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

You know those days when you’re craving something hearty, comforting, and just a little bit fancy? Yeah, me too. That’s why today we’re diving into making a Classic New England Seafood Chowder that’s so good, it’ll make you feel like you’re dining by the seaside, even if you’re just at your kitchen table.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups fish stock
• 1 cup heavy cream
• 1 lb mixed seafood (like cod, shrimp, and scallops), cut into bite-sized pieces
• 1 large potato, peeled and diced into 1/2-inch cubes
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Sauté the veggies: Melt the butter in a large pot over medium heat. Add the onion and celery, cooking until they’re soft and translucent, about 5 minutes. Stir in the garlic for the last 30 seconds until fragrant.
2. Make the roux: Sprinkle the flour over the veggies and stir constantly for about 2 minutes to cook off the raw flour taste.
3. Add liquids: Slowly pour in the fish stock while stirring to avoid lumps. Bring to a simmer, then add the heavy cream, stirring to combine.
4. Cook the potatoes: Add the diced potatoes, thyme, and smoked paprika. Simmer for about 10 minutes, or until the potatoes are just tender.
5. Add the seafood: Gently stir in the mixed seafood and cook for another 5 minutes, or until the seafood is just cooked through. Avoid overcooking to keep the seafood tender.
6. Season and serve: Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley before serving.

This chowder is creamy, with chunks of tender seafood and potatoes that melt in your mouth. Serve it with a side of crusty bread for dipping, or go all out with oyster crackers on top for that authentic New England vibe.

Spicy Cajun Seafood Chowder

Get ready to dive into a bowl of comfort with a kick! This Spicy Cajun Seafood Chowder is like a hug from the inside, packed with flavors that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced bell peppers
• 2 cloves garlic, minced
• 1 lb mixed seafood (shrimp, scallops, and crab meat)
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup diced potatoes
• Salt to taste

Instructions

1. Sauté veggies: Heat olive oil in a large pot over medium heat. Add onions, celery, and bell peppers, cooking until soft, about 5 minutes.
2. Add garlic: Stir in minced garlic and cook for another minute until fragrant.
3. Season seafood: Toss the mixed seafood with Cajun seasoning, smoked paprika, and cayenne pepper in a bowl.
4. Cook seafood: Add the seasoned seafood to the pot, cooking until just opaque, about 3-4 minutes.
5. Simmer broth: Pour in chicken broth and bring to a simmer. Add diced potatoes and cook until tender, about 10 minutes.
6. Finish with cream: Stir in heavy cream and let the chowder simmer for another 5 minutes. Adjust salt if needed.

This chowder is creamy with just the right amount of spice, and the seafood stays perfectly tender. Serve it with a side of crusty bread to soak up every last drop, or top with extra Cajun seasoning for those who like it extra hot.

Creamy Lobster and Corn Chowder

So, you’re staring at a lobster tail and thinking, ‘How do I turn this into something that’ll make my taste buds sing?’ Well, my friend, you’re in luck because today we’re diving into a creamy lobster and corn chowder that’s as comforting as your favorite sweater.

Ingredients

• 1 lb lobster meat, chopped into bite-sized pieces
• 2 cups fresh corn kernels (about 4 ears)
• 1 large potato, diced into 1/2-inch cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Saute the base: In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Thicken the mix: Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to create a roux.
3. Add liquids: Gradually whisk in chicken stock, ensuring no lumps remain. Bring to a simmer.
4. Incorporate veggies: Add potatoes and corn to the pot. Simmer for 15 minutes, or until potatoes are tender.
5. Season well: Stir in smoked paprika, cayenne, salt, and pepper. Tip: The cayenne adds a nice warmth, but adjust according to your heat preference.
6. Add lobster: Gently fold in lobster meat and heavy cream. Simmer for another 5 minutes—just enough to cook the lobster without toughening it. Tip: Overcooking lobster is a crime in some states, probably.
7. Garnish and serve: Sprinkle with fresh parsley before serving. Tip: A dash of extra paprika on top makes it Instagram-worthy.

