Name: Seafood Chowder Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American New England
Ingredients: 4 slices thick cut bacon, diced into small pieces; 1 small onion, diced; 3 celery stalks, diced; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 4 cups seafood stock; 1 1/2 pounds red potatoes (about five medium), diced into 1/2 inch pieces; 1/4 teaspoon dried thyme; 2 bay leaves; 8 ounces cod, cut into bite sized pieces; 8 ounces raw shrimp, deveined and tails removed; 10 ounces whole baby clams, drained; 8 ounces heavy cream; 2 tablespoons well minced parsley; Salt and pepper, to taste

I’m excited to share this Seafood Chowder Recipe with you because it’s one of those comforting dishes that feels like a warm hug in a bowl. Whether it’s a blustery fall evening or a lazy weekend lunch, this chowder really hits the spot with its rich, creamy broth and a medley of fresh seafood that keeps each bite interesting. Trust me, once you make this, it’ll become your go-to when you crave something hearty but elegant.

What I love most about this seafood chowder recipe is how it balances flavor and texture — crispy bacon, tender potatoes, briny clams, flaky cod, and sweet shrimp all come together so beautifully. Plus, it’s surprisingly easy to throw together even on a busy day, and perfect for impressing guests without spending hours in the kitchen. You’re going to love how versatile and satisfying this chowder is.

Ingredients You’ll Need

These ingredients create the classic seafood chowder flavor you expect—rich, creamy, and full of the ocean’s best bounty. Keep an eye out for fresh seafood and good quality bacon; they really make a difference here.

Bacon: Thick cut is best for that perfect crispiness and smoky depth.
Onion: Adds natural sweetness and flavor as the base of the chowder.
Celery: Gives a nice aromatic crunch and balances the creaminess.
Garlic: Just two cloves to brighten flavors without overpowering.
All-purpose flour: Helps thicken the chowder into that smooth, velvety texture.
Seafood stock: The backbone of the chowder — homemade or store-bought works.
Red potatoes: I prefer these because they hold their shape well when simmered.
Dried thyme: A subtle herb that pairs perfectly with seafood.
Bay leaves: Add a gentle depth of flavor during cooking.
Cod: Choose fresh or thawed, cut into bite-sized pieces for easy eating.
Shrimp: Raw and deveined are best; I like to peel the tails to make it easier to eat.
Whole baby clams: Fresh clams bring that lovely briny note, just be sure they’re properly drained.
Heavy cream: For that luxurious, creamy chowder base.
Parsley: Adds a fresh, peppery pop at the end.
Salt and pepper: Essential for seasoning—taste as you go!

Variations

I love making this seafood chowder recipe my own by switching up the seafood or tweaking the creaminess level depending on the season and what’s fresh at the market. Don’t hesitate to personalize it!

Spicy Twist: Sometimes I add a pinch of cayenne or a dash of smoked paprika for a subtle kick — it wakes up the flavors nicely.
Dairy-Free: I’ve successfully swapped heavy cream with coconut milk for a lighter, dairy-free version that’s still rich and tasty.
Seafood Swap: Feel free to use mussels or scallops instead of clams, or add chunks of salmon for extra richness.
Vegetable Boost: When I want it heartier, I throw in some diced carrots or corn kernels — they add sweetness and texture.

How to Make Seafood Chowder Recipe

Step 1: Crisp the Bacon and Sauté the Veggies

Start by cooking the diced bacon in a heavy soup pot over medium heat until it’s nice and crispy — this usually takes about 5-7 minutes. Don’t rush this step because those little crispy bits infuse your chowder with smoky goodness. Once the bacon is out, leave about two tablespoons of that flavorful fat in the pot and toss in the diced onion and celery. Cook them gently for about 5 minutes until they’re soft and translucent, then add the garlic for just a minute to prevent burning.

Step 2: Make the Roux and Add Liquids

Sprinkle the flour over the softened veggies and stir it in thoroughly — this forms the roux that will thicken your chowder. Cook the mixture for about 2 minutes, stirring constantly, so the flour loses its raw taste but doesn’t brown too much. Next, slowly whisk in your seafood stock to avoid lumps, adding the thyme and bay leaves. Bring it to a simmer and let it thicken slightly before moving on.

