Seafood Chowder Recipe – Ready in 30 Minutes

There's nothing quite like a creamy chowder to warm you up and make dinner feel special. This seafood chowder recipe is packed with shrimp, scallops, whitefish, and clams, all simmered together in a flavorful broth with potatoes, corn, and a touch of Old Bay seasoning.

It's hearty enough for a satisfying meal yet quick enough to make on a weeknight, coming together in about 30 minutes. Pair it with crusty bread or oyster crackers, and you've got a comforting seafood chowder that tastes like it came straight from a coastal kitchen.

When it comes to seafood soups, I rely on two recipes: this creamy seafood chowder recipe for busy nights and lobster bisque when I have more time. I like to serve it with stuffed garlic bread or cheddar bay biscuits - it's so good!

Ingredients

• Butter (2 tablespoons): for sautéing the onion and celery.
• Onion (2 cups, chopped): a regular sweet onion works perfectly.
• Celery (1 stalk, chopped): chop the leaves, too!
• All-purpose flour (¼ cup): creates the roux that thickens the chowder.
• Chicken broth (4 cups): seafood stock can be used if you have it.
• Russet potatoes (1 pound, peeled and diced): you can also use red potatoes and skip peeling them.
• Cream-style corn (1 can)L adds a nice sweetness to the broth.
• Bay scallops (½ pound)L quick-cooking, tender, and the perfect size.
• Shrimp (½ pound, small to medium size): choose peeled and deveined for convenience.
• Whitefish (1 pound, cut into ½-inch cubes): cod, haddock, or another firm white fish.
• Canned clams (2 cans, undrained): see this list for the best canned clams.
• Half & half (1 cup): makes the broth creamy without being too heavy.
• Old Bay seasoning (½ teaspoon): it's a classic!
• Salt (½ teaspoon, or more to taste): salt = flavor!
• White pepper (¼ teaspoon): it's more mild than black pepper, which is perfect for seafood.
• Cooked bacon or pancetta (½ cup, crumbled, optional): optional but recommended!

Seafood Chowder Recipe Instructions

1. Sauté the vegetables: In a large stockpot, melt the butter over medium heat. Add the onion and celery, cooking until it's softened (about 5 minutes).
2. Make the roux: Sprinkle in the flour and whisk it until it's smooth. Cook for at least 1 minute to remove the raw flour taste.
3. Build the base: Slowly whisk in ½ cup of the chicken broth into the roux until it's smooth. Stir in the remaining broth, diced potatoes, and creamed corn. Bring it to a gentle boil, then reduce it to a simmer. Cook for 10 minutes, or until the potatoes start to soften.
4. Add the seafood: Stir in the scallops, shrimp, whitefish, and clams (with their juices). Pour in the half & half and mix it gently. Simmer the chowder for another 8-10 minutes, just until the seafood is opaque and cooked through.
5. Season and serve: Stir in the Old Bay seasoning, salt, and white pepper. Taste and adjust the seasoning as needed. Ladle it into bowls, top with crumbled bacon or pancetta (if using), and serve hot with crusty bread or Old Bay oyster crackers.

Equipment Needed

• Stockpot or Dutch oven, big enough to hold all the ingredients.
• Cutting board & sharp knife: to dice the vegetables and cut the fish into uniform pieces.
• Measuring cups & spoons: for measuring the ingredients.
• Whisk: essential for making a smooth roux!
• Wooden spoon or silicone spatula: for stirring the chowder as it simmers.
• Ladle: for serving hearty portions without breaking up the seafood.
• Seafood scissors or kitchen shears (optional): if you're cutting shell-on shrimp or lobster.