This chowder is a creamy dream with a sweet crunch from the corn and a luxurious bite of lobster. Serve it with a side of crusty bread to sop up every last drop, or go fancy with a lobster claw garnish for that ‘wow’ factor.

Manhattan-Style Seafood Chowder

Guess what? We’re diving into a bowl of Manhattan-Style Seafood Chowder today, and trust me, it’s like a hug from the sea. Perfect for those days when you’re craving something hearty but want to keep it light and flavorful.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 4 cups fish stock
• 1 lb mixed seafood (shrimp, scallops, and white fish), cut into bite-sized pieces
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the veggies: Add the diced onion, minced garlic, diced celery, and diced green bell pepper. Cook until softened, about 5 minutes.
3. Add tomatoes and stock: Stir in the crushed tomatoes and fish stock. Bring to a simmer.
4. Season the soup: Add the dried thyme, dried oregano, red pepper flakes, salt, and pepper. Let it simmer for 15 minutes to meld the flavors.
5. Cook the seafood: Gently add the mixed seafood to the pot. Cook until the seafood is just done, about 5 minutes. Tip: Don’t overcook the seafood, or it’ll get rubbery.
6. Garnish and serve: Stir in the fresh parsley. Serve hot with crusty bread on the side. Tip: A squeeze of lemon right before serving brightens up the whole dish.

This chowder is a beautiful mix of tender seafood and a rich, tomato-based broth that’s got just the right amount of kick. Try serving it in a hollowed-out sourdough loaf for an edible bowl that’s as fun as it is delicious.

Smoked Salmon and Potato Chowder

Folks, if you’re looking for a bowl of comfort that’s got a bit of fancy without the fuss, let me introduce you to this smoked salmon and potato chowder. It’s like your favorite cozy sweater but in soup form, and yes, it’s as good as it sounds.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced into 1/2-inch pieces
• 4 cups chicken stock
• 1 cup heavy cream
• 8 oz smoked salmon, flaked
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. Saute the base: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
2. Add potatoes and stock: Toss in the diced potatoes and pour in the chicken stock. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
3. Blend for creaminess: Use an immersion blender to partially puree the soup, leaving some chunks for texture. No immersion blender? Mash some potatoes against the side of the pot.
4. Stir in cream and salmon: Pour in the heavy cream and add the flaked smoked salmon. Heat through but don’t boil to avoid curdling the cream.
5. Season and serve: Sprinkle in the salt, pepper, and fresh dill. Give it a good stir, then ladle into bowls.

This chowder is luxuriously creamy with pops of tender potato and smoky salmon in every bite. Serve it with a sprinkle of extra dill and a side of crusty bread for dipping, because let’s be honest, you’re going to want to get every last drop.

Clam and Bacon Seafood Chowder

Wow, have I got a cozy, comforting dish for you today that’s perfect for those chilly evenings or when you’re just in the mood for something hearty. This Clam and Bacon Seafood Chowder is like a warm hug in a bowl, with smoky bacon and tender clams swimming in a creamy, flavorful broth.

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 cups heavy cream
• 1 lb potatoes, peeled and diced into 1/2-inch pieces
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 cans (6.5 oz each) chopped clams, drained with juice reserved
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook the bacon: 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. Sauté the veggies: Add the diced onion to the bacon drippings and cook until soft, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Make the roux: Melt the butter in the pot, then whisk in the flour to create a roux. Cook for 1-2 minutes until it’s a light golden color.
4. Add liquids and potatoes: Slowly whisk in the chicken broth and reserved clam juice, then add the heavy cream, diced potatoes, thyme, black pepper, and salt. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
5. Incorporate clams and bacon: Stir in the drained clams and half of the cooked bacon. Simmer for another 5 minutes to heat through.
6. Garnish and serve: Ladle the chowder into bowls and top with the remaining bacon and fresh parsley.

This chowder is luxuriously creamy with a perfect balance of smoky bacon and briny clams. Serve it with a side of crusty bread to soak up every last drop of that delicious broth.

