Easy Seafood Chowder

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My easy, creamy Seafood Chowder recipe is ready in just 45 minutes using simple, fresh ingredients! Creamy, smoky, and overflowing with your favorite seafood. This is the best seafood chowder recipe for a quick and easy meal!

Jump to:

• Creamy Seafood Soup
• Easy Seafood Chowder Recipe Ingredients
• How to Make Seafood Chowder
• Best Seafood Chowder Recipe Tips
• How to Store and Reheat Chowder Soup
• What is seafood chowder?
• Seafood Chowder Recipes FAQ
• Chowder Recipes Variations
• 📌 Pin it for later!
• Seafood Recipes
• Recipe
• Reviews

Creamy Seafood Soup

There is something so cozy and comforting about a bowl of creamy seafood chowder recipe with all your favorite ingredients! The best thing is, this easy chowder recipe is totally customizable!

Don’t like shrimp? Swap it out for mussels, clams, or more fish! Not a fan of white fish? Salmon works perfectly! It is really up to you how you want to put together this New England fish chowder, and that’s what makes it so great.

Easy Seafood Chowder Recipe Ingredients

• Bacon: I find it easiest to make the bacon ahead of time following my air fryer bacon recipe. If you want to really spice things up, you could even use my famous candied bacon!
• Onion: Sweet yellow onion works best. Dice the onion.
• Celery: Necessary for bringing together the base flavors of the soup. Dice the celery.
• Potatoes: Large russet potatoes work best. Dice and peel them.
• Flour: I use plain, all-purpose flour in this chowder. You can also use gluten-free flour at a 1:1 ratio.
• Firm White Fish: Any kind will do.
• Shellfish: Shrimp, prawns, mussels, clams… or all of the above!
• Corn: I like using leftover corn in this dish.
• Fresh Parsley: Optional, but it really adds so much freshness.
• Salt and Pepper: Use kosher salt or sea salt flakes for best results.
• Oyster Crackers: Optional, but who doesn’t love these on chowder?

How to Make Seafood Chowder

1. Saute bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes.
2. Remove the bacon from the pot and place it on a plate.
3. Drain all but one tablespoon of bacon grease from the pot. If there is not 1 tablespoon, then don’t drain the bacon fat.
4. Add diced onions and celery to the bacon grease in the pot. Saute over medium heat until soft, 3-4 minutes.
5. Add potatoes. Saute for 1-2 minutes. Reduce the heat to low.
6. Add the flour and stir, cooking until the flour is completely moistened.
7. Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil, stirring often.
8. Simmer the soup until the potatoes are nearly tender, and uncovered for 10 to 15 minutes. (Reduce the heat if the milk starts to foam.) The soup should start to thicken to a nice consistency.
9. Add the fish, shellfish, corn, and bacon.
10. Heat below boiling for 5 to 10 minutes until the fish is cooked.
11. Add salt and pepper. Adjust seasoning if necessary.
12. Serve with fresh parsley, oyster crackers, or good-quality bread.

Best Seafood Chowder Recipe Tips

• Use whatever seafood you like! I love using firm white fish like Pacific cod or tilapia. It holds its shape easily and cooks well. You can make this a shrimp chowder by using more shrimp or a clam chowder by using more clam. It’s the best seafood chowder recipe!
• Evenly chop your fish. For a consistent cook time, cut your fish into similar sizes. If a few pieces are larger or smaller, the fish won’t cook evenly.
• There is a fine line between simmering and boiling! When adding the milk, you want to avoid boiling the milk. You want to keep it at a consistent temperature to allow it to thicken.
• Your choice of bacon will determine how much bacon fat you need to saute the onion and celery. We use smoky bacon without a lot of fat on it. Therefore, we kept all our bacon fat for frying and didn’t need to remove or add any additional oil.
• Don’t overcook your seafood! 5 to 7 minutes is an adequate cook time for my shrimp and fish recipe. Shrimp will turn a beautiful orange color when cooked. The fish should be soft and cooked all the way through, and if the pieces are consistent it should take the same amount of time as the shrimp.
• If the chowder becomes too thick, use chicken broth or fish stock.

How to Store and Reheat Chowder Soup

1. Allow it to cool: Before storing seafood chowder, let it cool to room temperature. Hot food can raise the temperature inside your refrigerator, potentially affecting other perishable items.
2. Portion the chowder: Divide the chowder into smaller portions. This helps with efficient storage and allows you to reheat only the necessary amount, reducing waste.
3. Airtight containers: Use airtight containers or resealable plastic bags for storage. Please ensure they are clean and dry to prevent moisture buildup, which can lead to freezer burn or spoilage.
4. Refrigeration:
   • If you plan to consume the seafood chowder within a few days, store it in an airtight container in the refrigerator.
   • Consume it within 3-4 days to ensure freshness and safety.
5. Freezing:
   • If you want to store seafood chowder for a more extended period, freezing is a good option.
   • Pour the chowder into an airtight, freezer-safe container or heavy-duty resealable plastic bags. Leave some space at the top to expand as the soup freezes.
   • Label the container or bag with the date so you can keep track of how long it’s been in the freezer.
6. Avoid dairy separation: If your seafood chowder contains dairy products like cream or milk, they may separate during freezing and reheating. To minimize this, stir the chowder well before freezing and gently stir it when reheating.
7. Reheating:
   • When ready to enjoy the seafood chowder, thaw it in the refrigerator overnight if frozen.
   • Reheat it on the stovetop over low to medium heat, stirring gently to avoid scorching. Be patient and heat it slowly to maintain the soup’s texture and prevent curdling.
   • Avoid boiling the chowder, as this can cause the seafood to become overcooked and tough.
8. Taste and adjust: After reheating, taste the chowder and adjust the seasoning if necessary by adding salt, pepper, or other seasonings.

What is seafood chowder?

Chowder is a rich soup recipe with a creamy base, containing seafood and vegetables like potatoes, onions, and corn. I love seafood chowder using a mix of my favorite seafood, but there are a few specific variations, clam chowder being the most popular.

Seafood Chowder Recipes FAQ

Chowder Recipes Variations

• Make it a traditional clam chowder by using baby clams.
• Try making a shrimp chowder with large shrimp.
• Scallops and Lobster make an amazing chowder.
• Use salmon for salmon chowder!
• If you want a bit more flavor, you can add a teaspoon of old bay seasoning.
• You can use corn and make a simple corn chowder.

Try more of our popular soup recipes!

This seafood soup recipe is so easy to make and tastes absolutely delicious! It makes enough for four servings, so in a smaller house, you may even have enough for leftovers.

Seafood Recipes

• My family’s favorite Shrimp Bisque
• Chinese Prawns
• Grilled Crab Legs
• Steamed Crab Legs
• Instant Pot Lobster Tails

See more of my Easy Soup Recipes and Shrimp Recipes for Dinner!

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