If you’re craving something cozy, indulgent, and packed with ocean-fresh flavors, you’ve got to try The Best Creamy Seafood Chowder Recipe! This hearty dish combines tender chunks of seafood, crispy bacon, and lush cream into one soul-warming bowl that’s perfect for any season. Whether you want an impressive dinner for friends or a comforting meal for yourself, this chowder hits all the right notes.
Why You Should Make This Recipe
Unforgettable flavor combination: The mix of shrimp, salmon, white fish, and shellfish blends together with bacon and cream to create a rich, layered taste that’s nothing short of spectacular.
Simple ingredients, spectacular results: Using pantry staples like potatoes, onions, and celery with seafood makes this chowder approachable yet elegant.
Customizable to your liking: You can easily swap herbs, adjust creaminess, or use fresh or frozen seafood without losing any of the chowder’s charm.
Perfect for all occasions: From weeknight meals to special gatherings, this chowder feels fancy but is surprisingly easy to prepare.
Ingredients & Substitutions
Every ingredient in this recipe plays a starring role in creating that irresistibly creamy texture and briny depth we all love in fish chowder. From the smoky bacon to the medley of seafood, each element adds layers of taste, while the potatoes bring comforting body and substance to every spoonful.
- Diced bacon or pancetta: Adds a smoky saltiness and crispy texture that contrasts beautifully with the creaminess of the chowder.
- Mixed seafood: A blend of shrimp, salmon, white fish, and shellfish offers varied textures and rich ocean flavors.
- Potatoes: They thicken the chowder naturally and soak up all the delicious broth.
- Seafood or chicken broth: Forms the savory base that carries all the flavors.
- Double cream (heavy cream): Gives the chowder its luxurious, velvety consistency.
- White wine (optional): Adds brightness and depth but can be skipped or substituted with more broth if desired.
- Fresh herbs like parsley and thyme: Offer freshness and subtle aromatic notes to brighten the dish.
How to Make The Best Creamy Seafood Chowder Recipe
Step 1: Prepare the Bacon and Vegetables
Start by crisping up the diced bacon or pancetta in a large pot over medium heat. This step releases that beautiful smoky fat which will flavor the whole chowder. Remove the bacon and set it aside, but don’t discard the fat! Then, toss in the chopped onion, celery, carrot, and garlic to sauté until the onions turn translucent and everything softens. This vegetable base builds the rich, aromatic foundation for the chowder.
Step 2: Make the Roux
Sprinkle the flour over the softened vegetables and stir well, cooking for 1-2 minutes. This forms a roux that will help thicken our chowder and create that comforting, creamy texture that’s signature to this dish. It’s a little bit of kitchen magic that makes a big difference.
Step 3: Add Broth and Potatoes
Begin whisking the seafood or chicken broth into the roux gradually, ensuring no lumps remain. This step is key to achieving a silky smooth chowder base. If you’re using white wine, pour it in now—it adds wonderful depth and brightness. Next, add the diced potatoes, bring everything to a boil, then lower the heat to a simmer. Let the potatoes cook until they’re just tender, about 10-15 minutes, so they soak up all those flavors without turning mushy.
Step 4: Cook the Seafood
Stir in your mixed seafood to the simmering pot and cook gently for 5-10 minutes. This timing ensures the fish, shrimp, and shellfish are tender and perfectly cooked through without overdoing it. Watching those beautiful pieces turn opaque and firm is always so satisfying.
Step 5: Finish with Cream and Seasoning
Now, the moment to make it truly indulgent—stir in the double cream along with salt, pepper, fresh parsley, and optional thyme. Warm everything through gently, letting the flavors marry and that creamy texture wrap around all the seafood and veggies. Finally, ladle your chowder into bowls and sprinkle the reserved crispy bacon on top for that irresistible contrast of textures.
How to Serve The Best Creamy Seafood Chowder Recipe
Garnishes
The simple addition of crispy bacon or pancetta on top adds a delightful crunch and smoky punch. Fresh herbs like chopped parsley or chives bring brightness and a pop of color that makes every bowl look as good as it tastes. For a touch of heat, a few red pepper flakes sprinkled on top work wonders.
Side Dishes
This chowder pairs wonderfully with crusty bread or classic oyster crackers to soak up all that luscious broth. A crisp, refreshing green salad with lemon vinaigrette balances the richness perfectly. For a heartier meal, serve alongside roasted vegetables or a light coleslaw.
Creative Ways to Present
For an elegant twist, serve the chowder in hollowed-out bread bowls—edible and delicious! You can also use mini cast iron pots for individual servings, which looks stunning on any dinner table. Garnishing with colorful microgreens or edible flowers takes this comforting classic to a whole new level of gourmet.