Shrimp and Crab Bisque Chowder

Man, have I got a treat for you today! Imagine this: a creamy, dreamy bowl of Shrimp and Crab Bisque Chowder that’s like a warm hug on a chilly evening. It’s rich, it’s flavorful, and guess what? It’s easier to make than you’d think.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb crab meat
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped parsley for garnish

Instructions

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots, cooking until soft, about 5 minutes. Stir in garlic for the last 30 seconds.
2. Make the roux: Sprinkle flour over the veggies, stirring constantly for 2 minutes to cook off the raw flour taste.
3. Add liquids: Gradually whisk in seafood stock to avoid lumps, then bring to a simmer. Tip: Use a wooden spoon for stirring to prevent scratching your pot.
4. Simmer: Reduce heat to low, stir in heavy cream, and let it simmer gently for 10 minutes to thicken. Tip: Don’t let it boil or the cream might separate.
5. Add seafood: Stir in shrimp, crab meat, Old Bay, and smoked paprika. Cook for another 5 minutes until shrimp are pink and opaque. Tip: Fresh crab meat is best, but canned works in a pinch.
6. Season: Taste and adjust salt and pepper as needed. Remember, the seafood stock is already salty, so go easy.
7. Garnish and serve: Ladle into bowls and sprinkle with chopped parsley for a fresh contrast to the rich soup.

This bisque chowder is luxuriously creamy with chunks of sweet crab and tender shrimp in every bite. Serve it with a side of crusty bread to dunk into that velvety broth, or go fancy with a drizzle of truffle oil on top for an extra layer of decadence.

Coconut Curry Seafood Chowder

Picture this: you’re cozied up on a chilly evening, and the only thing missing is a bowl of something warm, creamy, and packed with flavors that’ll make your taste buds dance. That’s where this Coconut Curry Seafood Chowder comes in – it’s like a hug in a bowl, but with a tropical twist that’ll transport you straight to the beach.

Ingredients

• 1 tbsp coconut oil
• 1 medium 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 broth
• 1 lb mixed seafood (shrimp, scallops, and white fish), cut into bite-sized pieces
• 1 medium potato, diced
• 1 red bell pepper, diced
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Sauté the base: Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Spice it up: Stir in the curry powder and cook for another minute until fragrant.
3. Add liquids: Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
4. Potato time: Add the diced potato and red bell pepper, simmering until the potato is tender, about 10 minutes.
5. Seafood finale: Gently add the mixed seafood to the pot, cooking until the seafood is just done, about 5 minutes. Avoid overcooking to keep the seafood tender.
6. Season and serve: Taste and adjust salt as needed. Ladle into bowls and garnish with fresh cilantro.

This chowder is a creamy dream with a kick of curry, tender chunks of seafood, and just the right amount of heartiness from the potatoes. Serve it with a side of crusty bread to dunk into that luxurious coconut broth, and you’ve got yourself a meal that’s anything but ordinary.

Herbed White Wine Seafood Chowder

Man, have I got a cozy, flavor-packed dish for you today that’s perfect for those evenings when you want something a little fancy but totally doable. This Herbed White Wine Seafood Chowder is like a warm hug from the sea, with a boozy kick that makes it unforgettable.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups chicken broth
• 1 cup heavy cream
• 1 lb mixed seafood (shrimp, scallops, and white fish), cut into bite-sized pieces
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Deglaze with wine: Pour in the white wine, scraping up any bits from the bottom of the pot, and let it simmer for 2 minutes to cook off the alcohol.
3. Add liquids: Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
4. Season: Add thyme, parsley, salt, and pepper, stirring to combine.
5. Cook seafood: Gently add the mixed seafood to the pot, cooking until the seafood is just done, about 5 minutes. Tip: Don’t overcook the seafood to keep it tender.
6. Finish with butter: Stir in the butter until melted for a rich finish. Tip: The butter adds a silky texture to the chowder.
7. Serve hot: Ladle the chowder into bowls. Tip: Serve with crusty bread to soak up all the delicious broth.

