Description
A delicious, creamy seafood chowder packed with shrimp, fish, and potatoes—ready in just 30 minutes. Perfect for lunch or cozy dinners.
Ingredients
Scale
- 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
Instructions
- 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.
- Sauté the aromatics: In a large pot over medium heat, melt 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.
- Build the base: Stir in diced potatoes, dried thyme, smoked paprika, salt, and black pepper. Mix well to coat the potatoes and veggies. Cook for 1 minute, stirring constantly.
- Add the stock and simmer: Pour in seafood or chicken stock. 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.
- Make it creamy: Lower the heat to medium-low. Stir in half-and-half or heavy cream. Do not boil after adding cream.
- Add the seafood: Gently add shrimp, white fish pieces, corn, and crabmeat. Stir to combine. Let the chowder simmer (not boil) for 5–7 minutes, just until the seafood is opaque and cooked through.
- Final seasoning and serve: Taste and adjust salt and pepper if needed. Ladle into bowls, sprinkle with chopped parsley, and serve with lemon wedges.
Notes
If chowder is too thin, mash a few more potatoes or blend a cup of soup (without seafood) and stir back in. If too thick, add extra stock. Do not boil after adding cream. Seafood cooks quickly—avoid overcooking. Frozen seafood is fine; just thaw and pat dry before using. For a thicker chowder, mash some potatoes against the side of the pot before adding seafood.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 320
- Sugar: 5
- Sodium: 780
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 27
- Fiber: 3
- Protein: 22
Keywords: creamy seafood chowder, seafood chowder recipe, easy lunch recipes, homemade chowder