If you’re on the hunt for a dinner that feels like a warm hug, Easy Seafood Chowder checks all the boxes. Creamy, brimming with tender shrimp and flaky fish, and studded with sweet corn and diced veggies, this chowder is both indulgent and refreshingly simple to pull together. It’s the sort of meal that transports you straight to a cozy seaside cottage, spoon in hand, bowl steaming, with just enough richness to satisfy any appetite—all ready in less than an hour.

Easy Seafood Chowder Recipe - Recipe Image

Ingredients You’ll Need

The magic of Easy Seafood Chowder is how every ingredient works in harmony to build layers of comfort and flavor—no specialty shopping needed. Each item brings something unique: color, texture, creaminess, or that signature briny seafood bite.

Butter: Adds an irresistible richness at the base of your chowder, giving it that classic, velvety backbone.
Olive oil: Uses just a touch for sautéing, balancing out the butter and preventing burning.
Onion: Provides a sweet, savory foundation—don’t skip this for that essential depth of flavor.
Garlic: Infuses the chowder with aromatic complexity; mince it fine for even distribution.
Celery: Lends freshness and a gentle crunch, breaking up the creaminess.
Carrots: Bring a pop of color and a subtle natural sweetness to each spoonful.
Potatoes: Create hearty substance and help naturally thicken the chowder as they cook down.
All-purpose flour: Forms the gentle roux that thickens the broth into a luscious, spoon-coating soup.
Seafood or chicken broth: Provides savory depth, bringing all the flavors together—go seafood if you want extra oceanic richness.
Milk: Adds body and a delicate creaminess without weighing things down.
Heavy cream: For that signature chowder indulgence—don’t be shy, it’s what makes this so memorable.
Dried thyme: Gives an earthy herbal note that perfectly accents the ocean flavors.
Old Bay seasoning: The secret ingredient—brings a hint of spice and classic seafood flair.
Salt and pepper: Essential for balancing all the creamy and savory notes—taste as you go.
Raw shrimp: The star protein; make sure they’re peeled and deveined for the best texture.
White fish (like cod or haddock): Flaky, mild, and quick-cooking—perfect for soaking up all those delicious flavors.
Corn kernels: Pockets of pop and sweetness; fresh or frozen both work beautifully.
Fresh parsley (optional): Adds a fresh, herbal lift at the finish—highly recommended for color and brightness.

How to Make Easy Seafood Chowder

Step 1: Sauté the Aromatics

Start by heating your butter and olive oil in a large pot or Dutch oven over medium heat. Once the butter melts, toss in the diced onion, garlic, celery, and carrots. Sauté them for 4 to 5 minutes, stirring often, until everything is slightly softened and fragrant—the base for your Easy Seafood Chowder is being built right here!

Step 2: Add the Potatoes and Flour

Next, diced potatoes join the party. Stir these in and let them cook with the other veggies for an additional 2 minutes. Now sprinkle your flour over everything and mix well, letting the flour cook for about a minute. This crucial step not only gets rid of any raw flour taste but also sets you up for that dreamy chowder texture.

Step 3: Build the Broth

Gradually pour in the seafood or chicken broth while stirring constantly—this helps prevent lumps and ensures you get a smooth broth. Add your milk, heavy cream, dried thyme, Old Bay, salt, and pepper next. Bring the pot to a gentle simmer and let it bubble away for 10 to 12 minutes. This is when your potatoes get perfectly tender and the broth thickens to just the right consistency.

Step 4: Add the Seafood and Corn

Now the moment you’ve been waiting for—gently nestle the shrimp, fish chunks, and corn kernels into the simmering broth. Cook for another 5 to 7 minutes, giving everything time to meld while the seafood cooks to tender, opaque perfection. You’ll see the shrimp curl up and turn pink, and the fish will flake easily when it’s done.

Step 5: Season and Serve

Give your Easy Seafood Chowder a taste and adjust the salt, pepper, or even splash in a bit more Old Bay if you crave that classic spice. Ladle into bowls while it’s still piping hot, then top with a generous sprinkle of fresh parsley if you like a touch of color and freshness to finish it all off.

How to Serve Easy Seafood Chowder

Garnishes

Nothing makes a bowl more inviting than a final flourish! Fresh chopped parsley is classic, but you could also try a dusting of extra Old Bay or even a twist of lemon zest for a citrusy kick. Crack a touch of black pepper over the top right before serving to really make those flavors pop.

