Few dishes offer the comfort and indulgence of a rich, hearty seafood chowder. With its velvety texture and layers of savory depth, this chowder captures the essence of the ocean in each spoonful. Packed with plump shrimp, delicate white fish, and tender vegetables swimming in a luxuriously creamy broth, it’s a dish that feels both elegant and soul-warming.

Perfect for chilly nights or as a show-stopping starter, this Thick and Creamy Seafood Chowder balances the brininess of the sea with the warmth of a well-crafted soup. Paired with crusty bread, each bowl delivers a combination of textures and flavors that’ll have your guests asking for seconds—and the recipe.

Why You’ll Love This Thick and Creamy Seafood Chowder

Rich and Comforting: The creamy base is deeply satisfying without being overly heavy.
Flavor-Packed: Seafood lovers will enjoy the natural sweetness of shrimp and fish mingling with herbs, garlic, and a touch of butter.
Customizable: Use your favorite seafood or adjust the veggies to suit your taste.
Easy to Prepare: Despite its luxurious look, this chowder comes together with simple steps and everyday ingredients.
Perfect for Gatherings: A fantastic make-ahead option for dinner parties or family meals.

Preparation Phase & Tools to Use

Creating the perfect Thick and Creamy Seafood Chowder starts with a smooth prep phase and having the right tools in your kitchen arsenal. These tools not only make the process easier, but they also ensure consistent texture, flavor, and safety while handling seafood and dairy-based ingredients.

Essential Tools and Equipment

Large Heavy-Bottomed Pot or Dutch Oven: This is your chowder’s home. A heavy pot retains heat evenly and prevents scorching the cream base.
Sharp Chef’s Knife: Crucial for cleanly slicing vegetables, herbs, and delicate seafood without tearing or bruising.
Cutting Board: Use separate boards for seafood and vegetables to prevent cross-contamination.
Wooden Spoon or Silicone Spatula: Ideal for stirring without scratching your pot’s surface. Wooden spoons also help prevent temperature shock when cooking dairy.
Measuring Cups and Spoons: Precision is key in chowder, especially when balancing liquids and seasonings.
Ladle: For serving the chowder without disturbing the tender seafood chunks.
Colander or Fine Mesh Strainer: Needed to rinse seafood or drain blanched vegetables.
Small Whisk: Handy for blending cream or thickening agents into the broth smoothly.

Preparation Tips

Use Fresh or Properly Thawed Seafood: Fresh seafood delivers the best flavor. If using frozen, thaw completely and pat dry to avoid excess water thinning the chowder.
Prep All Ingredients Before Cooking: Chop vegetables, measure out cream and broth, and clean seafood before you start the stove. This mise en place approach ensures smoother execution.
Don’t Rush the Base: Take your time sweating the aromatics (onions, garlic, celery) to develop deep flavor before adding liquids.
Simmer Gently: Overcooking seafood can make it rubbery. Add it near the end and let it poach gently in the warm broth.
Layer Seasoning Gradually: Start light, then adjust salt, pepper, and herbs after tasting—especially important with seafood, which can vary in salinity.
Avoid Boiling After Adding Cream: To prevent curdling or a grainy texture, maintain a gentle heat once the cream goes in.

Ingredients for This Thick and Creamy Seafood Chowder

This chowder brings together a blend of seafood, fresh vegetables, herbs, and dairy to create a warm and deeply flavorful experience. Below is the complete list of ingredients needed to make a rich and comforting bowl.

Seafood

1/2 lb shrimp, peeled and deveined (medium-sized works best)
1/2 lb white fish fillets (like cod or halibut), cut into bite-sized pieces
1/2 cup bay scallops (optional for extra sweetness and texture)

Vegetables & Aromatics

1 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup sweet corn kernels (fresh or frozen)
1/3 cup green peas (optional, for color and sweetness)
2 cloves garlic, minced
2 medium Yukon gold potatoes, peeled and diced

Liquids

3 cups seafood stock or low-sodium chicken broth
1 cup heavy cream
1/2 cup whole milk
2 tbsp dry white wine (optional, adds depth)
2 tbsp butter (for sautéing)

Seasonings & Herbs

Salt and freshly cracked black pepper, to taste
1/2 tsp smoked paprika
1 tsp fresh thyme (or 1/2 tsp dried)
2 tbsp chopped fresh dill (plus extra for garnish)
1 bay leaf

Thickening Agent

2 tbsp all-purpose flour (for roux)
or 1 tbsp cornstarch dissolved in 2 tbsp cold water (as a gluten-free option)

