Name: Seafood Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 tbsp unsalted butter; 1 medium yellow onion, finely chopped; 2 celery stalks, finely diced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 3 cups seafood or fish stock (or clam juice); 1 cup dry white wine (or additional stock); 1 bay leaf; 1 tsp fresh thyme leaves (or ½ tsp dried); 2 large Yukon Gold potatoes, peeled and diced; 1 cup corn kernels (fresh or frozen); ½ lb shrimp, peeled and deveined; ½ lb scallops; ½ lb white fish (cod, haddock, or halibut), cubed; ½ lb mussels or clams, cleaned (optional); 1 cup heavy cream; Salt & black pepper, to taste; 2 tbsp chopped fresh parsley; 1 tbsp lemon juice (optional, for brightness)

DifficultyBeginner

Seafood Chowder is a rich, creamy soup brimming with fresh ocean flavors. Originating from the coasts of New England, this dish combines tender shrimp, scallops, flaky fish, and sometimes clams or mussels, with sweet corn, hearty potatoes, and a velvety cream base. It’s the ultimate comfort food for seafood lovers — cozy, satisfying, and surprisingly easy to make at home.

Yields6 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

Soup Base

4 tbsp unsalted butter

1 medium yellow onion, finely chopped

2 celery stalks, finely diced

2 cloves garlic, minced

2 tbsp all-purpose flour

3 cups seafood or fish stock (or clam juice)

1 cup dry white wine (or additional stock)

1 bay leaf

1 tsp fresh thyme leaves (or ½ tsp dried)

Vegetables

2 large Yukon Gold potatoes, peeled and diced

1 cup corn kernels (fresh or frozen)

Seafood

½ lb shrimp, peeled and deveined

½ lb scallops

½ lb white fish (cod, haddock, or halibut), cubed

½ lb mussels or clams, cleaned (optional)

Finish

1 cup heavy cream

Salt & black pepper, to taste

2 tbsp chopped fresh parsley

1 tbsp lemon juice (optional, for brightness)

Sauté the Base

Melt butter over medium heat in a large pot. Add onion and celery; cook 5–7 minutes until softened. Stir in garlic; cook 1 minute more. Sprinkle in the flour and stir constantly for 2 minutes to form a light roux.

Make the Roux

Gradually add white wine, scraping up bits from the bottom, then pour in seafood stock. Stir until smooth. Add bay leaf, thyme, and diced potatoes. Bring to a gentle boil, then simmer 15–20 minutes until potatoes are tender.

Add Seafood and Corn

Add corn, fish, shrimp, and scallops. If using mussels or clams, add them now. Simmer 5–7 minutes until all seafood is cooked through and shellfish have opened. Discard any unopened shellfish.

Cream and Season

Reduce heat. Stir in cream and simmer gently for 5 more minutes. Season with salt, pepper, lemon juice, and sprinkle in parsley.

Serve Hot

Ladle into bowls and serve with warm bread or oyster crackers. Garnish with more parsley or a swirl of cream if desired.

To Serve

Serve hot with toasted sourdough, crusty baguette, or oyster crackers. Garnish with fresh herbs or chives.

Variations

Add chopped bacon or pancetta for smoky depth.
For a thicker chowder, mash a few potato chunks or blend 1 cup of the soup.
Use coconut milk instead of cream for a dairy-free twist.

Pairing Suggestions

Pair with a crisp Chardonnay, dry Riesling, or pale ale. Add a side of simple green salad with lemon vinaigrette for a complete meal.

CategoryClams, Cod, Fish, Heavy cream, Mussels, Scallops, Seafood, Shellfish, Shrimps, Soups

Ingredients