Ever crave that warm, creamy hug of a seafood chowder on a chilly day? You’re in luck! We’ve gathered 18 of the most delicious, comforting recipes—from classic New England style to creative twists. Whether you’re a seasoned cook or just starting out, there’s a bowl of creamy goodness here with your name on it. Let’s dive into these irresistible seafood chowders!
Rich and Creamy Lobster Chowder
Heralding the festive season with a touch of coastal luxury, this rich and creamy lobster chowder transforms simple ingredients into an elegant, soul-warming centerpiece. Imagine tender morsels of sweet lobster enveloped in a velvety, herb-infused broth—a dish that feels both celebratory and comforting. Perfect for a holiday gathering or a quiet winter evening, it promises to delight with every spoonful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Lobster tails – 4 (6 oz each)
– Butter – 4 tbsp
– Onion – 1 cup, diced
– Celery – ½ cup, diced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Potatoes – 2 cups, diced
– Thyme – 1 tsp, dried
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Remove lobster meat from shells by cutting along the underside with kitchen shears, then chop into ½-inch pieces.
2. Melt butter in a large pot over medium heat until foamy, about 2 minutes.
3. Add diced onion and celery, sautéing until translucent, 5–7 minutes, stirring occasionally to prevent browning.
4. Sprinkle flour over the vegetables, stirring constantly for 1 minute to form a roux and eliminate raw flour taste.
5. Gradually pour in chicken broth while whisking to avoid lumps, then bring to a gentle simmer.
6. Add diced potatoes and dried thyme, cooking uncovered until potatoes are fork-tender, 10–12 minutes.
7. Stir in heavy cream and lobster pieces, simmering for 5 minutes until lobster is opaque and cooked through.
8. Season with salt and black pepper, then remove from heat.
Wrapped in its creamy embrace, this chowder boasts a luscious texture with tender potato chunks and succulent lobster that melts in the mouth. For a creative twist, serve it in hollowed sourdough bowls or garnish with a drizzle of sherry and fresh chives to enhance its aromatic depth.
Spicy Cajun Seafood Chowder
Yearning for a dish that marries coastal comfort with bold Southern flair? This Spicy Cajun Seafood Chowder delivers a luxurious, soul-warming experience, blending plump seafood with a creamy, aromatic broth that’s both elegant and deeply satisfying. Perfect for a festive gathering or a cozy winter evening, it transforms simple ingredients into a show-stopping centerpiece.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – 4 tbsp
– Onion – 1 cup, diced
– Celery – ½ cup, diced
– Garlic – 3 cloves, minced
– Flour – ¼ cup
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Cajun seasoning – 2 tbsp
– Shrimp – 1 lb, peeled and deveined
– Crawfish tails – 8 oz
– Salt – 1 tsp
Instructions
1. Melt butter in a large pot over medium heat.
2. Add diced onion and celery, sautéing for 5 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux.
5. Gradually whisk in chicken broth until smooth, then bring to a simmer.
6. Reduce heat to low, stir in heavy cream and Cajun seasoning, and simmer for 10 minutes.
7. Add shrimp and crawfish tails to the pot, cooking for 5 minutes until shrimp turn pink and opaque.
8. Season with salt, then remove from heat.
9. Ladle the chowder into bowls and serve immediately.
Unctuous and velvety, this chowder boasts a rich, creamy texture that clings to each spoonful, while the Cajun seasoning imparts a warm, smoky heat that builds gradually. For a creative twist, garnish with a sprinkle of fresh parsley or serve alongside crusty bread to soak up every last drop of the flavorful broth.