This chowder is luxuriously creamy with a bright herby note and the seafood stays perfectly tender. Try topping it with a sprinkle of fresh herbs or a drizzle of olive oil for an extra touch of elegance.

Cheesy Crab and Corn Chowder

Boy, do I have a cozy bowl of comfort to share with you today! This Cheesy Crab and Corn Chowder is like a hug in a bowl, perfect for those days when you need a little extra warmth and a whole lot of flavor.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups heavy cream
• 1 lb crab meat, picked over for shells
• 2 cups corn kernels (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Simmer the broth: Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes to meld the flavors.
3. Add cream and corn: Stir in the heavy cream and corn kernels. Bring the mixture back to a simmer and cook for another 5 minutes.
4. Incorporate crab and cheese: Gently fold in the crab meat and shredded cheddar cheese until the cheese is fully melted and the crab is heated through, about 3 minutes.
5. Season to perfection: Sprinkle in the smoked paprika, and season with salt and pepper. Give it a good stir to combine all the flavors.
6. Garnish and serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with a side of crusty bread for dipping.

This chowder is luxuriously creamy with sweet pops of corn and tender chunks of crab, all brought together with a smoky, cheesy goodness. Try topping it with a sprinkle of extra cheddar and a dash of hot sauce for an extra kick!

Roasted Red Pepper Seafood Chowder

Just imagine coming home to a bowl of this Roasted Red Pepper Seafood Chowder after a long day—it’s like a warm hug from the sea. Packed with tender seafood and the sweet, smoky flavor of roasted red peppers, this chowder is a cozy yet elegant dish that’s surprisingly easy to whip up.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup roasted red peppers, chopped
• 2 cups fish stock
• 1 cup heavy cream
• 1 lb mixed seafood (shrimp, scallops, and firm white fish), cut into bite-sized pieces
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Add peppers: Stir in the chopped roasted red peppers and cook for another 2 minutes to blend the flavors.
3. Pour in liquids: Add the fish stock and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 10 minutes to slightly reduce.
4. Season it up: Sprinkle in the smoked paprika, salt, and pepper, stirring well to combine.
5. Cook the seafood: Add the mixed seafood to the pot, cooking until the shrimp are pink and the fish flakes easily, about 5-7 minutes. Tip: Don’t overcook the seafood to keep it tender.
6. Garnish and serve: Remove from heat, stir in the fresh parsley, and ladle into bowls. Tip: A squeeze of lemon adds a bright finish.

This chowder strikes the perfect balance between creamy and chunky, with the smokiness of the peppers playing off the sweetness of the seafood. Serve it with crusty bread for dipping, or for a fun twist, in hollowed-out sourdough bowls.

Tomato-Based Seafood Chowder

Just imagine a bowl of this Tomato-Based Seafood Chowder on a chilly evening—it’s like a warm hug from the ocean. Packed with tender seafood and a rich, tomatoey broth, it’s comfort food that feels a little fancy but is totally doable on a weeknight.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups fish stock
• 1 lb mixed seafood (shrimp, scallops, and firm white fish), cut into bite-sized pieces
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Saute the base: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add tomatoes and stock: Stir in the diced tomatoes and fish stock. Bring to a simmer and let it cook for 10 minutes to meld the flavors.
3. Incorporate seafood: Gently add the mixed seafood to the pot. Cook for about 5 minutes, or until the seafood is just opaque. Tip: Don’t overcook the seafood to keep it tender.
4. Finish with cream: Lower the heat and stir in the heavy cream and smoked paprika. Season with salt and pepper. Heat through for another 2 minutes. Tip: Adding cream off the heat prevents curdling.
5. Garnish and serve: Ladle the chowder into bowls and sprinkle with fresh parsley. Tip: Serve with crusty bread to soak up every last drop of that delicious broth.

