The Perfect Seafood Delight Chowder Recipe for Cozy Nights

Seafood delight chowder captures the essence of coastal comfort in every spoonful.

Ocean-fresh ingredients blend into a creamy symphony that warms you from the inside out.

Rich, velvety textures mingle with delicate marine flavors, creating a harmonious culinary experience.

Hearty and satisfying, this chowder speaks to the soul of home cooking.

Nautical traditions inspire its robust character, inviting memories of seaside gatherings.

Seasonal herbs and carefully selected proteins dance together in a luxurious broth.

Imagine diving into a bowl that tells a story of maritime heritage and culinary craftsmanship.

You can want to savor every single bite of this incredible maritime masterpiece.

Seafood Chowder That’s Creamy and Satisfying

• Dive into a luxurious blend of ocean's finest catches, combining cod, shrimp, scallops, clams, and crab meat in one bowl of pure deliciousness.
• Experience a velvety, rich texture created by gradual stock addition and cream stirring, transforming simple ingredients into a heartwarming, decadent chowder.
• Master this restaurant-quality dish in under 45 minutes with straightforward cooking techniques that even novice home chefs can confidently execute.

What You’ll Need for a Rich Seafood Chowder

• Leeks: Soft, mild onion-like flavor that adds depth to the chowder.
• Celery: Provides a subtle crunch and aromatic base for the seafood chowder.
• Olive Oil, Butter: Create a rich, flavorful foundation for sautéing vegetables.

• Flour: Helps to thicken the chowder and create a smooth, creamy texture.
• Potatoes: Hearty root vegetable that adds substance and helps thicken the soup.
• Fresh Thyme: Herb that brings a subtle earthy and slightly minty flavor to the dish.

• Cod, Shrimp, Scallops, Clams, Crab Meat: Variety of fresh seafood that provides rich, oceanic flavors and protein.
• Sweet Corn: Adds natural sweetness and texture to the chowder.
• Heavy Cream, Half and Half: Creates a luxurious, smooth and creamy consistency.

• Chives: Fresh herb that adds a mild onion-like flavor and bright green color as a finishing touch.
• Homemade Seafood Stock: Provides a deep, rich seafood base for the chowder.

Cooking Instructions for Seafood Chowder

Step 1: Prepare the Flavor Base

In a large soup pot, heat some butter and olive oil over medium-high heat. Add the sliced leeks and chopped celery, then cook them until the leeks turn golden and the veggies become soft. Stir now and then so nothing sticks or burns at the bottom of the pot.

Step 2: Make the Creamy Thickener

Sprinkle flour over the cooked vegetables and stir well until everything is evenly coated. Keep stirring so the flour doesn’t clump. Let it cook for about 1 to 2 minutes to get rid of the raw flour taste.

Step 3: Add the Broth

Slowly pour in the seafood stock while whisking to keep the texture smooth. Keep whisking so no lumps form. Once the broth is fully mixed in, let the soup gently simmer on the stove.

Step 4: Cook the Potatoes

Add the diced potatoes and a bit of fresh thyme. Cover the pot with a lid and lower the heat. Let it simmer for about 25 minutes, stirring now and then. Check the potatoes with a fork, they should be soft and easy to pierce.

Step 5: Add the Seafood

Carefully place in the cod, shrimp, scallops, clams, and crab meat. Add the sweet corn as well. Make sure the clams are fully under the liquid so they cook properly. Let the soup simmer for 8 to 10 minutes. If any clams don’t open after 15 minutes, remove and discard them.

Step 6: Finish and Serve

Take the pot off the heat and stir in heavy cream or half and half until it blends smoothly into the soup. Sprinkle fresh chopped chives on top. Serve the chowder hot in warm bowls right away for the best taste.

Kitchen Tips for Creamy, Flavorful Chowder

• Vegetable Sauté Secrets: Brown leeks and celery gently to develop deeper, richer flavor profiles without burning.
• Flour Power Technique: Evenly coat vegetables with flour to create a smooth, lump-free base for your chowder's creamy texture.
• Seafood Timing Mastery: Add delicate seafood towards the end of cooking to prevent overcooking and maintain tender, succulent textures.
• Clam Opening Trick: Watch for naturally opened clams during cooking and discard any that remain closed after 15 minutes to ensure food safety.
• Cream Incorporation Magic: Remove pot from heat before stirring in cream to prevent separation and maintain a silky, luxurious consistency.

How to Store and Reheat Seafood Chowder Leftovers

• Refrigeration: Store leftover seafood chowder in an airtight container within 2 hours of cooking. Properly sealed, it will keep fresh in the refrigerator for 3-4 days.
• Freezing: Carefully transfer chowder to freezer-safe containers, leaving some space for expansion. Frozen chowder maintains quality for up to 2 months. Avoid freezing seafood with cream-based sauces, as they might separate upon thawing.
• Reheating: Gently warm chowder in a saucepan over medium-low heat, stirring occasionally. Add a splash of seafood stock or milk to restore creamy consistency. Heat until the chowder reaches 165°F, ensuring all seafood is thoroughly warmed without overcooking.

