What the heck is this?
This is what happens when the ocean meets your favorite comfort soup. Creamy, briny, and loaded with chunks of tender seafood, sweet corn, and buttery potatoes—this seafood chowder is pure coziness. No fancy culinary degree required. Just a big pot, some fresh (or frozen) seafood, and the willingness to be really, really happy.
Why You’ll Love This Recipe
- It’s thick, creamy, and seriously comforting
- Loaded with a medley of seafood—shrimp, white fish, scallops, whatever you’ve got
- Perfect for chilly nights, cozy weekends, or impressing guests
- Make-ahead friendly and freezer-safe
- You’ll feel like you’re dining seaside (minus the price tag)
The Good Stuff You’ll Need
Seafood:
- ½ lb shrimp (peeled & deveined)
- ½ lb white fish like cod or haddock (cubed)
- ½ lb bay scallops or chopped sea scallops
(Sub in whatever’s fresh—or use frozen. Just thaw and pat dry.)
The base:
- 4 slices bacon, chopped
- 1 tbsp butter
- 1 small onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tsp thyme (dried or fresh)
- 2 tbsp all-purpose flour (for thickening)
- 2 cups potatoes, peeled and diced
- 3 cups seafood stock (or chicken stock in a pinch)
- 1 cup corn (fresh or frozen)
- 1½ cups heavy cream
- Salt & pepper to taste
- Fresh parsley for garnish (optional, but pretty)
Let’s Do This
1. Crisp the bacon.
In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Build the flavor.
Add butter to the bacon fat, then toss in the onion and celery. Sauté until soft (about 5–6 minutes), then add garlic and thyme. Cook for 30 seconds more until fragrant.
3. Make it thick and cozy.
Sprinkle in the flour and stir until the veggies are coated and flour is absorbed—this gives you that thick, chowdery goodness. Cook for 1 minute, stirring constantly.
4. Add potatoes & stock.
Pour in the seafood stock and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until potatoes are tender.
5. Add seafood & corn.
Gently stir in the shrimp, fish, scallops, and corn. Simmer for 5–7 minutes, just until the seafood is opaque and cooked through. Don’t overcook or it’ll get rubbery.
6. Make it creamy.
Reduce heat to low and stir in the heavy cream. Warm through, then season with salt and pepper to taste. If it’s too thick, add a splash of stock or milk.
7. Serve it up.
Ladle into bowls, top with crispy bacon and chopped parsley, and serve with oyster crackers or crusty bread. You’ve earned this.
Serving Suggestions
- Crusty sourdough or warm biscuits for dunking
- A sprinkle of Old Bay or hot sauce if you’re into bold flavors
- A glass of crisp white wine never hurts
Switch It Up
- Add clams or lump crab meat for extra luxe vibes
- Use sweet potatoes instead of regular potatoes
- Stir in a handful of baby spinach at the end for color and greens
- Go dairy-free with full-fat coconut milk (it’s actually great!)
Make-Ahead Tips
- Make the chowder base a day in advance and add seafood just before serving
- Reheats well—just do it gently over low heat so the seafood doesn’t overcook
- Freezes beautifully if you leave the cream out (add it fresh after thawing)
Questions People Actually Ask
Q: Can I use frozen seafood?
A: Totally! Just make sure it’s thawed and well-drained before adding, so you don’t water down the chowder.
Q: Can I make it gluten-free?
A: Yup—just swap the flour for cornstarch or a GF flour blend for thickening.
Q: What if I don’t have seafood stock?
A: Chicken stock works fine. Toss in a splash of clam juice if you want more ocean-y flavor.
Creamy Seafood Chowder: Comfort in a Bowl, Straight from the Coast
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This is what happens when the ocean meets your favorite comfort soup. Creamy, briny, and loaded with chunks of tender seafood, sweet corn, and buttery potatoes—this seafood chowder is pure coziness. No fancy culinary degree required. Just a big pot, some fresh (or frozen) seafood, and the willingness to be really, really happy.
Ingredients
Seafood:
½ lb shrimp (peeled & deveined)
½ lb white fish like cod or haddock (cubed)
½ lb bay scallops or chopped sea scallops
(Sub in whatever’s fresh—or use frozen. Just thaw and pat dry.)
The base:
4 slices bacon, chopped
1 tbsp butter
1 small onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tsp thyme (dried or fresh)
2 tbsp all-purpose flour (for thickening)
2 cups potatoes, peeled and diced
3 cups seafood stock (or chicken stock in a pinch)
1 cup corn (fresh or frozen)
1½ cups heavy cream
Salt & pepper to taste
Fresh parsley for garnish (optional, but pretty)
Instructions
1. Crisp the bacon.
In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Build the flavor.
Add butter to the bacon fat, then toss in the onion and celery. Sauté until soft (about 5–6 minutes), then add garlic and thyme. Cook for 30 seconds more until fragrant.
3. Make it thick and cozy.
Sprinkle in the flour and stir until the veggies are coated and flour is absorbed—this gives you that thick, chowdery goodness. Cook for 1 minute, stirring constantly.
4. Add potatoes & stock.
Pour in the seafood stock and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until potatoes are tender.
5. Add seafood & corn.
Gently stir in the shrimp, fish, scallops, and corn. Simmer for 5–7 minutes, just until the seafood is opaque and cooked through. Don’t overcook or it’ll get rubbery.
6. Make it creamy.
Reduce heat to low and stir in the heavy cream. Warm through, then season with salt and pepper to taste. If it’s too thick, add a splash of stock or milk.
7. Serve it up.
Ladle into bowls, top with crispy bacon and chopped parsley, and serve with oyster crackers or crusty bread. You’ve earned this.
Notes
Crusty sourdough or warm biscuits for dunking
A sprinkle of Old Bay or hot sauce if you’re into bold flavors
A glass of crisp white wine never hurts
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~410 kcal per serving
- Carbohydrates: ~12g per serving
- Protein: ~42g per serving