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Easy seafood chowder made with shrimp, fish, and clams in a creamy broth.

Easy Seafood Chowder Recipe

This easy seafood chowder recipe is a perfect balance of creamy, hearty, and flavorful. Packed with shrimp, fish, scallops, and clams, it’s the ultimate comfort food for chilly evenings. Simple to prepare, this chowder will become your go-to dish for any seafood lover!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup/Chowder
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 1 lb cod or haddock cut into chunks
  • 1/2 lb scallops optional
  • 1/2 lb clams fresh or canned
  • 2 medium potatoes peeled and diced
  • 1 medium onion diced
  • 2 stalks celery diced
  • 1 medium carrot optional, peeled and diced
  • 2 cups chicken broth or vegetable broth for a lighter base
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 2 bay leaves
  • 1 tsp thyme fresh or dried
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • 2 slices bacon optional, for added flavor
  •  
  • 1 tbsp lemon juice optional

Method
 

  1. Sauté the Vegetables:In a large pot, melt the butter over medium heat. Add the diced onion, celery, carrot (if using), and garlic. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
  2. Add the Broth and Potatoes:Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
  3. Add the Seafood:Once the potatoes are tender, add the shrimp, fish, scallops, and clams. Stir gently and cook for an additional 5-7 minutes, until the seafood is cooked through.
  4. Stir in Cream and Seasonings:Lower the heat and stir in the heavy cream, milk, bay leaves, thyme, and salt and pepper. Simmer for another 5 minutes to allow the flavors to meld together.
  5.  
  6. Garnish and Serve:Remove the chowder from heat and discard the bay leaves. Ladle the chowder into bowls and garnish with freshly chopped parsley and bacon (optional). Serve with crusty bread or crackers for dipping.

Notes

  • If you prefer a dairy-free version, swap the heavy cream for coconut milk.
  • For a lighter option, you can use low-fat milk and reduced-sodium broth.
  • This recipe can be made ahead of time and stored in the fridge for up to 3 days.