A rich and comforting seafood chowder, this easy one-pot recipe brings together tender chunks of fish, succulent shrimp, and creamy potatoes in a flavorful herbed broth. Perfect for cozy evenings or chilly days, this chowder delivers a satisfying and wholesome meal that feels both indulgent and nourishing.
Why You’ll Love This Recipe
This seafood chowder is the epitome of comfort food with a coastal twist. It’s hearty enough to serve as a main dish yet light enough to avoid feeling overly heavy. Using just one pot, it’s quick to prepare, making it ideal for busy weeknights or laid-back weekends. The combination of aromatic vegetables, tender seafood, and a rich, creamy broth makes it a family favorite that’s both versatile and elegant. Whether you pair it with crusty bread or enjoy it on its own, it’s a warming, flavorful bowl of comfort.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- butter
- olive oil
- onion, diced
- garlic cloves, minced
- carrots, chopped
- celery stalks, chopped
- potatoes, diced (Yukon gold or russet)
- seafood stock (or chicken broth)
- heavy cream
- whole milk
- white fish (such as cod or halibut), cut into chunks
- shrimp, peeled and deveined
- dried thyme
- paprika
- salt and pepper
- fresh parsley, chopped (for garnish)
directions
- In a large pot, heat the butter and olive oil over medium heat.
- Add the onions, garlic, carrots, and celery. Sauté for 5–7 minutes, or until vegetables are tender.
- Stir in the diced potatoes, thyme, paprika, and a pinch of salt and pepper.
- Pour in the seafood stock and bring the mixture to a boil.
- Reduce the heat and simmer for about 15 minutes, until the potatoes are fork-tender.
- Stir in the cream and milk, then add the fish and shrimp.
- Simmer gently for 5–7 more minutes, until the seafood is fully cooked and tender.
- Taste and adjust seasoning if needed.
- Garnish with chopped parsley and serve warm, ideally with crusty bread or oyster crackers.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories per Serving: Approximately 375 kcal
Variations
- Dairy-Free Option: Substitute the cream and milk with full-fat coconut milk for a creamy, dairy-free chowder.
- Add Clams or Scallops: Mix in other seafood like clams or scallops for a more diverse seafood medley.
- Spicy Twist: Add a pinch of cayenne pepper or a splash of hot sauce for a spicier version.
- Herb Variations: Fresh dill or tarragon can be added for a different herbal flavor.
- Vegetable Boost: Incorporate corn, peas, or spinach for added texture and nutrition.
storage/reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pot over medium-low heat, stirring frequently to prevent the cream from separating. Avoid bringing it to a boil. Chowder is not recommended for freezing, as the cream may become grainy upon thawing.
FAQs
Can I use frozen seafood in this chowder?
Yes, just make sure it’s fully thawed and patted dry before adding to the pot to prevent excess water from thinning the broth.
What type of fish is best for this chowder?
White fish like cod, halibut, haddock, or tilapia work best due to their mild flavor and firm texture.
Can I make this chowder ahead of time?
Yes, you can prepare the base and add the seafood when reheating to ensure it stays tender and doesn’t overcook.
Is this recipe gluten-free?
Yes, it is naturally gluten-free if all your stock and seasonings are free from gluten-containing additives.
How do I thicken the chowder if it’s too thin?
You can mash a few potatoes directly in the pot or stir in a slurry made with cornstarch and water.
What can I serve with this chowder?
Crusty bread, oyster crackers, or a simple green salad make excellent accompaniments.
Can I substitute the seafood stock?
Yes, chicken broth or vegetable broth can be used, though seafood stock offers the richest flavor.
How do I keep the seafood from overcooking?
Add the seafood near the end of cooking and simmer gently—avoid boiling once the seafood is added.
Can I use canned fish or shrimp?
Fresh or frozen seafood is recommended, but canned fish can work in a pinch, though the texture may differ.
Is it okay to use half-and-half instead of cream?
Yes, half-and-half can be used, though the chowder will be slightly less rich.
Conclusion
Easy Creamy Seafood Chowder is a warming, one-pot meal perfect for seafood lovers and comfort food enthusiasts alike. With minimal prep and plenty of flavor, it’s an ideal dish to enjoy during cooler months or when you need a satisfying yet straightforward dinner. Whether you’re serving guests or just enjoying a quiet evening in, this chowder brings coastal comfort to your kitchen with ease.
Print
Easy Creamy Seafood Chowder
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Easy Creamy Seafood Chowder is a cozy, one-pot comfort soup packed with tender white fish, shrimp, and soft potatoes in a rich, herbed broth. Perfect for chilly nights, this creamy seafood chowder is a quick and hearty dinner that brings the flavors of the coast to your kitchen in under an hour.
Ingredients
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1 tablespoon butter
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1 tablespoon olive oil
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1 small onion, diced
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2 garlic cloves, minced
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2 medium carrots, chopped
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2 celery stalks, chopped
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2 cups potatoes, diced (Yukon gold or russet)
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3 cups seafood stock (or chicken broth)
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1 cup heavy cream
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1/2 cup whole milk
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1/2 lb white fish (like cod or halibut), cut into chunks
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1/2 lb shrimp, peeled and deveined
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1 teaspoon dried thyme
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1/2 teaspoon paprika
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Salt and pepper to taste
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1 tablespoon chopped fresh parsley (for garnish)
Instructions
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In a large pot, heat butter and olive oil over medium heat.
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Add diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables are soft.
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Stir in diced potatoes, thyme, paprika, salt, and pepper.
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Pour in the seafood stock and bring to a boil. Reduce to a simmer and cook for 15 minutes or until potatoes are tender.
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Add heavy cream and whole milk. Stir in the fish and shrimp.
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Simmer gently for 5–7 minutes, or until the seafood is cooked through.
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Taste and adjust seasoning.
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Serve hot, garnished with chopped parsley and accompanied by crusty bread or crackers.
Notes
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Use a mix of your favorite seafood like scallops or clams for variation.
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For a thicker chowder, mash a few potatoes or stir in a slurry of cornstarch and water.
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Add a splash of white wine with the broth for extra depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Dinner
- Method: Stovetop / One-Pot
- Cuisine: Coastal / American