Smoky Bacon and Shrimp Chowder
Kickstarting a cozy winter evening, this Smoky Bacon and Shrimp Chowder marries the rich, savory depth of smoked pork with the sweet, delicate brininess of fresh seafood, all enveloped in a velvety, herb-infused broth. Perfectly balanced and deeply comforting, it transforms simple ingredients into an elegant, soul-warming bowl that feels both rustic and refined. Each spoonful promises a harmonious blend of smoky, sweet, and creamy notes, making it an ideal centerpiece for holiday gatherings or quiet nights in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Bacon – 6 slices
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Potatoes – 2 medium, peeled and diced into ½-inch cubes
– Heavy cream – 1 cup
– Shrimp – 1 lb, peeled and deveined
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 1 tbsp, chopped
Instructions
1. In a large pot over medium heat, cook the bacon slices for 8–10 minutes until crispy and browned, then transfer to a paper towel-lined plate to drain, reserving 2 tablespoons of bacon fat in the pot.
2. Add the diced onion to the pot and sauté in the bacon fat for 5 minutes until translucent and softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Sprinkle the flour over the onion-garlic mixture and cook, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
5. Gradually whisk in the chicken broth until smooth, then bring to a simmer over medium-high heat.
6. Add the diced potatoes, reduce heat to medium-low, cover, and simmer for 15 minutes until the potatoes are tender when pierced with a fork.
7. Stir in the heavy cream, chopped thyme, salt, and black pepper, and simmer uncovered for 5 minutes to allow the flavors to meld.
8. Add the shrimp to the pot and cook for 3–4 minutes, stirring occasionally, until they turn pink and opaque throughout.
9. Crumble the cooked bacon and stir it into the chowder just before serving to maintain its crisp texture.
10. Ladle the chowder into bowls and serve immediately.
Accentuated by the smoky bacon crumbles, this chowder boasts a luxuriously creamy base with tender potatoes and succulent shrimp that melt in the mouth. For a creative twist, garnish with a sprinkle of fresh chives or serve alongside crusty sourdough bread to soak up every last drop of the rich, herbaceous broth.
Corn and Crab Chowder with Fresh Herbs
Delightfully creamy yet refreshingly light, this Corn and Crab Chowder with Fresh Herbs captures the essence of coastal elegance in a single bowl. The sweet corn and delicate crab meld with aromatic herbs to create a sophisticated soup that’s perfect for a festive gathering or a cozy evening. Each spoonful offers a harmonious balance of flavors, making it a standout dish for any occasion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Butter – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Flour – 2 tbsp
– Chicken broth – 4 cups
– Corn kernels – 2 cups
– Heavy cream – 1 cup
– Crab meat – 1 lb
– Fresh parsley – ¼ cup, chopped
– Fresh thyme – 1 tbsp, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Melt the butter in a large pot over medium heat until it foams slightly, about 1 minute.
2. Add the diced onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
5. Gradually whisk in the chicken broth to prevent lumps, ensuring a smooth base for the chowder.
6. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes to thicken slightly.
7. Add the corn kernels and simmer for another 5 minutes until tender but still crisp.
8. Pour in the heavy cream and stir to combine, heating through without boiling to maintain a velvety texture.
9. Gently fold in the crab meat and cook for 3 minutes just until warmed through, avoiding stirring too vigorously to keep the crab intact.
10. Stir in the chopped parsley, thyme, salt, and black pepper, then remove from heat immediately to preserve the herbs’ freshness.
Fragrant and luxurious, this chowder boasts a silky-smooth texture punctuated by bursts of sweet corn and tender crab. Serve it in warmed bowls garnished with extra herbs for a vibrant touch, or pair it with crusty bread to soak up every last drop of its rich, herb-infused broth.
Thai-Inspired Coconut Seafood Chowder
Radiant with the warmth of Southeast Asian flavors, this Thai-inspired coconut seafood chowder transforms humble ingredients into an elegant, soul-satisfying meal. Its creamy broth, fragrant with lemongrass and kaffir lime, cradles tender seafood for a dish that feels both luxurious and comforting. Perfect for a festive gathering or a quiet evening, it brings the vibrant essence of Thai cuisine to your table with remarkable ease.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Coconut oil – 2 tbsp
– Shallot – 1, minced
– Garlic – 3 cloves, minced
– Lemongrass – 1 stalk, bruised and cut into 2-inch pieces
– Kaffir lime leaves – 4
– Red curry paste – 2 tbsp
– Chicken broth – 4 cups
– Coconut milk – 1 (13.5-oz) can
– Fish sauce – 2 tbsp
– Lime juice – 2 tbsp
– Shrimp – 1 lb, peeled and deveined
– Scallops – ½ lb
– Cilantro – ¼ cup, chopped
– Thai chili – 1, thinly sliced (optional)
Instructions
1. Heat coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced shallot and garlic; sauté until fragrant and translucent, 3–4 minutes, stirring frequently to prevent burning.
