Thick and Creamy Seafood Chowder Recipe
There’s something undeniably comforting about a warm, creamy bowl of chowder, and this Thick and Creamy Seafood Chowder recipe is everything I crave when I want something indulgent and soul-satisfying. It’s packed with tender shrimp, flaky fish, and delicate scallops all enveloped in a luscious broth that’s rich with cream, a hint of garlic, and a touch of dill for brightness. This is the kind of dish I reach for on a chilly evening when I want to bring a little coastal magic into my kitchen.
When I was testing this recipe, I knew I wanted a chowder that wasn’t just rich, but also full of fresh, vibrant flavor. I used a combination of seafood to get a balanced depth, and each spoonful offers the perfect mix of buttery potatoes, juicy shrimp, and mellow sweetness from peas and corn. The creaminess comes from a blend of half-and-half and a touch of cream cheese, which melts into the broth and gives it that luxurious texture without being overly heavy.
What I love most about this recipe is how easy it is to make something that feels gourmet with ingredients that are straightforward and familiar. It’s a dish that will make guests think you’ve spent hours in the kitchen, but it actually comes together in under an hour. Serve it with crusty bread and a crisp white wine, and you’ve got an unforgettable meal.
Why You’ll Love This Thick and Creamy Seafood Chowder
This chowder is a celebration of flavor and texture. You’ll love it for the buttery richness of the broth that clings to every bite. The seafood stays tender and flavorful, thanks to a quick simmer that lets the ingredients shine. It’s hearty without being too heavy, making it ideal for both cozy nights in and special dinners with family or friends.
It’s also wonderfully versatile. Whether you prefer shrimp, scallops, crab, or white fish, you can make it your own. It’s naturally gluten-free and easy to adapt with different vegetables or dairy-free alternatives if needed.
If you enjoy indulgent comfort dishes like my Creamy Tuscan Sausage Pasta or crave savory warmth like the One Pan Chicken with Buttered Noodles, this seafood chowder fits right into your meal rotation.
How to Make the Thick and Creamy Seafood Chowder Recipe
Step 1: Sauté the aromatics
Start by heating some butter in a large pot over medium heat. Add finely chopped onion, celery, and minced garlic, sautéing until they’re soft and fragrant. This forms the flavorful base of your chowder.
Step 2: Build the broth
Sprinkle in a bit of flour to thicken, then slowly stir in seafood stock (or a combination of chicken broth and clam juice if that’s what you have). Whisk until smooth, then add peeled and diced potatoes. Let this simmer until the potatoes are fork-tender.
Step 3: Add the creaminess
Once the potatoes are soft, stir in half-and-half and a bit of cream cheese, letting it melt gently into the broth. This gives the chowder that signature velvety texture.
Step 4: Add the seafood
Now it’s time for the stars of the show. Add raw shrimp, chopped white fish (like cod or haddock), and scallops. Simmer just until the seafood is cooked through and tender, usually about 5 to 7 minutes.
Step 5: Finish with flavor
Stir in peas, corn, chopped dill, salt, and pepper. Taste and adjust seasoning as needed. Let everything warm together for a couple more minutes, and then it’s ready to serve.
Recipe Variations and Possible Substitutions
You can swap in or out a variety of seafood depending on what you have. Crab meat, lobster chunks, or clams would be fantastic alternatives. For a smokier twist, add a bit of crumbled cooked bacon on top before serving.
To make it dairy-free, substitute the half-and-half with canned coconut milk and skip the cream cheese. It won’t be quite the same, but it will still be rich and comforting.
Vegetables can also be flexible. Try adding carrots, leeks, or spinach. And if you need a quicker option, use frozen mixed vegetables and pre-cooked shrimp.
This chowder also works well as a pescatarian-friendly dinner when served alongside a hearty salad or a slice of crusty sourdough bread.
Serving and Pairing Suggestions
This Thick and Creamy Seafood Chowder is a dish that deserves an equally thoughtful pairing. I love serving it with slices of toasted baguette or a warm, crusty sourdough loaf. The bread soaks up the velvety broth beautifully, making each bite even more comforting. A sprinkle of fresh dill and a grind of black pepper on top right before serving adds a pop of freshness.
As for drinks, a glass of chilled white wine like a Sauvignon Blanc or a buttery Chardonnay pairs wonderfully with the creamy texture and briny flavors of the seafood. If you’re in the mood for something non-alcoholic, a cold sparkling lemonade or citrusy iced tea can bring a refreshing balance.
For a larger meal, consider pairing this chowder with a light green salad tossed in lemon vinaigrette, or roasted vegetables like asparagus or zucchini for some added texture and brightness.
