Name: The Best Creamy Seafood Chowder
Prep time: 10 min
Cook time: PT-487101H5S
Total time: PT-487101H5S
Cuisine: Seafood
Ingredients: 1 large onion, finely chopped; 2 celery stalks, finely chopped; 1 medium carrot, finely chopped; 2 garlic cloves, minced; 1 kg (2 lb) mixed seafood (shrimp, salmon, white fish, shellfish); 2 large potatoes, diced; 3 Tbsp all-purpose flour; 1.5 L (6 cups) seafood or chicken broth; 200 ml (¾ cup) white wine (optional); 500 ml (2 cups) double cream (heavy cream); Salt and pepper, to taste; 2 Tbsp fresh parsley, chopped; 1 tsp thyme (optional)

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Short Description

A luxuriously rich and comforting chowder, featuring tender mixed seafood, creamy potatoes, and fragrant herbs—perfect for warming up or sharing at a cozy dinner.

Why You’ll Love This Recipe

Generously creamy: Double cream and a silky roux create a decadent base.
Seafood variety: Shrimp, salmon, white fish, and shellfish come together beautifully.
Simple one-pot meal: Minimal prep and cleanup, but maximum flavor.
Perfect for any occasion: Ideal for weeknight dinners, family meals, or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, minced
1 kg (2 lb) mixed seafood (shrimp, salmon, white fish, shellfish)
2 large potatoes, diced
3 Tbsp all-purpose flour
1.5 L (6 cups) seafood or chicken broth
200 ml (¾ cup) white wine (optional)
500 ml (2 cups) double cream (heavy cream)
Salt and pepper, to taste
2 Tbsp fresh parsley, chopped
1 tsp thyme (optional)

Directions

Prepare the vegetables
In a large pot over medium heat, add onion, celery, carrot, and garlic. Sauté until the onion is translucent and all are softened, about 5 minutes.
Make the roux
Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes, ensuring the flour is fully absorbed and lightly toasted.
Add the broth
Gradually whisk in the seafood or chicken broth to avoid lumps. If using, pour in the white wine now and bring the mixture to a gentle simmer.
Cook the potatoes
Add diced potatoes, bring to a boil, then reduce heat. Simmer until potatoes are just tender, about 10–15 minutes.
Add the seafood
Gently stir in mixed seafood and cook for another 5–10 minutes, until shrimp are pink, fish flakes easily, and shellfish opens (discard any shells that don’t open).
Finish the chowder and serve
Stir in the double cream, parsley, thyme (if using), and season to taste with salt and pepper. Warm through without boiling.
Ladle into bowls, garnish with extra parsley, and serve immediately with crusty bread or rolls.

Servings And Timing

Serves: 6–8 people
Prep Time: ~10 minutes
Cook Time: ~25–30 minutes
Total Time: ~35–40 minutes

Storage/Reheating

Refrigerator: Store leftover chowder in an airtight container for up to 2 days.
Freezer: Not recommended; cream may separate upon thawing.
Reheat: Gently warm over low heat, adding a splash of broth or cream to refresh consistency and stir to re-incorporate any separated cream.

Variations

Make it dairy-free: Substitute coconut milk or cashew cream and use dairy-free broth.
Thicker chowder: Mash a few potato cubes in the pot before adding seafood.
Add more vegetables: Stir in corn kernels, leeks, or diced bell pepper with the potatoes.
Spicy twist: Add a pinch of smoked paprika or cayenne for depth and warmth.
Herb variation: Use a mix of dill and chives instead of parsley and thyme for a bright finish.

FAQs

1. Can I use only one type of seafood?

Yes—feel free to use only shrimp, only fish, or a mix. Adjust cooking time based on seafood type (shrimp cooks fastest).

2. Is white wine necessary?

No—it adds acidity and depth, but the chowder is delicious without it. Substitute with more broth if preferred.

3. Why double cream?

Double cream gives the chowder a rich, luxurious texture. For lighter versions, use half cream and half milk.

4. My chowder is too thin—how do I thicken it?

Mix 1 Tbsp flour or cornstarch with cold water and stir into the simmering chowder until thickened.

5. Can I prepare this ahead?

Yes—cook base through potatoes ahead and refrigerate. Add seafood and cream just before serving to keep seafood from overcooking.

6. Can I freeze the chowder?

It’s not recommended; cream can separate after freezing and thawing.

7. How do I prevent seafood from overcooking?

Add seafood when potatoes are tender, cook gently, and remove from heat once seafood is opaque and tender.

8. What side dishes pair well?

Serve with crusty bread, garlic toast, green salad, or steamed rice for a complete meal.

9. Can I use fresh herbs instead of dried?

Yes—use 1 Tbsp fresh thyme or parsley per tsp of dried herb, added at the end for a bright finish.

10. Is this gluten-free?

Not as written—substitute a gluten-free flour or use a cornstarch slurry to thicken instead of flour.

Conclusion

This Creamy Seafood Chowder offers a satisfying blend of textures and flavors: silky broth, tender seafood, savory vegetables, and fresh herbs. Easy to prepare yet elegant enough for sharing, it’s a bowl of comfort that brings coastal charm to any table. Enjoy!

Maggie