20 Creamy Seafood Chowder Recipes Delicious

Nothing warms the soul like a bowl of rich, creamy seafood chowder—whether it’s a quick weeknight dinner or a cozy weekend feast. From classic New England clam to inventive lobster bisque twists, these 20 recipes are packed with briny goodness and velvety comfort. Ready to dive into the ultimate seafood indulgence? Let’s ladle up the best bowls of chowder you’ll ever taste!

Classic New England Seafood Chowder

This timeless dish, with its creamy broth and tender chunks of seafood, embodies the essence of coastal New England dining. The rich flavors and comforting warmth make it a perfect choice for any season.

Ingredients

• a couple of tablespoons of butter
• a splash of olive oil
• one large onion, diced
• a couple of celery stalks, chopped
• two cloves of garlic, minced
• a couple of tablespoons of all-purpose flour
• two cups of fish stock
• a cup of heavy cream
• a pound of mixed seafood (like cod, scallops, and shrimp), cut into bite-sized pieces
• a couple of potatoes, diced
• a teaspoon of thyme
• salt and pepper to season

Instructions

1. Melt the butter with a splash of olive oil in a large pot over medium heat.
2. Add the diced onion and chopped celery, sautéing until they’re soft and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Sprinkle the flour over the vegetables, stirring constantly to create a roux, about 2 minutes.
5. Gradually whisk in the fish stock, ensuring no lumps remain, then bring to a simmer.
6. Add the diced potatoes and thyme, cooking until the potatoes are tender, about 10 minutes.
7. Gently stir in the mixed seafood and heavy cream, simmering until the seafood is just cooked through, about 5 minutes.
8. Season with salt and pepper, then remove from heat.

For a touch of elegance, garnish with fresh parsley or a sprinkle of smoked paprika. The chowder’s velvety texture and the sweetness of the seafood make it a dish that’s both luxurious and comforting.

Spicy Cajun Seafood Chowder

Crafted with the vibrant flavors of the South, this Spicy Cajun Seafood Chowder is a luxurious blend of tender seafood, bold spices, and creamy broth that promises to warm the soul on any chilly evening.

Ingredients

• 2 cups of diced potatoes
• 1 cup of chopped onions
• 1/2 cup of diced celery
• 1/2 cup of diced bell peppers
• 2 cloves of garlic, minced
• 1 lb of mixed seafood (shrimp, scallops, and crab meat)
• 4 cups of chicken broth
• 1 cup of heavy cream
• 2 tbsp of Cajun seasoning
• 1 tbsp of olive oil
• A splash of lemon juice
• A couple of bay leaves
• Salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onions, celery, and bell peppers, sautéing until they’re soft and fragrant, about 5 minutes.
3. Stir in the garlic and Cajun seasoning, cooking for another minute until the spices are toasted and aromatic.
4. Pour in the chicken broth and add the bay leaves, bringing the mixture to a gentle boil.
5. Add the diced potatoes, reducing the heat to simmer until they’re tender, about 15 minutes.
6. Once the potatoes are cooked, stir in the heavy cream and mixed seafood, cooking until the seafood is just opaque, about 5 minutes.
7. Finish with a splash of lemon juice, and season with salt and pepper to your liking.
8. Remove the bay leaves before serving.

With its creamy texture and a kick of spice, this chowder is a delightful dish that pairs beautifully with crusty bread or over a bed of steamed rice for an extra hearty meal.

Creamy Lobster and Corn Chowder

Lusciously rich and brimming with the sweet essence of summer, this Creamy Lobster and Corn Chowder is a decadent ode to coastal indulgence. Perfect for those evenings when only a bowl of something truly special will do, it marries the tender succulence of lobster with the golden sweetness of corn in a velvety, herb-infused broth.

Ingredients

• 1.5 lbs of fresh lobster meat, chopped into bite-sized pieces
• 4 cups of fresh corn kernels (about 4 ears)
• 1 large yellow onion, finely diced
• 2 cloves of garlic, minced
• 3 tbsp of unsalted butter
• 1/4 cup of all-purpose flour
• 4 cups of chicken stock
• 1 cup of heavy cream
• A splash of dry white wine
• A couple of fresh thyme sprigs
• Salt and freshly ground black pepper, to your liking
• A pinch of cayenne pepper for a subtle kick

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Sprinkle in the flour, stirring constantly to create a roux, cook for 2 minutes until golden.
4. Gradually whisk in the chicken stock, ensuring no lumps remain, then bring to a gentle simmer.
5. Add the corn kernels, thyme sprigs, and a splash of white wine, simmering for 10 minutes to meld flavors.
6. Stir in the heavy cream and cayenne pepper, then gently fold in the lobster meat, cooking just until the lobster is opaque, about 4 minutes.
7. Season with salt and freshly ground black pepper, adjusting to taste.
8. Remove the thyme sprigs before serving.