3. Stir in lemongrass pieces, kaffir lime leaves, and red curry paste; cook for 1 minute to release aromas.
4. Pour in chicken broth and bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes to infuse flavors.
5. Add coconut milk, fish sauce, and lime juice; simmer for another 5 minutes until slightly thickened.
6. Gently place shrimp and scallops into the broth; cook until shrimp turn pink and opaque and scallops are firm, 3–4 minutes, avoiding overcooking by checking doneness early.
7. Remove pot from heat and discard lemongrass and lime leaves.
8. Stir in chopped cilantro and Thai chili slices if using.
9. Ladle chowder into bowls and serve immediately.
Just ladled into bowls, this chowder boasts a velvety, rich texture that clings to each spoonful, with the seafood remaining remarkably tender. The flavor profile is a harmonious balance of creamy coconut, tangy lime, and subtle heat, elevated by the fresh herbal notes of cilantro. For a creative twist, serve it over steamed jasmine rice or with crusty bread to soak up every last drop of the fragrant broth.
Manhattan-Style Tomato-Based Seafood Chowder
Delightfully bridging the gap between rustic comfort and coastal elegance, Manhattan-Style Tomato-Based Seafood Chowder offers a vibrant, briny departure from its cream-based cousins. This recipe delivers a light yet deeply flavorful broth, simmered with the season’s freshest catch and a bright tomato foundation that sings of the sea.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Celery – 2 stalks, diced
– Garlic – 3 cloves, minced
– Canned crushed tomatoes – 1 (28-oz) can
– Fish stock – 4 cups
– Dry white wine – ½ cup
– Bay leaf – 1
– Red pepper flakes – ¼ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Potatoes – 1 lb, peeled and diced into ½-inch cubes
– Cod fillets – 1 lb, cut into 1-inch chunks
– Shrimp – ½ lb, peeled and deveined
– Fresh parsley – ¼ cup, chopped
Instructions
1. Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and 2 diced celery stalks; cook, stirring occasionally, until the vegetables are softened and translucent, 5–7 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to let it brown.
4. Pour in ½ cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon, and simmer until the wine is reduced by half, about 3 minutes.
5. Add 1 can of crushed tomatoes, 4 cups of fish stock, 1 bay leaf, ¼ tsp red pepper flakes, 1 tsp salt, and ½ tsp black pepper; bring the mixture to a boil over high heat.
6. Reduce the heat to maintain a gentle simmer, add 1 lb of diced potatoes, and cook uncovered until the potatoes are just tender when pierced with a fork, 12–15 minutes.
7. Gently place 1 lb of cod chunks into the simmering broth; cook for 3 minutes until the fish begins to turn opaque.
8. Add ½ lb of shrimp and continue to simmer until the shrimp are pink and curled and the cod flakes easily with a fork, 2–3 minutes more.
9. Remove the pot from the heat, discard the bay leaf, and stir in ¼ cup of chopped fresh parsley.
Generously ladle this chowder into warm bowls, where the tender, flaky cod and plump shrimp rest in a broth that’s both tangy from the tomatoes and richly savory from the seafood. For a stunning presentation, garnish with an extra sprinkle of parsley and serve alongside crusty, grilled sourdough to soak up every last drop of the vibrant, briny liquid.