Substitutions & Variations

One of the best things about this seafood chowder recipe is how easy it is to adapt based on what you have on hand. This recipe calls for shrimp, scallops, clams, and whitefish, but you can swap in or add other seafood:

• Crab meat or lobster: I love adding either or both of these for special occasions.
• Mussels or oysters: these will add a more briny flavor.
• Salmon or halibut: both of these work really well, so use them if you've got them.
• All shrimp or all fish: if you only have one type of seafood, the recipe still works beautifully.
• Smoked seafood: smoked salmon or trout are delicious, but use them sparingly so you don't overpower the soup's flavors.

Tip: Cut the seafood into similar-sized pieces so everything cooks evenly. Smaller shrimp and bay scallops are easier to eat in chowder, but you can always garnish bowls with a few large shrimp or lobster chunks for a gorgeous presentation.

Tips

• Don't overcook the seafood: Add it toward the end of cooking and remove the chowder from heat as soon as everything is opaque and tender. Overcooked shrimp or scallops can turn rubbery.
• Cut seafood evenly: Keep the fish and shrimp in similar-sized pieces so they cook at the same rate.
• Use seafood stock if you have it: Chicken broth works well, but seafood stock will give you an even deeper, more "from-the-sea" flavor.
• Taste as you go: Seafood can vary in saltiness (especially clams), so season lightly at first, then adjust at the end.
• Reheat gently: Warm leftovers on low heat on the stovetop, stirring often. Avoid boiling, which can make the seafood tough.
• Add garnish for presentation: A sprinkle of fresh parsley, a few large shrimp on top, or crispy bacon bits makes the chowder look as good as it tastes.

Storage & Reheating

• Refrigerator: Store leftover chowder in an airtight container in the fridge for up to 3-4 days.
• Freezer: Creamy soups with potatoes don't freeze as well because the texture can change once thawed. If you'd like to freeze, portion into freezer-safe containers for up to 2 months, but expect some separation when reheating.
• Reheating: Warm the chowder slowly on the stovetop over low heat, stirring often until it's heated through. Avoid boiling it, as the high heat can cause the cream to separate and the seafood to get tough and rubbery.
• Microwave: Reheat individual servings at 50% power in short 30-second intervals, stirring in between, until it's warm.

Frequently Asked Questions

Related

Looking for more easy soup recipes? Try these:

Pairings

These are my favorite dishes to serve with this seafood chowder recipe:

Continue to Content

Seafood Chowder

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

An easy, creamy Seafood Chowder recipe that’s ready in about 30 minutes. It has just the right combination of whitefish, clams, shrimp and scallops to make the BEST chowder!

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Ingredients

• 2 tablespoon butter
• 2 cups chopped onion
• 1 celery stalk, chopped
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 lb russet potatoes, peeled and diced
• 1 can cream-style corn
• ½ lb bay scallops
• ½ lb small-medium size shrimp
• 1 lb whitefish, cut into ½ inch cubes
• 2 cans clams, undrained
• 1 cup half & half
• ½ teaspoon Old Bay seasoning
• ½ teaspoon coarse salt, more to taste
• ¼ teaspoon white pepper
• ½ cup cooked bacon, crumbled or diced, cooked pancetta (for topping; optional)

Instructions

1. Heat a stockpot over medium heat. Add the butter and, when it's melted, add the onions and celery. Cook, stirring occasionally, about 5 minutes. Add the flour and whisk until it's smooth, cooking for another minute (this will allow the raw flour taste to cook out).
2. Slowly pour in ½ cup of the chicken broth, whisking constantly, until it's smooth. Add the potatoes, remaining chicken broth, and creamed corn to the pot and stir well. Bring to a gentle boil, reduce the heat to keep it at a simmer, and cook for 10 minutes.
3. Add the scallops, shrimp, fish, clams, and half & half; stir gently. Simmer another 10 minutes.
4. Add the Old Bay, salt and pepper. Taste and add more seasoning if necessary. Ladle into bowls, top with the crumbled bacon (if using), and serve immediately.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 97mgSodium: 1379mgCarbohydrates: 32gFiber: 3gSugar: 6gProtein: 32g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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