The Best Creamy Seafood Chowder Recipe

Name: The Best Creamy Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Seafood
Ingredients: 1½ pounds mixed seafood (shrimp, scallops, and firm white fish); 1 can clams (chopped, with juice); 3 cups seafood or chicken broth; 2 cups milk; 1 cup heavy cream; 4 tablespoons butter; 1 medium onion (finely diced); 2 stalks celery (finely chopped); 2 cloves garlic (minced); 2 cups potatoes (peeled and diced); ⅓ cup all-purpose flour; 1 bay leaf; 1½ teaspoons Old Bay seasoning; Salt to taste; ½ teaspoon black pepper; 2 tablespoons fresh parsley (chopped)

Posted on January 30, 2026

Bowl of rich creamy seafood chowder topped with herbs and seasonings

Dinner

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A rich, comforting chowder that’s easy to make, full of tender seafood, and perfect for weeknights or cozy gatherings.

When you want a hearty, flavorful meal that feels special without a lot of fuss, this creamy seafood chowder delivers. It combines a mix of shrimp, scallops, and white fish with potatoes and a silky brothready in about 30–40 minutes and loved by seafood fans.

Why You’ll Love The Best Creamy Seafood Chowder Recipe

Quick to make for a seafood chowder (about 30–40 minutes active time).
Deep, savory flavor from simple pantry ingredients and Old Bay seasoning.
Flexible — works with whatever firm seafood you have on hand.
Crowd-pleaser: rich and comforting, great for family dinners or guests.
Easily adaptable for dietary needs (GF/DF/vegan swaps suggested below).

Ingredients

1½ pounds mixed seafood (shrimp, scallops, and firm white fish)
1 can clams (chopped, with juice)
3 cups seafood or chicken broth
2 cups milk
1 cup heavy cream
4 tablespoons butter
1 medium onion (finely diced)
2 stalks celery (finely chopped)
2 cloves garlic (minced)
2 cups potatoes (peeled and diced)
⅓ cup all-purpose flour
1 bay leaf
1½ teaspoons Old Bay seasoning
Salt to taste
½ teaspoon black pepper
2 tablespoons fresh parsley (chopped)

Step-by-Step Directions

Melt the butter in a large pot over medium heat. Add the onion and celery and cook until soft.
Stir in the garlic and cook briefly. Sprinkle in the flour and stir to form a thick paste.
Gradually add the broth, stirring until smooth, then add the milk and cream.
Add diced potatoes and bay leaf. Bring to a simmer until potatoes are tender.
Stir in Old Bay seasoning, salt, and pepper. Taste and adjust seasoning.
Add seafood and clams, simmer until cooked through (shrimp pink and scallops/white fish opaque), about 3–5 minutes.
Remove the bay leaf, stir in parsley, and serve hot.

Make-Ahead / Meal Prep Options

Prep in advance: Dice onions, celery, potatoes, and mince garlic up to 24 hours ahead and store in sealed containers in the fridge.
Broth base: Make the roux and broth mixture and cool; refrigerate up to 48 hours. Gently reheat and add seafood just before serving.
Seafood: Keep raw seafood separate and add at the last step for best texture.
Keeps: Cooked chowder stores in the refrigerator for 3–4 days.

What to Serve With The Best Creamy Seafood Chowder Recipe

Crusty bread or sourdough for dunking
Garlic bread or buttery rolls
Simple green salad with a bright vinaigrette
Steamed green beans or sautéed spinach
Rice, crusty baguette, or buttered noodles (for a heartier meal)
Light white wine (Pinot Grigio, Sauvignon Blanc) or a crisp beer
Lemon sorbet or a light fruit tart for dessert

Variations & Substitutions for The Best Creamy Seafood Chowder Recipe

Protein swaps: Use clams and mussels only, or sub crab meat or lobster for a luxe version. Firm white fish like cod, haddock, or pollock works well.
Extra veggies: Add corn, diced carrots, leeks, or bell peppers for color and texture. Add corn late so it stays crisp-tender.
Spice/sweetness changes: Increase Old Bay or add a pinch of cayenne for heat; a touch of smoked paprika or a splash of white wine brightens the flavor.
Dietary swaps:
- Gluten-free: Use a GF flour blend or cornstarch slurry instead of all-purpose flour.
- Dairy-free: Swap milk/cream for canned coconut milk or unsweetened almond milk and use dairy-free butter; texture will be slightly different.
- Vegan: Use firm tofu or hearts of palm for “seafood,” vegetable broth, dairy-free milk, and add seaweed (kombu or nori) for ocean flavor.
Flavor twists / toppings: Crispy bacon or pancetta, chopped chives, a squeeze of lemon, grated Parmesan, or a drizzle of chili oil for finishing.

How to Store, Freeze & Reheat The Best Creamy Seafood Chowder Recipe

Fridge: Store in an airtight container up to 3–4 days. Keep seafood and broth together after cooking; flavor melds but texture softens over time.
Freezer: Seafood chowders with cream don’t freeze as well because dairy can separate. If you want to freeze, omit the cream and add it when reheating; freeze the broth, potatoes, and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating: Gently reheat on the stovetop over low-medium heat, stirring often. If refrigerated or frozen without cream, add milk/cream toward the end and heat until just simmering. Avoid high heat to prevent curdling and overcooking the seafood. Add seafood at the end if possible to preserve texture.

Expert Tips for The Best Creamy Seafood Chowder Recipe

Use firm, fresh or properly thawed seafood for the best texture.
Cook seafood just until opaque — it finishes cooking quickly in hot broth.
Toast the flour briefly in the butter to avoid a raw flour taste; this also boosts the roux’s color and flavor.
Taste and adjust seasoning at the end; clam juice can be salty, so salt sparingly until finished.
For extra depth, add a splash of white wine when deglazing after the roux (let alcohol cook off before adding dairy).