Name: Easy Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 4 slices bacon, chopped; 1 medium onion, diced; 2 celery stalks, chopped; 2 cloves garlic, minced; 2 medium potatoes, peeled and diced; 4 cups seafood stock (or chicken broth); 1 cup heavy cream; 1 cup whole milk; 1 teaspoon Old Bay seasoning (optional, for extra flavor); Salt and pepper, to taste; 1 cup cooked shrimp, peeled and deveined; 1 cup cooked crab meat (or a mix of crab and scallops); 1 cup white fish, such as cod or haddock, cut into chunks; Fresh parsley (for garnish)

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If you’re craving a comforting, creamy soup that’s quick to prepare and full of flavor, Easy Seafood Chowder is the answer. This hearty, satisfying chowder is loaded with tender seafood, rich cream, and savory seasonings, making it perfect for chilly nights or whenever you need a warm, filling meal. With minimal effort and just a few basic ingredients, you can have a bowl of this delicious chowder ready in no time, perfect for a cozy dinner or a special treat for seafood lovers.

Packed with shrimp, scallops, or other seafood varieties, this chowder is both creamy and flavorful, with each bite offering a burst of ocean-fresh goodness. The smooth, velvety base combines with the delicate seafood, making this dish feel indulgent without being too heavy. Whether you’re serving it as a starter or enjoying it as a main, Easy Seafood Chowder will quickly become a favorite go-to recipe for seafood enthusiasts.

Why You’ll Love This Recipe

1. Quick and Simple

This seafood chowder comes together in just 30 minutes, making it a perfect weeknight meal or easy dinner solution. Minimal prep and simple ingredients mean less time in the kitchen and more time enjoying your meal.

2. Creamy and Comforting

The rich, velvety texture of the chowder, thanks to the cream and buttery base, offers the ultimate comfort in a bowl.

3. Packed with Seafood Flavor

Loaded with shrimp, scallops, or other seafood, this chowder is bursting with ocean-fresh flavors, giving you a delicious seafood experience in every spoonful.

4. Customizable Ingredients

Feel free to adjust the type of seafood you use, add extra vegetables, or swap out the seasonings to suit your tastes. This recipe is versatile and can be tailored to your preferences.

5. One-Pot Wonder

Everything is made in one pot, making cleanup a breeze. Plus, the flavors meld together beautifully, creating a dish that’s as easy as it is delicious.

Ingredients

For the Chowder:

Shrimp (peeled and deveined)
Scallops (optional, or you can use other seafood like crab or fish)
Butter
Yellow onion (diced)
Celery (diced)
Garlic (minced)
Potatoes (peeled and diced)
Chicken broth or seafood stock
Heavy cream
Milk
Salt and freshly ground black pepper
Old Bay seasoning (or your favorite seafood seasoning)
Fresh parsley (for garnish)

Optional Add-ins:

Corn kernels
Carrots (diced)
Leeks (for extra flavor)
Crumbled bacon (for a smoky twist)

Variations

Different Seafood: Feel free to use any seafood you prefer, such as crab, lobster, or even a mix of different types of shellfish.
Lighter Version: For a lighter version, you can substitute the heavy cream with half-and-half or milk, though the chowder may not be as rich and creamy.
Vegetarian Version: For a vegetarian take, omit the seafood and add extra vegetables like corn, carrots, and mushrooms, using vegetable broth instead of chicken stock.

How to Make the Recipe

Step 1: Sauté the Vegetables

In a large pot, melt butter over medium heat. Add the diced onion, celery, and garlic, cooking for about 5 minutes until softened and fragrant.

Step 2: Cook the Potatoes

Add the diced potatoes to the pot and stir to combine. Pour in the chicken broth or seafood stock, ensuring the potatoes are covered. Bring the mixture to a simmer and cook for about 10-15 minutes until the potatoes are fork-tender.

