This rich and creamy Seafood Chowder Recipe features delicious shrimp, clams and so much more!
There’s something magical about the coast—the salty air, the cries of seagulls, and the sight of fishing boats bobbing in the harbor. On a recent trip to a charming seaside town, I discovered a café serving the most incredible seafood chowder. It was hearty, flavorful, and brimming with fresh seafood, inspiring me to create my own version at home.
Seafood chowder is a dish with deep roots, born from the resourcefulness of coastal communities using the day’s fresh catch. This recipe stays true to that tradition while adding a few flavorful twists. It starts with smoky bacon, followed by tender red potatoes, crisp celery, and a blend of herbs like tarragon and thyme that bring depth to every spoonful.
The seafood is the obvious star here, and you can easily customize it—shrimp, scallops, white fish, clams, or even mussels. The flexibility makes it a dish that’s always fresh and exciting!
Is Seafood Chowder Healthy?
Seafood chowder can be considered part of a balanced diet. This chowder is full of seafood (obviously), which provides lean protein without adding a lot of fat. While there is a little bit of heavy cream, it’s a reasonable amount compared to some other recipes I’ve seen. The potatoes, celery, and onion provide vitamins and minerals. However, if you are watching fat and sodium, you may want to reduce or eliminate the bacon in the recipe.
The Secrets: Freshness And Balance
The magic of seafood chowder lies in its simplicity—fresh ingredients that come together to create a rich, hearty, and flavorful bowl. Whenever possible, use the freshest seafood and vegetables you can find. Whether it’s shrimp, cod, or clams, the fresher the seafood, the sweeter and more tender it will taste. But don’t worry if fresh isn’t an option—frozen seafood works wonderfully too, as long as you’re mindful of quality.
Vegetables play an equally important role in building the chowder’s foundation. Diced red potatoes provide a creamy texture, while celery and onion add crunch and sweetness. A sprinkling of thyme and tarragon lends subtle herbal notes that elevate the entire dish. And let’s not forget the bacon—it creates a smoky base that enhances the seafood without overpowering it.
How To Make Ahead And Store
Allow seafood chowder to cool and then transfer the leftovers to an airtight container. In the fridge, it should stay good for 2-3 days. You can freeze the chowder for up to 3 months. Just give it at least 1 day to thaw before reheating.
Serving Suggestions
Personally, it wouldn’t be a proper bowl of chowder without Ranch Oyster Crackers or Fire Crackers included. I also like to have a baguette or Garlic Toast with my seafood chowder. Naturally, chowder always goes with a salad on the side. But I sometimes prefer to make a simple sandwich to have with my seafood chowder. I have found that a Cucumber Sandwich or Air-Fryer Grilled Cheese go just as well with a bowl of chowder, as does a Healthy Broccoli Salad.
Seafood Chowder Recipe
Ingredients
- 4 slices bacon chopped
- 1 medium onion diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 5 tablespoons all-purpose flour
- 3 3/4 cups seafood stock
- 1 pound red potatoes diced
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried tarragon
- 2 bay leaves
- 8 ounces cod cut into bite-sized pieces
- 8 ounces shrimp peeled and deveined
- 10 ounces clams drained
- 1 cup heavy cream
- 2 tablespoons fresh parsley chopped (plus more for garnish)
- Salt and pepper to taste
- 2 tablespoons lemon juice
Instructions
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In a large pot, cook the chopped bacon over medium heat until crispy.
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Add the diced onion, celery, and minced garlic to the pot with the bacon, cooking until the vegetables are soft.
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Stir in the flour to coat the vegetables and cook for about a minute.
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Gradually add the seafood stock to the pot, stirring continuously. Add the diced potatoes, thyme, tarragon, and bay leaves. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
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Add the cod, shrimp, and clams to the pot. Cook until the seafood is cooked through, about 5-7 minutes.
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Stir in the heavy cream and heat through. Remove the bay leaves, stir in chopped parsley, and season with salt and pepper to taste.
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Add lemon juice and stir. Adjust consistency by adding more stock or cream if preferred. Garnish with additional parsley.
Nutrition
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