Exquisitely creamy with a harmonious blend of sweet corn and luxurious lobster, this chowder is a celebration of textures and flavors. Serve it with a crusty baguette for dipping or garnish with fresh chives for a pop of color and freshness.

Manhattan-Style Seafood Chowder

Elegantly blending the briny depths of the sea with the hearty comfort of a classic chowder, this Manhattan-Style Seafood Chowder is a symphony of flavors that sings of coastal kitchens and bustling fish markets.

Ingredients

• a couple of tablespoons of olive oil
• a splash of dry white wine
• 2 cups of diced tomatoes
• 1 cup of chopped onions
• a couple of minced garlic cloves
• 2 cups of fish stock
• 1 pound of mixed seafood (like shrimp, scallops, and clams)
• a pinch of salt and freshly ground black pepper
• a handful of chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onions and garlic, sautéing until translucent, roughly 5 minutes, stirring occasionally to prevent burning.
3. Pour in the white wine, letting it simmer for about 2 minutes to reduce slightly, which will concentrate the flavors.
4. Stir in the diced tomatoes and fish stock, bringing the mixture to a gentle boil before reducing the heat to a simmer for 15 minutes.
5. Add the mixed seafood, cooking until the shrimp are pink and the scallops are opaque, about 5 minutes, ensuring not to overcook to keep the seafood tender.
6. Season with salt and pepper, then sprinkle with fresh parsley before serving.

Aromatic and brimming with the fresh taste of the ocean, this chowder boasts a rich tomato base that perfectly complements the delicate seafood. Serve it with a crusty baguette to soak up every last drop of its savory broth.

Smoked Salmon and Potato Chowder

Nothing warms the soul quite like a bowl of Smoked Salmon and Potato Chowder, a dish that marries the richness of the sea with the earthy comfort of potatoes. This elegant chowder is a testament to simplicity and sophistication, perfect for those chilly evenings when only something deeply satisfying will do.

Ingredients

• 2 cups of diced potatoes
• 1 cup of chopped onions
• 2 cloves of garlic, minced
• A splash of olive oil
• 4 cups of chicken broth
• 1 cup of heavy cream
• A couple of sprigs of fresh dill
• 8 oz of smoked salmon, flaked
• Salt and pepper to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onions and minced garlic, sautéing until translucent, about 5 minutes.
3. Tip: Stir occasionally to prevent burning and ensure even cooking.
4. Add the diced potatoes to the pot, stirring to coat them in the oil and onion mixture.
5. Pour in the chicken broth, bringing the mixture to a boil before reducing to a simmer. Cook until the potatoes are tender, about 15 minutes.
6. Tip: Test a potato piece with a fork; it should slide off easily when done.
7. Stir in the heavy cream and fresh dill, allowing the chowder to heat through for another 5 minutes.
8. Gently fold in the flaked smoked salmon, being careful not to break it up too much.
9. Season with salt and pepper, adjusting to your liking.
10. Tip: For an extra touch of elegance, garnish with a sprig of dill before serving.

As you ladle this chowder into bowls, notice the creamy texture that hugs each spoonful, with the smoky salmon offering bursts of flavor. Serve it alongside crusty bread for dipping, transforming a simple meal into a memorable dining experience.

Clam and Bacon Seafood Chowder

This luxurious Clam and Bacon Seafood Chowder is a harmonious blend of oceanic flavors and smoky richness, perfect for those evenings when you crave something deeply comforting yet sophisticated.