What Goes Well with a Bowl of Seafood Chowder

• Pair with Crisp White Wine: Complement the rich, creamy chowder with a chilled Sauvignon Blanc or Pinot Grigio. These light, acidic wines cut through the soup's richness and enhance the delicate seafood flavors.
• Serve with Crusty Sourdough Bread: Accompany the chowder with warm, crusty sourdough bread. Its tangy flavor and crunchy texture perfectly contrast the smooth, creamy soup while helping to soak up every delicious drop.
• Create a Fresh Side Salad: Balance the chowder's heaviness with a light, citrusy arugula salad dressed in lemon vinaigrette. The bright, peppery greens provide a refreshing counterpoint to the rich seafood and creamy broth.
• Match with Buttery Chardonnay: For wine lovers seeking a fuller-bodied option, an oaked Chardonnay offers buttery notes that beautifully mirror the chowder's creamy texture and complement its seafood complexity.

Flavor Twists for Your Seafood Chowder

• Coastal Comfort Chowder: Replace seafood with smoked salmon and add diced bacon for a rich, smoky flavor profile that enhances the creamy base.
• Mediterranean Seafood Brew: Incorporate white wine, swap thyme for fresh basil, and add roasted red peppers to bring a Mediterranean coastal essence to the traditional chowder.
• Spicy Ocean Harvest: Kick up the heat by adding diced jalapeños, a dash of cayenne pepper, and using andouille sausage alongside the seafood for a zesty, Cajun-inspired version.
• Lighter Ocean Chowder: Substitute heavy cream with coconut milk and use less butter, creating a lighter, dairy-free option that still maintains the robust seafood flavor.

FAQ Guide for Homemade Seafood Chowder

• Can I use frozen seafood for this chowder?

Yes, you can use frozen seafood. Just thaw it completely and pat dry before adding to the chowder to prevent excess water.

• How long can I store this seafood chowder?

Store the chowder in an airtight container in the refrigerator for up to 2-3 days. Reheat gently to prevent separating the cream.

• What if some clams don't open while cooking?

Discard any clams that remain closed after 15 minutes of cooking. This ensures food safety and prevents eating spoiled seafood.

• Can I make this chowder dairy-free?

Substitute heavy cream with coconut milk or a non-dairy cream alternative for a dairy-free version. The flavor will be slightly different but still delicious.

Seafood Delight Chowder Recipe

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4.7 from 21 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Creamy New England Seafood Delight Chowder brings coastal comfort to your kitchen with rich, hearty flavors. Fresh maritime ingredients blend seamlessly, promising a luxurious dining experience you’ll savor with each spoonful.

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Ingredients

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Seafood and Protein:

• 1 pound Cod or other firm white fish, cut into bite-size chunks
• 1 pound Shrimp, peeled and deveined
• ¾ pound Scallops
• 1 pound Clams, washed and scrubbed
• 1 pound Lump Crab Meat

Vegetables and Aromatics:

• 2 whole Leeks, thinly sliced until the light green part
• 4 stalks Celery, chopped
• 2 cups Sweet Corn
• 2 teaspoons Fresh Thyme, stems removed
• Chives, chopped for serving

Base and Liquid Ingredients:

• 3 tablespoons (45 milliliters) Butter
• 3 tablespoons (45 milliliters) Olive Oil
• ⅔ cups (80 grams) All-Purpose Flour
• 7 cups (1.66 liters) Homemade Seafood Stock
• 6 whole Medium Sized Potatoes, peeled and diced
• 2 cups (480 milliliters) Heavy Cream or Half and Half

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Instructions

1. Warm a spacious cooking vessel with butter and olive oil over medium-high temperature, creating a fragrant base for the chowder.
2. Introduce sliced leeks and chopped celery, allowing them to caramelize and become translucent, releasing their aromatic essence.
3. Dust the softened vegetables with flour, stirring thoroughly to create a smooth, cohesive mixture that will provide the chowder’s luxurious texture.
4. Incorporate seafood stock gradually, whisking continuously to prevent any unwelcome lumps from forming in the developing broth.
5. Introduce diced potatoes and fresh thyme, reducing heat and covering the pot to allow gentle simmering until the potatoes become tender and velvety.
6. Carefully add an ocean’s bounty of seafood; cod, shrimp, scallops, clams, and crab meat; alongside sweet corn kernels, ensuring clams are fully submerged to encourage proper opening.
7. Maintain a gentle simmer, allowing the seafood to cook delicately for approximately 8-10 minutes, and remove any stubborn clams that refuse to open.
8. Remove from heat and fold in rich cream, creating a silky, indulgent finish to the chowder.
9. Ladle into warm bowls and garnish with freshly chopped chives, presenting a vibrant and aromatic seafood masterpiece ready to delight the senses.

Notes

• Seafood Selection Matters: Choose fresh, high-quality seafood from a trusted fishmonger to guarantee the best flavor and texture in your chowder.
• Clam Opening Technique: Watch clams carefully during cooking; discard any that remain closed after 15 minutes to ensure food safety and prevent potential illness.
• Thickening Secret: Stirring flour into sautéed vegetables creates a roux, which helps develop a rich, smooth base without lumpy consistency.
• Potato Tenderness Tip: Simmer potatoes covered on low heat to achieve perfect softness without breaking down their structure or turning mushy.
• Cream Addition Hack: Remove pot from heat before stirring in cream to prevent curdling and maintain a silky, luxurious chowder texture.
• Garnish for Elevation: Sprinkle fresh chopped chives just before serving to add a bright, oniony freshness that complements the seafood’s delicate flavors.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 3g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 120mg