Description

This Creamy Seafood Chowder is rich, hearty, and packed with shrimp, scallops, fish, and clams, making it the perfect dish for a cozy night in or a special gathering. The smooth, velvety broth combined with tender seafood and fresh vegetables creates an unforgettable bowl of comfort.

Ingredients

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¼ cup butter
1 medium onion, diced
1 teaspoon Old Bay seasoning
¼ teaspoon thyme
¼ cup flour
1 stalk celery, sliced
1 carrot, sliced
1 pound potatoes, peeled and cubed
½ cup corn
5 cups seafood or chicken broth
½ cup white wine
8 ounces white fish (cod, salmon, tilapia, haddock), cut into chunks
8 ounces scallops
12 ounces shrimp, peeled and deveined
6 ½ ounces chopped clams (canned, drained)
2 cups heavy cream
1 tablespoon parsley, chopped

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Instructions

1. Sauté the Aromatics

Melt butter in a large pot over medium heat.
Add diced onion and cook for 5 minutes, until soft and golden-brown.
Stir in Old Bay seasoning and thyme for extra flavor.

2. Add the Vegetables

Sprinkle in flour, stirring to create a light roux. Cook for 2-3 minutes.
Add celery, carrots, and cubed potatoes, stirring to coat them in the mixture.

3. Add the Broth & Wine

Slowly pour in the seafood or chicken broth, stirring constantly to avoid lumps.
Add white wine and bring to a gentle boil. Simmer for 15 minutes, or until the potatoes are fork-tender.

4. Add the Seafood & Corn

Stir in corn, white fish chunks, scallops, shrimp, and chopped clams.
Simmer for 10 minutes, until the seafood is cooked through.

5. Finish with Cream

Reduce heat to low and slowly stir in heavy cream.
Heat through, but do not let it boil, as this can cause curdling.
Adjust seasoning with salt and pepper to taste.

6. Garnish & Serve

Ladle the chowder into bowls and sprinkle with fresh parsley.
Serve hot with crusty bread or oyster crackers.

Notes

Use fresh seafood whenever possible for the best flavor.
For a gluten-free version, replace the flour with cornstarch or a gluten-free thickener.
To store leftovers, refrigerate in an airtight container for up to 3 days.
For a dairy-free alternative, substitute heavy cream with coconut milk.
If reheating, warm over low heat to prevent the cream from separating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American