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Soup Dishes Cooking Time : 50 Recipe Servings : 6 Recipe Dificult : easy 0.00

Seafood Chowder Soup | Creamy, Hearty and Flavorful Homemade Seafood Chowder

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Seafood Chowder Soup is a rich and creamy one-pot meal loaded with tender shrimp, flaky fish, scallops, potatoes, and sweet corn in a velvety, savory broth. This comforting chowder is perfect for family dinners, special occasions, or whenever you're craving a warm and satisfying seafood dish.

Fresh seafood is gently cooked with onions, celery, garlic, and potatoes to create a flavorful base. The vegetables add texture and sweetness, while the seafood remains tender and delicate.

A combination of milk and heavy cream creates a silky, luxurious broth, enhanced with herbs and seasonings that complement the natural flavors of the seafood. Every spoonful is filled with creamy potatoes, succulent seafood, and comforting richness.

Serve Seafood Chowder Soup with crusty bread, oyster crackers, or a crisp green salad for a complete meal that brings the taste of the coast to your table.

Cooking Method

Melt the butter with the olive oil in a large soup pot over medium heat.
Add the onion and celery, then cook for 5 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes.
Gradually whisk in the seafood stock until smooth.
Add the potatoes, corn, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the potatoes are tender.
Stir in the milk and heavy cream, heating gently without bringing the soup to a boil.
Add the shrimp, fish, and scallops, then simmer gently for 5–7 minutes, or until the seafood is cooked through.
Remove the bay leaf and adjust the seasoning to taste.
Garnish with fresh parsley and serve hot with crusty bread or crackers.

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Butter – 2 tablespoons , Olive oil – 1 tablespoon , Onion – 1 medium (finely chopped) , Celery – 2 stalks (diced)

Garlic – 3 cloves (minced) , All-purpose flour – ¼ cup , Seafood or fish stock – 4 cups

Whole milk – 2 cups , Heavy cream – 1 cup , Potatoes – 2 medium (peeled and diced)

Corn kernels – 1 cup (fresh or frozen) , Shrimp – 250 g (peeled and deveined) , White fish fillets (such as cod or haddock) – 250 g (cut into bite-sized pieces)

Scallops – 200 g , Dried thyme – 1 teaspoon

Bay leaf – 1 , Salt – 1 teaspoon, or to taste

Black pepper – ½ teaspoon , Fresh parsley – 2 tablespoons (chopped, for garnish)

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