Name: Seafood Chowder Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 slices thick cut bacon, diced into small pieces; 1 small onion, diced; 3 celery stalks, diced; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 4 cups seafood stock; 1 1/2 pounds red potatoes (about five medium), diced into 1/2 inch pieces; 1/4 teaspoon dried thyme; 2 bay leaves; 8 ounces cod, cut into bite-sized pieces; 8 ounces shrimp, raw, deveined and tails removed; 10 ounces whole baby clams (drained); 8 ounces heavy cream; 2 tablespoons fresh parsley, well minced; Salt and pepper, to taste

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If you’re looking for a cozy, hearty dish that’s packed with the flavors of the sea, you’re going to fall in love with this Seafood Chowder Recipe. I’ve made this recipe countless times when the weather turns chilly, and nothing beats the comfort of a creamy, savory chowder loaded with fresh seafood and tender potatoes. It’s a perfect weeknight dinner but also special enough for sharing with friends or family on the weekend.

What makes this Seafood Chowder Recipe particularly delicious is the combination of smoky bacon, fresh cod, succulent shrimp, and sweet clams all swimming in a rich, creamy broth infused with herbs like thyme and bay leaf. Plus, the little touches—like sautéed celery and onion, and a splash of heavy cream—bring everything together in a bowl of sheer comfort. Trust me, once you make this, it’ll become a go-to whenever you want something that’s both impressive and easy to throw together.

Ingredients You’ll Need

Each ingredient in this Seafood Chowder Recipe plays a role in balancing texture and flavor—from the smoky bacon to the tender red potatoes and fresh seafood. When shopping, try to pick the freshest seafood you can find and don’t skip the seafood stock, as it elevates the chowder immensely.

Bacon: Use thick-cut for nice chewiness and smoky flavor that forms the chowder’s base.
Onion: Gives sweetness and depth; yellow or white onions work great.
Celery: Adds a gentle aromatic crunch, balancing the creamy broth.
Garlic: Just two cloves, minced finely to avoid overpowering but adding warmth.
All-purpose flour: Essential for thickening the chowder perfectly—don’t substitute.
Seafood stock: Key to a rich, ocean-flavored base—if you can’t find it, a good fish or clam broth works.
Red potatoes: Hold their shape nicely after cooking and add a subtle earthiness.
Dried thyme: Just a whisper, to complement seafood without overwhelming.
Bay leaves: Add complexity—don’t forget to remove them before serving!
Cod: Use fresh or thawed, cut into bite-sized chunks; flaky texture is perfect for chowder.
Shrimp: Raw and deveined, tails removed so every bite is easy and enjoyable.
Whole baby clams (drained): Their briny sweetness brings authentic ocean flavor and lovely texture.
Heavy cream: Makes the chowder luxuriously creamy—full-fat is best.
Fresh parsley: Minced finely to add bright color and freshness at the end.
Salt and pepper: To taste—don’t be afraid to season well to let flavors shine.

Variations

I like to make this Seafood Chowder Recipe my own by switching up the seafood or adding a personal twist here and there. The best part is you can adapt it easily for different tastes or what you have on hand.

Variation: Sometimes I swap cod for halibut or haddock for a firmer fish texture that holds up well in the chowder.
Dietary modification: To lighten it up, you can substitute half the heavy cream with milk or a non-dairy cream alternative, though I find it a bit less rich.
Seasonal touch: In summer months, I love adding fresh corn kernels for sweetness and crunch.
Spice it up: A pinch of cayenne or smoked paprika stirred in adds a nice kick without overwhelming the seafood flavor.

How to Make Seafood Chowder Recipe

Step 1: Sizzle the bacon and aromatics

Start by dicing the thick-cut bacon and cooking it in a large pot over medium heat until crispy and fragrant. This step creates the smoky base flavor, so don’t rush it. Once the bacon is golden, carefully scoop it out but keep the rendered fat in the pot. Next, add diced onion, celery, and minced garlic to the pot and sauté until softened and translucent—usually about 5 minutes. This builds the aromatic foundation before we thicken the chowder.

Step 2: Make the roux and build the broth

Sprinkle the flour over the softened vegetables and stir continuously for about 2 minutes to cook off the raw flour taste—it’ll look a bit pasty but don’t worry. Slowly pour in the seafood stock while whisking constantly to avoid lumps. Add the diced red potatoes, dried thyme, bay leaves, and the cooked bacon back into the pot. Bring everything to a gentle boil, then reduce heat and simmer until the potatoes are tender—usually about 15 minutes.

