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Seafood Chowder - Creamy, Comforting, and Full of Flavor

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 celery stalks, diced
  • 1 medium carrot, diced (optional but adds sweetness)
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 4 cups seafood stock or fish stock (low-sodium preferred)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 medium Yukon Gold potatoes, peeled and diced small
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon sweet paprika
  • 8 ounces skinless white fish (cod, haddock, or halibut), cut into bite-size pieces
  • 8 ounces medium shrimp, peeled and deveined
  • 1 cup chopped clams (canned, drained, or fresh steamed)
  • 1 cup corn kernels (fresh or frozen)
  • 2 tablespoons chopped fresh parsley or chives
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving
  • Crusty bread or oyster crackers, for serving

Method
 

  1. Sauté the aromatics: Heat the butter and olive oil in a heavy pot over medium heat. Add onion, celery, and carrot. Cook until softened, about 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
  2. Make a light roux: Sprinkle the flour over the vegetables and stir for 1 minute. This thickens the chowder without making it gluey.
  3. Add stock and simmer: Slowly whisk in the seafood stock to avoid lumps. Add potatoes, bay leaf, thyme, and paprika. Bring to a gentle simmer and cook 10–12 minutes, or until the potatoes are just tender.
  4. Stir in dairy: Lower the heat. Add the milk and cream, and bring back to a very light simmer. Do not boil after adding dairy.
  5. Add seafood: Gently slide in the fish, shrimp, and clams. Simmer on low, 4–6 minutes, until the fish flakes and shrimp turn pink and opaque.
  6. Finish with corn and herbs: Stir in the corn and half the parsley or chives. Heat through for 1–2 minutes.
  7. Season and serve: Remove the bay leaf. Taste and season with salt and pepper. Ladle into bowls, top with remaining herbs, and serve with lemon wedges and crusty bread or crackers.