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Creamy Seafood Chowder

Irresistible Creamy Seafood Chowder for Cozy Nights

This creamy seafood chowder combines tender shrimp, salmon, and flaky white fish, offering a warm, comforting hug in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 ounces Bacon or Pancetta Feel free to substitute with turkey bacon.
  • 1 medium Onion Shallots can work well for a milder flavor.
  • 2 stalks Celery Omit for a lower-carb dish.
  • 1 medium Carrot Parsnips can be an exciting twist.
  • 2 cloves Garlic Reduce or omit for gentler notes.
For the Chowder
  • 1 pound Mixed Seafood Shrimp, crab, clams, or firm fish are great choices.
  • 2 cups Potatoes Cauliflower is a great low-carb alternative.
  • ¼ cup Flour Try using unbleached or whole wheat flour if desired.
  • 4 cups Seafood or Chicken Broth For a lighter option, opt for vegetable broth.
  • ½ cup White Wine Can be skipped for a non-alcoholic version.
  • 1 cup Heavy Cream Half-and-half or milk can be used for a lighter version.
  • to taste Salt Essential for enhancing flavors.
  • to taste Pepper Essential for enhancing flavors.
For the Finishing Touches
  • ¼ cup Parsley Substitute with chives or cilantro for a different flair.
  • 1 teaspoon Thyme Optional but recommended for added flavor.

Equipment

  • large pot

Method
 

Directions
  1. In a large pot over medium heat, cook diced bacon until crispy, about 5–7 minutes. Remove and set aside, leaving drippings in the pot.
  2. Add diced onion, celery, carrot, and minced garlic to the pot, sautéing until the onion becomes translucent, about 3–4 minutes.
  3. Sprinkle ¼ cup of flour over the sautéed vegetables, stirring well to coat. Cook for 1–2 minutes, until golden.
  4. Gradually whisk in 4 cups of broth, stirring constantly to remove lumps. Add ½ cup of white wine if using, and let heat to a gentle simmer.
  5. Add 2 cups of diced potatoes and bring to a boil. Reduce heat and let simmer uncovered for about 10–15 minutes until tender.
  6. Stir in mixed seafood and cook for an additional 5–10 minutes until seafood is cooked through and opaque.
  7. Stir in 1 cup of heavy cream, season with salt, pepper, parsley, and thyme if desired. Heat through, ladle into bowls, and garnish with crispy bacon. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

To store, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Avoid freezing chowder with seafood for best results.

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