Cheesy Scallop and Potato Chowder
This velvety chowder marries sweet, briny scallops with tender potatoes in a rich, creamy broth, creating a comforting yet sophisticated dish perfect for chilly evenings. The subtle smokiness from bacon and the sharpness of aged cheddar elevate it beyond a simple soup, making it an impressive centerpiece for intimate gatherings. Serve it steaming hot with crusty bread to soak up every last drop of its luxurious texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Bacon – 4 slices
– Yellow onion – 1 medium, diced
– All-purpose flour – 2 tbsp
– Chicken broth – 4 cups
– Yukon Gold potatoes – 1 lb, peeled and diced into ½-inch cubes
– Heavy cream – 1 cup
– Sharp cheddar cheese – 1 cup, shredded
– Sea scallops – 1 lb, patted dry
– Unsalted butter – 2 tbsp
– Fresh thyme – 1 tsp, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Cook 4 slices of bacon in a large pot over medium heat for 5–7 minutes until crispy, then transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add 1 diced yellow onion to the pot and sauté in the bacon fat for 4–5 minutes until translucent and fragrant.
3. Sprinkle 2 tbsp of all-purpose flour over the onions and cook for 1 minute, stirring constantly to form a roux and prevent lumps.
4. Gradually whisk in 4 cups of chicken broth until smooth, then bring to a gentle simmer over medium-high heat.
5. Add 1 lb of diced Yukon Gold potatoes to the pot, reduce heat to medium-low, cover, and simmer for 15–18 minutes until potatoes are fork-tender.
6. Stir in 1 cup of heavy cream and 1 cup of shredded sharp cheddar cheese until the cheese is fully melted and incorporated, about 2–3 minutes.
7. Season the soup with 1 tsp of salt and ½ tsp of black pepper, adjusting to balance the richness.
8. In a separate skillet, melt 2 tbsp of unsalted butter over medium-high heat until foamy, then add 1 lb of patted-dry sea scallops in a single layer without overcrowding.
9. Sear the scallops for 2–3 minutes per side until golden brown and just opaque in the center, being careful not to overcook them to maintain tenderness.
10. Gently fold the seared scallops and 1 tsp of chopped fresh thyme into the chowder, then crumble the reserved bacon on top for garnish.
11. Ladle the chowder into bowls and serve immediately while hot.
Perfectly balanced, this chowder boasts a creamy, velvety base with chunks of tender potatoes that melt in your mouth, while the scallops add a delicate, sweet brininess. For a creative twist, top it with a drizzle of truffle oil or serve it in hollowed-out bread bowls to make it a complete, indulgent meal.
Mediterranean Fish Chowder with Fennel
There’s something undeniably comforting about a steaming bowl of chowder, yet this Mediterranean-inspired version elevates the classic with bright, aromatic notes. This Mediterranean Fish Chowder with Fennel marries the briny sweetness of fresh fish with the delicate anise flavor of fennel, all simmered in a fragrant, saffron-kissed broth for a dish that feels both luxurious and utterly approachable on a crisp evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion, diced – 1 medium
– Fennel bulb, cored and thinly sliced – 1 large
– Garlic, minced – 3 cloves
– Dry white wine – ½ cup
– Fish or vegetable stock – 4 cups
– Saffron threads – ¼ tsp
– Yukon Gold potatoes, peeled and diced into ½-inch cubes – 1 lb
– Firm white fish fillets (such as cod or halibut), cut into 1-inch pieces – 1 ½ lbs
– Heavy cream – ½ cup
– Fresh lemon juice – 2 tbsp
– Salt – 1 tsp
– Freshly ground black pepper – ½ tsp
– Fresh parsley, chopped – ¼ cup
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the diced yellow onion and sliced fennel bulb, cooking while stirring frequently until softened and just beginning to turn translucent, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
4. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and simmer until the wine is reduced by half, about 3 minutes.
5. Add the fish stock, saffron threads, and diced Yukon Gold potatoes, bringing the mixture to a gentle boil over medium-high heat.
6. Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are tender when pierced with a fork, 12–15 minutes.