Ingredients

• 4 slices of thick-cut bacon, chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 cups clam juice
• 1 cup heavy cream
• 1 lb baby potatoes, quartered
• 1 can (10 oz) chopped clams, drained
• A splash of white wine
• A couple of fresh thyme sprigs
• Salt and freshly ground black pepper, to your liking

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Stir in the minced garlic for another 30 seconds until fragrant.
3. Pour in the clam juice and heavy cream, then add the quartered baby potatoes. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
4. Stir in the drained chopped clams and a splash of white wine, then add the thyme sprigs. Simmer for another 5 minutes to let the flavors meld.
5. Season with salt and freshly ground black pepper to your liking. Remember, the bacon adds saltiness, so taste before adding more salt.
6. Remove the thyme sprigs before serving. Ladle the chowder into bowls and garnish with the crispy bacon pieces.

Not only does this chowder boast a velvety texture with chunks of tender potatoes and clams, but the smoky bacon also adds a delightful crunch. Serve it with a crusty baguette to soak up every last drop of the creamy broth.

Shrimp and Crab Bisque Chowder

Few dishes encapsulate the essence of coastal luxury quite like this sumptuous bisque chowder, a harmonious blend of succulent shrimp and delicate crab, enveloped in a velvety, rich broth that whispers of the sea.

Ingredients

• 1 cup of heavy cream, because why not go all out?
• A couple of tablespoons of butter, for that golden start
• 1 finely chopped onion, to lay the flavor foundation
• 2 minced garlic cloves, for a punch of aroma
• A splash of dry white wine, to deglaze and dazzle
• 1 pound of shrimp, peeled and deveined, the stars of the show
• 1/2 pound of lump crab meat, for that touch of elegance
• 4 cups of seafood stock, to bring the ocean to your bowl
• A pinch of cayenne pepper, for a subtle kick
• Salt, just enough to season to perfection
• A handful of chopped parsley, for a fresh finish

Instructions

1. Melt the butter in a large pot over medium heat until it’s just beginning to foam, about 2 minutes.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and translucent, roughly 5 minutes. Tip: Keep the heat medium to avoid burning the garlic.
3. Pour in the white wine, stirring to deglaze the pot, and let it simmer until reduced by half, about 3 minutes.
4. Add the shrimp, cooking until they’re just pink, about 2 minutes per side. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. Stir in the crab meat, seafood stock, and cayenne pepper, bringing the mixture to a gentle boil.
6. Reduce the heat to low, simmering for 15 minutes to meld the flavors. Tip: A slow simmer is key to a rich, concentrated broth.
7. Gradually whisk in the heavy cream, ensuring it’s fully incorporated without curdling.
8. Season with salt to taste, then let the bisque chowder warm through for another 5 minutes.
9. Garnish with chopped parsley before serving.

Heavenly in its creaminess, this bisque chowder offers a luxurious texture with layers of flavor from the sea. Serve it in hollowed-out bread bowls for an edible presentation that’s as impressive as the dish itself.

Coconut Curry Seafood Chowder

Venturing into the realm of comforting yet sophisticated soups, this Coconut Curry Seafood Chowder marries the richness of the sea with the aromatic warmth of curry and coconut milk, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 2 cups chicken or seafood stock
• 1 lb mixed seafood (shrimp, scallops, and firm white fish), cut into bite-sized pieces
• 1 red bell pepper, diced
• A splash of lime juice
• A couple of fresh cilantro leaves, for garnish
• Salt, to your liking

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder over the onion mixture, stirring to coat, and cook for 30 seconds to bloom the spices.
5. Pour in the coconut milk and stock, bringing the mixture to a gentle simmer.
6. Add the diced red bell pepper and simmer for 5 minutes until slightly softened.
7. Gently add the mixed seafood to the pot, cooking until the seafood is just opaque, about 4-5 minutes, depending on the size of your pieces.
8. Finish with a splash of lime juice and salt to your liking, stirring gently to combine.
9. Garnish with fresh cilantro leaves before serving.

Finished with a flourish, this chowder boasts a velvety texture with layers of flavor that dance between the creamy coconut, spicy curry, and fresh seafood. Serve it in hollowed-out bread bowls for an edible presentation that’s sure to impress.

Herbed White Wine Seafood Chowder

Savory and sophisticated, this Herbed White Wine Seafood Chowder marries the delicate flavors of the ocean with the aromatic depth of fresh herbs and a splash of crisp white wine, creating a dish that’s as comforting as it is elegant.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fish stock
• 1 cup dry white wine
• 1 lb mixed seafood (like shrimp, scallops, and cod), cut into bite-sized pieces
• 2 medium potatoes, diced
• 1 cup heavy cream
• A handful of fresh parsley, chopped
• A couple of sprigs of thyme
• Salt and freshly ground black pepper, to your liking

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Pour in the fish stock and white wine, bringing the mixture to a gentle simmer.
4. Add the potatoes, cooking until they’re just tender, about 10 minutes.
5. Gently stir in the mixed seafood, cooking until opaque, roughly 5 minutes.
6. Reduce the heat to low, then stir in the heavy cream, parsley, and thyme.
7. Season with salt and pepper, simmering for another 2 minutes to blend the flavors.
8. Remove the thyme sprigs before serving.

