Creamy Seafood Chowder Recipe

This Seafood Chowder is a warm embrace in a bowl—hearty, creamy, and brimming with the ocean’s finest flavors. Tender shrimp, delicate scallops, sweet lobster, and a medley of chowder fish mingle with garden vegetables to create a dish that is both rustic and refined.

The base, enriched with butter, roasted red peppers, and a splash of lemon, balances richness with brightness, while evaporated milk lends velvety smoothness without overpowering the seafood.

More than just a soup, it’s a comforting experience: the kind of meal that fills your kitchen with savory aromas, gathers people around the table, and turns an ordinary evening into something memorable. Whether enjoyed on a chilly evening or served as the centerpiece of a special dinner, this chowder captures the essence of coastal cooking—comfort, freshness, and depth in every spoonful.

Why People Will Love This Seafood Chowder Recipe:

A feast of the sea in one bowl – Shrimp, scallops, lobster, and fish combine to offer layers of delicate flavors and textures, making every spoonful unique and satisfying.

Comfort meets elegance – The creamy broth delivers the richness of a classic comfort food, yet the premium seafood ingredients give it a refined, restaurant-quality feel.

Balanced and nourishing – Sweet corn, earthy potatoes, and vibrant roasted red peppers pair beautifully with the seafood, creating a dish that’s hearty, colorful, and nutritionally balanced.

Velvety texture with refreshing brightness – The evaporated milk adds creaminess without heaviness, while a splash of lemon juice and fresh herbs keep the flavors lively and fresh.

Perfect for sharing and gathering – Whether served as a cozy family dinner or the highlight of a special occasion, this chowder has a way of drawing people together around the table.

Key Ingredients:

Chowder fish mix – A flavorful medley of assorted seafood scraps, offering variety and depth that enrich the broth with natural ocean essence.

Scallops, shrimp, and lobster – Each seafood adds its own character: scallops with sweetness, shrimp with bite, and lobster with luxurious richness.

Potatoes and corn – Classic chowder staples that bring hearty substance and gentle sweetness, grounding the soup while adding comfort.

Marinated roasted red peppers – A subtle but powerful ingredient that introduces smokiness, acidity, and a touch of sweetness that elevates the creamy base.

Evaporated milk – Creates a silky, creamy texture without overpowering the delicate seafood flavors, keeping the chowder light yet indulgent.

Clam juice and bouillon – The backbone of the broth, amplifying natural seafood flavors with briny depth and savory complexity.

Fresh herbs and lemon juice – Brighten and balance the richness, ensuring the chowder finishes with a fresh, vibrant note.

Expert Tips:

Layer flavors from the start – Sautéing the onion, celery, and carrots in butter before adding other ingredients builds a sweet, aromatic foundation (a French mirepoix) that sets the stage for a complex broth.

Time the seafood wisely – Add delicate proteins like shrimp, scallops, and lobster toward the end of cooking. Overcooking makes them rubbery; brief simmering ensures tenderness while letting their juices enrich the broth.

Control dairy temperature – Evaporated milk should be stirred in only after lowering the heat to avoid curdling. A gentle simmer preserves the creamy consistency while blending seamlessly with the broth.

Balance starch release – Potatoes naturally thicken the chowder as they cook, but stirring too vigorously can make it gummy. Keep stirring gentle to allow natural creaminess without breaking down the texture.

Season in stages – Add salt and spices gradually throughout cooking, not just at the end. This layering allows each addition of seasoning to infuse and deepen the flavor profile.

Brighten at the finish – A splash of lemon juice or zest right before serving cuts through the richness of the cream and butter, giving the chowder a clean, fresh lift.

Consider resting the chowder – Like stews, chowder develops more depth if allowed to rest for 15–20 minutes off the heat. This pause melds the flavors and allows the broth to settle into perfect harmony.