7. Gently place the pieces of firm white fish into the simmering broth, ensuring they are submerged, and cook uncovered until the fish is opaque and flakes easily with a fork, 4–6 minutes.
8. Stir in the heavy cream, fresh lemon juice, salt, and freshly ground black pepper, heating through for 2 minutes without returning to a boil.
9. Remove the pot from the heat and stir in the chopped fresh parsley.
10. Ladle the chowder into warm bowls and serve immediately.
Perfectly balanced, the chowder boasts a velvety, creamy broth that clings to the tender chunks of fish and soft potatoes. The pronounced licorice note from the fennel mellows beautifully into the saffron-infused base, while the lemon adds a essential bright finish. For a stunning presentation, garnish each bowl with an extra sprinkle of parsley and a few delicate fennel fronds, accompanied by crusty bread for dipping into the fragrant broth.
Easy One-Pot Seafood Chowder
Picture a steaming bowl of creamy, briny perfection that transforms humble ingredients into a luxurious coastal feast. This one-pot seafood chowder delivers restaurant-quality richness with minimal cleanup, making it ideal for elegant weeknight dinners or festive gatherings. With its velvety broth and tender seafood, it’s a dish that feels both comforting and sophisticated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Bacon – 4 slices
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Flour – 2 tbsp
– Chicken broth – 4 cups
– Potatoes – 2 medium, peeled and cubed
– Heavy cream – 1 cup
– Shrimp – 1 lb, peeled and deveined
– Scallops – ½ lb
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. In a large pot over medium heat, cook the bacon until crisp, about 5–7 minutes, then remove and crumble it, leaving 2 tbsp of fat in the pot.
2. Add the diced onion to the pot and sauté until translucent, about 4 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Sprinkle the flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
5. Gradually whisk in the chicken broth until smooth, then bring to a gentle simmer over medium-high heat.
6. Add the cubed potatoes and simmer uncovered for 15 minutes, or until the potatoes are fork-tender, stirring occasionally.
7. Reduce the heat to low and stir in the heavy cream, then season with salt and black pepper.
8. Gently add the shrimp and scallops to the pot and cook for 5 minutes, or until the shrimp turn pink and the scallops are opaque, avoiding overcooking to keep them tender.
9. Remove from heat and stir in the crumbled bacon and chopped parsley.
10. Ladle the chowder into bowls and serve immediately.
Zesty with a hint of smokiness from the bacon, this chowder boasts a luxuriously creamy texture that clings to each spoonful. The tender seafood and soft potatoes create a harmonious balance, perfect for pairing with crusty bread or a crisp white wine to elevate the meal.
Healthy Low-Carb Seafood Chowder
Keenly crafted for those seeking a nourishing yet indulgent meal, this Healthy Low-Carb Seafood Chowder offers a comforting embrace of the sea. Its velvety, dairy-free base cradles tender seafood and crisp vegetables, delivering rich flavor without the heaviness of traditional versions. Perfect for a cozy winter evening or a light, elegant lunch, it’s a dish that satisfies both the palate and wellness goals.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Celery – 2 stalks, diced
– Cauliflower – 1 head, cut into florets
– Chicken or vegetable broth – 4 cups
– Heavy cream – 1 cup
– Shrimp – 1 lb, peeled and deveined
– Cod fillets – 1 lb, cut into 1-inch pieces
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and celery, sautéing for 5 minutes until softened and translucent.
3. Stir in cauliflower florets and cook for 3 minutes to lightly brown the edges.
4. Pour in chicken or vegetable broth, bringing the mixture to a boil over high heat.
5. Reduce heat to medium-low, cover, and simmer for 10 minutes until cauliflower is fork-tender.
6. Using an immersion blender, puree the soup directly in the pot until smooth and creamy.
7. Stir in heavy cream, salt, and black pepper, heating for 2 minutes over low heat without boiling.
8. Add shrimp and cod pieces, simmering uncovered for 5 minutes until seafood is opaque and cooked through.
9. Remove from heat and fold in chopped fresh parsley.
Meticulously blended, this chowder boasts a luxuriously smooth texture with chunks of flaky cod and plump shrimp throughout. Its subtle sweetness from the cauliflower base complements the briny seafood, while a garnish of extra parsley adds a fresh, vibrant finish. Serve it in shallow bowls with a side of crusty gluten-free bread for dipping, or elevate it with a sprinkle of smoked paprika for a hint of warmth.
