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Venture into a bowl of pure bliss with this creamy seafood chowder! This isn’t just soup; it’s a flavor-packed party in a pot, ready to warm your soul and wow your taste buds. Get ready to dive into the ultimate comfort food experience that’s surprisingly simple to whip up.

Why This Recipe Works

Layered Flavor Base: Sautéing aromatic vegetables in butter creates a rich, savory foundation that makes every spoonful irresistible.
Creamy Perfection: A combination of heavy cream and potatoes naturally thickens the chowder, delivering a luxuriously smooth texture without being overly heavy.
Seafood Symphony: Using a mix of shrimp, scallops, and white fish ensures a variety of textures and sweet, briny flavors in every single bite.
Quick & Easy: From start to finish, this chowder comes together in under an hour, making it perfect for busy weeknights or last-minute gatherings.

Ingredients

4 tablespoons unsalted butter
1 large yellow onion, finely diced
2 medium carrots, peeled and diced into 1/4-inch pieces
3 stalks celery, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups seafood stock or chicken broth
2 cups heavy cream
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon dried thyme
2 bay leaves
1 pound mixed seafood (such as 1/2 pound medium shrimp peeled and deveined, 1/4 pound bay scallops, 1/4 pound firm white fish like cod or haddock cut into 1-inch pieces)
1/2 cup frozen corn kernels
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish
Oyster crackers for serving

Equipment Needed

Large Dutch oven or heavy-bottomed pot (6-8 quarts)
Wooden spoon or spatula
Sharp chef’s knife
Cutting board
Measuring cups and spoons
Ladle

Instructions

Step 1: Build Your Flavor Foundation

Grab that heavy Dutch oven and let’s get sizzling! Melt 4 tablespoons of unsalted butter over medium heat until it’s bubbling and fragrant. Toss in your finely diced yellow onion, those beautifully diced carrots, and the crunchy celery. We’re talking about a vegetable party here! Sauté this colorful trio for 8-10 minutes, stirring frequently, until the onions turn translucent and the carrots begin to soften. You’ll know it’s ready when the kitchen smells absolutely incredible. Now, add those 3 minced garlic cloves and cook for just 60 seconds more—until they release their gorgeous aroma but before they brown. This creates the magical base that makes every spoonful of chowder taste like a hug from the sea.

Step 2: Create the Luxurious Roux

Here’s where the magic happens! Sprinkle 1/3 cup of all-purpose flour over your sautéed vegetables. Grab your wooden spoon and stir constantly for about 2-3 minutes. You’re cooking the raw flour taste out and creating what chefs call a “roux”—the secret to a thick, creamy chowder. Watch as the mixture turns a light golden color and clings together. Pro tip: Don’t rush this step! If you see any dry flour pockets, break them up. A perfect roux means no lumps later. This is your chowder’s backbone, so give it the attention it deserves. The mixture should look like wet sand and coat all the vegetables evenly.

Step 3: Transform into Creamy Bliss

Now for the liquid gold! Slowly pour in 4 cups of seafood stock while whisking vigorously. Yes, whisking! This prevents lumps and ensures silky smoothness. Bring this mixture to a gentle bubble over medium-high heat, then reduce to a simmer. Stir in 2 cups of heavy cream—hello, richness! Add your 1 1/2 pounds of cubed Yukon Gold potatoes, 1 teaspoon of dried thyme, and those 2 bay leaves. Simmer uncovered for 15-18 minutes, stirring occasionally, until the potatoes are fork-tender. Pro tip: Test a potato cube at 15 minutes—it should yield easily to a fork but not disintegrate.

Step 4: Welcome the Seafood Stars

The main event is here! Gently add your 1 pound of mixed seafood to the simmering chowder. We’re using shrimp, scallops, and white fish for maximum flavor variety. Also toss in 1/2 cup of frozen corn kernels for sweet pops of color. Cook for 4-6 minutes—just until the shrimp turn pink and opaque, the scallops are firm, and the fish flakes easily with a fork. Pro tip: Don’t overcook! Seafood continues cooking in the hot liquid, so remove the pot from heat when it’s almost done. Season generously with salt and freshly ground black pepper to taste.

Step 5: Serve with Flair

You’ve made it! Remove the bay leaves and discard them—they’ve done their flavoring job. Ladle the steaming chowder into deep bowls, making sure each serving gets plenty of seafood and potatoes. Garnish with 2 tablespoons of chopped fresh parsley for a burst of color and freshness. Serve immediately with oyster crackers on the side for that classic crunch. Watch faces light up as they take that first creamy, seafood-packed spoonful. This chowder tastes even better the next day as flavors meld, so save leftovers!

Tips and Tricks

For an extra flavor boost, use bottled clam juice instead of some seafood stock. If using frozen seafood, thaw completely in the refrigerator overnight and pat dry to prevent watering down your chowder. Want a smokier flavor? Add 4 slices of cooked, crumbled bacon with the vegetables in Step 1. For a lighter version, substitute half the heavy cream with whole milk—just note the texture will be slightly less rich. Always taste and adjust seasoning at the end, as seafood stocks vary in saltiness. If your chowder thickens too much upon standing, thin it with a splash of stock or cream when reheating.

Recipe Variations

New England Style: Add 1 cup of shucked clams or chopped clam meat with the seafood in Step 4, and use a combination of clam juice and seafood stock.
Spicy Kick: Stir in 1-2 diced jalapeños (seeds removed for less heat) with the vegetables in Step 1, and finish with a dash of hot sauce.
Corn Chowder Twist: Double the corn to 1 cup and add 1 diced red bell pepper with the vegetables. Omit the seafood for a vegetarian version, using vegetable broth instead.
Lobster Luxury: Replace the mixed seafood with 1 pound of cooked lobster meat, adding it at the very end just to heat through.
Smoky Manhattan: Use 1 cup of diced smoked sausage instead of seafood, and add 1 cup of diced tomatoes with the stock for a tomato-based chowder.

Frequently Asked Questions

Can I make this chowder ahead of time? Absolutely! Prepare through Step 3, then cool and refrigerate for up to 2 days. Reheat gently and add seafood just before serving to prevent overcooking. The flavors actually improve overnight.

What if I don’t have seafood stock? No problem! Chicken broth works beautifully, or use vegetable broth for a lighter flavor. For extra seafood essence, add a tablespoon of clam base or powder to your broth.

How do I store and reheat leftovers? Cool completely, then store in airtight containers in the refrigerator for 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of cream or broth if it thickens too much.

Can I freeze this chowder? I don’t recommend freezing the finished chowder with seafood, as the texture of the cream and seafood may change. However, you can freeze the base (through Step 3) for up to 3 months.

What’s the best seafood mix to use? Aim for variety! Shrimp, scallops, and firm white fish like cod or haddock are perfect. Avoid delicate fish that falls apart easily. Fresh or high-quality frozen both work great.

Summary

This creamy seafood chowder delivers restaurant-quality flavor with simple steps. A rich roux base, tender potatoes, and mixed seafood create the ultimate comfort food that’s perfect for any occasion.