Servings
Font
Back
4.3 from 201 votes

Creamy Seafood Chowder Recipe

Dive into flavor with our irresistible Creamy Seafood Chowder! Packed with succulent salmon, halibut, shrimp, and baby clams, this recipe is a tidal wave of deliciousness for every seafood enthusiast.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 10 servings
Calories: 552 kcal
Course: Soup
Cuisine: North American

Ingredients

  • 1 ½ cups onion diced into 1/2 inch pieces
  • ¾ cup celery diced into 1/2 inch pieces
  • ½ cup carrots diced into 1/2 inch pieces
  • 2/3 cup salted butter
  • 1 cup all-purpose flour
  • 4 Tablespoons fish base
  • 3 cups water
  • 10 oz. salmon
  • 10 oz. halibut
  • 10 oz. canned baby clams shucked with clam juice
  • 10 oz. red potatoes diced into 3/4 inch pieces
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 ½ teaspoons basil dried or 3 teaspoons fresh
  • 1 ½ teaspoons thyme dried or 3 teaspoons fresh
  • 1 ½ teaspoons chopped garlic
  • 12 oz cocktail shrimp peeled deveined and the tails removed. (Left whole or chopped into ½ inch chunks.)
  • 3 cups heavy cream
  • Optional: Fresh parsley for garnish
  • Optional: Small cannon ball French breads for a bread bowl

Instructions

    Cup of Yum
  1. Cut the salmon and halibut into 1/2-inch chunks.
  2. In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.
  3. 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.
  4. Stir in the flour to make the roux, then cook for 5 minutes.
  5. Add the water, fish base, salmon and halibut chunks, and the clam juice (saving the clams for later).
  6. 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.
  7. Add the heavy cream, shrimp, and clam meat. Cook for 10 minutes, stirring often.
  8. Garnish with fresh parsley and serve.
  9. 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

  • Storage Info:
  • To store Seafood Chowder, place it in an airtight container in the refrigerator; it will remain good for up to 2-3 days. Freezing is possible, but be aware that the creamy texture might change slightly upon thawing. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to prevent separation. Avoid reheating in a microwave, as it can unevenly heat and potentially spoil the delicate seafood.

Nutrition Information

Serving 1serving Calories 552kcal (28%) Carbohydrates 21g (7%) Protein 26g (52%) Fat 41g (63%) Saturated Fat 25g (125%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 206mg (69%) Sodium 244mg (10%) Potassium 667mg (19%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2677IU (54%) Vitamin C 6mg (7%) Calcium 116mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 552

% 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.