This seafood chowder with cream is a warm, thick soup full of tender fish, shrimp, and vegetables. The creamy base makes it smooth and rich, perfect for cozy days.
I once added a little extra cream by mistake and found it even more delicious! Now I always double the cream—more comfort in every spoonful.
For a quick fix, use pre-cooked seafood and ready-made soup base. It’s easy to make tasty chowder in less time!
Ingredients & Substitutions
Seafood: Typically a mix of shrimp, scallops, and fish chunks. I like using fresh or thawed seafood, but frozen works well in a pinch. For a budget option, canned crab or tuna can substitute. Just know fresh tastes best!
Cream: Heavy cream makes the chowder rich and smooth. If you want a lighter version, try half-and-half or milk, but the texture won’t be as thick and creamy. I often use half-and-half for a nice balance.
Potatoes: Diced Yukon Gold or Russet potatoes add creaminess and heartiness. Russets give a fluffier texture, while Yukon Golds are buttery. If fresh isn’t available, frozen diced potatoes are a quick fix.
Vegetables: Onion and celery build flavor, while carrots add a touch of sweetness. Use fresh or frozen; frozen veg items work well and save prep time. Fresh gives a brighter flavor, but convenience counts!
Herbs & Spices: Bay leaves and thyme give the chowder depth. Fresh herbs add brightness; dried is easier and still flavorful. Keep in mind, fresh herbs are added at the end, dried earlier during simmering.
How do I thicken the chowder without lumps?
Start by making a roux: melt butter, then whisk in flour until smooth. Cook briefly, then gradually add broth or milk, whisking continuously to avoid lumps. Simmer until thickened before adding seafood or cream for a silky texture.
- Step 1: Melt butter in a pot over medium heat.
- Step 2: Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Step 3: Gradually pour in broth or milk, whisking until smooth.
- Step 4: Simmer until the mixture thickens before adding other ingredients.
How to Make Seafood Chowder with Cream?
Ingredients You’ll Need:
Seafood & Dairy
- 1 pound mixed seafood (shrimp, scallops, fish fillets)
- 2 cups heavy cream
Vegetables & Broth
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 carrots, diced
- 4 cups seafood or chicken broth
Pantry Items
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon thyme
- Salt and pepper to taste
How Much Time Will You Need?
Prep: 15 min | Cook: 30 min | Total: 45 min
Step-by-Step Instructions:
1. Prepare the base
In a large pot, melt butter over medium heat. Add chopped onion, celery, and carrots. Cook for 5-7 minutes until vegetables soften.
2. Make the roux
Stir in flour and cook for 1-2 minutes. Slowly add broth while stirring to prevent lumps. Bring to a simmer.
3. Cook the seafood
Add seafood pieces to the soup. Cook for 5-7 minutes until seafood turns opaque and is cooked through.
4. Add cream and seasonings
Pour in heavy cream, stir well. Season with thyme, salt, and pepper. Heat for another 5 minutes, but do not boil.
5. Serve the chowder
Pour into bowls. Enjoy hot with crusty bread or crackers. Serve immediately for best flavor.
