Seafood Chowder Recipe

I absolutely love this Seafood Chowder Recipe because it’s like a warm hug on a chilly day—creamy, comforting, and packed with the freshest flavors from the sea. When I first made it, I was amazed at how simple ingredients could come together into such a satisfying dish that feels both elegant and homey. You’ll find this chowder perfect for a cozy family dinner or even impressing friends at a weekend gathering without spending all day in the kitchen.

What’s great about this recipe is how versatile it is—you can customize it with whatever seafood you can find, and it always turns out rich and delicious. Plus, it’s an excellent way to sneak in some healthy seafood while enjoying that creamy texture we all crave. Trust me, once you try this Seafood Chowder Recipe, it’ll become a go-to in your meal rotation.

this …

Ingredients You’ll Need

Every ingredient in this Seafood Chowder Recipe plays a role in building that deep, comforting flavor — from the streaky bacon’s smokiness to the tender mix of seafood. When shopping, pick the freshest seafood you can find, and if possible, choose homemade or low-sodium stock to keep things balanced.

• Seafood marinara mix or mixed fresh seafood: Opt for a combination of fish, squid, prawns, and cooked mussel meat for variety and texture.
• Unsalted butter: Adds richness and lets you control the saltiness of the chowder.
• Streaky bacon: Brings a smoky depth; cutting into small squares helps it crisp evenly.
• Garlic: Freshly minced for fragrant flavor — don’t let it brown or it’ll turn bitter.
• Chardonnay or dry white wine (optional): I love how the wine brightens the base, but you can skip it if you prefer.
• Plain/all-purpose flour: Used for the roux to thicken the chowder; substitute with gluten-free flour if needed.
• Chicken stock or homemade fish stock: Low sodium is key — avoid store-bought fish stock as it can taste artificial.
• Carrots: Peeled and cut small; they add sweetness and color.
• Potatoes: Any firm type works; they give hearty body to the chowder.
• Thickened or heavy cream: For creamy richness; substitute with milk for a lighter chowder.
• Corn (frozen or canned): Adds a touch of natural sweetness and texture.
• Fish sauce: Just a little amplifies umami without overpowering.
• White pepper: Subtle heat that complements seafood perfectly — black pepper is fine too.
• Chives or parsley (for garnish): Fresh herbs add a lovely pop of color and freshness.
• Crusty bread or garlic bread (for serving): Essential for soaking up every last drop!

Variations

I like to play around with this Seafood Chowder Recipe depending on what I have on hand or the season—it’s an easy canvas for customization. Don’t be shy to try swapping out seafood or adjusting creaminess to suit your preference.

• Add a spicy kick: I sometimes toss in a pinch of smoked paprika or cayenne pepper for a subtle warmth my family loves.
• Make it dairy-free: Swap cream for coconut milk and use gluten-free flour to accommodate dietary needs without losing richness.
• Vegetable boost: Occasionally, I add celery or leeks for extra flavor layers—they blend in beautifully with the chowder.
• Seafood substitutions: If fresh seafood isn’t available, frozen shrimp and scallops work great, just adjust cooking times slightly.

How to Make Seafood Chowder Recipe

Step 1: Prep and Separate Your Seafood

Start by sorting your seafood mix—separate any cooked pieces like mussel meat or cooked prawns from the raw ones. Cutting fish into uniform 1-inch cubes helps it cook evenly and prevents overcooking. This little prep step ensures your chowder ends up with perfectly tender seafood instead of rubbery bits.

Step 2: Cook the Bacon and Build Flavor

In a heavy pot, melt the butter over medium heat and add the chopped streaky bacon. Cook it for about 3 to 4 minutes until edges are golden and crispy, then use a slotted spoon to remove the bacon, leaving the tasty fat behind. Those bacon bits and fat are flavor gold for your chowder base!

Step 3: Garlic, Wine, and Roux Magic

Quickly sauté the minced garlic for about 10 seconds—don’t let it brown or become bitter. Then pour in your white wine and turn the heat up so it simmers briskly for 3 minutes, scraping up all those caramelized bacon bits stuck to the pot. Once the wine’s mostly evaporated, reduce the heat and stir in the flour to make a roux. Cook it for about a minute, so the flour loses its raw taste.

Step 4: Add Stock and Simmer Veggies

Gradually whisk in about a cup of your stock to dissolve the roux into a smooth paste, then add the remaining stock. Bring the mixture to a boil and add the carrots, potatoes, and reserved cooked bacon. Lower the heat and let it simmer about 10 to 12 minutes until the veggies are just tender—still with a bit of bite so they hold up nicely.

Step 5: Cream, Corn, and Seafood Finale

Stir in the cream, corn, fish sauce, and white pepper, then gently add the raw seafood. Simmer for just 3 minutes until the fish flakes easily—overcooking will toughen it up and nobody wants that! Finally, fold in the cooked seafood and give the chowder a quick taste to adjust salt if needed (I usually skip extra salt because of the bacon and fish sauce).

Step 6: Serve It Up

Ladle the chowder into warm bowls, sprinkle with fresh chives or parsley, and serve alongside crusty or garlic bread for dunking. It’s a delightful combination that always has my family coming back for seconds.

How to Serve Seafood Chowder Recipe

Garnishes

I always reach for finely chopped fresh chives or flat-leaf parsley to sprinkle on top—those little green flecks brighten up the creamy chowder and add a fresh herbal note. Sometimes, a light dusting of white pepper finishes it off nicely, especially if you want a bit of subtle heat without overpowering the seafood.

Side Dishes

Crusty bread is a must—whether a rustic sourdough or a toasted garlic bread, it’s perfect for soaking up every luscious spoonful. If you want something lighter on the side, a simple green salad with a zesty lemon vinaigrette complements the chowder’s richness beautifully.

Creative Ways to Present

I’ve served this chowder in hollowed-out sourdough bread bowls for casual dinner parties—guests love the rustic vibe and edible bowl! Another fun idea is topping each bowl with a crispy bacon crumble and a drizzle of herb oil for a gourmet touch that tastes fancy but is easy to pull off.

Make Ahead and Storage

Storing Leftovers

I cool the leftover chowder to room temperature, then transfer it to an airtight container and refrigerate. It keeps well for about 2 days, but I find seafood tastes best when eaten fresh, so I try to plan accordingly. When storing, keep the bread separate to avoid sogginess.

Freezing

Freezing seafood chowder can be a bit tricky because cream can separate, but if you want to freeze it, do so before adding the seafood. Freeze the base in portions and add fresh seafood when reheating for best results. I’ve learned this preserves texture and flavor much better than freezing everything together.

Reheating

Reheat gently over low to medium heat on the stove, stirring frequently to prevent scorching. Avoid microwaving if possible, as it can heat unevenly. If the chowder looks a bit thick after refrigeration, stir in a splash of stock or cream to bring back that silky consistency.

FAQs

Final Thoughts

This Seafood Chowder Recipe has become such a comforting staple in my kitchen—every time I make it, it brings back cozy memories and fills the house with the most inviting aroma. Whether you’re feeding your family or looking for an easy, elegant dinner to share, this chowder won’t disappoint. Give it a try—you’ll enjoy the delightful blend of flavors, the warmth it brings, and the simple joy of homemade comfort food.

Print