Optional Toppings & Sides

Crusty bread, for serving
Fresh lemon wedges, to brighten flavors
Chopped chives or scallions, for garnish

Thick and Creamy Seafood Chowder Recipe2

Step-by-Step Cooking Instructions for Thick and Creamy Seafood Chowder

Step 1: Prep the Ingredients

Start by cleaning and prepping all your seafood. If using frozen shrimp or scallops, thaw them completely and pat dry. Dice your vegetables—onion, celery, carrots, and potatoes—and mince the garlic. Keep herbs chopped and ready to go. Having everything prepped ahead of time will make the cooking process seamless.

Step 2: Sauté the Aromatics

In a large heavy-bottomed pot or Dutch oven, melt 2 tbsp of butter over medium heat. Add the diced onion, celery, and carrots, and sauté for 5–6 minutes, until the onions become translucent and the vegetables begin to soften. Add the garlic and cook for another 1–2 minutes until fragrant.

Step 3: Create the Base

Sprinkle 2 tbsp of all-purpose flour over the vegetables and stir continuously for 2–3 minutes to form a roux. This step helps thicken the chowder later. Gradually pour in the dry white wine (if using), stirring constantly to avoid lumps. Follow with the seafood stock or chicken broth, stirring slowly to incorporate.

Step 4: Simmer with Vegetables and Herbs

Add the diced potatoes, bay leaf, thyme, paprika, and a pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for about 15–20 minutes, or until potatoes are fork-tender.

Step 5: Add Seafood and Finish with Cream

Gently stir in the shrimp, white fish, and scallops. Simmer for about 5–7 minutes until the seafood is opaque and cooked through—do not overcook. Lower the heat and add the heavy cream, whole milk, peas, and corn. Stir well and let it heat through, about 5 more minutes on low.

Step 6: Final Seasoning and Garnish

Taste and adjust salt and pepper as needed. Remove the bay leaf. Stir in fresh dill and a squeeze of lemon juice if desired. Ladle into bowls and top with more dill, chives, or cracked black pepper. Serve hot with crusty bread.

Notes

Seafood Flexibility: Feel free to swap in crab, clams, or lobster for the shrimp, scallops, or white fish depending on availability and preference. Just ensure all seafood is fresh or properly thawed.
Stock Choices: Seafood stock offers the richest flavor, but chicken broth works well as a backup. A splash of clam juice can also elevate the oceanic essence.
Dairy Sensitivity: If you’re sensitive to heavy cream, consider substituting with half-and-half or a lactose-free alternative, but note that richness may be slightly reduced.
Thickness Adjustment: Prefer a thicker chowder? Let it simmer a few extra minutes uncovered, or add a touch more flour to the roux. Prefer thinner? Add an extra splash of stock or milk toward the end.
Make-Ahead Tip: This chowder can be made earlier in the day and gently reheated before serving. The flavors deepen as it sits.

Watch Out for These Mistakes While Cooking

Overcooking the Seafood: The biggest mistake is adding seafood too early. It cooks quickly and becomes rubbery if left in boiling liquid for too long. Always add it near the end.
Boiling After Cream Is Added: Once dairy goes in, avoid boiling—it can cause separation or curdling. Keep heat on low to gently warm through.
Skipping the Roux or Slurry: Skipping the thickening step results in a runny chowder. Whether using flour or cornstarch, a thickening agent is essential for creaminess.
Under-seasoning: Seafood can be delicate, but this dish still needs balanced seasoning. Always taste before serving and adjust salt and acid (like lemon) accordingly.
Using Low-Quality Seafood: Frozen seafood is fine, but it must be high quality. Poor-quality or improperly stored seafood can make the dish taste “fishy” or mushy.
Crowding the Pot: Make sure your pot is large enough. Overcrowding can lead to uneven cooking and make stirring difficult.
Neglecting Texture Contrast: Too many soft ingredients can result in a mushy texture. Include a variety of vegetable textures or serve with crunchy bread to complement the creaminess.
Skipping Fresh Herbs: Fresh dill or parsley adds brightness and a pop of color. Dried herbs won’t deliver the same lift at the end of cooking.

What to Serve With Thick and Creamy Seafood Chowder?

This chowder is rich, velvety, and satisfying all on its own, but pairing it with the right sides can elevate your meal into something extraordinary. Whether you’re entertaining guests or just indulging in a cozy dinner at home, these sides and accompaniments provide the perfect balance of texture and flavor to round out your chowder experience.

