Seafood Chowder

An easy, creamy Seafood Chowder recipe that’s ready in about 30 minutes. It has just the right combination of whitefish, clams, shrimp and scallops to make the BEST chowder!

Seafood Chowder soup has to be one of the most comforting cold-weather meals there is.

This chowder recipe has been in my family for years, and we’ve all adapted it to suit our own tastes best. I like a mix of seafood in mine, but I’ll make it with just shrimp and scallops if that’s all I have. I almost always have the other ingredients in my pantry, so this is a dish we have often during the winter.

Serve this seafood chowder with a loaf of crusty bread, stuffed garlic bread, or Old Bay oyster crackers.

What kind of seafood can be used in Seafood Chowder?

This recipe uses whitefish, such as cod or haddock, shrimp, scallops, and clams. You can use any combination for seafood chowder including swapping out or adding mussels, oysters, salmon, or crab or lobster meat. I’ve even made it with just cod and it was still fantastic!

I buy smaller shrimp and bay scallops, since they’re not only cheaper but it’s easier to eat the chowder when there aren’t huge pieces of seafood floating around. Having said that, sometimes I’ll add a few large, cooked shrimp to the top of each bowl as a garnish, especially if I’m making it for a special occasion.

How to thicken Seafood Chowder?

Adding flour to the butter mixture to make a roux will thicken the chowder, so there’s no need to thicken it later. If you happen to find that you prefer it thicker at the end of cooking, you can add a quick cornstarch slurry. I’ve never needed to do this but I thought it was worth mentioning since everyone has different preferences.

Seafood Chowder Tips

• Watch cooking times to prevent the seafood from overcooking.
• Cut the fish in similar sizes to ensure even cooking.
• This chowder soup recipe will last for up to 3-4 days in the fridge.
• The best way to reheat is at a low heat on the stovetop while stirring, until heated through.

Can this be made in a crockpot or Instant Pot?

I try to provide instructions for cooking in a crockpot or Instant Pot for my recipes after I’ve tested them using one or both of those appliances. I’m cautious with recipes using seafood, however, since it’s so easy to overcook. Because this Seafood Chowder recipe uses four types of seafood, I decided not to test it in either appliances and therefore can’t recommend it. This is such a quick and easy recipe that you really don’t need anything but the stovetop!

How can I reduce the carbs to make this a Keto Seafood Chowder?

It’s actually pretty simple to make this a keto Seafood Chowder recipe! Omit the flour and creamed corn entirely and replace the half & half with heavy cream. To thicken, sprinkle with a teaspoon of xantham gum at the end of cooking and stir gently to mix it in completely.

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Seafood Chowder

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

An easy, creamy Seafood Chowder recipe that’s ready in about 30 minutes. It has just the right combination of whitefish, clams, shrimp and scallops to make the BEST chowder!

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Ingredients

• 2 tbsp butter
• 2 cups chopped onion
• 1 celery stalk, chopped
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 lb russet potatoes, peeled and diced
• 1 can cream-style corn
• 1/2 lb bay scallops
• 1/2 lb small-medium size shrimp
• 1 lb whitefish, cut into 1/2 inch cubes
• 2 cans clams, undrained
• 1 cup half & half
• 1/2 tsp Old Bay seasoning
• 1/2 tsp coarse salt, more to taste
• 1/4 tsp white pepper
• 1/2 cup cooked bacon, crumbled or diced, cooked pancetta (for topping; optional)

Instructions

1. Heat a stockpot over medium heat. Add the butter and, when it's melted, add the onions and celery. Cook, stirring occasionally, about 5 minutes. Add the flour and whisk until it's smooth, cooking for another minute (this will allow the raw flour taste to cook out).
2. Slowly pour in 1/2 cup of the chicken broth, whisking constantly, until it's smooth. Add the potatoes, remaining chicken broth, and creamed corn to the pot and stir well. Bring to a gentle boil, reduce the heat to keep it at a simmer, and cook for 10 minutes.
3. Add the scallops, shrimp, fish, clams, and half & half; stir gently. Simmer another 10 minutes.
4. Add the Old Bay, salt and pepper. Taste and add more seasoning if necessary. Ladle into bowls, top with the crumbled bacon (if using), and serve immediately.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 97mgSodium: 1379mgCarbohydrates: 32gFiber: 3gSugar: 6gProtein: 32g

This data was provided and calculated by Nutritionix.

More great soup recipes:

• 15 minute New England Clam Chowder
• Lobster Bisque with Old Bay Oyster Crackers
• 6-Ingredient Italian Sausage Stew
• Green Bay Booyah Recipe
• Oyster Stew Recipe
• Avgolemono Soup (Chicken Soup with Egg and Lemon)

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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