Make Ahead and Storage
Storing Leftovers
Store leftover chowder in airtight containers in the refrigerator for up to 3 days. This makes for a perfect next-day meal that just tastes like leftovers don’t exist. Just be sure to cool it completely before refrigerating to keep texture and flavor intact.
Freezing
Freezing creamy seafood chowder can be tricky because cream can sometimes separate. If you plan to freeze, consider leaving out the cream and adding it fresh when reheating. Store in freezer-safe containers for up to 2 months, and thaw overnight in the fridge before warming gently on the stove.
Reheating
Reheat your chowder slowly on the stovetop over low heat, stirring frequently to prevent sticking or curdling. If it looks too thick, add a splash of broth or milk to loosen it right before serving. This ensures every bite stays creamy and delicious.
FAQs
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Can I use frozen seafood for The Best Creamy Seafood Chowder Recipe?
Absolutely! Frozen seafood works just as well as fresh in this chowder. Just be sure to thaw it completely and drain excess liquid before cooking to maintain the chowder’s perfect texture.
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What can I substitute for heavy cream to make the chowder lighter?
You can substitute half or all of the heavy cream with whole milk or half-and-half for a lighter chowder. Keep in mind it might be less rich but still comforting and tasty.
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Can I prepare this chowder ahead of time?
Yes! You can prepare everything up to adding the seafood and cream, then finish the final steps right before serving. This keeps seafood tender and avoids overcooking.
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What herbs work best with this seafood chowder?
Parsley and thyme are classic favorites, but you can also experiment with dill, tarragon, or chives to bring your own twist to The Best Creamy Seafood Chowder Recipe.
Final Thoughts
There’s truly nothing like the comforting embrace of The Best Creamy Seafood Chowder Recipe on a chilly day or whenever you want to treat yourself to something special. It’s a wonderful blend of hearty textures and rich flavors that feel both homey and a little bit fancy. I can’t wait for you to make it, share it, and fall in love with every creamy, savory spoonful.
Print
The Best Creamy Seafood Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy seafood chowder featuring a savory blend of shrimp, salmon, white fish, and shellfish simmered with bacon, fresh vegetables, and tender potatoes in a flavorful broth finished with cream and herbs.
Ingredients
Meats and Seafood
- 150 g (5 oz) diced bacon or pancetta
- 1 kg (2 lb) mixed seafood (shrimp, salmon, white fish, shellfish)
Vegetables and Aromatics
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves of garlic, minced
- 2 large potatoes, diced
Liquids and Dairy
- 1.5 liters (6 cups) seafood or chicken broth
- 200 ml (¾ cup) white wine, optional
- 500 ml (2 cups) double cream (heavy cream)
Pantry and Seasonings
- 3 tablespoons flour
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon thyme, optional
Instructions
- Prepare the Bacon and Vegetables: In a large pot over medium heat, cook the diced bacon or pancetta until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté Vegetables: Add the finely chopped onion, celery, carrot, and minced garlic to the pot. Sauté until the onions are translucent and softened, releasing their flavors into the fat.
- Make the Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly. Cook for 1-2 minutes to combine and slightly toast the flour, which will help thicken the chowder.
- Add the Broth: Gradually whisk in the seafood or chicken broth to the pot, ensuring no lumps form from the flour. If using, add the white wine at this stage to deepen the flavor.
- Cook the Potatoes: Add the diced potatoes to the simmering broth. Bring the mixture to a boil, then reduce heat and simmer gently for 10-15 minutes, or until the potatoes are just tender when pierced with a fork.
- Add the Seafood: Stir in the mixed seafood. Cook for an additional 5-10 minutes, just until all seafood is cooked through and tender but not overcooked.
- Finish the Chowder and Serve: Stir in the double cream along with salt, pepper, chopped fresh parsley, and thyme if using. Cook just until heated through. Ladle the chowder into bowls and garnish with the reserved crispy bacon or pancetta. Serve immediately and enjoy your creamy seafood chowder!
Notes
- Fresh vs. Frozen Seafood: Frozen seafood works well if fresh isn’t available; be sure to thaw thoroughly before cooking.
- Lighter Version: Substitute half the cream with milk to reduce richness.
- Herb Substitutes: If you don’t like thyme, use dill or tarragon as an alternative, adjusting to taste.
- Make-Ahead Tip: Prepare up to adding the broth and potatoes, then finish with seafood and cream just before serving for perfectly cooked seafood.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
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