Creamy Seafood Chowder

I was standing at the fishmonger's counter on a gray Saturday morning when the woman beside me asked what I planned to make with all that seafood. When I told her chowder, she smiled and said her grandmother used to make one every winter that could warm you from the inside out. That conversation stuck with me, and by evening, my kitchen smelled like the coast.

The first time I made this for friends, I worried I'd added too much cream, but when they went quiet after the first taste, I knew it had worked. One of them later texted me asking for the recipe at midnight. It became my go-to whenever someone needed comfort in a bowl.

Ingredients

• Shrimp: Buy them already peeled and deveined to save time, and look for ones that smell like the ocean, not fishy.
• White fish fillets: Cod or haddock hold up beautifully in the broth without falling apart, and their mild flavor lets the chowder shine.
• Sea scallops: Pat them dry with a towel before adding so they don't water down the soup.
• Mussels or clams: If using fresh, steam them separately first and save that liquid to add extra depth to your broth.
• Butter: Unsalted gives you control over the seasoning, and it makes the base silky.
• Onion: Dice it fine so it melts into the chowder and adds sweetness without chunks.
• Celery and carrots: These add a subtle vegetal backbone that balances the richness of the cream.
• Potatoes: Yukon golds work best because they hold their shape and add a buttery texture.
• Garlic: Fresh is essential here, the jarred stuff just doesn't have the same punch.
• Parsley: Bright and grassy, it cuts through the cream and makes the whole bowl feel lighter.
• Fish stock: Homemade is ideal, but a good quality store bought seafood broth works perfectly.
• Milk and cream: Whole milk keeps it from being too thick, while the cream gives you that luxurious mouthfeel.
• White wine: A dry variety like Sauvignon Blanc adds acidity and brightness that keeps the chowder from feeling flat.
• Flour: This thickens the base just enough without making it gluey.
• Bay leaf and thyme: These herbs add a quiet, earthy warmth that you'd miss if they weren't there.
• Smoked paprika: Just a pinch gives a whisper of smokiness that makes people ask what your secret is.

Instructions

Start with the aromatics:

Melt the butter until it foams, then add the onion, celery, and carrots. Let them soften slowly, stirring now and then, until the onion turns translucent and the kitchen smells sweet.

Bloom the garlic:

Toss in the minced garlic and stir for about a minute until fragrant. Don't let it brown or it'll taste bitter.

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for two minutes. It should smell toasty and coat everything evenly.

Deglaze and build the base:

Pour in the wine and scrape up any bits stuck to the bottom. Add the stock, potatoes, bay leaf, thyme, and paprika, then bring it to a gentle boil before turning it down to simmer for 15 minutes.

Add the fish and scallops:

Nestle the white fish and scallops into the simmering broth. Let them cook gently for three minutes, they'll turn opaque and tender.

Finish with shrimp and shellfish:

Stir in the shrimp and any mussels or clams you're using. Simmer for another two to three minutes until the shrimp curl and turn pink.

Stir in the dairy:

Pour in the milk and cream, then warm everything over low heat without letting it boil. Season with salt and pepper until it tastes just right.

Final touches:

Fish out the bay leaf, stir in the fresh parsley, and ladle the chowder into bowls. Garnish with extra parsley and serve while it's steaming.

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One evening, I served this to my dad, who grew up on the water and has strong opinions about chowder. He finished his bowl without a word, then quietly asked for seconds. That's when I knew I'd gotten it right.

Choosing Your Seafood

You can swap in whatever looks freshest at the market. I've used salmon when white fish was too pricey, and once I threw in some lump crab meat that took it over the top. Just keep the total weight around the same so the broth stays balanced.

Thickening and Texture

If you like a thicker chowder, mash a few of the cooked potato pieces against the side of the pot before adding the dairy. It thickens naturally without extra flour and gives the broth more body.

Serving and Storage

This chowder begs for crusty sourdough or a handful of oyster crackers on top. I usually make a full batch even for two people because it keeps well in the fridge for up to three days, and the flavors deepen as it sits.

• Reheat gently over low heat, stirring often, to keep the cream from separating.
• Freeze leftovers in individual portions for up to two months, though the potatoes may soften slightly.
• If it thickens too much after storing, thin it with a splash of milk or stock when reheating.

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There's something about a bowl of chowder that feels like a hug, especially when it's full of tender seafood and tastes like the ocean. I hope this one finds its way into your regular rotation the way it did mine.

Recipe FAQs

→ Can I use different types of seafood?

Yes, you can substitute or add other seafood like salmon, crab, or lobster to suit your taste and availability.

→ How can I make the chowder gluten-free?

Use gluten-free flour instead of all-purpose flour to thicken the broth while keeping the same creamy texture.

→ What is the best way to avoid overcooking seafood?

Add seafood in stages according to cooking times: white fish and scallops first, then shrimp and mussels last, simmering gently.

→ Can I prepare this chowder in advance?

It’s best enjoyed fresh, but you can refrigerate leftovers for up to two days and gently reheat without boiling to maintain texture.

→ What side dishes complement this chowder?

Serve with crusty bread or oyster crackers to soak up the creamy broth and enhance the meal.