8 Recommendations

Crusty Artisan Bread
A warm, crusty sourdough or baguette is perfect for soaking up every drop of creamy broth. Bonus if it’s toasted and lightly buttered.
Garlic Butter Biscuits
Soft, flaky biscuits with garlic and herbs make a great handheld side. They add a comforting, buttery element that complements the chowder’s richness.
Oyster Crackers or Herbed Croutons
A classic pairing. Float a handful of crunchy oyster crackers or homemade croutons on top for texture.
Simple Arugula Salad
A lightly dressed arugula or mixed greens salad with lemon vinaigrette offers a fresh, peppery contrast to the creaminess of the soup.
Roasted Asparagus or Green Beans
Serve a side of roasted or sautéed greens for a crisp, vibrant element that brings balance to the richness of the chowder.
Cornbread with Honey Butter
Sweet, moist cornbread pairs wonderfully with the savory chowder, especially when served warm with whipped honey butter.
Grilled Cheese Sandwiches
Not just for tomato soup—pair mini grilled cheese sandwiches (perhaps with a twist like crab or brie) for an indulgent combination.
Lemon-Dill Rice Pilaf
A light and aromatic rice side with dill and lemon zest complements the seafood theme and adds variety to your meal presentation.

Storage Instructions

Storing your Thick and Creamy Seafood Chowder properly ensures it remains safe and delicious even a day or two after preparation. However, because this dish contains both seafood and dairy, proper handling is key to preserving its quality.

How to Store

Refrigerator: Allow the chowder to cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to avoid separating the cream and overcooking the seafood.
Freezing (Not Recommended): Freezing chowder is tricky. The cream base can separate and the seafood may become rubbery after thawing. If you must freeze, do so before adding seafood and cream. Add them fresh upon reheating.

Reheating Tips

Reheat on low heat and stir often. Avoid boiling, as this can cause the cream to split and make the texture gritty.
Add a splash of stock or milk if the chowder thickens too much in the fridge.

Estimated Nutrition

Note: The following values are approximate and based on a 1 ½ cup serving.

Calories: 420
Total Fat: 24g
- Saturated Fat: 13g
Cholesterol: 110mg
Sodium: 700mg
Carbohydrates: 28g
- Fiber: 3g
- Sugar: 5g
Protein: 25g

This hearty chowder is rich in protein and essential vitamins like B12, thanks to the seafood. The vegetables add dietary fiber, while the cream contributes to its indulgent mouthfeel—perfect as an occasional comfort dish.

Frequently Asked Questions

1. Can I make this seafood chowder ahead of time?

Yes, you can make the chowder earlier in the day or even the night before. For best results, cook everything except the seafood ahead of time. Add the seafood and cream just before reheating to prevent overcooking or curdling.

2. What types of fish work best in this recipe?

Mild, firm white fish like cod, halibut, or haddock are ideal. They hold their shape and absorb flavor well without becoming mushy.

3. Can I use frozen seafood?

Absolutely. Just make sure to thaw it completely and pat dry to avoid watering down the chowder. Quality frozen shrimp and fish are great time-savers.

4. Is this chowder gluten-free?

Not by default, as it uses a flour-based roux. However, you can easily swap the flour for cornstarch or a gluten-free flour blend to thicken it without gluten.

5. How can I make this lighter?

To reduce calories, substitute half-and-half for the heavy cream and use less butter. The chowder will be slightly less rich but still delicious.

6. What can I do if my chowder turns out too thin?

Let it simmer uncovered for a few more minutes to reduce the liquid, or mix a bit of cornstarch with cold water and stir it in gradually until you reach your desired thickness.

7. Can I make this dairy-free?

Yes, though the flavor and texture will change. Use unsweetened coconut milk or a plant-based cream. Be aware that some plant-based alternatives may split if boiled.

8. What herbs work best in this chowder?

Fresh dill, thyme, and parsley are excellent choices. Dill adds brightness, thyme brings earthiness, and parsley freshens the entire bowl.

Conclusion

This Thick and Creamy Seafood Chowder is more than just a soup—it’s a full sensory experience. From the richness of the cream to the oceanic depth of the seafood, every spoonful delivers comfort and character. Whether served as a main dish with crusty bread or a starter at a special dinner, it’s a versatile and impressive recipe to keep in your rotation.

Now that you’ve seen how approachable and customizable it is, you can confidently bring this hearty chowder to your table any time you’re craving something warm, rich, and satisfying.