Creamy Seafood and Corn Chowder is a delicious and indulgent soup that features a rich, velvety broth filled with tender pieces of seafood, such as shrimp, scallops, tender clams and fish. This comforting dish is a favorite among seafood lovers, and its smooth texture and delicate flavor make it a perfect choice for a hearty meal on a chilly day.
With its combination of fresh seafood, sweet corn, creamy broth, and aromatic herbs and spices, Creamy Seafood Chowder is sure to satisfy even the most discerning palates. Whether enjoyed as a main course or a starter, this dish is a must-try for anyone who loves the taste of the ocean.
WHAT IS CHOWDER?
Chowder, or “chowdah” is a rich and hearty soup that typically consists of a creamy broth, chunks of vegetables, and seafood, such as clams, shrimp, and/or fish. Originating from coastal regions of North America, chowder has become a popular dish around the world, and variations can be found with different types of seafood or even with meat.
The key to a good Creamy Chowder is a thick and creamy texture, achieved through the use of milk or cream, potatoes, and a combination of spices and herbs that work together to enhance the flavor of the fresh ingredients.
More Chowder Recipes!
Try some of my other amazing Chowder Recipes:
INGREDIENTS FOR THE BEST SEAFOOD AND CORN CHOWDER
This hearty corn chowder is bursting with flavor. It’s a comforting meal made with your favorite seafood. Seafood Chowder is so easy to make and can be on your dinner table in about 45 minutes!
My go-to soup pot is this Enameled Cast Iron Dutch Oven from Lodge. In fact, I have used mine so much for both soups and braising, I think I need another!
What I love most about this chowder recipe is that it’s easily customizable. Swap out any of the seafood or fish ingredients for your favorites.
Bacon – Crisp, diced bacon adds smokiness and texture. (Leave out if making for Lent)
Celery and Onion – Minced celery and onion add to this flavorful dish.
Tiny Diced Potatoes – Tiny dice Yukon Gold or Red Potatoes for a quicker cook. Potatoes are an essential ingredient in Chowder recipes.
Flour – Helps to thicken the chowder!
Clam Juice – Do NOT leave this out! Adds a so much ocean flavor to the seafood soup.
Heavy Whipping Cream – Can substitute with half and half, or milk.
Seafood – This seafood chowder recipe calls for shrimp, scallops and clams. Additionally, add crab, mussels and/or lobster.
Fish – Cod is perfect, but an be substituted with halibut or any firm white fish.
Corn – Fresh or frozen is best.
Herbs – Fresh thyme and bay leaves provide additional flavor. Fresh parsley is best, but can be substituted with dried.
SEAFOOD CHOWDER RECIPE TIPS!
- use whatever fish and seafood you like
- for consistency, cut the fish and seafood into even, bite-sized pieces
- use the bacon fat to sauté the celery, onions and carrots
- reserve half of the crisp bacon for garnish
- soak and rinse the clams, refer to this, How to Clean Clams (this will ensure no grit ends up in the finished chowder)
- prepare the scallops using the techniques in my recipe for Peppery Orange Scallops
- do NOT overcook the seafood (follow my step-by-step instructions in the recipe card)
HOW TO SERVE AND STORE CREAMY SEAFOOD AND CORN CHOWDER
As mentioned earlier, serve this decadent Seafood and Corn Chowder in small cups as a starter, or as a meal, ladled in big bowls. My Homemade Cheddar Bay Biscuits, oyster crackers or crusty bread are the perfect accompaniments.
Store this incredible Seafood Chowder in an air-tight container in the fridge for up to 3 to 4 days. Reheat on the stove using a low heat seating. Microwaving is not recommended as this may cause the fish and seafood to become tough.
Fish and Seafood Chowder can also be frozen! Allow the Chowder to cool. Place in an air-tight container or freezer bag and store for up to 3 months.
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Creamy Seafood and Corn Chowder
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Creamy Seafood and Corn Chowder is a delicious and indulgent soup that features a rich, velvety broth filled with tender pieces of seafood, such as shrimp, scallops, tender clams and fish. This comforting dish is a favorite among seafood lovers, and its smooth texture and delicate flavor make it a perfect choice for a hearty meal on a chilly day. With its combination of fresh seafood, sweet corn, creamy broth, and aromatic herbs and spices, Creamy Seafood Chowder is sure to satisfy even the most discerning palates. Whether enjoyed as a main course or a starter, this dish is a must-try for anyone who loves the taste of the ocean.
Ingredients
- 4 slices thick-cut bacon, diced
- 1/4 white onion, minced
- 1 celery stalk, minced
- 3 to 4 Yukon gold potatoes (unpeeled), tiny dice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 heaping tablespoons all-purpose flour
- 8 ounces clam juice
- 3 cups heavy whipping cream
- 2 bay leaves
- 3 to 4 sprigs fresh thyme
- 1 dozen clams, soaked and rinsed
- 4 large scallops, cut into 4 pieces each
- 1/4 pound cod, cut into pieces the size of the cut scallops
- 8 peeled and deveined shrimp, each cut into 2 to 3 pieces (depending on the size)
- 2 tablespoons fresh parsley
Instructions
- In a large soup pot, crisp up the diced bacon.
- Remove about half of the bacon and reserve for garnish.
- Spoon out all but about 2 tablespoons of the bacon fat.
- To the bacon in the pot, add the minced celery, onions and diced potatoes.
- Season with salt and pepper.
- Coat the vegetables in the bacon fat. Sauté for a few minutes.
- Sprinkle the bacon and vegetables with the flour.
- Stir and allow the raw flour taste to cook off for a few minutes.
- Pour in the clam juice. Scrape up any bits on the bottom of the pot.
- Add in the heavy whipping cream, bay leaves and fresh thyme.
- Bring to a heavy simmer and simmer for about 8 to 10 minutes.
- While the soup is simmering, soak the clams and prepare the remaining fish and seafood.
- Add the soaked and rinsed clams to the pot. Place lid and allow to steam open.
- As the clams steam open, remove and reserve in a bowl.
- Chop up about half of the clams and leave the others in the shell for presentation.
- Remove the bay leaves and woody stems of the fresh thyme. Discard.
- Turn down the heat. Add in the scallops and fish.
- Allow to cook until the fish is no longer translucent. This should only take a few minutes.
- Add in the shrimp, corn and fresh parsley.
- Cook for a minute before adding back all of the minced and shelled clams.
- Taste for salt.
- Heat through for another minute.
- Ladle into bowls. Garnish with crisp bacon pieces, fresh parsley and black pepper.
- ENJOY!
Notes
- do NOT overcook the seafood and fish (follow the steps and timing above)
- this recipe will yield 6 generous bowls
- see post for additional tips on how to clean and cut the fish and seafood
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Bisque
- Method: Moderate
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
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