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    Home » Recipes » Soup and Stew Recipes

    Creamy Seafood Chowder

    Published: November 24, 2019 Updated: May 20, 2020 / By: Dawn | Girl Heart Food 39 Comments

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    Bowl of creamy seafood chowder with a spoonful of the chowder resting on top.

    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!

    Bowl of creamy seafood chowder with a spoonful of the chowder resting on top.

    Today I’m sharing one of hubby and my absolutely favourite meals.

    This creamy seafood chowder 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

    • 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
    Ingredients for a seafood chowder recipe.

    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

    Use 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.

    Hand holding a raw scallop and showing the side muscle that needs to be removed.

    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.

    Close-up of a pot of fish chowder with a ladle dunked into it.

    How to Thicken Chowder

    This seafood chowder is creamy (but not super thick). If you want a thicker chowder, 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.

    Two bowls of creamy seafood chowder, each with a spoon, next to some dill.

    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 (cream).
    • Don’t toss the fennel fronds! They’re great for garnish on top of your bowl of chowder.
    • 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!
    Close-up of a bowl of creamy seafood chowder.

    More Easy Seafood Recipes

    • Tomato Fish Stew
    • Fish Curry With Coconut Milk
    • Crispy Fried 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!

    Bowl of creamy seafood chowder with a spoonful of the chowder resting on top.

    Creamy Seafood Chowder

    Dawn | Girl Heart Food
    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!
    5 from 17 votes
    Print Recipe Save RecipeSaved!
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Main Course
    Servings 6 servings
    Prevent your screen from going dark

    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
    • 2 cups heavy cream (whipping cream)
    • ¼ cup chopped fresh dill, divided (plus more for optional garnish)
    • 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 pot of excess grease.
    • Heat olive oil in the pot over medium heat. Add leek and garlic and cook, stirring often, for about 5 to 7 minutes.
    • Add celery, carrots, fennel, potatoes, cooked bacon, salt, 1 teaspoon of 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 slightly ajar) and cook for 10 to 12 minutes or until veggies are tender.
    • Pour in heavy cream and 2 tablespoons of dill, stir and bring to a simmer for 5 to 10 minutes (ensure it doesn't boil).
    • Add cod and salmon. Stir. Cook for 5 minutes.
    • Add shrimp and scallops, stir, and cook for 3 to 5 minutes or until everything is cooked through.
    • Stir in remaining 2 tablespoons of dill and another ½ to 1 teaspoon of black pepper (or to taste). Taste for seasoning and add more salt, if desired.
      Note: This seafood chowder is creamy, but not overly thick. If you want a thicker chowder base, you can certainly mix in a flour roux or cornstarch slurry (details in the body of the post above).
    • 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’re great for garnish on top of your bowl of chowder.
    • 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!

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword easy seafood recipe

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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    Reader Interactions

    Comments

    1. Elaine

      January 07, 2022 at 4:58 am

      5 stars
      This is basically my recipe as well. My son has requested it for his 50th birthday. I’ll be using shrimp, scallops, lobster, haddock, salmon and fresh mussels. Just a tip – I use potato flakes for thickening. I like it much better.

      Reply
      • Dawn | Girl Heart Food

        January 07, 2022 at 10:18 am

        Sounds delicious!! Happy birthday to your son!! This version is creamy, but not overly thick. I’ll have to try the potato flakes sometime. Thanks Elaine!!

        Reply
    2. Tamara

      December 10, 2021 at 3:42 am

      Can i substitute the seafood with anything else? I have found it very difficult to find. Thankyou.

      Reply
      • Dawn | Girl Heart Food

        December 10, 2021 at 8:57 am

        Hi Tamara! If you don’t have all of the varieties of seafood, that’s ok, you can substitute with more of what you do have. For example, if you have salmon and not cod, use more salmon to replace the cod. Also, you can use another variety of white fish instead of cod, like haddock. The recipe is quite flexible like that. I do hope you enjoy it! It’s a favourite around here. 🙂

        Reply
    3. Valentina

      December 01, 2019 at 4:24 am

      5 stars
      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

      Reply
    4. Leanne

      November 26, 2019 at 7:29 pm

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        November 28, 2019 at 9:02 am

        Thanks Leanne! Super cozy for sure 🙂

        Reply
    5. Kelly | Foodtasia

      November 26, 2019 at 6:01 am

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        November 28, 2019 at 8:59 am

        Thank you so much, Kelly! Appreciate the kind words 🙂

        Reply
    6. Laura

      November 25, 2019 at 5:52 pm

      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!

      Reply
      • Dawn - Girl Heart Food

        November 25, 2019 at 8:26 pm

        Thank you Laura! So happy to hear that 🙂

        Reply
    7. Beyond the Chicken Coop

      November 25, 2019 at 11:26 am

      5 stars
      There’s nothing better than a delicious bowl of chowder. I love all the combination of seafood in here. This looks perfectly delicious!

      Reply
      • Dawn - Girl Heart Food

        November 25, 2019 at 8:26 pm

        I agree! Thank you so much 🙂

        Reply
    8. Haylie / Our Balanced Bowl

      November 25, 2019 at 11:10 am

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        November 25, 2019 at 8:25 pm

        Thank you so much, Haylie!! Appreciate the kind words 🙂

        Reply
    9. [email protected]

      November 25, 2019 at 10:08 am

      5 stars
      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

      Reply
      • Dawn - Girl Heart Food

        November 25, 2019 at 8:25 pm

        I think so too 😉 Thanks Annie! XOXO

        Reply
    10. David @ Spiced

      November 25, 2019 at 9:50 am

      5 stars
      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.) 🙂

      Reply
      • Dawn - Girl Heart Food

        November 25, 2019 at 8:25 pm

        Yay! Happy you think so 😉 Lol…love to see (hear) that 😉 Thanks David!

        Reply
    11. MaryAnn | The Beach House Kitchen

      November 25, 2019 at 12:04 am

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        November 25, 2019 at 8:24 pm

        Same here! Thank you Mary Ann 🙂

        Reply
    12. Ben|Havocinthekitchen

      November 24, 2019 at 9:09 pm

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        November 25, 2019 at 8:45 pm

        Lol!! I agree 😉 Thank you Ben! It’s a tasty one for sure!

        Reply
    13. Kelsie | the itsy-bitsy kitchen

      November 24, 2019 at 4:53 pm

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        November 25, 2019 at 8:44 pm

        I think so too 😉 Thank you Kelsie! I just love the stuff! You too, my friend 🙂

        Reply
    14. Marissa

      November 24, 2019 at 4:20 pm

      5 stars
      It’s just about lunch time Dawn and your photos are making me SO hungry! This seafood chowder looks perfect in every way!

      Reply
      • Dawn - Girl Heart Food

        November 25, 2019 at 8:44 pm

        Thank you, Marissa! You’re so kind 🙂

        Reply
    15. Matt - Total Feasts

      November 24, 2019 at 1:36 pm

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        November 25, 2019 at 8:43 pm

        Same here!! So happy to hear that, Ben! Thanks so much 🙂

        Reply
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