Creamy Seafood Chowder Recipe
This creamy seafood chowder combines tender chunks of fresh fish, succulent shrimp, and sweet clams in a rich, velvety broth flavored with garlic, thyme, and smoked paprika. Perfect for cozy dinners, it balances comforting creaminess with the fresh taste of the sea. Easy to make with simple ingredients and expert tips to ensure perfectly cooked seafood every time, this chowder is a crowd-pleaser that warms you from the inside out.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Chef’s knife
- Cutting board
- Ladle
- Wooden spoon
- Measuring Cups and Spoons
Ingredients
- 1 lb cod or haddock fillets, cut into 1-inch chunks
- 1/2 lb peeled and deveined shrimp
- 1/2 lb fresh clams or canned clams (with juice)
- 4 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups seafood stock or clam juice
- 1 cup heavy cream (or half-and-half/coconut milk)
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 bay leaf
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Heat butter or oil in a large pot over medium heat. Add onions, celery, and garlic, sauté until softened and fragrant (about 5 minutes).
- Add diced potatoes, seafood stock, bay leaf, and thyme. Bring to a simmer and cook until potatoes are just tender (about 12–15 minutes).
- Add cod and scallops; simmer gently for 3–4 minutes. Then add shrimp and clams; cook until shrimp are opaque and clams open (3–5 minutes). Discard any unopened clams.
- Reduce heat to low. Stir in heavy cream, smoked paprika, Old Bay, salt, and pepper. Heat gently—do not boil—to combine flavors.
- For thicker chowder, mash a few potato pieces against the pot sides and stir. Adjust seasoning as needed.
- Remove bay leaf and thyme sprigs. Ladle chowder into bowls, garnish with fresh parsley or chives, and serve with lemon wedges and crusty bread.
Notes
- Use fresh seafood when possible for best flavor. High-quality frozen seafood is a good alternative.
- To make dairy-free, substitute cream with canned coconut milk (unsweetened).
- For gluten-free chowder, ensure broth and seasonings contain no gluten additives.
- Chowder can be made a day ahead; add seafood and cream just before serving for optimal texture.
- Leftovers reheat gently on the stovetop to avoid curdling the cream.
- Adjust seafood types and quantities based on availability and preference.