This creamy seafood chowder is pure comfort in a bowl. A velvety smooth potato base meets tender chunks of mixed seafood, sweet corn, and fragrant fresh herbs. It's the kind of soup that makes you slow down and savor every spoonful - rich, warming, and utterly satisfying.
What makes this chowder special is the combination of textures and flavors. The silky potato base provides body without heaviness, while the seafood stays tender and succulent. Fresh corn adds natural sweetness, and the herbs brighten everything at the end.
What Is Seafood Chowder?
Chowder is a type of thick, creamy soup that originated in coastal New England. Unlike broth-based soups, chowders are characterized by their rich, hearty consistency - typically achieved with potatoes and cream. While New England clam chowder is perhaps the most famous variety, seafood chowder takes it further by incorporating multiple types of seafood.
This recipe follows the traditional approach of building a creamy potato base, then gently folding in the seafood at the end. The key is keeping the heat low once the seafood goes in - you want it just cooked through, not tough or rubbery.
Choosing Your Seafood
The beauty of seafood chowder is its versatility. A marinara mix (sometimes called seafood mix) typically includes prawns, mussels, calamari, and fish pieces - perfect for chowder. But you can customize based on what's fresh and available:
- Firm white fish: Cod, haddock, halibut, or snapper hold up well and won't fall apart
- Shellfish: Prawns, scallops, mussels, or clams add variety and sweetness
- Premium options: Crab meat, lobster, or salmon for a more luxurious chowder
- Smoked seafood: A small amount of smoked haddock adds incredible depth
Whatever combination you choose, aim for about 500g total seafood for 6 servings. Cut larger pieces into bite-sized chunks so they cook evenly.
The Secret to Creamy Chowder Without Heavy Cream
While this recipe uses cream, most of the richness actually comes from the blended potatoes. This technique creates a naturally thick, silky base that's lighter than an all-cream chowder but just as satisfying. If you want to reduce the cream further, simply add more potatoes and use only half the cream.
Tips for Perfect Seafood Chowder
- Don't boil the seafood: Once seafood is added, keep heat low to prevent toughening. The residual heat will cook it gently.
- Use fresh corn: Fresh corn adds sweetness that frozen just can't match. But if using frozen, no need to thaw first.
- Blend the base smooth: Process the potato mixture thoroughly for that classic creamy texture. Leave some texture if you prefer a rustier chowder.
- Add herbs at the end: Fresh chives and parsley should go in just before serving to preserve their bright flavor and color.
- Season carefully: The seafood and stock both contain salt, so taste before adding more.
Serving Suggestions
Seafood chowder is a complete meal on its own, but the right accompaniments elevate it further:
- Crusty bread: Essential for soaking up every last drop. Sourdough or French bread work beautifully.
- Oyster crackers: Traditional with American chowders - add them right before eating for crunch.
- Bacon crumbles: Crispy bacon on top adds smoky, salty contrast.
- Fresh lemon: A squeeze brightens the whole bowl.
- Hot sauce: A dash of Tabasco or your favorite hot sauce for heat.
Make-Ahead Tips
Seafood chowder is best served fresh since reheating can toughen the seafood. However, you can make the potato-corn base up to 2 days ahead and refrigerate it. When ready to serve, reheat the base gently, then add fresh seafood and cook through. This actually works great for entertaining - do the prep work ahead, then finish in just minutes.
Variations to Try
Once you master the basic technique, try these variations:
- Bacon chowder: Start by rendering diced bacon, then use the fat to sauté the vegetables
- Cajun style: Add andouille sausage and Cajun seasoning for a Southern twist
- Thai-inspired: Replace cream with coconut milk, add lemongrass and Thai basil
- New England classic: Use only clams for traditional clam chowder
Creamy Seafood Chowder
Velvety, comforting, and loaded with mixed seafood.
Nutrition per serving
Ingredients
Instructions
- Cook vegetables. Place carrot, celery, potatoes, and stock in a large pan. Cover and bring to the boil over high heat. Reduce heat to medium-low and simmer for about 10 minutes, or until vegetables are completely tender when pierced with a fork.
- Blend soup base. Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot) and process until completely smooth and velvety. Return to pan over medium heat.
- Add corn. Cut kernels from corn cobs using a sharp knife (stand the cob upright and slice downward). Add corn to the soup and simmer for 10 minutes, or until corn is tender.
- Add seafood. Reduce heat to low - this is crucial. Add marinara mix and cream to the pot. Stir gently, without allowing the mixture to boil, for about 3 minutes or until seafood is just cooked through and chowder is heated. Season to taste with salt and pepper.
- Serve. Remove from heat and stir through fresh chives and parsley. Ladle into warm bowls and serve immediately with crusty bread alongside.
Recipe Notes
- Best fresh: Chowder is best served immediately. Seafood can become rubbery if reheated, so make only what you'll eat.
- Dairy-free option: Use full-fat coconut cream for a rich dairy-free version that's equally delicious.
- Add bacon: Crispy bacon crumbles make an excellent topping - cook separately and sprinkle on before serving.
- Storage: The potato base (without seafood) keeps refrigerated for 2 days. Add fresh seafood when reheating.
Frequently Asked Questions
What seafood is best for chowder?
A marinara mix with prawns, mussels, calamari, and fish pieces works perfectly. You can also use fresh salmon, cod, scallops, crab, or lobster. The key is using a variety of seafood for the best flavor and texture combination.
Can I make seafood chowder ahead of time?
You can make the potato and corn base up to 2 days ahead and refrigerate it. However, add the seafood fresh when serving since reheating can make it rubbery and tough. The base actually improves in flavor when made ahead.
How do I prevent the seafood from becoming rubbery?
Keep the heat low once you add the seafood and never let it boil. Cook just until the seafood is opaque - about 3 minutes. Overcooking is the main cause of rubbery texture. Add it at the very end of cooking.
Can I make dairy-free seafood chowder?
Yes! Substitute the cream with full-fat coconut cream for a rich, dairy-free version. The potato base provides most of the creaminess, so the chowder will still be velvety and satisfying without dairy.
What's the difference between chowder and soup?
Chowder is a type of thick, creamy soup that typically contains potatoes and cream or milk. Unlike broth-based soups, chowders have a rich, hearty consistency. Traditional chowders often include seafood (like clam or fish chowder) or corn.