This chowder boasts a velvety texture with chunks of tender seafood and potatoes, all enveloped in a rich, herb-infused broth. Try serving it with a crusty baguette for dipping, or garnish with a sprinkle of fresh herbs for an extra touch of elegance.

Cheesy Crab and Corn Chowder

Lusciously creamy with a hint of sweetness from the corn and a rich, cheesy depth, this Cheesy Crab and Corn Chowder is the epitome of comfort in a bowl. Perfect for those chilly evenings when only something indulgent will do.

Ingredients

• 2 cups of fresh corn kernels (or frozen, if you’re in a pinch)
• 1 cup of lump crab meat, picked over for shells
• 4 cups of chicken stock, for that deep, savory base
• 1 cup of heavy cream, because why not go all out?
• 2 tbsp of butter, for sautéing
• 1 small onion, diced, to start the flavor party
• 2 cloves of garlic, minced, because garlic makes everything better
• 1 cup of shredded sharp cheddar, for that gooey goodness
• A splash of olive oil, to get things going
• Salt and pepper, just enough to season
• A couple of thyme sprigs, for a subtle herby note

Instructions

1. Heat a splash of olive oil and the butter in a large pot over medium heat until the butter melts.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Tip in the corn kernels, stirring to combine, and let them cook for another 3 minutes to bring out their sweetness.
4. Pour in the chicken stock, bringing the mixture to a gentle boil, then reduce the heat to simmer for 10 minutes.
5. Add the heavy cream and thyme sprigs, stirring well, and let the chowder simmer for another 5 minutes to thicken slightly.
6. Gently fold in the lump crab meat and shredded cheddar, stirring until the cheese is fully melted and the crab is heated through, about 3 minutes.
7. Season with salt and pepper to taste, then remove the thyme sprigs before serving.

Hearty and rich, this chowder boasts a velvety texture with pops of sweet corn and tender crab in every spoonful. Serve it with a crusty baguette for dipping, or garnish with a sprinkle of fresh chives for a touch of color and freshness.

Roasted Red Pepper Seafood Chowder

Few dishes capture the essence of coastal comfort quite like a velvety chowder, and this Roasted Red Pepper Seafood Chowder is no exception. Blending the smoky sweetness of roasted peppers with the briny depth of fresh seafood, it’s a bowl that promises warmth and sophistication in every spoonful.

Ingredients

• 2 cups of diced roasted red peppers (jarred is fine, but pat them dry)
• 1 lb of mixed seafood (think shrimp, scallops, and firm white fish), chopped into bite-sized pieces
• 3 tbsp of butter
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup of all-purpose flour
• 4 cups of seafood or chicken stock
• 1 cup of heavy cream
• A splash of dry white wine (optional, but highly recommended)
• A couple of fresh thyme sprigs
• Salt and freshly ground black pepper, to your liking

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the chopped onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: The salt helps draw out moisture, speeding up the process.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the stock, ensuring no lumps remain. Bring to a gentle simmer.
6. Add the roasted red peppers, thyme sprigs, and a splash of white wine. Let the mixture simmer for 10 minutes to meld the flavors.
7. Remove the thyme sprigs. Using an immersion blender, puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
8. Stir in the heavy cream and bring the soup back to a simmer. Do not boil, as this can cause the cream to separate.
9. Add the mixed seafood, cooking just until the pieces are opaque and firm, about 5 minutes. Tip: Overcooking the seafood will make it tough, so keep an eye on it.
10. Season with salt and pepper to finish.

This chowder boasts a luxurious texture, with the roasted peppers lending a subtle sweetness that complements the seafood’s natural brininess. Serve it with crusty bread for dipping, or elevate the presentation with a drizzle of herb oil and a sprinkle of microgreens.

