Name: Seafood Chowder Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 5 slices beef, chopped; 1/4 cup butter; 1 onion, diced; 2 stalks celery, diced; 1/4 teaspoon dried thyme; 1/3 cup all-purpose flour; 3 cups seafood broth; 8 ounces clam juice; 3 cups diced potatoes; 8 ounces cod or other firm white fish; 8 ounces baby shrimp; 1 cup milk; 1 cup heavy whipping cream; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

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If you’ve ever dreamed of cozying up with a steaming bowl of rich, creamy Seafood Chowder, this recipe is your passport to coastal comfort food bliss. Brimming with tender shrimp, flaky chunks of white fish, and pillowy potatoes all swimming in a luxurious broth, this hearty chowder comes together easily yet delivers restaurant-worthy results. Whether you’re serving friends on a chilly day or simply want to treat yourself to something special, Seafood Chowder hits every mark—it’s satisfying, versatile, and so full of flavor you’ll find yourself making it again and again.

Ingredients You’ll Need

This Seafood Chowder comes together with a handful of simple ingredients, each earning its place in the pot by lending depth, texture, or that touch of ocean magic. Here’s a quick rundown of what you need and why it matters:

Beef (5 slices, chopped): Adds a salty, savory crunch when crisped—save some for garnish on top.
Butter (1/4 cup): For sautéing and building a rich, comforting base flavor.
Onion (1, diced): Brings sweetness and aroma that mingle with the seafood flavors.
Celery (2 stalks, diced): Infuses freshness and a little crunch to the mix.
Dried thyme (1/4 teaspoon): Adds subtle herbal notes that complement the creamy broth.
All-purpose flour (1/3 cup): Essential for thickening the chowder and creating that signature texture.
Seafood broth (3 cups): The backbone of flavor—if you can’t find it, chicken broth works in a pinch.
Clam juice (8 ounces): Deepens the seafood flavor without overpowering delicacy.
Potatoes (3 cups, diced): Make the chowder hearty and gently sweet, soaking up all the flavors.
Cod or other firm white fish (8 ounces): You want fish that won’t fall apart but gently flakes.
Baby shrimp (8 ounces): Sweet and tender, these curls make each bite burst with ocean freshness.
Milk (1 cup): Lightens the chowder without sacrificing creaminess.
Heavy whipping cream (1 cup): Adds luscious richness and a velvety finish.
Salt (1/2 teaspoon): Seasons everything and brings the flavors together.
Ground black pepper (1/4 teaspoon): Adds a gentle kick right at the end.

How to Make Seafood Chowder

Step 1: Crisp the Beef

Start by heating a heavy-bottomed soup pot over medium heat. Add the chopped beef slices and let them cook, stirring occasionally, until they’re beautifully brown and crispy—about 8 minutes is perfect. Use a slotted spoon to lift the beef out and set it aside on a plate. Don’t forget this step! Those little bits of crispy beef will be the crowning glory on your Seafood Chowder when you serve it.

Step 2: Sauté the Aromatics

Pour off all but about 2 tablespoons of beef fat from the pot (don’t worry, it adds real flavor), then add your butter. Toss in the diced onions, celery, and that gorgeous dried thyme. Stir and cook over medium heat until the onions turn soft and translucent, letting their sweetness bloom—this takes about 6 to 8 minutes. Your kitchen will start to smell irresistible already!

Step 3: Build the Broth

Turn the heat off for a moment so things don’t scorch. Sprinkle the flour over your veggies and stir, breaking up any lumps—you’re making a roux to thicken your chowder. Now, slowly pour in the seafood broth while whisking constantly. This helps prevent lumps and guarantees a silky-smooth base. Pour in the clam juice, give it a quick stir, and turn the heat back up to medium-high. Cover and let the pot simmer for about 10 minutes to let all those flavors get to know each other.

Step 4: Add Potatoes and Fish

Toss in the diced potatoes and your chunks of cod (or whatever firm white fish you have). Sprinkle with a pinch of salt. Let everything simmer gently for another 10 minutes or so, just until the potatoes are fork-tender and the fish is cooked but still in lovely spoon-sized flakes. Keep the simmer gentle; a rapid boil can break up the fish.

Step 5: Finish with Shrimp, Milk, and Cream

Add the baby shrimp—if they’re larger, feel free to chop them or split them lengthwise so they cook evenly. Pour in the milk and heavy cream. Give everything a gentle stir and heat it just until warmed through. Taste, and season with a bit more salt and pepper if needed. That’s it—hearty, creamy Seafood Chowder perfection!

How to Serve Seafood Chowder

Garnishes

There’s nothing like a sprinkle of the reserved crispy beef over each bowl to add a burst of salty crunch that plays beautifully with the creamy soup. You can also finish with chopped chives or parsley for color, or a dusting of cracked black pepper for a little extra zip.

Side Dishes

A chunk of crusty sourdough or a warm, buttery roll is basically made for dunking in Seafood Chowder. If you’re feeling fancy, serve alongside a crisp green salad or a tangy slaw to balance the richness and add something fresh to your meal.

Creative Ways to Present

Transform your Seafood Chowder into a showstopper by serving it in bread bowls for ultimate coziness. For gatherings, offer small mugs as an appetizer, or set out toppings—crispy bacon, scallions, even a dash of hot sauce—letting everyone customize their perfect bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Seafood Chowder should be stored in an airtight container in the refrigerator, where it will keep well for up to two days. The flavors meld and deepen as it sits, making day-two chowder just as delicious (if not more!).

Freezing

Seafood Chowder is best enjoyed fresh, but you can freeze it if necessary. Let it cool completely before sealing in freezer-safe containers. Note that the texture of the potatoes and seafood may change slightly after thawing and reheating, but the taste is still outstanding.

Reheating

Gently reheat your Seafood Chowder over medium-low heat on the stovetop, stirring often. Avoid bringing it to a boil, as high heat can cause the seafood to become tough and the dairy to separate. If it thickens too much, add a splash of milk or broth to loosen.

FAQs

Can I use different types of seafood in this chowder?

Absolutely! The joy of Seafood Chowder is its versatility. Substitute scallops, crab, or even lobster for the shrimp or white fish, depending on what’s fresh or on hand.

What if I don’t have seafood broth?

No worries—chicken broth works nicely in a pinch, or even a mix of water and a seafood bouillon cube. The clam juice still ensures plenty of ocean flavor.

Can I make this chowder gluten-free?

Yes! Swap out the all-purpose flour for your favorite gluten-free flour blend or even cornstarch to thicken. The texture may differ slightly but will still be lovely.

How do I prevent the fish from falling apart?

Be sure to add the fish after the potatoes have started cooking and keep the simmer gentle, not full-on boiling. This keeps the fish in appealing, hearty flakes.

Can I make Seafood Chowder ahead for a dinner party?

Definitely! Make the chowder the day before, cool, and refrigerate. Reheat slowly, adding milk to refresh the creaminess, and garnish just before serving. Your guests will never guess it wasn’t made to order.

Final Thoughts

This Seafood Chowder is truly a celebration in a bowl—comforting, lush, and bursting with flavor in every spoonful. I hope you give it a try soon and make it your own, sharing a little taste of the coast with family and friends. You’re in for a wonderful treat!