I make this chowder on cool weeknights. It warms the kitchen and gives us a full dinner fast. I use a mix of shrimp, clams, and fish and keep frozen seafood and basic pantry items on hand. Seafood Chowder became my go-to when I needed a quick, filling meal after work and short walks.
I keep broth and cream ready in the fridge or freezer. I start the pot when I walk in. I chop an onion and dice potatoes while the butter melts. In about 30 minutes we sit down to a warm bowl. Leftovers reheat well for the next lunch or a fast second dinner.
This recipe is a creamy soup with mixed seafood, diced potatoes, corn, and onion. The taste is mild, slightly sweet from the corn, and rich from the cream. People often make it for a weeknight meal, a simple family dinner, or a warming lunch on cool days. The soup works well when you want something filling but not hard to cook. For an alternate faster approach, see the instant pot seafood boil instructions for a different idea.
Why make this recipe
This meal cooks fast and gives good flavor with little work. It blends seafood, vegetables, and cream into one pot. You can use fresh or frozen seafood. It fills bellies and makes good leftovers. The recipe fits busy evenings and simple weekend lunches. It also lets you use small bits of fish or shrimp you have on hand. This version saves time and trims waste, so it works well for regular home cooking.
How to make this recipe
Start with a base of butter, onion, and garlic to build flavor. Add potatoes and corn so they cook and soften in the broth. Add seafood near the end so it stays tender. Finish with cream for a smooth, rich texture. Expect about 30 minutes from start to finish. If you want an alternate method, check the instant pot seafood boil method for ideas on speed and hands-off cooking.
Ingredients
2 cups of mixed seafood (shrimp, clams, and fish), 1 cup of diced potatoes, 1 cup of corn, 1 onion, chopped, 2 cloves of garlic, minced, 4 cups of fish or vegetable broth, 1 cup of heavy cream, 2 tablespoons of butter, Salt and pepper to taste, Fresh parsley for garnish.
The seafood gives the main flavor and protein. Potatoes make the soup filling and add body. Corn adds a touch of sweetness and texture. Onion and garlic give the base flavor. Broth controls the soup thinness and taste. Cream makes it smooth and rich. Butter helps soften the veg and start the sauce. Parsley adds a fresh note at the end.
Directions
Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened. Add potatoes and corn, cook for 5 minutes. Pour in broth and bring to a boil. Reduce heat and simmer until potatoes are tender. Add seafood and cook until just cooked through. Stir in heavy cream and season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes: Browning the onion first makes a mild, rounded flavor. Let potatoes cook until tender so the texture is right. Add seafood last to avoid overcooking. Stir in cream off the heat if you want a smoother finish and to prevent curdling.
How to serve this recipe
Serve bowls hot with a sprinkle of fresh parsley. Offer crusty bread or crackers on the side for dipping. A simple green salad makes a light plate alongside the soup. This dish fits quiet weeknight dinners, casual weekend meals, or when guests want a warm, easy course. For a smaller portion, reduce the seafood and potatoes. For a heartier bowl, serve with extra bread and butter.
Seafood Chowder pairs well with a plain roll or a green side to balance the cream.
How to store this recipe
Cool the soup to room temperature before storing. Put it in airtight containers for the fridge. Use within 2–3 days for best taste. For longer storage, freeze in meal-sized containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove. When reheating, stir in a little extra broth if the soup seems thick. Do not refreeze after thawing.
Tips to make this recipe
Use frozen mixed seafood to save time and cut cost. Trim big fish pieces to bite size so they cook evenly. Watch the seafood closely; it cooks fast and turns rubbery if overdone. If the soup is too thin, mash a few potatoes in the pot to thicken. For a richer taste, sauté the onion a bit longer. For a quicker start, try the instant pot seafood boil guide for prep ideas and timing.
Variation
Swap the heavy cream for half-and-half for a lighter finish, though the soup will be less rich. Use milk with a small flour slurry if you want lower fat, but do this off heat. Add diced carrots or celery with the onion for more veg. If clams are not available, use extra shrimp or firm white fish. Avoid too many swaps at once or the balance of flavors can change; the simple mix in this version keeps the taste clear.
FAQs
Q: Can I use only frozen seafood? A: Yes. Thaw in the fridge first or add a few minutes to cooking time.
Q: Can I make it dairy-free? A: Use coconut milk or a non-dairy cream and a good fish or veg broth.
Q: How long does it take? A: About 30 minutes from start to finish with basic prep.
Q: Can I add wine? A: A splash of white wine at the broth stage adds depth. Let it reduce first.
Conclusion
This meal is easy, fast, and works well on regular nights. It uses simple ingredients and gives a warm, filling bowl for one or many. For more recipe ideas and a similar take, see Seafood Chowder – RecipeTin Eats. For a regional twist and more background, read the Nova Scotia Seafood Chowder – Kelly Neil.
Print
Seafood Chowder
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A creamy and filling seafood chowder made with shrimp, clams, fish, potatoes, corn, and onions, perfect for a quick weeknight meal.
Ingredients
- 2 cups of mixed seafood (shrimp, clams, and fish)
- 1 cup of diced potatoes
- 1 cup of corn
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of fish or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add potatoes and corn, cook for 5 minutes.
- Pour in broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Add seafood and cook until just cooked through.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Browning the onion first enhances flavor. Monitor seafood closely to avoid overcooking. For a smoother finish, stir in cream off the heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
