Easy Seafood Chowder
This Easy Seafood Chowder is loaded with clams, shrimp, classic chowder vegetables, and seasonings. It’s a hearty seafood feast in a bowl perfect for lunch or dinner.
We’re big fans of seafood. Fried, baked, broiled – if it’s seafood, we’re going to be all over it! One of our favorite seafood recipes to make in the fall and winter is this hearty seafood chowder. It’s full of classic flavors, it’s hearty, and it warms you up on a cold day.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s full of rich clam flavor.
- It’s a delicious, classic chowder that any seafood lover will love.
- It uses simple ingredients.
- It’s a great meal on a cold day.
🛒Ingredients
You’ll only need a few simple ingredients to make this recipe, and you can find them all easily at your local grocery store.
All the ingredients are listed here, but you can find the exact amounts in the recipe card at the end of the post.
- Onion – finely chopped
- Celery stalk – chopped
- Potatoes – diced and boiled
- Cream
- Chicken broth
- Whole kernel corn
- White wine
- Lemon juice
- All-purpose flour
- Olive oil
- Cod or haddock
- Salt
- paprika
- Pepper
- Clams
- Shrimp – peeled
- Thyme
- Parsley
🔪 How to Make Easy Seafood Chowder
Making this chowder is an incredibly simple affair. It only takes a few simple steps and about 35 to 40 minutes from start to finish!
Step 1: Prep
Rinse the clams and shrimp thoroughly and set aside.
Step 3: Cook the Onions and Celery
Saute the onions and celery in olive oil for 3 to 4 minutes on low heat. Then, mix in the flour and cook for another 2 minutes.
Step 3: Add Everything Except Shellfish
Add the boiled potatoes, corn, chicken stock, white wine, and lemon juice. Then, add 1 to 2 sprigs of thyme, salt, and spices and cook covered for another 10 minutes on low. Add cod or haddock
Step 4: Add the Shellfish and Cream
Add the clams, shrimp, and cream to the chowder, mix, and boil for 5 minutes. Enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Spicy – Add red pepper flakes for a spicy kick.
- More Seafood – Add your favorite seafood in any variation to this chowder.
If you’re a chowder fan, then try our favorite corn chowder.
🥄 Equipment
- Knife
- Cutting board
- Measuring cups and spoons
- Pot
🥫 Storage
Refrigerate this chowder for up to 3 days in an air-tight container. For longer storage, freeze it for up to 3 months in an air-tight, freezer-safe container.
What to Serve with Easy Seafood Chowder
Chowder is a delicious, hearty soup that’s also wonderfully versatile. You have a variety of serving options to choose from like:
- Crusty bread
- Garlic bread
- Breadsticks
- Oyster crackers
- Roasted vegetables
- French fries
- Corn on the cob
- Salad
💭 Tips
- Be sure to thoroughly rinse your shellfish before adding it to the chowder.
- Add the shellfish in the last 5 minutes of cooking to avoid overcooking it.
- Stir your chowder until all the flour lumps are gone to avoid any tiny “dumplings”.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Traditionally, chowder is a thick soup made with milk or cream, a roux, and seafood or vegetables. Although there are thin chowder variations, as well as chicken and even vegetable chowder variations.
No one knows exactly where it came from, but most food historians share the belief that it may have originated among Breton fishermen who brought the dish to Newfoundland. From there, it spread to Nova Scotia, New Brunswick, and finally New England.
If you cook your seafood in the chowder for too long, it will overcook and become tough.
🍽 More Recipes
Do you enjoy seafood? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Easy Seafood Chowder
Equipment
- large pot
Ingredients
- 1 onion finely finely chopped
- 1 celery stalk shopped
- 2 potatoes diced boiled
- ⅓ cup cream
- 2 cups chicken broth or vegetable broth
- ⅓ cup corn kernels
- 3 tbsp white wine
- 2 tbsp lemon juice
- 1 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 cup fish pie mix
- ½ tsp salt
- ½ tsp paprika
- ½ tsp pepper
- 1 cup clam shells
- 1 pound peeled shrimp
- thyme
- parsley for serving
Instructions
- Sauté the onion and celery in olive oil for 3-4 minutes on low heat.
- Add all-purpose flour, mix and fry everything together for another 2 minutes.
- Add fish pie mix, boiled potatoes, corn, pour in stock, white wine, lemon juice, and stir to dissolve flour lumps.
- Add sprigs of thyme (1-2) and salt with spices. Cook for another 10 minutes on low heat, covering the pan with a lid.
- Rinse the shellfish and shrimp thoroughly and transfer them to a saucepan.
- Pour in the cream and mix everything.
- Boil the chowder for another 5 minutes. Serve hot with parsley and other herbs.
