Creamy Seafood Chowder Recipe – Easy Homemade Lunch in 30 Minutes

Name: Creamy Seafood Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp unsalted butter (28g); 1 medium onion, diced (about 150g); 2 ribs celery, diced (about 80g); 2 cloves garlic, minced; 2 medium Yukon Gold potatoes, peeled and diced (about 300g); 1/2 tsp dried thyme; 1/2 tsp smoked paprika; 1/2 tsp salt (plus more to taste); 1/4 tsp black pepper; 3 cups seafood or chicken stock (720ml); 1 cup half-and-half or heavy cream (240ml); 1/2 lb raw shrimp, peeled & deveined (225g); 1/2 lb white fish, cut into bite-size pieces (225g, cod or haddock); 1 cup corn kernels, fresh or frozen (150g); 1 cup cooked crabmeat or imitation crab (120g); 2 tbsp fresh parsley, chopped; Lemon wedges, for serving

Posted on August 12, 2025

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Steam rising, a creamy aroma swirling with butter and the briny promise of the ocean—honestly, that’s what comes to mind every time I think about this creamy seafood chowder recipe. The first spoonful is pure comfort: silky potatoes, tender shrimp and fish, and just the right amount of richness to make you wish the bowl was bottomless. I first whipped this up on a chilly Saturday, craving something cozy but not wanting to spend hours in the kitchen. (You know those days when you want a little “restaurant magic” but have zero patience?)

What I love about this seafood chowder is how it brings together the best of both worlds: it tastes like something you’d order at a seaside café, but it’s so quick and easy that I’ve made it for lunch on a random weekday. After testing and tweaking this recipe at least a dozen times (sometimes with whatever seafood I had hiding in the freezer), I can promise you it’s foolproof. The creamy texture is all about balance—a splash of half-and-half, a bit of butter, and the natural sweetness from the corn and shellfish.

It’s one of those dishes that feels special enough for guests but simple enough for a weeknight. Plus, it’s totally customizable (more on that later). If you’re feeding picky eaters, want to sneak in extra veggies, or need a boost of protein, this chowder checks all the boxes. And let’s face it: there’s nothing quite like a bowl of homemade creamy seafood chowder to make lunch feel like an event. Whether you’re a seasoned home chef or just looking for a fast, satisfying meal, this recipe is about to become your new go-to.

Why You’ll Love This Creamy Seafood Chowder Recipe

I’ve cooked my way through plenty of chowder recipes, and let me tell you, this one always steals the show. From my kitchen trials to family taste tests (even my seafood-skeptical kid gives it two thumbs up!), it’s been a hit every single time. Here’s what sets this creamy seafood chowder recipe apart from the rest:

Quick & Easy: You can have this on the table in just 30 minutes—no need to block off your entire afternoon.
Simple Ingredients: No fancy fish market runs required. Most of the ingredients are pantry staples, and you can use frozen seafood if that’s what you’ve got.
Perfect for Lunch or Dinner: Whether you’re serving it with crusty bread for lunch or making it the star of a cozy dinner, this chowder does it all.
Crowd-Pleaser: Kids love the creamy texture, adults rave about the flavor, and it’s allergy-friendly with easy tweaks.
Unbelievably Delicious: The balance of smoky paprika, sweet corn, and rich seafood is just… wow. Every spoonful is like a warm hug (cheesy, but true!).

What really makes this creamy seafood chowder recipe shine? For starters, blending the base with a bit of potato gives it body—no flour or roux needed, which keeps things gluten-friendly and lighter. I’ve also learned that gently simmering the seafood (never boiling) keeps it perfectly tender. The little details matter, like a dash of smoked paprika for depth, and a trickle of fresh lemon juice at the end to brighten everything up. This chowder isn’t just another soup; it’s my “secret weapon” for making anyone feel special, even if lunch is just you and your favorite mug.

It’s food that feeds the soul. The kind of recipe that makes you pause and savor, even if you’re squeezing it into a busy day. I keep coming back to it, and I bet you will too.

Ingredients Needed

This creamy seafood chowder recipe proves you don’t need a mile-long shopping list to make something seriously impressive. It’s all about smart, simple ingredients that work together like a dream. Here’s what you’ll need:

For the Chowder Base:
- 2 tablespoons unsalted butter (28g) (adds richness and helps sauté veggies)
- 1 medium onion, diced (about 150g) (for sweetness and depth)
- 2 ribs celery, diced (about 80g) (classic chowder flavor—don’t skip it!)
- 2 cloves garlic, minced (for aroma and that little zing)
- 2 medium Yukon Gold potatoes, peeled and diced (about 300g) (gives body and creaminess)
- 1/2 teaspoon dried thyme (herby background note)
- 1/2 teaspoon smoked paprika (for a gentle smokiness—optional, but I love it)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 3 cups seafood or chicken stock (720ml) (I usually use low-sodium for control, but homemade is gold)
For the Creamy Finish:
- 1 cup half-and-half or heavy cream (240ml) (for that dreamy texture—use half-and-half for lighter chowder)
For the Seafood Medley:
- 1/2 lb raw shrimp, peeled & deveined (225g) (medium size works best)
- 1/2 lb white fish, cut into bite-size pieces (225g; cod, haddock, or pollock are all great)
- 1 cup corn kernels, fresh or frozen (150g) (for sweetness and color)
- 1 cup cooked crabmeat or imitation crab (120g) (totally optional, but it adds a lovely touch)
Finishing Touches:
- 2 tablespoons fresh parsley, chopped (for freshness and color)
- Lemon wedges, for serving (a little squeeze at the end brightens everything!)

Ingredient Tips:

If you’re gluten-free, this recipe is naturally safe—no flour or thickener needed!
White fish can be swapped for salmon or any firm fish you like.
If you’re out of crab, just double up on shrimp or fish. No one will complain.
I’ve even tossed in bay scallops when I had some leftover from another dish. Delicious!
Don’t forget: frozen seafood is totally fine. Just thaw and pat dry before adding.

(I usually grab seafood from the freezer section at Trader Joe’s or Aldi—great quality for the price.)

Equipment Needed

Large Soup Pot or Dutch Oven: You’ll need something big enough to hold all the ingredients plus give them room to simmer. I love my enameled Dutch oven, but any heavy-bottomed pot will do.
Sturdy Chef’s Knife and Cutting Board: For prepping veggies and seafood. A sharp knife makes dicing potatoes much less annoying, trust me.
Measuring Cups and Spoons: Accuracy matters, especially for the creamy parts!
Ladle: For serving those big, satisfying scoops of chowder.
Optional: Immersion Blender (or potato masher): If you want a super-smooth base, a quick blend before adding the seafood is magic. You can also mash some potatoes by hand for extra creaminess.
Wooden Spoon or Silicone Spatula: For stirring without scraping up the bottom of your pot.

If you don’t have a Dutch oven, any large saucepan works. For blending, a regular blender is fine, but let the soup cool a bit before blitzing—hot liquids can be wild. And if you’re on a budget, dollar-store utensils or thrift-shop finds get the job done. (Honestly, my favorite soup ladle cost two bucks and has survived a decade!)

For maintenance, always let your pot cool before washing and avoid harsh scrubbers on enameled surfaces. A little TLC keeps your gear in top shape for next time.

Preparation Method

Prep your veggies and seafood:
Dice the onion, celery, and potatoes. Mince the garlic. If using frozen seafood, thaw and pat dry. Cut fish into bite-size pieces. (Takes about 10 minutes. The more organized you are, the faster this goes!)
Sauté the aromatics:
In your large pot over medium heat, melt 2 tablespoons (28g) unsalted butter. Add diced onion and celery, cooking for 3–4 minutes until soft and fragrant, stirring occasionally. Add the garlic and cook for another 30 seconds. (You’ll know it’s ready when your kitchen smells amazing.)
Build the base:
Stir in diced potatoes, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well to coat the potatoes and veggies in all those flavors. Cook for 1 minute, stirring constantly to prevent sticking.
Add the stock and simmer:
Pour in 3 cups (720ml) seafood or chicken stock. Give it a stir, scraping up any browned bits from the bottom. Bring to a gentle simmer, then cover and cook for 10 minutes, or until potatoes are just fork-tender. (If you like a thicker chowder, mash a few potatoes against the side of the pot now.)
Make it creamy:
Lower the heat to medium-low. Stir in 1 cup (240ml) half-and-half or heavy cream. (Don’t boil after adding cream—just let it heat gently, or it can separate.)
Add the seafood:
Gently add ½ lb (225g) shrimp, ½ lb (225g) white fish pieces, 1 cup (150g) corn, and 1 cup (120g) crabmeat. Stir to combine. Let the chowder simmer (not boil!) for 5–7 minutes, just until the seafood is opaque and cooked through. (Shrimp will curl and turn pink; fish flakes easily.)
Final seasoning and serve:
Taste and adjust salt and pepper if needed. Ladle into bowls, sprinkle with 2 tablespoons chopped parsley, and serve with lemon wedges. (A squeeze of fresh lemon right before eating lifts all the flavors.)

Notes & Troubleshooting:
If your chowder is too thin, mash a few more potatoes or blend a cup of soup (without seafood) and stir back in. If it’s too thick, add a splash of extra stock. And remember, seafood cooks fast—overcooking makes it rubbery, so keep an eye on it!

Pro tip: Clean as you go. You’ll thank yourself at the end, especially if you’re on “dish duty” too!

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