Side Dishes

Pairing is half the fun! I adore serving Easy Seafood Chowder with hunks of warm, crusty bread (perfect for soaking up every last drop) or a handful of classic oyster crackers. For a light side, a crisp leafy salad with a lemony vinaigrette balances out the richness of the soup beautifully.

Creative Ways to Present

Give your Easy Seafood Chowder an extra-special touch by serving it in homemade bread bowls or individual soup crocks. A simple swirl of cream at the table or a sprinkling of microgreens can transform these humble bowls into restaurant-worthy showstoppers. If you’re entertaining, consider topping each portion with a seared scallop!

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers, Easy Seafood Chowder keeps best in an airtight container in the fridge for up to two days. The flavors actually deepen overnight, making the next day’s lunch even more rewarding.

Freezing

While you can freeze chowder (up to 2 months), be aware that the creamy base may separate and seafood texture can change slightly. For best results, cool completely, transfer to freezer containers, and thaw overnight in the fridge before gently reheating.

Reheating

Reheat your chowder slowly on the stovetop over low heat, stirring gently, to avoid curdling or overcooking the seafood. If it looks too thick when reheating, a splash of extra milk or broth will bring it right back to creamy perfection.

FAQs

Can I use different types of seafood in Easy Seafood Chowder?

Absolutely! The beauty of this recipe is its flexibility. Swap or add in scallops, clams, or even a handful of crab for a more luxurious spin. Just keep an eye on cooking times—shellfish often cooks even faster than shrimp or fish.

What’s the secret to getting chowder perfectly creamy without being too thick?

The trick is the flour roux and a mix of milk and heavy cream. If you prefer a thicker chowder, lightly mash a few potatoes against the side of the pot before adding your seafood. If it’s too thick, loosen with a splash more broth.

Is Easy Seafood Chowder gluten free?

As written, the recipe uses standard all-purpose flour for thickening. For a gluten-free version, swap in your favorite gluten-free flour blend or use cornstarch (dissolved in a little cold milk or broth) instead.

Can I make this chowder dairy free?

Sure! Substitute the dairy milk and cream with unsweetened coconut milk and a dash of your favorite plant-based cream. The flavor will change slightly, but it will still be deliciously rich and hearty.

What’s the best way to avoid rubbery seafood in my chowder?

The key is gentle heat and careful timing. Add shrimp, fish, and any other seafood only once your veggies are just tender and the broth is simmering, then cook just until opaque and cooked through—usually 5 to 7 minutes is perfect.

Final Thoughts

If comfort is what you crave, give Easy Seafood Chowder a spot on your menu this week. Its rich, savory layers and ocean-fresh flavors are always a crowd pleaser, and the easy prep means it’s just as ideal for a weeknight dinner as a cozy weekend gathering. I hope this recipe brings as much joy and satisfaction to your kitchen as it has to mine!

Easy Seafood Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 29 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Seafood Chowder is a comforting and creamy fish soup that is perfect for a cozy meal. Loaded with shrimp, white fish, and vegetables in a rich and flavorful broth, this one-pot seafood soup is sure to satisfy your cravings for a delicious chowder.

Ingredients

Scale

Main Chowder:

1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 celery stalks, diced
2 medium carrots, diced
2 medium potatoes, peeled and diced
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup milk
1 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste

Seafood:

1/2 pound raw shrimp, peeled and deveined
1/2 pound white fish (like cod or haddock), cut into chunks
1/2 cup corn kernels (fresh or frozen)
2 tablespoons chopped fresh parsley (optional)

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Instructions

Saute Aromatics: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, garlic, celery, and carrots. Cook for 4–5 minutes until vegetables begin to soften.
Add Potatoes and Flour: Stir in potatoes and cook for another 2 minutes. Sprinkle flour over the mixture and stir to coat, cooking for 1 minute to remove raw flour taste.
Add Broth and Simmer: Gradually pour in the broth while stirring to avoid lumps. Add milk, cream, thyme, Old Bay, salt, and pepper. Bring to a gentle simmer and cook for 10–12 minutes, or until potatoes are tender.
Finish with Seafood: Add shrimp, fish, and corn. Simmer for 5–7 minutes, or until the seafood is cooked through and opaque.
Season and Serve: Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.

Notes

You can add scallops, clams, or crab to the seafood mix if desired.
For a thicker chowder, mash a few of the potatoes against the side of the pot before adding the seafood.
Pairs well with crusty bread or oyster crackers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American