Storage and Reheating Tips
Store any leftover seafood chowder in an airtight container in the refrigerator for up to 3 days. Seafood doesn’t always reheat well, so it’s best enjoyed fresh, but leftovers can still be delicious with a little care.
When reheating, do so gently on the stovetop over low heat, stirring frequently to prevent the cream from separating. Avoid boiling it again, as this can overcook the seafood and make it rubbery. If needed, add a splash of broth or milk to loosen up the chowder.
I don’t recommend freezing this chowder, as the creamy base tends to separate when thawed and the seafood texture changes. If you do want to prepare it in advance, consider making the broth and adding the seafood fresh when you’re ready to serve.
Frequently Asked Questions
How do I thicken my seafood chowder?
If your chowder isn’t as thick as you’d like, you can stir in a cornstarch slurry (equal parts cornstarch and cold water) near the end of cooking. Let it simmer a few minutes to thicken.
Can I use frozen seafood?
Yes! Just make sure to thaw it thoroughly and pat it dry with paper towels before adding it to the soup to avoid watering down the broth.
What kind of potatoes work best?
Yukon Gold or red potatoes are ideal because they hold their shape while becoming creamy when cooked. Russets can work too but may break down more in the broth.
Is there a low-fat version?
You can lighten it up by using low-fat milk instead of half-and-half, but the chowder will be a bit thinner. Skipping the cream cheese also reduces the richness while still keeping the soup flavorful.
Can I make this chowder ahead of time?
You can prep the base and veggies a day ahead and refrigerate. Just wait to add the seafood until you’re ready to serve to ensure it stays tender and flavorful.
Related Recipe You’ll Like
If you’re a fan of this Thick and Creamy Seafood Chowder, there’s a good chance you’ll enjoy some of the other rich, comforting recipes on my site. One standout is the Creamy Garlic Chicken Breasts, which offers a similar velvety texture and deep savory flavor in a completely different setting. It’s a go-to for quick weeknight dinners with a touch of indulgence.
Another great option is the Easy Tuna Noodle Casserole with Cream Cheese. It brings that same satisfying creaminess but with pantry staples and a nostalgic twist. Or explore something a bit heartier like the Shipwreck Dinner for a one-pot meal that’s both flavorful and easy to clean up.
These dishes all share a warm, comforting vibe that makes them perfect for colder nights or when you just want something that feels like a hug in a bowl.
Save and Share This Recipe for Later
Loved this Thick and Creamy Seafood Chowder? Don’t forget to save it to your favorite Pinterest board so you can find it easily when the craving hits again! Pinning helps others discover the recipe too, so it’s a small gesture that makes a big impact.
You can also share the recipe on Facebook or Instagram and tag me to show off your own delicious creation. I love seeing your versions and hearing how you made the recipe your own. Whether it’s for a quiet night in or a family dinner, this chowder is sure to become a regular in your kitchen.
Thick and Creamy Seafood Chowder Recipe
This thick and creamy seafood chowder recipe is a hearty and luxurious soup filled with a medley of fresh seafood, buttery potatoes, sweet peas, and a rich, flavorful broth. A comforting dish perfect for colder days or whenever you crave something indulgent, it features shrimp, white fish, and scallops gently simmered in a velvety blend of half-and-half and cream cheese. Aromatics like garlic and celery build a deep base, while dill and black pepper finish it off with brightness and spice. Whether you're serving it at a dinner party or cozying up with a bowl at home, this chowder is an instant classic.
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood stock (or mix of chicken broth and clam juice)
- 2 cups Yukon Gold potatoes, peeled and diced
- 1 cup half-and-half
- 2 oz cream cheese
- 1/2 lb raw shrimp, peeled and deveined
- 1/2 lb white fish (like cod or haddock), chopped
- 1/2 lb scallops
- 1/2 cup frozen peas
- 1/2 cup corn (fresh or frozen)
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic. Sauté until soft and fragrant, about 5 minutes.
- Sprinkle in the flour and cook, stirring constantly, for 1 minute.
- Gradually pour in the seafood stock while whisking to prevent lumps. Add the potatoes and bring to a simmer. Cook until potatoes are tender, about 15 minutes.
- Stir in the half-and-half and cream cheese. Let it melt into the broth, stirring occasionally.
- Add the shrimp, white fish, and scallops. Simmer until the seafood is just cooked through, about 5 to 7 minutes.
- Stir in peas, corn, dill, salt, and pepper. Let the chowder warm through for another 2 to 3 minutes.
- Serve hot, garnished with more dill and black pepper if desired.
Notes
- Make sure not to boil the chowder after adding the cream to prevent curdling.
- Seafood cooks quickly; avoid overcooking to keep it tender.
- For added depth, toss in a splash of white wine when sautéing the aromatics.
- Best served fresh, but can be stored up to 3 days in the fridge.