Slow Cooker Creamy Seafood Chowder
Nestled in the heart of winter, a steaming bowl of Slow Cooker Creamy Seafood Chowder offers the ultimate comfort. This elegant, hands-off recipe transforms humble ingredients into a luxurious, velvety soup brimming with briny sweetness. It’s the perfect centerpiece for a cozy holiday gathering or a quiet, restorative evening by the fire.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Russet potatoes – 1 lb, peeled and diced into ½-inch cubes
– Yellow onion – 1 medium, finely diced
– Celery – 2 stalks, finely diced
– Unsalted butter – 4 tbsp
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Whole milk – 2 cups
– Heavy cream – 1 cup
– Raw large shrimp – 1 lb, peeled and deveined
– Bay scallops – ½ lb
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 2 sprigs
Instructions
1. Place the diced potatoes, onion, and celery into the bowl of a 6-quart slow cooker.
2. In a medium skillet over medium heat, melt the 4 tablespoons of unsalted butter.
3. Whisk the ¼ cup of all-purpose flour into the melted butter and cook for 2 minutes, stirring constantly, to form a pale golden roux.
4. Gradually whisk in the 4 cups of chicken broth until the mixture is completely smooth and begins to thicken, about 3 minutes.
5. Pour the thickened broth mixture over the vegetables in the slow cooker.
6. Add the 2 cups of whole milk, 1 cup of heavy cream, 1 teaspoon of salt, ½ teaspoon of black pepper, and the 2 sprigs of fresh thyme to the slow cooker.
7. Stir all ingredients in the slow cooker until well combined.
8. Cover the slow cooker and cook on the LOW setting for 3 hours and 30 minutes.
9. After 3 hours and 30 minutes, add the 1 pound of raw shrimp and ½ pound of bay scallops to the slow cooker, submerging them in the liquid.
10. Cover and continue cooking on the LOW setting for 30 more minutes, or until the shrimp are opaque and pink and the scallops are firm.
11. Discard the thyme sprigs and gently stir the chowder before serving.
Gloriously rich and velvety, this chowder boasts a perfect balance of sweet seafood and earthy herbs. Serve it in shallow bowls garnished with extra fresh thyme and oyster crackers for a delightful textural contrast, or ladle it over a slice of crusty sourdough for a truly decadent experience.
Spicy Chorizo and Mussel Chowder
Tender morsels of briny mussels and robust chorizo unite in this elegant chowder, where a gentle heat from smoked paprika and a whisper of cream create a luxurious bowl perfect for festive gatherings. This one-pot wonder balances the ocean’s freshness with the earthy warmth of sausage, offering a sophisticated twist on classic comfort food that feels both indulgent and approachable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Spanish chorizo – 8 oz, sliced into ¼-inch rounds
– All-purpose flour – 2 tbsp
– Chicken broth – 4 cups
– Russet potato – 1 large, peeled and diced into ½-inch cubes
– Smoked paprika – 1 tsp
– Heavy cream – ½ cup
– Mussels – 2 lbs, scrubbed and debearded
– Fresh parsley – ¼ cup, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent and softened.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add sliced chorizo and cook for 4–5 minutes, stirring frequently, until the sausage releases its oils and edges crisp slightly.
5. Sprinkle flour over the mixture and cook for 2 minutes, stirring constantly to form a roux and coat the ingredients evenly.
6. Gradually pour in chicken broth while whisking continuously to prevent lumps from forming.
7. Add diced potato and smoked paprika, then bring the mixture to a gentle boil over medium-high heat.
8. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes until the potatoes are fork-tender.