Seafood Chowder Recipe

Ingredients:

2 stalks celery, diced

1 large onion, diced

2 large carrots, diced

2 large potatoes, peeled and diced

1 cup corn kernels (fresh, frozen, or canned)

1/4 cup finely chopped marinated roasted red pepper, including about 1 tablespoon of the marinade

1 pound chowder fish mix (assorted seafood scraps)

1/2 pound sea scallops, quartered

1/2 pound shrimp, peeled and deveined

1/2 pound lobster meat, chopped

2 cups clam juice

4 cups water

1 teaspoon Better Than Bouillon Chicken (or 1/4 teaspoon per cup of water)

2 cups evaporated milk

Salt, pepper, garlic powder, and dried parsley to taste

1-2 tablespoons lemon juice (adjust to taste)

1/2 stick salted butter (4 tablespoons)

Optional: A handful of spinach or kale for added color and nutrition

Instructions:

Prepare the Base:

In a large pot, melt the salted butter over medium heat. Add the diced celery, onion, and carrots. Sauté the vegetables until they begin to soften and the onions turn translucent, about 5-7 minutes.

Cook the Vegetables:

Add the diced potatoes and corn to the pot. Stir in the finely chopped marinated roasted red pepper and its marinade. Cook for an additional 5 minutes, allowing the flavors to meld.

Add Seafood and Liquid:

Stir in the chowder fish mix, quartered sea scallops, shrimp, and lobster meat. Cook for 3-4 minutes, just until the seafood begins to turn opaque.

Add the clam juice, 4 cups of water, and Better Than Bouillon Chicken to the pot. Stir well to combine.

Simmer the Chowder:

Bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot, allowing it to simmer for 15-20 minutes, or until the potatoes are tender.

Incorporate Dairy and Seasonings:

Reduce the heat to very low and carefully stir in the evaporated milk. It’s important to add the milk when the chowder is not too hot to prevent curdling.

Season the chowder with salt, pepper, garlic powder, and dried parsley to taste. Add lemon juice for brightness.

Optional Additions:

If desired, stir in a small handful of spinach or kale for added color and nutrition. Cook for an additional 2-3 minutes until the greens are wilted.

Final Adjustments:

Taste the chowder and adjust the seasonings as needed. If the chowder is too thick, add a bit more water or clam juice to reach your desired consistency.

Serve:

Ladle the seafood chowder into bowls and serve hot. Garnish with additional parsley or a sprinkle of lemon zest if desired.

This Seafood Chowder is a delightful blend of rich flavors and comforting textures, perfect for a cozy meal. Enjoy the medley of seafood and vegetables enhanced by aromatic spices and a creamy broth.

Important Notes When Making Seafood Chowder:

Use fresh seafood when possible – Fresh shrimp, scallops, and lobster bring sweetness and clean brininess that frozen or pre-cooked seafood can’t fully replicate. If using frozen, thaw gently and pat dry to avoid watering down the broth.

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Choose the right potatoes – Waxy varieties (like Yukon Gold or red potatoes) hold their shape better, while starchy ones (like Russet) break down and thicken the broth. Decide whether you want defined chunks or a creamier base.

Don’t skip the roasted red pepper – The small amount of marinade adds a subtle acidity and smokiness that balances the richness of dairy and butter. Omitting it makes the chowder taste flatter.

Mind the simmer, not the boil – A rolling boil can break down delicate seafood and cause the dairy to separate. A gentle simmer ensures tender textures and a silky, cohesive broth.

Add dairy last – Evaporated milk should be added off the boil and stirred slowly. This prevents curdling and keeps the chowder luxuriously smooth.

Season progressively, taste often – Because seafood releases its own salinity into the broth, seasoning too heavily upfront can result in an overly salty dish. Taste after each addition of stock, seafood, or dairy, then adjust.

Rest before serving – Letting the chowder sit for 5–10 minutes after cooking helps flavors deepen and slightly thickens the broth, giving a restaurant-quality finish.

Storage considerations – Leftovers should be refrigerated within 2 hours in airtight containers. Reheat gently on low heat to avoid curdling or overcooking the seafood.

How To Enjoy Seafood Chowder After Cooking:

Savoring the First Bowl

Let it settle slightly – Give the chowder 5–10 minutes after cooking to rest. This short pause allows the flavors to deepen, the starches from the potatoes to thicken the broth, and the seafood juices to mingle harmoniously.

Serve piping hot but not scalding – The best chowder is enjoyed warm enough to feel comforting, yet cool enough to savor the subtle sweetness of seafood without burning your palate.

Pairings That Elevate the Experience

Bread companions – Serve with crusty sourdough, a warm baguette, or oyster crackers to soak up the creamy broth. The chewy or crunchy texture balances the chowder’s velvety richness.

Fresh greens – A light salad with lemon vinaigrette offers brightness and acidity to cut through the buttery base.

