes: The hearty backbone of the chowder, delivering creaminess and substance.
- Seafood stock or fish broth: Amplifies the oceanic essence and enriches the soup’s flavor complexity.
- Whole milk: Offers smoothness that balances the richness without overpowering.
- Heavy cream: Gives that signature creamy mouthfeel that makes chowder irresistible.
- White fish fillets: Tender chunks that soak up flavors and melt in your mouth.
- Cooked shrimp: Adds sweet briny bites and a delightful texture contrast.
- Corn kernels: Brings a pop of natural sweetness and cheerful color.
- Fresh thyme leaves: Infuse subtle herbal notes that tie all the ingredients together.
- Salt and freshly ground black pepper: Essential seasonings to elevate every component.
- Fresh parsley: A bright green garnish that adds freshness and a pleasant aroma.
- Optional crispy bacon bits or oyster crackers: Perfect finishing touches for added crunch and flavor.
How to Make Creamy Seafood Chowder Recipe
Step 1: Sauté the Aromatics
Begin by melting butter in a large pot over medium heat. Toss in the finely chopped onion, minced garlic, and diced celery. Let them cook gently until soft and translucent, about five minutes. This step creates a fragrant base and releases the sweetness that sets the tone for the entire chowder.
Step 2: Simmer the Potatoes
Add the diced potatoes to the pot along with seafood stock. Bring everything to a boil, then reduce to a simmer. Let it cook for about 15 minutes until the potatoes are fork-tender. This slow simmer allows the potatoes to absorb the savory broth, thickening the soup naturally.
Step 3: Add Dairy for Creaminess
Pour in the whole milk and heavy cream, warming them gently without letting the mixture boil. This careful heating prevents curdling while enriching the chowder with that silky, creamy texture that will wrap around every bite.
Step 4: Cook the Fish and Corn
Stir in the white fish pieces and corn kernels. Simmer for about five minutes, just until the fish turns opaque and flakes easily with a fork. This stage is crucial to avoid overcooking the seafood while letting the corn’s natural sweetness blend in.
Step 5: Add the Shrimp and Herbs
Next, fold in the cooked shrimp and fresh thyme leaves. Cook for another couple of minutes to warm the shrimp through and allow the thyme’s earthy aroma to infuse the chowder. The shrimp adds a delicate, briny bite, making each spoonful exciting.
Step 6: Season and Garnish
Finish by seasoning with salt and freshly ground black pepper to taste. Ladle the chowder into serving bowls and sprinkle with chopped fresh parsley. If you like, top with crispy bacon bits or oyster crackers for an irresistible crunch. And just like that, your Creamy Seafood Chowder Recipe is ready to delight!
How to Serve Creamy Seafood Chowder Recipe
Garnishes
Simple yet impactful garnishes like fresh chopped parsley bring a burst of color and subtle freshness that brightens the rich chowder. For extra indulgence, crispy bacon bits add a smoky crunch, while oyster crackers give you that classic soup accompaniment with a satisfying texture contrast.
Side Dishes
This chowder pairs wonderfully with crusty bread or a warm baguette, perfect for soaking up every last creamy drop. A crisp green salad or roasted vegetables can also complement the dish by offering lightness and balance.
Creative Ways to Present
For a special touch, serve the chowder in small bread bowls or rustic mugs to heighten the cozy factor. Adding a drizzle of herb-infused oil or a dash of smoked paprika on top can elevate the presentation and flavor, turning a simple meal into a memorable experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chowder (though it’s hard not to finish every last drop), store it in an airtight container in the refrigerator. It will keep well for up to three days, allowing the flavors to meld even more beautifully.
Freezing
You can freeze this chowder, but keep in mind that the creamy texture might change slightly upon thawing. Use freezer-safe containers and leave some room for expansion. When ready to enjoy, thaw overnight in the fridge for the best results.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent scorching. Avoid boiling to keep the cream from separating. Adding a splash of milk or broth can help restore that lovely silky texture if it thickens up too much.
FAQs
Can I use other types of seafood in this chowder?
Absolutely! Feel free to swap white fish and shrimp with crab meat, scallops, or clams to personalize the chowder while keeping its creamy soul intact.
Is there a way to make this chowder dairy-free?
Yes! You can substitute the milk and cream with coconut milk or a creamy plant-based alternative. Just be aware the flavor will shift slightly, but it will still be deliciously comforting.
How thick should the chowder be?
The chowder should have a thick yet spoonable consistency—not too runny but not as dense as a stew. The potatoes and cream help achieve this perfect balance.
Can I prepare parts of this recipe ahead of time?
Definitely! Sautéing the aromatics and pre-cooking the potatoes the day before can save time. Just combine everything and add the seafood when you’re ready to serve for maximum freshness.
What sides go well with Creamy Seafood Chowder Recipe?
Classic sides like crusty bread, oyster crackers, or a crisp green salad complement this chowder nicely, offering texture variety and rounding out the meal.
Final Thoughts
This Creamy Seafood Chowder Recipe is a true crowd-pleaser that wraps you in warmth and flavor with every spoonful. It’s a dish that invites you to slow down and savor each bite, making it perfect for family dinners or special gatherings. I wholeheartedly encourage you to give it a try—once you do, it’s bound to become a beloved staple in your kitchen.
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Creamy Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Creamy Seafood Chowder is a comforting and flavorful soup featuring tender white fish, succulent shrimp, and sweet corn in a rich, creamy broth. Perfect for a hearty meal, it combines fresh seafood with vegetables and aromatic herbs to deliver a satisfying taste of the sea.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
Broth and Dairy
- 3 cups seafood stock or fish broth
- 1 cup whole milk
- 1 cup heavy cream
Seafood and Vegetables
- 8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 8 ounces cooked shrimp, peeled and deveined
- 1 cup corn kernels (fresh or frozen)
Seasonings and Garnish
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: crispy bacon bits or oyster crackers for serving
Instructions
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add the finely chopped onion, minced garlic, and diced celery. Sauté the mixture until the vegetables become soft and translucent, about 5 minutes, to build a flavorful base for the chowder.
- Cook Potatoes in Stock: Add the peeled and diced potatoes along with the seafood stock to the pot. Bring the mixture to a boil, then reduce the heat to simmer gently. Cook for 15 minutes or until the potatoes are tender, infusing the broth with their starch and flavor.
- Add Dairy: Stir in the whole milk and heavy cream into the chowder gently. Warm the soup without letting it come to a boil to prevent curdling and maintain a silky texture.
- Cook White Fish and Corn: Add the bite-sized pieces of white fish and corn kernels to the pot. Simmer for about 5 minutes until the fish becomes opaque and flakes easily with a fork, ensuring the seafood is perfectly cooked.
- Add Shrimp and Thyme: Stir in the cooked shrimp and fresh or dried thyme leaves. Cook for an additional 2 minutes just to heat the shrimp through and allow the thyme to infuse its aroma into the chowder.
- Season and Serve: Season the chowder with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with chopped fresh parsley. For added texture and flavor, serve with optional crispy bacon bits or oyster crackers.
Notes
- Use fresh seafood stock if possible for a richer flavor; alternatively, high-quality fish broth works well.
- To keep the chowder gluten-free, avoid using oyster crackers or choose gluten-free crackers.
- Adjust cream and milk ratio for a lighter or richer chowder depending on preference.
- Do not boil the chowder after adding dairy to prevent curdling.
- Fresh thyme is preferred for a more vibrant herb flavor but dried thyme is an effective substitute.
