Creamy Seafood Chowder: Comfort in a Bowl, Straight from the Coast

There’s something undeniably comforting about a warm bowl of creamy seafood chowder, particularly when it’s made from the freshest catch. This delightful dish hails from coastal communities where the sea’s bounty inspires hearty meals filled with flavour. Bursting with shrimp, white fish, and scallops, this chowder embodies warmth and comfort in every spoonful. It’s a wonderful way to bring a taste of the coast to your home, perfect for chilly evenings or a family gathering. Let’s dive right into making this creamy delight!

Gather Your Creamy Seafood Chowder Ingredients

To whip up this delicious chowder, you’ll need the following ingredients:

225 g shrimp (peeled & deveined)
225 g white fish (like cod or haddock, cubed)
225 g bay scallops or chopped sea scallops
4 slices of turkey 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
2 cups potatoes, peeled and diced
720 ml seafood stock (or chicken stock if needed)
150 g corn (fresh or frozen)
360 ml heavy cream
Salt & pepper to taste
Fresh parsley for garnish (optional)

Step-by-Step Creamy Seafood Chowder Recipe

Crisp the bacon. In a large pot or Dutch oven, cook the chopped turkey bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Build the flavour. Add the butter to the bacon fat, then toss in the onion and celery. Sauté until soft, which should take about 5–6 minutes. Add the garlic and thyme, cooking for another 30 seconds until fragrant.
Make it thick and cozy. Sprinkle in the flour, stirring until the vegetables are coated and the flour is absorbed. This step brings that rich, chowdery goodness to your dish. Cook for 1 minute, stirring constantly.
Add potatoes & stock. Pour in the seafood stock and add the diced potatoes. Bring to a boil, then reduce the heat and let simmer for 12–15 minutes, or until the potatoes are tender.
Add seafood & corn. Gently stir in the shrimp, white fish, scallops, and corn. Simmer for an additional 5–7 minutes, just until the seafood is opaque and cooked through. Be careful not to overcook it, or your seafood might turn rubbery.
Make it creamy. Lower the heat and stir in the heavy cream, warming it through. Season with salt and pepper to taste. If your chowder is too thick, feel free to add a splash of stock or milk for a desired consistency.
Serve it up. Ladle the chowder into bowls, topping each one with crispy bacon and freshly chopped parsley. It’s delicious alongside oyster crackers or crusty bread. You’ve definitely earned this little indulgence!

Serve & Enjoy Creamy Seafood Chowder

When it comes to serving your creamy seafood chowder, presentation is key. Ladle the chowder into deep bowls, allowing the chunks of seafood and vivid veggies to shine through the creamy broth. For an added crunch, sprinkle the top with crispy turkey bacon, and don’t forget to garnish with some fresh parsley for a touch of colour. Serve alongside fluffy, crusty bread or classic oyster crackers for dipping—the perfect mate to soak up all that rich goodness!

Helpful Tricks for Creamy Seafood Chowder

Mix it up. Feel free to substitute the seafood based on what’s fresh in your area or what you have on hand. Any combination of fish or shellfish works well in this chowder, including mussels or clams for an extra touch of the sea.
Make it a meal. For a heartier chowder, consider adding vegetables such as carrots or leeks, which will enhance the flavour and nutrition of the dish.
Storage and reheating. Your chowder can be stored in an airtight container in the fridge for 2–3 days. Reheat gently on the stove, adding a splash of cream or stock if it thickens too much.

Creamy Seafood Chowder FAQs

Can I use frozen seafood for this chowder?

Absolutely! Frozen seafood works perfectly fine. Just ensure you thaw and pat it dry before adding it to your chowder.

How can I thicken my chowder without flour?

You can use cornstarch mixed with a little cold water as a thickening agent. Add it to the chowder just before the cream and stir until it thickens.

Is it possible to make this chowder dairy-free?

Yes! You can substitute the heavy cream with coconut milk or a dairy-free cream alternative. Just adjust your seasonings to balance the flavours.

Wrap up a wonderful day by giving this creamy seafood chowder a try. It brings comfort and warmth straight from the coast right into your kitchen! Enjoy each delicious bite.

Print Recipe

Creamy Seafood Chowder

A warm and comforting chowder featuring shrimp, white fish, and scallops, perfect for chilly evenings or family gatherings.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Soup

Cuisine: American, Coastal

Keyword: Chowder, comfort food, Creamy Soup, easy recipe, Seafood Chowder

Servings: 6 servings

Calories: 450kcal

Ingredients

Seafood and Stock

225 g shrimp (peeled & deveined)
225 g white fish (like cod or haddock, cubed)
225 g bay scallops or chopped sea scallops
720 ml seafood stock (or chicken stock if needed)

Vegetables and Aromatics

1 small onion, diced
2 stalks celery, diced
2 cloves garlic, minced
2 cups potatoes, peeled and diced
150 g corn (fresh or frozen)

Fats and Seasoning

4 slices turkey bacon, chopped
1 tbsp butter
1 tsp thyme (dried or fresh)
2 tbsp all-purpose flour
360 ml heavy cream
to taste Salt & pepper
Fresh parsley for garnish (optional)

Instructions

Preparation

In a large pot or Dutch oven, cook the chopped turkey bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Add the butter to the bacon fat, then toss in the onion and celery. Sauté until soft, about 5–6 minutes. Add the garlic and thyme, cooking for another 30 seconds until fragrant.
Sprinkle in the flour, stirring until the vegetables are coated and the flour is absorbed. Cook for 1 minute, stirring constantly.

Cooking

Pour in the seafood stock and add the diced potatoes. Bring to a boil, then reduce the heat and let simmer for 12–15 minutes, or until the potatoes are tender.
Gently stir in the shrimp, white fish, scallops, and corn. Simmer for an additional 5–7 minutes, just until the seafood is opaque and cooked through.
Lower the heat and stir in the heavy cream, warming it through. Season with salt and pepper to taste.
If your chowder is too thick, add a splash of stock or milk for a desired consistency.

Serving

Ladle the chowder into bowls, topping each one with crispy bacon and freshly chopped parsley.
Serve alongside oyster crackers or crusty bread.

Notes

Feel free to substitute seafood based on what's fresh. For heartier chowder, add vegetables like carrots or leeks. Store leftovers in the fridge for 2–3 days and reheat gently, adding cream or stock if it thickens.

Canadian Creamy Seafood Chowder