Step 3: Simmer the Potatoes

Add the diced red potatoes to the pot and simmer for about 15 minutes until they’re just tender. Keep the heat gentle — you want the potatoes to hold their shape so the chowder feels hearty, not mushy. Check by piercing a piece with a fork; it should slide in with some resistance.

Step 4: Add the Seafood

Now comes the star ingredient moment! Gently stir in the cod pieces, shrimp, and baby clams. Cook for another 5-7 minutes until the cod turns opaque and flakes easily and the shrimp are pink and curled. The clams will add that lovely ocean burst of flavor, so don’t skip them — just make sure they’re fully cooked through.

Step 5: Finish with Cream and Seasoning

Lower the heat and pour in the heavy cream, stirring gently to combine without breaking up the seafood. Season thoughtfully with salt and pepper, tasting as you go because the bacon and seafood bring natural saltiness. Lastly, sprinkle in the fresh parsley for a bright finish. Simmer just a few more minutes to warm the cream through, and your chowder is ready to serve.

How to Serve Seafood Chowder Recipe

A white round pot filled with creamy soup showing a thick off-white base. Inside, there are several chunks of red-skinned potatoes, light pink shrimp, and small pieces of green celery, scattered throughout. The soup is topped with chopped fresh green parsley, adding bright color contrast. The pot sits on a white marbled surface with round buttered toasted bread slices at the bottom left and a few round crackers nearby. There is a bowl of fresh green lettuce salad with orange carrot slices at the top right corner. A red and white striped cloth is placed beside the pot on the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my chowder with a bit more chopped fresh parsley because it adds a burst of color and a fresh note that contrasts the creaminess beautifully. Sometimes, I throw on a few crispy fried shallots for crunch — it’s a little secret hack I picked up that totally elevates the dish.

Side Dishes

This seafood chowder pairs wonderfully with a warm, crusty sourdough bread for dipping. I also love serving it alongside a simple green salad with a light vinaigrette to cut through the richness. When I want to keep things cozy, a side of roasted Brussels sprouts or garlic buttered green beans works beautifully too.

Creative Ways to Present

For special occasions, I like to serve the chowder in individual hollowed-out bread bowls — it’s both practical and impressive. Another fun idea is to garnish with edible flowers or a drizzle of chili oil for a splash of color and a little extra flavor kick. These little touches make your homemade seafood chowder feel extra festive.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and find the chowder tastes even better the next day as the flavors meld. Just be sure to cool it completely before refrigerating to keep textures at their best.

Freezing

Freezing seafood chowder can be tricky because seafood can get rubbery; however, if you need to freeze it, I recommend leaving out the cream and adding it fresh when reheating. Freeze the chowder base in a sturdy container for up to 2 months.

Reheating

When reheating, do it gently on the stove over low heat to prevent the cream from breaking. If you froze the base without cream, add the heavy cream towards the end of reheating and stir until warmed through for best texture and flavor.

FAQs

Can I use canned clams instead of fresh clams in this seafood chowder recipe?

Absolutely! Canned clams are a convenient alternative and can still provide that signature briny flavor. Just be sure to drain them well and adjust the seasoning since canned clams can be saltier than fresh ones.
Can I make this seafood chowder recipe ahead of time?

Yes, you can definitely prepare most of the chowder a day in advance, but I recommend adding the seafood and cream right before serving to keep everything tender and fresh-tasting.
What can I substitute for heavy cream in this chowder?

If you want a lighter version or need a dairy-free option, coconut milk or a thick cashew cream can be great substitutes. Just know the flavor will be slightly different but still delicious.
How thick should the chowder be?

The chowder should be thick enough to coat a spoon but still spoonable — not too runny or overly dense. The potatoes help with the body, and the roux ensures a smooth, luscious consistency.
Can I use other types of fish for this seafood chowder recipe?

Definitely! Firm white fish like haddock, pollock, or even halibut work well. Just adjust cooking times slightly since different fish vary in thickness and texture.

Final Thoughts

This seafood chowder recipe is close to my heart because it combines simple ingredients with rich, comforting flavors that warm you up from the inside out. I hope you find it as satisfying and easy to make as I do — it’s truly one of those dishes that brings people together around the table. Give it a try soon, and don’t be afraid to make it your own; I promise it will be worth every spoonful!