Step 3: Add the seafood and finish the chowder

Once the potatoes are tender, carefully stir in the cod, shrimp, and drained baby clams. Simmer gently—don’t boil—to cook the seafood just until it becomes opaque and tender, about 5-7 minutes. Pour in the heavy cream and sprinkle in the minced parsley, then season with salt and pepper to your liking. Remove the bay leaves before serving to avoid any surprises! The chowder should be thick and creamy but still have a bit of broth to scoop up with crusty bread.

How to Serve Seafood Chowder Recipe

A large light blue pot filled with creamy soup showing three main layers: the thick yellowish cream broth dotted with small green herbs on top, medium-sized chunks of red potatoes with cream-colored insides mixed throughout, and pink shrimp partially visible inside the soup. The soup is sprinkled with chopped green parsley on the surface. The pot sits on a white marbled surface with two slices of golden toasted bread garnished with small sprigs of parsley at the bottom left and round salted crackers partially visible at the bottom right. A red and white striped cloth lies nearby, and a white bowl with green and orange salad is seen at the top right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this chowder with a sprinkle of fresh parsley and sometimes a dash of cracked black pepper or a squeeze of lemon for brightness. A little crispy bacon crumble on top adds a welcome crunch and extra smoky punch that complements the seafood beautifully.

Side Dishes

Serving this chowder with warm, crusty bread or buttery oyster crackers is my go-to—it’s perfect for soaking up the creamy broth. Sometimes I bring in a light mixed green salad with a citrus vinaigrette to contrast the richness and keep everything balanced.

Creative Ways to Present

For special occasions, I like to serve this chowder in individual bread bowls or rustic stoneware bowls to add a cozy, inviting touch. Garnishing with edible flowers or microgreens can elevate the presentation when friends are over. Personal touches like handwritten name cards or small ramekins of extra parsley or hot sauce let everyone customize their own bowl.

Make Ahead and Storage

Storing Leftovers

I store leftover seafood chowder in airtight containers in the fridge and it usually keeps well for 2 days. The flavors actually deepen overnight, but fair warning: the potatoes soak up a lot of liquid, so sometimes you’ll want to loosen it with a splash of cream or stock when reheating.

Freezing

I generally don’t freeze Seafood Chowder Recipe because the seafood texture changes and cream can separate when thawed. If you must freeze, remove the cream beforehand and add it fresh when reheating. Potatoes also get a bit mealy after freezing, so I recommend fresh chowder when possible.

Reheating

Reheat leftovers gently on low heat on the stove, stirring frequently to prevent scorching. Add a little extra cream or stock if it seems thick. Avoid microwave reheating if possible, as it can cause uneven heating and separate the cream. Slow and steady is the key to maintaining that silky chowder texture.

FAQs

Can I use frozen seafood for this Seafood Chowder Recipe?

Absolutely! Just be sure to thaw it completely and pat it dry before adding it to the chowder so it doesn’t water down the broth. Frozen seafood can still be delicious in chowder, but fresh is ideal whenever possible.
Is there a way to make this chowder dairy-free?

Yes! You can substitute the heavy cream with coconut milk or a creamy non-dairy milk like cashew milk. Keep in mind the flavor will be different but still satisfying. Also, consider using olive oil instead of butter or bacon fat for sautéing if you want to keep it fully dairy-free.
Can I make this chowder ahead of time?

Definitely! You can complete the chowder, refrigerate it overnight, and then gently reheat it before serving. Just add fresh cream or parsley if needed to brighten it up. I usually find the flavors get even better after resting.
What type of potatoes work best in this Seafood Chowder Recipe?

I recommend red potatoes or Yukon Golds because they hold their shape well and don’t get mushy during simmering. Avoid starchy varieties like Russets, as they tend to break down too much and make the chowder gluey.
How can I thicken the chowder if it seems too thin?

If the chowder comes out thinner than you’d like, mix a small amount of flour or cornstarch with cold water to create a slurry, then stir it in and simmer until thickened. Be careful to heat gently to avoid lumps or breaking the cream base.

Final Thoughts

This Seafood Chowder Recipe holds a special place in my kitchen because it’s one of those dishes that makes you feel taken care of and comfy all at once. Whether you’re warming up after a day outside or looking to impress your guests with a savory, seafood-packed meal, this chowder delivers every time. Give it a try—you’ll quickly see why it’s become a favorite in my meal rotation, and I’m sure it will be in yours too.