Seafood Chowder

Name: Seafood Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g cod fillet (cut into 1-inch chunks); 100 g shrimp (medium, peeled and deveined); 100 g clam meat (fresh or frozen, chopped); 2 pcs potato (medium, peeled and diced); 1 cup corn kernels (fresh or frozen); 1 pcs onion (medium, finely chopped); 2 pcs celery (stalks, finely chopped); 3 pcs garlic (cloves, minced); 2 tbsp butter; 2 tbsp all-purpose flour; 1.5 cup whole milk; 2 cup water; 1 pcs bay leaf; 0.5 tsp dried thyme; 0.25 tsp salt; 1 pinch black pepper; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.6/5(145)

TASTE SCORE

9/10

A rich, creamy New England-style chowder loaded with tender chunks of white fish, shrimp, and clams. This hearty, comforting soup is built on a base of sautéed aromatics, potatoes, and sweet corn, all simmered together in a velvety broth. Ready in under an hour, it's a one-pot meal that tastes like a cozy coastal kitchen.

PREP

20m

COOK

30m

SERVES

1 CUP

325 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the seafood and vegetables.
1.Cut cod fillet into 1-inch chunks.
2.Peel and devein shrimp if needed.
3.Chop clam meat if large.
4.Peel and dice potatoes into small cubes.
5.Finely chop onion and celery, mince garlic.
saute · ~10 min
Sauté the aromatics to build flavor.
1.Melt butter in a large pot over medium heat.
2.Add onion and celery, cook until softened (5-7 min).
3.Add garlic and cook until fragrant (1 min).
4.Sprinkle flour over vegetables and stir constantly for 2 minutes to cook the flour.
TIPDon't skip cooking the flour — it thickens the chowder and removes the raw taste.
simmer · ~13 min
Add liquids, potatoes, and seasonings.
1.Slowly pour in milk and water, stirring constantly to avoid lumps.
2.Add diced potatoes, bay leaf, thyme, salt, and black pepper.
3.Bring to a gentle boil, then reduce heat to low.
4.Cover and simmer until potatoes are fork-tender (10-12 min).
simmer · ~6 min
Cook the seafood gently.
1.Stir in corn kernels.
2.Add cod chunks, shrimp, and clam meat to the simmering broth.
3.Cook 5-6 minutes until cod is opaque and shrimp is pink.
TIPAvoid boiling once seafood is added — a gentle simmer keeps it tender.
garnish
Finish and serve.
1.Remove and discard the bay leaf.
2.Taste and adjust salt and pepper if needed.
3.Ladle into bowls and garnish with fresh chopped parsley.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
To prevent curdling, warm the milk slightly before adding it to the pot.
2
Cut potatoes into even ½-inch cubes so they cook at the same rate as the seafood.
3
Pat the seafood dry with paper towels for better texture and to avoid thinning the chowder.
4
Taste the broth before adding the seafood and adjust seasoning—potatoes absorb salt.
5
For a thicker chowder, mash a few cooked potato cubes against the pot wall before adding the seafood.
6
Let the chowder rest 5 minutes off the heat before serving to let flavors meld.
7
Store leftovers in the fridge for up to 2 days; reheat gently—do not boil.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

Replace butter with olive oil or vegan butter, and use full-fat oat milk or canned coconut milk instead of whole milk—keeps it creamy without dairy.

gluten free

Gluten-free

Substitute all-purpose flour with an equal amount of rice flour or cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) stirred in at the end.

smoked seafood twist