Creamy Seafood Chowder: Your Cozy Comfort in a Bowl

This Creamy Seafood Chowder is a comforting dish filled with shrimp, salmon, and fish, perfect for a cozy meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: American, Coastal

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Chowder Base

4 oz Bacon or Pancetta Use turkey bacon for a leaner option.
1 medium Onion Shallots or leeks can be used as a substitute.
2 stalks Celery Wilted fresh herbs can be added for additional flavor.
1 medium Carrot Omit if not preferred; adjust seasoning accordingly.
2 cloves Garlic Fresh or powdered garlic both work well.

Seafood Mixture

3 cups Mixed Seafood Any combination of shrimp, crab, clams, mussels, or fish.
2 cups Potatoes Yukon gold or russet; can replace with cauliflower.

Thickening and Flavor

1/4 cup Flour Cornstarch or gluten-free flour can be used.
4 cups Seafood or Chicken Broth Vegetable broth can be substituted for vegetarian.
1/2 cup White Wine Replace with lemon juice for a non-alcoholic version.
1 cup Heavy Cream Substitutes include half-and-half or milk.

Seasonings and Garnish

to taste Salt Adjust to taste.
to taste Pepper Adjust to taste.
1/4 cup Parsley Chives or dill can serve as alternatives.
1 tsp Thyme Omit or swap with tarragon if preferred.

Equipment

Large pot

Method

Cooking Steps

Cook diced bacon or pancetta in a large pot over medium heat for about 5-7 minutes, or until crispy. Remove and set aside, leaving the fat in the pot.
Add diced onion, celery, and carrot to the pot, sautéing for 5-6 minutes until softened. Stir in minced garlic and cook for an additional minute.
Sprinkle flour over the sautéed vegetables and stir for 1-2 minutes to form a roux.
Gradually whisk in seafood or chicken broth until fully incorporated and bring to a gentle boil.
Add diced potatoes and reduce heat to medium-low. Cover and simmer for 10-15 minutes until tender.
Stir in mixed seafood and gently fold to cook for 5-10 minutes until just done.
Reduce heat to low and stir in heavy cream and season with salt, pepper, parsley, and thyme if using. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 7mgCalcium: 150mgIron: 2mg

Notes

Prepping ingredients ahead of time can save cooking time. Adjust the roux for a thicker texture if desired. Frozen seafood should be thawed before use to prevent excess water in the chowder.

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