The chowder is luxuriously creamy with a smoky depth from the paprika, and the seafood stays perfectly tender. Try topping it with a sprinkle of crispy bacon for an extra layer of flavor.

Garlic Butter Shrimp Chowder

Alright, let’s dive into making this Garlic Butter Shrimp Chowder that’s going to knock your socks off. Imagine creamy, dreamy chowder packed with plump shrimp, all swimming in a garlic butter broth that’s rich enough to make you forget your name. And the best part? It’s stupid easy to make.

Ingredients

• 1 lb shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, diced into 1/2-inch cubes

Instructions

1. Sauté the veggies: In a large pot, heat olive oil over medium heat. Add onion and celery, cooking until soft, about 5 minutes.
2. Add garlic: Stir in minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Make the roux: Sprinkle flour over the veggies, stirring constantly for 2 minutes to cook off the raw flour taste.
4. Whisk in broth: Gradually add chicken broth, whisking constantly to avoid lumps. Bring to a simmer.
5. Add potatoes: Toss in the diced potatoes and simmer for 10 minutes, or until potatoes are tender. Tip: Cut potatoes uniformly so they cook evenly.
6. Incorporate cream: Stir in heavy cream, smoked paprika, salt, and pepper. Let it simmer for another 5 minutes.
7. Cook the shrimp: Add shrimp to the pot and cook for 3-4 minutes, just until they turn pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
8. Finish with butter: Remove from heat and stir in butter until melted and the chowder is silky smooth.

This chowder is luxuriously creamy with a smoky depth from the paprika, and the shrimp are perfectly tender. Serve it with a crusty baguette for dipping, or go all out and top it with extra butter and a sprinkle of fresh parsley. Trust me, it’s a game-changer.

Sweet Potato and Cod Chowder

Guess what? It’s chowder time, and not just any chowder—we’re talking sweet potato and cod chowder that’s gonna make your taste buds do a happy dance. It’s creamy, it’s hearty, and it’s packed with flavors that’ll have you coming back for seconds (and thirds).

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 lb cod fillets, cut into chunks
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Add sweet potatoes: Toss in the sweet potatoes, stirring to coat them in the onion and garlic mixture.
3. Pour in broth: Add chicken broth, bring to a boil, then reduce heat to simmer until sweet potatoes are tender, about 15 minutes.
4. Blend for creaminess: Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Tip: If you don’t have an immersion blender, mash some potatoes against the side of the pot with a spoon.
5. Stir in cream: Add heavy cream, salt, pepper, and smoked paprika, stirring to combine.
6. Cook the cod: Gently add cod chunks to the pot, simmering until the fish is cooked through, about 5 minutes. Tip: Don’t stir too much to keep the cod from breaking apart.
7. Final touch: Let the chowder sit for 5 minutes off the heat to thicken slightly before serving. Tip: A squeeze of lemon juice before serving brightens up the flavors.

This chowder is the perfect balance of creamy and chunky, with the sweetness of the potatoes playing off the smoky paprika and tender cod. Serve it with a side of crusty bread for dipping, or go all out with a sprinkle of crispy bacon on top for that extra oomph.

Lobster and Mushroom Chowder

Alright, let’s dive into making this Lobster and Mushroom Chowder that’s going to make your taste buds do a happy dance. A bowl of this rich, creamy goodness is like a hug from the inside, perfect for those days when you need a little extra comfort.

Ingredients

• 1 lb lobster meat, chopped into bite-sized pieces
• 2 cups 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
• 1 tsp thyme
• 1/2 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions

1. Sauté the veggies: In a large pot, heat olive oil over medium heat. Add onions and mushrooms, sautéing until they’re soft and the onions are translucent, about 5 minutes. Toss in the garlic and cook for another minute until fragrant.
2. Make the roux: Add butter to the pot. Once melted, sprinkle in the flour, stirring constantly to combine. Cook for about 2 minutes until the mixture turns a light golden color.
3. Add liquids: Slowly pour in the chicken stock, stirring continuously to avoid lumps. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 10 minutes, stirring occasionally.
4. Incorporate cream and spices: Stir in the heavy cream, thyme, and paprika. Season with salt and pepper. Simmer for another 5 minutes to let the flavors meld.
5. Add lobster: Gently fold in the lobster meat. Cook for about 3-4 minutes, just until the lobster is heated through. Be careful not to overcook the lobster to keep it tender.
6. Final touches: Taste and adjust seasoning if necessary. Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of cream if you’re feeling fancy.

