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Seafood Chowder yields succulent prawns, fresh mussels, clams, and fish fillets in a rich, creamy soup. It's a delicious chowder recipe that comes together in less than 30 minutes. Warm and flavorful, it makes a comforting meal for any occasion.
Seafood Chowder Recipe
Seafood chowder is a type of thick soup or stew that features a variety of seafood as its primary ingredient. In this recipe, a rich and creamy broth is crafted using a combination of milk and fish stock. The broth is then infused with a medley of assorted seafood, including fish, shrimp, clams, and mussels, complemented by the addition of potatoes and flavorful herbs.
Warm and comforting, this chowder is perfect for savoring on its own, and it becomes an even more delightful meal when paired with a few slices of hot toasted sourdough.
If you are a chowder lover, don’t miss out on the Cheesy Ham Chowder and Potato Clam Chowder.
Why This Recipe Works
It’s quick and effortless to prepare. All ingredients are easily obtained from local grocery stores which is perfect for home cooks.
Homemade seafood chowder is always better and comes at a fraction of the cost compared to restaurant alternatives. This budget-friendly aspect adds to the appeal of recreating this delicious dish in the comfort of your own kitchen.
This recipe makes the best comfort food for any time. Whether enjoyed on a chilly evening or as a heartwarming meal for any occasion, the chowder is the best choice.
Recipe Ingredients
This homemade seafood chowder recipe is easy to prepare and calls the following ingredients.
- Extra virgin olive oil
- Celery
- Garlic
- Flour
- Milk
- Canned fish stock
- Potatoes
- Fresh black mussels
- Fresh clams
- Firm white fish fillets
- Prawns
- Fresh thyme
- Salt
- Ground black pepper
- Fresh Parsley
- Toasted sourdough, for serving
See the recipe card for full information on ingredients.
How To Make Seafood Chowder
This easy seafood chowder doesn’t take too long to cook, yet the outcome is truly impressive.
Start by cooking the vegetables: sauté the celery with garlic in a pot until aromatic, then add flour. Stir in milk to create a thick, creamy base.
Add fish stock, and bring the soup to a boil. Incorporate the potatoes and cook until tender.
Finally, introduce all the fresh seafood: mussels, clams, fish, and prawns. Season the chowder with herbs, salt, and pepper. Enjoy with toasted sourdough.
Cooking Tips
For the most creamy, flavorful seafood chowder, please follow my tips below:
- Use fresh, high-quality seafood for the best taste.
- Prepare a flavorful base by using a good-quality fish or seafood stock. You can make it your own or use the store-bought ones as a convenient option.
- Cook the chowder with milk, heavy cream, or half-and-half to achieve a rich and creamy texture.
- Do not overcook the seafood. Keep an eye on the chowder while cooking, add the seafood towards the last few minutes of the cooking time to retain a succulent texture.
Frequently Asked Questions
Yes, seafood chowder is healthy and nutritious. It’s a delicious dish loaded with lean protein, rich fibers, and vitamins. You can always adjust the taste with different herbs and add more vegetables to enhance the flavor.
Allow the seafood chowder to cool to room temperature, store it in an airtight container and refrigerate it for up to 3 days.
You may also freeze it for a long period.
When reheating, be cautious not to overcook the seafood. Heat the chowder just until it reaches the desired temperature to prevent the seafood from becoming tough or rubbery.
This recipe has 444 calories per serving.
What To Serve With Seafood Chowder
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
Seafood Chowder
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 sticks celery, trimmed, sliced
- 2 cloves garlic, thinly sliced
- 2 tablespoons all-purpose flour
- 1 2/3 cups (400ml) milk
- 3 1/4 cups (800ml) canned fish stock
- 3 (360g) potatoes , peeled, sliced
- 1 pound (1/2kg) fresh black mussels
- 1 pound (1/2kg) fresh clams
- 13 ounces (400g) firm white fish fillets, cut into three pieces
- 12 medium prawns , peeled, deveined, tail intact
- 1/4 cup fresh thyme
- salt, to taste
- ground black pepper, to taste
- 1/4 cup fresh parsley, finely chopped, for garnish
- 8 slices toasted sourdough, for serving
Instructions
- Heat olive oil in a heavy-bottomed pot over medium-high heat. Add celery and cook until tender. Add garlic and sauté for 1 minute until fragrant. Stir in flour and remove from the heat.
- Whisk in milk until smooth. Return to the heat, add fish stock, and bring the mixture to a boil. Add potatoes, reduce heat, and simmer for 10 minutes or until the potatoes are almost tender, stirring occasionally to prevent sticking.
- Meanwhile, brush and clean the fresh mussels under water. In a separate saucepan, add the mussels, cover, and cook over medium-low heat for 5 minutes, or until the mussels open. Drain, remove half of them from their shells, and keep the rest in their shells. Rinse the clams, drain, and set aside.
- Add the fish fillets and prawns to the pot. Cook for 5 to 8 minutes, or until the fish is firm and the prawns are pink. Stir in all of the mussels, clams, and half of the thyme. Season with salt and ground black pepper. Simmer for 5 minutes, then turn off the heat.
- Sprinkle with freshly chopped parsley and the remaining thyme. Serve immediately with toasted sourdough.
Video
Notes
- Use fresh, high-quality seafood for the best taste.
- Prepare a flavorful base by using a good-quality fish or seafood stock. You can make it your own or use the store-bought ones as a convenient option.
- Cook the chowder with milk, heavy cream, or half-and-half to achieve a rich and creamy texture.
- Do not overcook the seafood. Keep an eye on the chowder while cooking, add the seafood towards the last few minutes of the cooking time to retain a succulent texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I only cook something like this for 2, and can only buy the frozen seafood as fresh seafood is not available. Could the chowder be made using frozen seafood?
Hi Nova. Yes, frozen seafood can be used for any of my recipes.
I USE SEAFOOD/CLAMS BROTH,SOO GOOD.
Wonderful, delicious recipe! Refreshing to see shellfish served in the shell! Thank you!
Hi Bee, thank you for this recipe.
I often eat clam chowder but this Seafood Chowder takes mine to a whole new level! :)
Thank you for your comment, Bill. So glad that you like the seafood chowder recipe.
Wow, Bee- another extraordinary, yummy recipe! Also, thanks for all of the detailed notes, particularly in this recipe to avoid overcooking the seafood! Best wishes for 2024 to you and your family!
So glad that you enjoyed this recipe, Marvin. I appreciate your comment. Happy 2024 to you too!
I have had the good fortune to have used many of your recipes. Thank you so very much for sharing such delicious recipes with us. I know my dish will taste great when it is one of yours
Thank you for your comment, Sandy. I’m very glad that you enjoy my recipes.