Tomato-Based Seafood Chowder

Savory and sumptuous, this tomato-based seafood chowder is a delightful symphony of flavors, perfect for those evenings when you crave something both comforting and sophisticated. The rich tomato broth, brimming with tender seafood, promises a dish that’s as nourishing as it is indulgent.

Ingredients

• 2 cups of diced tomatoes
• 1 cup of heavy cream
• a couple of cloves of garlic, minced
• 1 medium onion, finely chopped
• 2 tbsp of olive oil
• a splash of white wine
• 1 lb of mixed seafood (shrimp, scallops, and clams work great)
• 2 cups of fish stock
• a handful of fresh basil, chopped
• salt and pepper to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Pour in the splash of white wine, letting it simmer for a minute to reduce slightly.
4. Stir in the diced tomatoes and fish stock, bringing the mixture to a gentle boil.
5. Reduce the heat to low, simmering for 15 minutes to let the flavors meld.
6. Add the mixed seafood to the pot, cooking until the shrimp are pink and the scallops are opaque, about 5 minutes.
7. Gently stir in the heavy cream and chopped basil, heating through for another 2 minutes.
8. Season with salt and pepper, adjusting to your liking.

Mouthwatering and rich, this chowder boasts a velvety texture with bursts of freshness from the basil. Serve it with a crusty baguette to soak up every last drop of the flavorful broth, or top with a sprinkle of grated Parmesan for an extra layer of decadence.

Garlic Butter Shrimp Chowder

Radiating warmth and comfort, this Garlic Butter Shrimp Chowder is a luxurious blend of succulent shrimp, creamy potatoes, and a rich, buttery broth infused with garlic. Perfect for those chilly evenings when only something indulgent will do, it’s a dish that promises to delight the senses and soothe the soul.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• 4 cups of chicken broth
• 2 cups of heavy cream
• 3 medium potatoes, diced into small cubes
• 1/2 cup of unsalted butter
• 4 cloves of garlic, minced
• 1 small onion, finely chopped
• A couple of celery stalks, diced
• A splash of olive oil
• Salt and freshly ground black pepper, to your liking
• A handful of fresh parsley, chopped for garnish

Instructions

1. In a large pot, heat a splash of olive oil over medium heat. Add the shrimp and cook until they turn pink, about 2 minutes per side. Remove and set aside.
2. In the same pot, melt the butter. Add the onion, celery, and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat to simmer until the potatoes are tender, about 15 minutes.
4. Pour in the heavy cream, stirring gently to combine. Let the chowder simmer for another 10 minutes to thicken slightly.
5. Return the shrimp to the pot, heating through for about 2 minutes. Season with salt and pepper.
6. Garnish with chopped parsley before serving.

Velvety and rich, this chowder boasts a perfect balance of garlicky butter and creamy textures, with the shrimp adding a delightful sweetness. Serve it with crusty bread for dipping, or over a bed of steamed rice for a heartier meal.

Sweet Potato and Cod Chowder

Radiating warmth and comfort, this Sweet Potato and Cod Chowder blends the earthy sweetness of root vegetables with the delicate, flaky texture of fresh cod, creating a harmonious dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons of olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• a couple of sprigs of fresh thyme
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 1 pound of cod fillets, cut into bite-sized pieces
• a splash of lemon juice
• salt and freshly ground black pepper, to your liking

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sweet potato and onion, sautéing until the onion is translucent, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Stir in the garlic and thyme, cooking for another minute until fragrant.
4. Pour in the broth, bringing the mixture to a boil. Then, reduce the heat to a simmer and cook until the sweet potatoes are tender, about 10 minutes. Tip: Test the sweet potatoes with a fork; they should be soft but not mushy.
5. Add the heavy cream, stirring gently to combine. Let the chowder simmer for another 5 minutes to thicken slightly.
6. Gently place the cod pieces into the pot, cooking until the fish is opaque and flakes easily with a fork, about 5 minutes. Tip: Avoid stirring too much to keep the cod intact.
7. Finish with a splash of lemon juice, and season with salt and pepper to taste.

Best enjoyed hot, this chowder boasts a creamy texture with chunks of sweet potato and tender cod, offering a delightful contrast in every spoonful. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a drizzle of olive oil before serving.

Lobster and Mushroom Chowder

Rich and indulgent, this Lobster and Mushroom Chowder is a luxurious twist on the classic comfort dish, blending the sweetness of lobster with the earthy depth of mushrooms for a truly unforgettable meal.

