With four varieties of seafood, fennel, plenty of dill and a rich base, this creamy seafood chowder will surely be a favourite! For one seriously delicious meal, serve with a big hunk of bread for dunking!
Today I’m sharing one of hubby and my absolutely favourite meals … creamy seafood chowder.
This is not something we enjoy on the regular, but rather for special occasions, especially during the holidays.
For what seems like forever ago, hubby and I make homemade seafood chowder on Tibb’s eve (December 23rd).
It’s pretty much our official kick off to the holidays and we always love the process of spending time together in the kitchen whilst listening to Christmas music and have a glass of vino. And, of course, we get to enjoy the fruits of our labour by having a bowl of delicious chowder afterwards.
This seafood chowder recipe is absolutely chock-full of seafood and a little bowl goes a long way.
It has a rich, creamy base and plenty of dill (to add freshness). Plus, seafood and dill are kinda awesome together.
Ingredients for Creamy Seafood Chowder with Dill
- Lots and lots of seafood, including cod, salmon, shrimp and scallops
- Bacon
- Olive oil
- Veggies, like celery, carrot, potatoes and fennel
- Aromatics, like leek, garlic and dill
- Salt and plenty of pepper
- Seafood broth and heavy cream
Can I Use Fresh or Frozen Seafood?
Whatever you prefer!
I actually used all frozen here and simply thawed before using.
A Few Notes On Seafood
This pretty much goes without saying, but use fresh seafood, whether that’s fresh (not frozen) or freshly thawed frozen seafood. Don’t use something that’s been sitting around in your fridge for a few days.
Salmon
Opt for salmon fillets, not salmon steaks. If the salmon has skin on, you can ask your fishmonger to remove or you can easily remove yourself by carefully running a knife underneath and removing.
Tip: Even if you do purchase boneless salmon fillets, there sometimes are bones in there that may have been missed. These bones are skinny, white and kinda hard. Slowly run your fingers across the top of the salmon (and along the sides) and feel for bones. If there are any there, they can be easily removed with some tweezers or plucking out with your fingers.
Shrimp
Peel and devein the shrimp and remove the tails (if not already done so).
Scallops
Ensure that the side muscle of each scallop is removed before using.
Tip: If you run your finger along the side of the scallop, you can feel the side muscle. Pull it back and tear off and discard before using scallops. Those are tough and not pleasant to eat.
Can I Use Different Seafood?
Most definitely!
This is kinda like a gourmet seafood chowder, if you will, because of all the seafood in here.
If you want to use just a couple of varieties, go for it!
And, if you want to sub out something, that’s okay too.
Another white fish, like haddock, halibut or tilapia would work instead of cod.
How to Thicken Chowder
This seafood chowder is creamy, but if you want things thick you could add a flour roux or cornstarch slurry.
To make a flour roux, melt about 3 tablespoons of butter in a pan on the stovetop and whisk in an equal amount of flour, stirring for a couple of minutes. Then, stir into the chowder.
To make a cornstarch slurry, mix about 1.5 tablespoons of cornstarch with an equal amount of cold water and stir into the chowder. Cook for a couple of minutes.
The amount you use will vary, depending on how thick you want things.
Tips and Variations for Making the Best Seafood Chowder
- Be careful not to boil the fish chowder when cooking. You don’t want to run the risk of splitting your base.
- Don’t toss the fennel fronds! They make for a lovely garnish on top.
- I enjoy a lot of dill and black pepper in this chowder. It just cuts through the richness of the creamy base. If you want to use less, though, go for it. Use what makes your belly happy!
- Leek was used as the onion component. If you don’t have on hand or don’t want to use, yellow or white onion (or even some shallots) will totally do!
More Easy Seafood Recipes
- Easy Fish Stew
- Fish Curry with Coconut Milk
- Crispy Fish Burger
- Traditional Newfoundland Cod au Gratin
You probably already know I’m gonna say this, but enjoying this chowder with a big hunk of bread is probably the best thing ever!
Hope you love this one as much as we do! Our family thinks it’s the best seafood chowder recipe!
If you make this fish chowder recipe, be sure to leave a comment below!
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Creamy Seafood Chowder (with dill and bacon)
Ingredients
- ½ pound bacon, cut into lardons or diced (about 6 slices)
- 1 tablespoon olive oil
- 1 leek, cut in half lengthwise and sliced thinly into half moons (white, light green and tender darker green parts only, not the tougher dark green part), about 2 to 3 cups. Rinse well and drain before using as leek can contain debris/dirt between the layers. Alternatively, you can use diced yellow or white onion.
- 3 to 4 cloves garlic, minced
- 2 ribs celery, thinly sliced, about ¼ inch thick (about 1.25 cups)
- 2 carrots, peeled and thinly sliced, about ¼ inch thick (about 1.25 cups)
- 1 fennel bulb, core removed and fennel thinly sliced (about 1.5 cups)
- 1 pound baby potatoes, cut into bite-sized pieces (depending on size, cut each potato in half or thirds)
- 1 teaspoon salt, or to taste
- 1.5 to 2 teaspoons freshly ground black pepper, divided
- 3.5 cups seafood broth
- ¼ cup chopped fresh dill, plus more for optional garnish
- 2 cups heavy cream (whipping cream)
- 1 pound cod fillets (skinless and boneless), cut into bite-sized pieces
- ½ pound salmon fillets (skinless and boneless), cut into bite-sized pieces
- ½ pound shrimp, shells removed and shrimp cleaned (I used 36 to 45 count)
- ½ pound scallops, side muscle removed and horizontally sliced (I used 20 to 40 count)
Instructions
- In a large pot or Dutch oven over medium heat, cook bacon, stirring occasionally, until crisp, about 10 minutes. Drain grease. Remove bacon from pot and drain on brown paper towel. Wipe out pan of excess grease.