Step 3: Add the Seafood

Once the potatoes are cooked, add the shrimp and scallops (or other seafood) to the pot. Stir in the heavy cream and milk, and season with salt, pepper, and Old Bay seasoning (or your preferred seafood seasoning). Allow the chowder to simmer gently for another 5-7 minutes until the seafood is cooked through and tender.

Step 4: Adjust Seasonings

Taste the chowder and adjust the seasonings, adding more salt, pepper, or Old Bay if needed.

Step 5: Garnish and Serve

Ladle the chowder into bowls and garnish with fresh parsley for a burst of color. Serve hot and enjoy!

Tips for Making the Recipe

Don’t Overcook the Seafood: Seafood cooks quickly, so be sure not to overcook it. Shrimp should turn pink, and scallops should be opaque and firm but still tender.
Use Fresh or Frozen Seafood: Both fresh and frozen seafood work well in this recipe. If using frozen, make sure to thaw the seafood before adding it to the chowder.
Adjust Consistency: If the chowder is too thick, add more milk or broth to reach your desired consistency. If it’s too thin, let it simmer a little longer to thicken up.
Add Extra Flavor: For an extra layer of flavor, try adding a splash of white wine or a squeeze of lemon juice to the chowder.
Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.

How to Serve

This Easy Seafood Chowder pairs wonderfully with a crusty piece of garlic bread or a fresh baguette for dipping. You can also serve it alongside a simple green salad with a light vinaigrette to balance the richness of the chowder. For a more indulgent meal, pair it with a side of crispy fried potatoes or cheesy cornbread.

Make Ahead and Storage

Storing Leftovers

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth to restore the creamy texture.

Freezing

Seafood chowder can be frozen, but keep in mind that the cream may separate slightly when reheated. To freeze, let the chowder cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.

Reheating

To reheat, gently warm the chowder over low heat on the stovetop, stirring occasionally. Add a bit more liquid (milk or broth) if needed to return the chowder to its desired consistency.

FAQs

1. Can I use canned seafood for this recipe?

Yes, you can use canned or jarred seafood, but fresh or frozen seafood generally has a better texture and flavor. Be sure to drain and rinse canned seafood before using.

2. What kind of seafood works best for this chowder?

Shrimp, scallops, and crab meat are classic choices, but you can also use white fish like cod or halibut, or even lobster meat for a more decadent version.

3. Can I make this chowder ahead of time?

Yes, you can make the chowder a day in advance. The flavors will have more time to meld, making it even more flavorful. Just be sure to store it in the fridge and reheat gently before serving.

4. Can I make this recipe dairy-free?

For a dairy-free version, use coconut milk or a non-dairy cream substitute in place of the heavy cream and milk. You can also use dairy-free butter.

5. Can I add other vegetables to this chowder?

Absolutely! Carrots, corn, leeks, and bell peppers would all make great additions to the chowder, adding color and extra flavor.

6. How do I thicken the chowder?

If you prefer a thicker chowder, you can mash some of the potatoes in the pot with a potato masher or blend a portion of the soup and return it to the pot. You can also create a roux (flour and butter paste) to thicken the broth before adding the seafood.

7. Can I use vegetable stock instead of chicken broth?

Yes, vegetable stock works perfectly in this recipe for a lighter, vegetarian version of the chowder.

8. How long does seafood chowder last in the fridge?

It will last for about 3 days in the refrigerator. Be sure to store it in an airtight container.

9. Can I freeze seafood chowder?

Yes, but keep in mind that the cream may separate when reheating. To avoid this, freeze the chowder without the cream and add it in when reheating.

10. Can I use half-and-half instead of heavy cream?

Yes, you can use half-and-half for a lighter version of the chowder, but the texture may not be as rich and creamy.

Conclusion

The Easy Seafood Chowder is a flavorful, comforting soup that’s perfect for any seafood lover. With tender seafood, a creamy base, and savory seasonings, this dish is both satisfying and easy to make. Whether you’re serving it as a quick weeknight meal or a cozy weekend treat, this chowder will warm you up and leave you craving more. Try it today and enjoy the delicious, ocean-fresh flavors in every bite!