Ingredients

• 1 lb lobster meat, chopped
• 2 cups mixed mushrooms, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 tbsp butter
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• A splash of white wine
• A couple of thyme sprigs
• Salt and pepper, to season

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Toss in the sliced mushrooms, cooking until they release their moisture and start to brown, roughly 8 minutes.
4. Sprinkle the flour over the vegetables, stirring constantly to create a roux, about 2 minutes.
5. Gradually whisk in the chicken stock to avoid lumps, then add the white wine and thyme sprigs.
6. Bring the mixture to a simmer, letting it thicken slightly for 10 minutes.
7. Stir in the heavy cream and chopped lobster meat, simmering gently until the lobster is just cooked through, about 5 minutes.
8. Season with salt and pepper to taste, then remove the thyme sprigs before serving.

Delightfully creamy with chunks of tender lobster and earthy mushrooms, this chowder is perfect served with crusty bread or a crisp green salad for contrast.

Scallop and Leek Chowder

Yearning for a dish that marries the delicate sweetness of scallops with the subtle, onion-like flavor of leeks? This Scallop and Leek Chowder is a luxurious yet comforting choice, perfect for those evenings when only something rich and satisfying will do.

Ingredients

• a couple of tablespoons of unsalted butter
• a splash of olive oil
• 2 large leeks, white and light green parts only, thinly sliced
• 2 cloves of garlic, minced
• a pinch of salt and freshly ground black pepper
• 1 cup of dry white wine
• 2 cups of chicken or vegetable stock
• 1 cup of heavy cream
• 1 pound of sea scallops, side muscle removed
• a handful of fresh parsley, chopped

Instructions

1. In a large pot over medium heat, melt the butter with the olive oil until shimmering.
2. Add the sliced leeks and a pinch of salt, sautéing until they’re soft and translucent, about 5 minutes. Tip: Don’t let them brown; lower the heat if necessary.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the white wine, scraping up any bits stuck to the bottom of the pot, and let it simmer until reduced by half, about 3 minutes.
5. Add the chicken or vegetable stock and bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes to meld the flavors.
6. Slowly stir in the heavy cream, then add the scallops. Cook until the scallops are just opaque, about 4 minutes. Tip: Overcooking the scallops will make them tough, so keep an eye on them.
7. Season with freshly ground black pepper and adjust the salt if needed.
8. Garnish with chopped parsley before serving. Tip: For an extra touch of elegance, serve the chowder in warmed bowls.

Lusciously creamy with tender bites of scallop and the mild, sweet flavor of leeks shining through, this chowder is a testament to simplicity and sophistication. Serve it with a crusty baguette to soak up every last drop, or for a bit of contrast, a crisp, green salad on the side.

Thai-Inspired Seafood Chowder

Delightfully aromatic and brimming with the vibrant flavors of Thailand, this seafood chowder is a comforting yet sophisticated dish that promises to transport your senses to the bustling streets of Bangkok with every spoonful.

Ingredients

• 1 tbsp of coconut oil
• a couple of cloves garlic, minced
• a thumb-sized piece of ginger, grated
• 1 stalk lemongrass, bruised
• a splash of fish sauce
• 1 can (13.5 oz) coconut milk
• 2 cups seafood stock
• a handful of shrimp, peeled and deveined
• a handful of scallops
• a handful of mussels, cleaned
• a handful of cherry tomatoes, halved
• a squeeze of lime juice
• a sprinkle of cilantro, chopped

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the garlic, ginger, and lemongrass, sautéing for about 1 minute until fragrant.
3. Pour in the fish sauce, coconut milk, and seafood stock, bringing the mixture to a gentle simmer.
4. Add the shrimp, scallops, and mussels, cooking for about 5 minutes until the seafood is just opaque.
5. Toss in the cherry tomatoes and lime juice, simmering for an additional 2 minutes to soften the tomatoes slightly.
6. Remove the lemongrass stalk before serving to avoid any fibrous bites.
7. Garnish with chopped cilantro for a fresh, herby finish.

Rich and creamy with a hint of tanginess, this chowder pairs beautifully with a side of steamed jasmine rice or crusty bread to soak up every last drop of its flavorful broth.

Mediterranean Seafood Chowder

Glistening under the soft glow of the kitchen lights, this Mediterranean Seafood Chowder is a harmonious blend of the ocean’s bounty and the sun-drenched flavors of the Mediterranean coast, perfect for a sophisticated yet comforting meal.

