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Creamy Seafood Chowder Recipe – Easy & Perfect for Dinner

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A rich and creamy seafood chowder filled with shrimp, scallops, and white fish, perfect for chilly evenings or special occasions.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1/2 lb scallops
  • 1/2 lb white fish fillets (like cod or haddock), cubed
  • 2 medium-sized russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 stalks of celery, diced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 4 cups seafood or fish stock
  • 1 1/2 cups heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Rinse the shrimp, scallops, and white fish under cold water and pat dry with paper towels. Set aside.
  2. Heat the butter in a large pot over medium heat. Add the onion and celery, sautéing until softened, about 5 minutes.
  3. Toss in the diced potatoes and cook for another 2 minutes, stirring occasionally.
  4. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
  5. Gradually pour in the seafood stock, stirring constantly to avoid lumps. Increase the heat to medium-high and bring to a gentle boil.
  6. Reduce the heat to low and let the chowder simmer for 15 minutes, or until the potatoes are tender.
  7. Stir in the shrimp, scallops, and fish. Cook for 3-5 minutes or until the seafood is opaque and cooked through.
  8. Reduce the heat to low and slowly stir in the heavy cream. Season with salt, pepper, paprika, and thyme.
  9. Taste and adjust the seasoning if needed. Garnish with fresh parsley before serving.

Notes

Use fresh seafood for the best flavor. Avoid overcooking the seafood to prevent rubbery texture. Adjust thickness with cornstarch slurry or additional stock.

Nutrition

Keywords: seafood chowder, creamy chowder, easy dinner, comfort food, seafood recipe

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