Seafood Chowder
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent curdling, warm the milk slightly before adding it to the pot.
- 2Cut potatoes into even ½-inch cubes so they cook at the same rate as the seafood.
- 3Pat the seafood dry with paper towels for better texture and to avoid thinning the chowder.
- 4Taste the broth before adding the seafood and adjust seasoning—potatoes absorb salt.
- 5For a thicker chowder, mash a few cooked potato cubes against the pot wall before adding the seafood.
- 6Let the chowder rest 5 minutes off the heat before serving to let flavors meld.
- 7Store leftovers in the fridge for up to 2 days; reheat gently—do not boil.
Adapt it for your goals.
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 freeGluten-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 twistSmoked seafood twist
Swap half the cod for smoked haddock or add 100g of smoked mussels—adds a rich, smoky complexity perfect for cold-weather comfort.
low fatLow-fat
Skip the roux; instead, puree 1 cup of the cooked potato-corn mixture and stir it back in for natural creaminess without added butter or flour.
Why this is on our healthy list.
Rich in Lean Protein
Cod, shrimp, and clams provide high-quality, low-fat protein that supports muscle health and keeps you full longer.
Good Source of B Vitamins
Clams are rich in vitamin B12, while potatoes and corn contribute B6 and folate—important for energy metabolism.
Boosts Immune Health
Garlic, onion, and celery offer natural antioxidants and anti-inflammatory compounds that support overall immunity.
Frequently asked questions
Yes, thaw frozen seafood in the fridge overnight and pat it dry to prevent excess water from diluting the broth.
