simple seafood chowder soup recipe

Written BySheba G Updated On
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The Best simple seafood chowder soup recipe

I make this seafood chowder at least twice a month and it has earned a permanent spot in my rotation because it takes about 30 minutes from start to finish and I usually already have everything I need in the pantry. There is no roux to babysit, no long simmer, and no specialty ingredients you have to hunt down at a fish market. You brown the aromatics, add potatoes and broth, let them cook until tender, then stir in the seafood at the very end so it stays soft instead of turning rubbery. One pot, one ladle, done.

My kids ask for this one by name, which says a lot because two of them claim they do not like soup. The chowder is creamy without being heavy, and the clam juice and sweet corn give it enough flavor that it does not taste flat the way some milk based soups do. I let each person top their own bowl with oyster crackers or a little extra pepper, and that small bit of control seems to settle the picky eaters at my table. My husband takes the leftovers to work the next day and says it reheats better than most things I make, so I always try to cook a pot big enough for lunch.

This is the recipe I pull out for a Friday dinner when nobody planned anything and also for company because it feels a lot more special than the effort it takes. Seafood brings lean protein to the bowl, and the fish and shrimp add omega 3 fats along with minerals like iodine and selenium. The potatoes and corn give it substance so it holds you until morning, and the milk base adds calcium without a stick of butter. Serve it with crusty bread or a simple salad and you have a full meal that works on a weeknight just as well as it does on a holiday table.

Simple Seafood Chowder

4.8 from 1770 votes

A creamy, brothy chowder loaded with shrimp, bay scallops, and flaky white fish, plus tender potatoes and sweet corn. It comes together in one pot in about 45 minutes, making it a weeknight-friendly bowl of comfort.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chowder Base

4 slices bacon, chopped
2 tbsp unsalted butter
1 medium yellow onion, diced
2 celery stalks, diced
2 cloves garlic, minced
3 tbsp all-purpose flour
2 cups clam juice or fish stock
1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 bay leaf
1 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 cups whole milk
1/2 cup heavy cream
1 cup frozen corn

For the Seafood

8 oz large shrimp, peeled and deveined
8 oz firm white fish (cod, haddock, or halibut), cut into 1-inch chunks
6 oz bay scallops
1 cup chopped clams, drained

For Serving

2 tbsp fresh parsley, chopped
Oyster crackers

👨‍🍳Directions

1Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp and browned, about 8 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving about 1 tablespoon of fat in the pot.
2Add the butter to the pot and let it melt. Stir in the onion and celery and cook until softened and translucent, 5 to 6 minutes. Add the garlic and cook for 30 seconds, until fragrant.
3Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes, until the flour coats everything and no dry streaks remain. Pour in the clam juice in a steady stream, whisking as you go, until the mixture is smooth.
4Add the potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Bring to a gentle simmer, then cover and cook for 12 to 15 minutes, until the potatoes are fork-tender and the broth has thickened slightly.
5Reduce the heat to low and stir in the milk and cream. Warm gently for 3 to 4 minutes, stirring often. Keep the pot just below a simmer, since boiling can cause the dairy to separate.
6Add the white fish and scallops first and simmer gently for 3 minutes. Add the shrimp and clams and cook for another 3 to 4 minutes, until the shrimp turn opaque pink and curl, the scallops are firm, and the fish flakes easily with a fork.
7Remove the bay leaf. Stir in the corn and reserved bacon and cook for 2 minutes more to heat through. Taste and adjust the salt and pepper.
8Ladle into bowls, scatter with fresh parsley, and serve hot with oyster crackers on the side.

🔧Equipment

Dutch oven or heavy-bottomed pot
Wooden spoon
Whisk
Chef’s knife and cutting board
Ladle
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 26g💛Saturated Fat: 14g❤️Cholesterol: 150mg🧂Sodium: 780mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 7g🥩Protein: 28g

📝Notes

Keep the pot below a boil once the milk goes in; a hard boil can make the cream curdle. If the chowder thickens too much as it sits, loosen it with a splash of clam juice or milk. For a lighter version, use 3 cups whole milk and skip the heavy cream. Any firm white fish works here, and 1 pound of mixed seafood can replace the individual amounts. Nutrition figures are estimates and will vary with the brands and seafood you use.

Watch Video Of How Simple Seafood Chowder Works

This seafood chowder is simple enough for a weeknight but good enough to serve at a family gathering, and it feeds a crowd without keeping me in the kitchen all day. I make it for holidays, birthdays, and random Sunday dinners because everyone from the kids to my picky uncle cleans their bowl. If you keep the ingredients basic and let the potatoes and seafood do the work, it turns out right every time.

❓ Frequently Asked Questions About Seafood Chowder

1. Can I use frozen seafood instead of fresh?

Yes. Frozen shrimp, scallops, and white fish work well in chowder and are often more convenient than fresh. Thaw them overnight in the refrigerator or under cold running water, then pat dry before adding. Add frozen seafood near the end of cooking so it doesn’t overcook and turn rubbery.

2. What kind of fish and shellfish works best?

Firm white fish holds up nicely — cod, haddock, pollock, or halibut. Pair it with shrimp, scallops, or clams, or use a bag of mixed seafood for convenience. Avoid delicate fish like sole or tilapia, which fall apart and disappear into the broth.

3. Why did my chowder turn out thin or gluey?

Thin chowder usually means the roux needs more time or more flour — cook the butter and flour together for a minute or two before adding liquid, then let the soup simmer until it coats a spoon. Gluey chowder comes from stirring too vigorously or boiling hard after the flour goes in. Keep the pot at a gentle simmer and stir occasionally rather than constantly.

4. Can I make seafood chowder ahead of time?

The base — bacon, vegetables, broth, and cream — can be made a day ahead and refrigerated. Cook the seafood fresh when you plan to serve, since shellfish turns tough on reheating. If you do reheat leftovers, warm them slowly over low heat and avoid a rolling boil.

5. How do I keep the cream from curdling?

Add the cream at the end and keep the heat low from that point on. Let the soup come up to temperature gradually rather than dumping cold cream into a bubbling pot. If you’re using wine or lemon juice, stir it in and let the alcohol cook off before the cream goes in.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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