Creamy Seafood Chowder Recipe
User Reviews
4.3
-
Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
10 servings
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Calories
552 kcal
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Course
Soup
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Cuisine
North American
Creamy Seafood Chowder Recipe
Description
This chowder begins by cooking diced onions, celery, and carrots in butter, followed by creating a roux with flour, forming the base’s thickening agent. Adding fish base, water, and the seafood including salmon, halibut, shrimp, and clams builds deep seafood flavors alongside diced potatoes for substance. Herbs such as basil, thyme, and garlic contribute aromatic notes, while white and cayenne pepper add balanced seasoning.
After simmering to cook the fish and soften the potatoes, heavy cream is folded in, enriching the chowder's texture and mellowing spices. The chowder thickens to a hearty consistency, combining tender seafood chunks and soft vegetables. Fresh parsley brightens the final presentation, and it can be served simply or in a bread bowl for a rustic touch.
This seafood chowder stores well refrigerated for 2-3 days and can be gently reheated on the stovetop to preserve texture and prevent separation. Freezing is an option but may alter creaminess slightly. Avoid microwave reheating to maintain delicate seafood quality.
Ingredients
- 1 ½ cups onion diced into 1/2 inch pieces
- ¾ cup celery diced into 1/2 inch pieces
- ½ cup carrot diced into 1/2 inch pieces
- 2/3 cup butter salted
- 1 cup all-purpose flour
- 4 Tablespoons fish base
- 3 cups water
- 10 oz. salmon
- 10 oz. halibut
- 10 oz. baby clams canned, shucked with clam juice
- 10 oz. potato diced into 3/4 inch pieces, red
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1 ½ teaspoons dried basil or 3 teaspoons fresh
- 1 ½ teaspoons thyme or 3 teaspoons fresh, dried
- 1 ½ teaspoons garlic chopped
- 12 oz Shrimp deveined and the tails removed. (Left whole or chopped into ½ inch chunks, cocktail, peeled
- 3 cups heavy cream
- parsley fresh, for garnish, optional
- French bread small cannon ball size, for bread bowl, optional
Instructions
- Cut the salmon and halibut into 1/2-inch chunks.
- In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.
- While the potatoes are boiling, use a 4-quart pot to cook the onion, celery, and carrots in butter over medium heat until the onions are translucent, about 5-7 minutes.
- Stir in the flour to make the roux, then cook for 5 minutes.
- Add the water, fish base, salmon and halibut chunks, and the clam juice (saving the clams for later).
- Add the potatoes, white pepper, cayenne pepper, basil, thyme, and garlic. Cook the fish on medium heat, stirring frequently, until it cooks (about 8 minutes). Please note that this will be a thick paste, which is okay. You can add more water if needed. But do not add too much because the 3 cups of heavy cream, added in the next step, will lighten the thickness to make it a thick chowder.
- Add the heavy cream, shrimp, and clam meat. Cook for 10 minutes, stirring often.
- Garnish with fresh parsley and serve.
- Serving note: If you want to serve this amazing seafood chowder in a bread bowl, buy small cannon ball French bread. Then, scoop out most of the inside, and fill it with the chowder.
Notes
- Store leftover chowder in an airtight container in the refrigerator for up to 2-3 days.
- Reheat gently on the stovetop over low heat, stirring occasionally to maintain texture.
- Freezing is possible, but expect slight changes in creamy texture after thawing.
- Avoid microwave reheating to prevent uneven heating and preserve seafood quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 552kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 26g | 52% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 206mg | 69% |
| Sodium | 244mg | 10% |
| Potassium | 667mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2677IU | 54% |
| Vitamin C | 6mg | 7% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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