9. Stir in heavy cream and season with salt and black pepper, then return to a simmer over medium heat.
10. Add mussels to the pot, cover, and cook for 5–7 minutes until all shells have opened fully; discard any mussels that remain closed.
11. Remove from heat and stir in chopped parsley just before serving.
Silky from the cream and hearty with potatoes, this chowder boasts a velvety broth that clings to each spoonful, punctuated by the briny pop of mussels and the smoky spice of chorizo. Serve it in shallow bowls with crusty bread for dipping, or garnish with an extra sprinkle of paprika and a drizzle of olive oil to highlight its rustic elegance.
Herbed White Wine Seafood Chowder
Mellow winter evenings call for a comforting yet sophisticated bowl of chowder, and this Herbed White Wine Seafood Chowder answers with a luxurious blend of briny shellfish and aromatic herbs. Simmered gently in a rich, wine-kissed broth, it transforms simple ingredients into an elegant one-pot meal perfect for holiday gatherings or a quiet night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Dry white wine – ½ cup
– Fish or seafood stock – 4 cups
– Heavy cream – 1 cup
– Yukon Gold potatoes – 1 lb, peeled and diced into ½-inch cubes
– Bay leaf – 1
– Fresh thyme – 1 tbsp, chopped
– Fresh parsley – 2 tbsp, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
– Mixed seafood (such as shrimp, scallops, and clams) – 1 lb, cleaned
Instructions
1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Pour in the dry white wine and simmer for 3 minutes to reduce slightly and cook off the alcohol.
5. Add the fish stock, heavy cream, diced potatoes, bay leaf, thyme, parsley, salt, and black pepper to the pot.
6. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes, or until the potatoes are fork-tender.
7. Gently stir in the mixed seafood and cook for 5–7 minutes, until the shrimp turn pink and opaque and the scallops are firm to the touch.
8. Remove the pot from the heat and discard the bay leaf.
9. Ladle the chowder into warm bowls and serve immediately.
A velvety broth cradles tender potatoes and succulent seafood, with the white wine lending a subtle brightness that balances the cream’s richness. For a festive touch, garnish with extra parsley and serve alongside crusty sourdough bread to soak up every last drop.
Gluten-Free Seafood Chowder with Coconut Milk
Delightfully creamy yet refreshingly light, this gluten-free seafood chowder reimagines a classic comfort dish with a tropical twist. The subtle sweetness of coconut milk perfectly complements the briny depth of fresh seafood, creating a harmonious bowl that feels both indulgent and nourishing. It’s an elegant, one-pot meal that’s surprisingly simple to prepare, making it ideal for a cozy winter evening or a sophisticated dinner party.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Celery – 2 stalks, diced
– Potatoes – 2 medium, peeled and cubed
– Chicken broth – 4 cups
– Coconut milk – 1 (13.5 oz) can
– Shrimp – 1 lb, peeled and deveined
– Scallops – ½ lb
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, minced garlic, and diced celery to the pot, stirring frequently until softened and fragrant, about 5 minutes.
3. Stir in cubed potatoes and pour in chicken broth, bringing the mixture to a gentle boil.
4. Reduce heat to low, cover the pot, and simmer until potatoes are fork-tender, about 15 minutes.
5. Pour in coconut milk, stirring to combine, and season with salt and black pepper.
6. Add shrimp and scallops to the pot, cooking until shrimp turn pink and opaque and scallops are firm, about 5 minutes.
7. Remove the pot from heat and stir in chopped fresh parsley.
8. Ladle the chowder into bowls and serve immediately.
Perfectly balanced, this chowder boasts a velvety texture from the coconut milk, punctuated by tender chunks of potato and succulent seafood. The aromatic blend of garlic and parsley adds a fresh, herbaceous note that elevates each spoonful. For a creative presentation, garnish with a sprinkle of red pepper flakes or serve alongside crusty gluten-free bread to soak up every last drop.