This chowder is luxuriously creamy with chunks of sweet lobster and earthy mushrooms in every bite. Try serving it in a hollowed-out bread bowl for an extra cozy meal that’s sure to impress.

Scallop and Leek Chowder

You know those days when you’re craving something creamy, comforting, but still kinda fancy? Yeah, me too. That’s exactly why this scallop and leek chowder is about to become your new best friend. It’s like a hug in a bowl, but with enough elegance to impress at a dinner party.

Ingredients

• 1 tbsp olive oil
• 2 leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 1 lb scallops, patted dry
• 1 cup white wine
• 2 cups chicken stock
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter
• 1/4 cup fresh parsley, chopped

Instructions

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add leeks and garlic, sautéing until soft, about 5 minutes.
2. Brown the scallops: Push the leeks to one side, add scallops to the pot. Cook for 2 minutes per side until golden, then remove and set aside.
3. Deglaze with wine: Pour in white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3 minutes.
4. Add liquids: Stir in chicken stock and heavy cream, bringing the mixture to a gentle simmer. Season with salt and pepper.
5. Finish with butter: Off the heat, swirl in butter until melted. Return scallops to the pot, warming through for about 1 minute.
6. Garnish and serve: Sprinkle with fresh parsley. Serve hot, maybe with a crusty bread for dipping.

This chowder is luxuriously creamy with a hint of sweetness from the leeks and scallops. Try topping it with a sprinkle of crispy bacon for an extra layer of flavor.

Thai-Inspired Seafood Chowder

Brace yourself for a flavor explosion with this Thai-Inspired Seafood Chowder that’s as easy to make as it is to devour. Perfect for those days when you’re craving something hearty but don’t want to spend hours in the kitchen, this chowder brings the heat, the sweet, and the umami all in one bowl.

Ingredients

• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, diced
• 1 can (13.5 oz) coconut milk
• 2 cups chicken or vegetable broth
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 lb mixed seafood (shrimp, scallops, and mussels), cleaned and prepped
• 1 lime, juiced
• Fresh cilantro, chopped for garnish

Instructions

1. Sauté the base: In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 3 minutes.
2. Add the pepper: Toss in the diced red bell pepper and cook for another 2 minutes until slightly softened.
3. Mix in liquids: Pour in the coconut milk and broth, stirring to combine. Bring to a gentle simmer.
4. Season it up: Whisk in the red curry paste, fish sauce, and brown sugar until fully dissolved. Let the mixture simmer for 5 minutes to meld the flavors.
5. Cook the seafood: Add the mixed seafood to the pot, cooking until the shrimp are pink and the scallops are opaque, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
6. Finish with lime: Squeeze in the lime juice and give it a good stir. Taste and adjust seasoning if needed. Tip: The lime brightens the dish, so don’t skip it!
7. Garnish and serve: Ladle the chowder into bowls and top with fresh cilantro. Tip: Serve with crusty bread to soak up all the delicious broth.

This chowder is a creamy, dreamy bowl of goodness with a kick of heat from the curry paste and a refreshing zing from the lime. The seafood stays tender and juicy, making every spoonful a little taste of the ocean. Try serving it over a bed of steamed rice for an extra hearty meal.