Ingredients

• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 teaspoon of dried thyme
• 1 bay leaf
• 1/2 cup of dry white wine
• 4 cups of fish stock
• 1 pound of mixed seafood (like shrimp, scallops, and firm white fish), cut into bite-sized pieces
• 1 cup of heavy cream
• A splash of lemon juice
• Salt and freshly ground black pepper, to your liking
• A handful of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, carrot, and celery, sautéing until the vegetables are soft and the onion is translucent, about 5 minutes.
3. Stir in the thyme and bay leaf, cooking for another minute until fragrant.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it simmer until reduced by half, about 3 minutes.
5. Add the fish stock, bring to a boil, then reduce the heat to low and simmer for 15 minutes to meld the flavors.
6. Gently add the mixed seafood to the pot, cooking until just opaque, about 4 minutes—be careful not to overcook.
7. Stir in the heavy cream and lemon juice, then season with salt and pepper. Heat through but do not boil.
8. Remove the bay leaf, sprinkle with fresh parsley, and serve immediately.

With its velvety texture and briny sweetness, this chowder sings of the sea, best enjoyed with a crusty loaf of bread to soak up every last drop. For an extra touch of elegance, garnish with a drizzle of olive oil and a sprinkle of paprika.

Pumpkin and Shrimp Chowder

Captivating the essence of autumn with a coastal twist, this Pumpkin and Shrimp Chowder marries the sweetness of pumpkin with the delicate brininess of shrimp, creating a harmonious blend that’s both comforting and sophisticated.

Ingredients

• 2 cups of pumpkin puree
• 1 pound of shrimp, peeled and deveined
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 onion, diced
• 4 cups of chicken broth
• 1 cup of heavy cream
• a pinch of nutmeg
• salt and pepper to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the pumpkin puree and chicken broth, bringing the mixture to a gentle boil.
4. Reduce heat to low, simmering for 15 minutes to allow flavors to meld.
5. Add the shrimp, cooking until they turn pink and opaque, about 3-4 minutes.
6. Pour in the heavy cream and a pinch of nutmeg, stirring to combine.
7. Season with salt and pepper, then simmer for an additional 5 minutes.

Silky and rich, this chowder boasts a velvety texture with layers of flavor that deepen with each spoonful. Serve it in hollowed-out pumpkin bowls for an autumnal tablescape that’s as Instagram-worthy as it is delicious.

Low-Carb Cauliflower Seafood Chowder

Delightfully creamy yet surprisingly light, this Low-Carb Cauliflower Seafood Chowder marries the rustic charm of New England flavors with a modern, health-conscious twist. Perfect for those seeking comfort without compromise, it’s a bowl of warmth that promises to satisfy with every spoonful.

Ingredients

• 1 head of cauliflower, chopped into small florets
• 2 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 1 tbsp of butter
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 1 lb of mixed seafood (shrimp, scallops, and white fish work great)
• A splash of olive oil
• Salt and pepper, just enough to season
• A couple of fresh thyme sprigs

Instructions

1. Heat a splash of olive oil and the butter in a large pot over medium heat until the butter melts.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3-4 minutes.
3. Toss in the cauliflower florets, stirring to coat them in the onion and garlic mixture, then pour in the broth. Bring to a boil, then reduce heat to simmer until the cauliflower is tender, about 10 minutes.
4. Using an immersion blender, puree the mixture until smooth. Tip: For a chunkier texture, blend only half the mixture.
5. Stir in the heavy cream and Parmesan cheese, mixing until the cheese is fully melted and the soup is creamy.
6. Add the mixed seafood and thyme sprigs, cooking until the seafood is just done, about 5-7 minutes depending on the size. Tip: Overcooking seafood makes it tough, so keep an eye on it.
7. Season with salt and pepper to your liking. Tip: Parmesan adds saltiness, so taste before adding extra salt.

Best enjoyed hot, this chowder boasts a velvety texture with chunks of tender seafood and a hint of thyme. Serve it in a hollowed-out bread bowl for an extra touch of indulgence or alongside a crisp green salad for a lighter meal.

Conclusion

With 20 creamy seafood chowder recipes to choose from, there’s something here for every taste and occasion! Whether you’re craving classic New England style or a bold twist, these dishes are sure to warm your heart and belly. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup with fellow seafood lovers on Pinterest—happy cooking!