Wine or beverages – A crisp white wine like Sauvignon Blanc or Chardonnay enhances the seafood flavors, while a sparkling water with lemon refreshes the palate between bites.

Enhancements at the Table

Citrus lift – A final squeeze of fresh lemon or a sprinkle of zest adds brightness and prevents the chowder from feeling too heavy.

Herbal freshness – Extra parsley, chives, or dill sprinkled over the top bring a lively, green finish.

Optional heat – For those who enjoy spice, a dash of hot sauce or red pepper flakes gives the creamy chowder a pleasant kick.

Making It a Meal

Serve in generous bowls – Chowder is best eaten in large, hearty servings that showcase chunks of shrimp, scallops, lobster, and vegetables in every spoonful.

Accompany with simple sides – Cornbread, roasted asparagus, or steamed mussels make excellent complements without overwhelming the star dish.

For gatherings – Offer small cups of chowder as a starter for dinner parties, or serve family-style in a large pot at the table for a rustic, communal feel.

Storing & Reheating for Later Enjoyment

Refrigeration – Store leftovers in an airtight container in the fridge for up to 2–3 days.

Reheating – Warm gently on low heat, stirring frequently. Avoid boiling, which can toughen seafood and curdle dairy.

Freezing caution – While potatoes and dairy don’t freeze well, you can freeze the broth before adding seafood and milk, then finish fresh when ready to enjoy.

Nutrition Information:

For Seafood Chowder, based on a serving size of about 1 ½ cups (roughly 1/8 of the recipe):

Frequently Asked Questions:

Can I use frozen seafood in the chowder?

Yes, frozen seafood can be a convenient and cost-effective option for making seafood chowder. Just make sure to fully thaw the seafood before adding it to the chowder.

This helps ensure even cooking and prevents excess water from diluting the flavor of the soup.

How do I prevent the milk from curdling?

To prevent curdling, add the evaporated milk when the chowder is not too hot.

Lower the heat to a gentle simmer or even turn it off briefly while stirring in the milk.

This gradual addition helps maintain a smooth, creamy texture without curdling.

What can I use as a substitute for clam juice?

If you don’t have clam juice, you can substitute it with fish stock or an equivalent amount of additional chicken broth.

If using chicken broth, you may want to add a splash of lemon juice to mimic the slight brininess of clam juice.

How can I thicken the chowder if it’s too thin?

If you prefer a thicker chowder, you can mash some of the potatoes to naturally thicken the soup.

Alternatively, you can create a slurry by mixing a tablespoon of cornstarch with cold water and stirring it into the chowder.

Bring the chowder to a simmer until it thickens to your desired consistency.

Can I make the chowder ahead of time?

Yes, seafood chowder can be made ahead of time. Prepare the chowder up to the point of adding the dairy, then refrigerate it.

When ready to serve, gently reheat the chowder and add the evaporated milk, ensuring the heat is low to avoid curdling.

This method helps preserve the flavor and texture of the chowder.

How can I ensure the seafood is cooked properly without overcooking it?

Seafood cooks quickly, so it’s important to add it towards the end of the cooking process.

Once the chowder is simmering, add the seafood and cook just until it turns opaque and is firm to the touch.

This usually takes about 3-5 minutes, depending on the size of the seafood pieces. Keeping an eye on the texture and color will help prevent overcooking.

What if my chowder is too salty?

If the chowder is too salty, you can dilute it by adding more unsalted broth, water, or a bit of cream.

Adding a peeled and chopped potato to the pot can also help absorb some of the salt.

Let it simmer until the potato is tender, then remove it if desired.

Can I use different types of seafood in this chowder?

Absolutely! This recipe is versatile and can accommodate various seafood options, such as clams, mussels, or white fish like cod or haddock.

Feel free to adjust the mix of seafood based on availability and preference to create a chowder that suits your taste.

How do I store and reheat leftover chowder?

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.

When reheating, do so gently over low heat to prevent the dairy from curdling and the seafood from overcooking.

Stir occasionally to ensure even heating, and add a bit more broth or water if the chowder has thickened too much in the fridge.

How can I add more flavor to my chowder?

To enhance the flavor of your seafood chowder, consider adding aromatic herbs like thyme or bay leaves during simmering, and remove them before serving.

A splash of white wine or a pinch of cayenne pepper can also add depth and spice.

Fresh lemon juice added just before serving can brighten and enhance the overall flavor profile.