Rustic Fisherman’s Chowder with Mixed Seafood
Zesty with the briny essence of the sea and comforting in its creamy warmth, this Rustic Fisherman’s Chowder with Mixed Seafood is a celebration of coastal simplicity. It transforms humble ingredients into a luxurious, soul-satisfying bowl, perfect for a chilly evening or a festive gathering. Each spoonful offers a harmonious blend of tender seafood, smoky bacon, and sweet vegetables in a rich, velvety broth.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Bacon – 4 slices
– Onion – 1 medium, diced
– Celery – 2 stalks, diced
– Garlic – 3 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Potatoes – 1 lb, peeled and diced into ½-inch cubes
– Heavy cream – 1 cup
– Mixed seafood (such as shrimp, scallops, and firm white fish) – 1 lb, cut into bite-sized pieces
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. In a large pot or Dutch oven over medium heat, cook the bacon until crisp, about 5–7 minutes, then transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the diced onion and celery to the pot, cooking until softened and translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Sprinkle the all-purpose flour over the vegetables, stirring constantly to form a roux, and cook for 2 minutes to eliminate the raw flour taste.
5. Gradually whisk in the chicken broth until smooth, then add the diced potatoes, salt, and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
7. Stir in the heavy cream and bring the chowder back to a gentle simmer over medium-low heat.
8. Add the mixed seafood to the pot, submerging it in the liquid, and cook for 5–7 minutes until the seafood is opaque and cooked through, avoiding overcooking to keep it tender.
9. Crumble the cooked bacon and stir it into the chowder along with the chopped fresh parsley.
10. Remove from heat and let it rest for 5 minutes to allow the flavors to meld. Kindly ladle this chowder into bowls, where its creamy texture envelops chunks of seafood and potatoes in a savory embrace. For a creative twist, serve it in hollowed-out sourdough bread bowls or garnish with extra crispy bacon and a sprinkle of Old Bay seasoning to enhance its coastal charm.
Garlic Butter Seafood Chowder with Crusty Bread
Just as winter’s chill settles in, there’s nothing quite like a luxurious, creamy chowder to warm both hands and heart. This elegant garlic butter seafood chowder, brimming with tender morsels and rich aromatics, is the ultimate comfort in a bowl, perfectly paired with a slice of crusty, golden bread for dipping.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Unsalted butter – 4 tbsp
– Garlic – 4 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Yukon gold potatoes – 1 lb, peeled and diced into ½-inch cubes
– Mixed seafood (such as shrimp and scallops) – 1 lb
– Salt – 1 tsp
– Black pepper – ½ tsp
– Crusty bread – 1 loaf
Instructions
1. Melt 2 tablespoons of unsalted butter in a large pot over medium heat.
2. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Sprinkle in the all-purpose flour and whisk continuously for 2 minutes to form a roux, which will thicken the chowder smoothly.
4. Gradually pour in the chicken broth while whisking to prevent lumps.
5. Add the diced Yukon gold potatoes and bring the mixture to a simmer.
6. Reduce the heat to medium-low, cover, and cook for 15 minutes, or until the potatoes are fork-tender.
7. Stir in the heavy cream and remaining 2 tablespoons of unsalted butter until fully incorporated.
8. Gently add the mixed seafood and cook for 5 minutes, until the shrimp turn pink and opaque and the scallops are firm to the touch.
9. Season with salt and black pepper, then remove from heat.
10. While the chowder simmers, slice the crusty bread and toast it in a 375°F oven for 8–10 minutes until golden and crisp on the edges.
Buttery and velvety, this chowder boasts a luxurious texture that clings to each spoonful, with the garlic-infused broth highlighting the sweetness of the seafood. For a creative twist, serve it in hollowed-out bread bowls or garnish with a sprinkle of fresh parsley to add a pop of color and freshness.
Summary
Savory seafood chowders offer cozy comfort for any occasion! We hope this collection inspires your next kitchen adventure. Pick a recipe to try, leave a comment with your favorite, and don’t forget to share these delicious ideas on Pinterest. Happy cooking!