- Add olive oil to the pot and, once hot, cook leek and garlic, stirring often, for about 5 to 7 minutes.
- Add celery, carrots, fennel, potatoes, cooked bacon, 1 teaspoon each of salt and black pepper and seafood broth. Stir to combine.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover (with lid just slightly ajar) and cook 10 to 12 minutes or until veggies are tender.
- Reduce heat to a low simmer. Pour in cream and 2 tablespoons dill (ensure it doesn't boil). Stir. Add cod and salmon. Stir. Cook 5 minutes.
- Add shrimp and scallops, stir, and cook 3 to 4 minutes or until everything is cooked through.
- Stir in 2 more tablespoons dill and another ½ to 1 teaspoon of black pepper (or to taste). Taste for seasoning and add more salt, if desired.
- To serve, divide the chowder into bowls, garnish to taste with dill (if desired) and enjoy!
Notes
- Ensure that the side muscle of each scallop is removed before using (as discussed above), the shrimp are peeled and deveined and the cod and salmon are free from skin and bones.
- Be careful not to boil the fish chowder when cooking. You don’t want to run the risk of splitting your base.
- Don’t toss the fennel fronds! They make for a lovely garnish on top.
- Leek was used as the onion component. If you don’t have on hand or don’t want to use, yellow or white onion (or even some shallots) will totally do!
- I enjoy a lot of dill and black pepper in this chowder. It just cuts through the richness of the creamy base. If you want to use less, though, go for it. Use what makes your belly happy!
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Valentina
Dawn, this is everything I want in a winter meal. It’s packed with tasty flavors, it’s hearty, it’s flavorful and most of all it’s a big bowl of comfort! Love! 🙂 ~Valentina
Leanne
Seafood chowder is a Christmas tradition for us too! I usually make one with shrimp, salmon and scallops. I have some frozen cod in the freezer so I need to add that next time I make it. This looks ultra cozy Dawn, and so great for holiday entertaining! Sure to impress guests!
Dawn - Girl Heart Food
Thanks Leanne! Super cozy for sure 🙂
Kelly | Foodtasia
Dawn, such a lovely seafood chowder. So creamy, delicious and packed with yummy flavors! I love your photos – they make me feel like I’m sitting in a warm, cozy kitchen sharing a wonderful meal with a friend!
Dawn - Girl Heart Food
Thank you so much, Kelly! Appreciate the kind words 🙂
Laura
It’s certainly chowder weather here,, Dawn! This seafood stew looks absolutely perfect, and I love those fennel fronds! You used all my favorite seafoods here! So cozy!
Dawn - Girl Heart Food
Thank you Laura! So happy to hear that 🙂
Beyond the Chicken Coop
There’s nothing better than a delicious bowl of chowder. I love all the combination of seafood in here. This looks perfectly delicious!
Dawn - Girl Heart Food
I agree! Thank you so much 🙂
Haylie / Our Balanced Bowl
Dawn, these photos are absolutely gorgeous! I love them! This seafood chowder looks so super creamy, hearty and delicious! The perfect bowl to warm up your bones during this cold season! Also love all of the helpful tips that you gave!
Dawn - Girl Heart Food
Thank you so much, Haylie!! Appreciate the kind words 🙂
[email protected]
The perfect meal to sit down to on a cold and snowy day! My hubby will go crazy for this! Thanks for sharing, Dawn! Have a wonderful week, my friend! xoxo
Dawn - Girl Heart Food
I think so too 😉 Thanks Annie! XOXO
David @ Spiced
I love a good creamy stew, and this one totally qualifies! You’ve got so much delicious seafood in there, Dawn. I can see how this became a tradition in your household. Plus, Christmas music and a glass of vino is how we like to roll during the holidays, too! And after a glass or two of vino, I start joining in on the singing. (It’s not the prettiest of things, but at least it’s fun! Haha.) 🙂
Dawn - Girl Heart Food
Yay! Happy you think so 😉 Lol…love to see (hear) that 😉 Thanks David!
MaryAnn | The Beach House Kitchen
My whole family loves chowders Dawn! The more seafood the better! And you know that I’m loving the bacon addition! Bacon makes everything better for sure. And I bet the dill gives this chowder great flavor too. Pinned!
Dawn - Girl Heart Food
Same here! Thank you Mary Ann 🙂
Ben|Havocinthekitchen
We only discovered chowder a few years ago (I no! Wasted life basically!), but it has quickly become our favourite. Last year I made it for the weekend before Christmas, and this time I’m going to repeat it (Cause it’s the time for some splurging, right?) Your version looks and sounds utterly delicious; love the addition of fennel and bacon!
Dawn - Girl Heart Food
Lol!! I agree 😉 Thank you Ben! It’s a tasty one for sure!
Kelsie | the itsy-bitsy kitchen
That sounds like a lovely tradition! Chowders are always my favorite this time of year; nothing is quite as comforting in cold weather! I love that you use a good amount of dill. You’re so right–dill and seafood are a delicious pair! Have a great week ahead, Dawn!
Dawn - Girl Heart Food
I think so too 😉 Thank you Kelsie! I just love the stuff! You too, my friend 🙂
Marissa
It’s just about lunch time Dawn and your photos are making me SO hungry! This seafood chowder looks perfect in every way!
Dawn - Girl Heart Food
Thank you, Marissa! You’re so kind 🙂
Matt - Total Feasts
Without a shadow of a doubt seafood chowder is one of my absolute favourite comfort foods. Always brings me back to my childhood, with the salmon, haddock or cod and of course scallops. A winner every time!
Dawn - Girl Heart Food
Same here!! So happy to hear that, Ben! Thanks so much 🙂