Mediterranean Seafood Chowder

Now, let me tell you about this Mediterranean Seafood Chowder that’s about to become your new favorite comfort food. It’s like a hug in a bowl, packed with the freshest seafood and a broth that’s bursting with flavors from the sunny Mediterranean.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 4 cups fish stock
• 1 cup diced tomatoes
• 1 lb mixed seafood (shrimp, scallops, and firm white fish), cut into bite-sized pieces
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Saute the veggies: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, cooking until softened, about 5 minutes.
2. Add the spices: Stir in thyme, oregano, red pepper flakes, and bay leaf, cooking for another minute until fragrant.
3. Pour in the stock: Add fish stock and diced tomatoes, bringing the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
4. Cook the seafood: Add the mixed seafood to the pot, cooking until the shrimp are pink and the fish is opaque, about 5 minutes. Tip: Don’t overcook the seafood to keep it tender.
5. Finish with cream: Stir in heavy cream and season with salt and pepper. Heat through but do not boil. Tip: For a lighter version, you can substitute half-and-half.
6. Garnish and serve: Remove the bay leaf, sprinkle with fresh parsley, and serve hot. Tip: Serve with crusty bread to soak up every last drop of that delicious broth.

This chowder is creamy with just the right amount of spice, and the seafood is perfectly tender. Try serving it in a hollowed-out sourdough loaf for an extra special touch that’ll impress your guests.

Pumpkin and Shrimp Chowder

Man, have I got a cozy bowl of goodness for you today! This Pumpkin and Shrimp Chowder is like autumn and summer had a delicious baby, perfect for those days when you can’t decide if you need a sweater or sunglasses.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 lb shrimp, peeled and deveined
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Saute the base: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauteing until the onion is translucent, about 5 minutes.
2. Add pumpkin: Stir in the pumpkin puree, mixing well with the onions and garlic. Cook for another 2 minutes to let the flavors meld.
3. Pour in liquids: Add chicken broth and heavy cream to the pot, stirring to combine. Bring the mixture to a simmer, not a boil, to avoid curdling the cream.
4. Season it up: Sprinkle in the smoked paprika, cayenne pepper, and salt. Stir well and let the chowder simmer for 10 minutes to thicken slightly.
5. Cook the shrimp: Add the shrimp to the pot, cooking until they’re pink and opaque, about 3-4 minutes. Don’t overcook, or they’ll get rubbery!
6. Garnish and serve: Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.

This chowder is creamy with a hint of spice, and the shrimp adds a lovely sweetness. Try topping it with crispy bacon bits for an extra layer of flavor that’ll have everyone asking for seconds.

Low-Carb Cauliflower Seafood Chowder

Veggies and seafood unite in this cozy bowl of Low-Carb Cauliflower Seafood Chowder that’s about to make your weeknight dinners a whole lot easier and tastier. Imagine all the creamy, dreamy goodness of traditional chowder but with a sneaky veggie twist that keeps things light and low-carb.

Ingredients

• 1 medium head cauliflower, chopped into small florets
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 lb mixed seafood (shrimp, scallops, and white fish work great)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for a little kick)
• 2 tbsp fresh parsley, chopped

Instructions

1. Sauté the base: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
2. Add cauliflower: Toss in the cauliflower florets, stirring to coat them in the oil and onion mixture. Cook for another 5 minutes, just to start softening them.
3. Pour in liquids: Add the chicken or vegetable broth and heavy cream to the pot. Bring the mixture to a simmer, then reduce heat to low. Let it cook until the cauliflower is tender, about 10 minutes.
4. Blend half: Use an immersion blender to blend about half of the soup right in the pot. This gives you that creamy chowder texture with some whole cauliflower pieces for bite.
5. Add seafood: Stir in the mixed seafood, salt, black pepper, paprika, and cayenne pepper if using. Cook until the seafood is just done, about 5-7 minutes depending on the size of your seafood pieces.
6. Garnish and serve: Sprinkle with fresh parsley before serving. This chowder is thick, creamy, and packed with flavor, perfect with a side of crusty low-carb bread or over a bed of greens for an extra veggie boost.

The texture is luxuriously creamy with little bites of tender cauliflower and perfectly cooked seafood in every spoonful. Serve it up in a bread bowl for the ultimate comfort food experience, or keep it light with a simple garnish of extra parsley and a squeeze of lemon.

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!