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If you’re craving a bowl that bursts with comforting flavors of the sea, this Easy Seafood Chowder Recipe is an absolute must-try. Packed with tender chunks of cod, sweet crab meat, and plump shrimp, all nestled in a creamy, savory broth, this chowder manages to be luxe yet approachable. The smoky crunch of bacon and the gentle warmth of Old Bay seasoning turn every spoonful into a cozy hug for your taste buds. It’s the kind of dish that feels like a special occasion but comes together in just about 30 minutes—perfect for impressing guests or treating yourself on a chilly evening.
Ingredients You’ll Need
Simple, fresh ingredients come together to make this Easy Seafood Chowder Recipe shine. Each element plays a vital role, from the crispy bacon that adds smoky depth to the creamy milk and cream that create that velvety texture you crave. The seafood itself brings the real star power, delivering sweetness and delicate ocean flavors.
- Olive oil: Provides a smooth base and helps cook the bacon perfectly without burning.
- Bacon (4 slices, chopped): Adds irresistible smoky flavor and a crispy texture contrast.
- Onion (1 medium, diced): Builds sweetness and body as it softens in the pot.
- Celery (2 stalks, chopped): Introduces a subtle crunch and aromatic freshness.
- Garlic (2 cloves, minced): Lends a punch of savory warmth to the broth.
- Potatoes (2 medium, peeled and diced): Give the chowder heartiness and help thicken the liquid.
- Seafood stock (4 cups) or chicken broth: The backbone of our chowder’s rich, oceanic flavor.
- Heavy cream (1 cup): Brings luxurious creaminess and smoothness to every spoonful.
- Whole milk (1 cup): Lightens the cream just enough for balanced richness.
- Old Bay seasoning (1 teaspoon, optional): A classic seasoning for a subtle kick and authentic coastal vibe.
- Salt and pepper: Essential to highlight all the natural flavors in the chowder.
- Cooked shrimp (1 cup, peeled and deveined): Tender bites of sweetness that melt in your mouth.
- Cooked crab meat (1 cup) or mix of crab and scallops: Adds sweet, delicate seafood flavor and texture.
- White fish (1 cup, cod or haddock, cut into chunks): Firm fish providing substance and mild flavor.
- Fresh parsley: A bright, herbaceous garnish that adds freshness to the chowder’s richness.
How to Make Easy Seafood Chowder Recipe
Step 1: Cook the Bacon
Start by warming olive oil in a large pot over medium heat, then add the chopped bacon. Let it cook until it’s perfectly crispy, about 5 to 7 minutes. This step isn’t just about bacon—it’s about infusing the base of the chowder with that irresistible smoky fat. Once done, scoop the bacon out and set it aside, leaving the flavorful grease behind for the vegetables.
Step 2: Sauté the Vegetables
Next, toss in your diced onion, celery, and minced garlic into the bacon grease. Sauté gently for around 4 to 5 minutes until the onion becomes soft and translucent. This process builds a fragrant, savory foundation that gives the chowder its signature comforting aroma and taste.
Step 3: Simmer the Potatoes
Add the diced potatoes to the pot and pour in the seafood stock or broth. Bring everything to a boil, then lower the heat and let it simmer for 10 to 12 minutes, or until the potatoes are tender when poked with a fork. This step is key for creating that hearty texture we all want in a chowder.
Step 4: Make It Creamy
Stir in the heavy cream, whole milk, and if you’re using it, Old Bay seasoning. Season with salt and pepper to taste. Simmer the mixture on low heat for about 5 minutes to marry all the flavors together and allow the chowder to thicken slightly. This is where the chowder begins to feel truly indulgent.
Step 5: Add the Seafood
Gently fold in the cooked shrimp, crab meat, and chunks of white fish. Let everything simmer together for another 3 to 5 minutes so the seafood heats through and the flavors meld perfectly. The last step before finishing ensures every bite is packed with tender, flaky seafood goodness.
Step 6: Finish and Serve
Once your chowder is bubbling with all those flavors, give it a good taste and adjust the seasoning if necessary. Ladle your Easy Seafood Chowder Recipe into bowls, sprinkle with crispy bacon and fresh parsley, then get ready to dive in. Nothing beats the combination of creamy soup and crunchy bacon toppings!
How to Serve Easy Seafood Chowder Recipe
Garnishes
A sprinkle of crispy bacon and fresh, chopped parsley not only adds a burst of color but also layers of flavor and texture. The bacon adds a smoky crunch, while parsley brings a fresh, slightly peppery contrast that brightens the chowder beautifully.
Side Dishes
Serving this Easy Seafood Chowder Recipe with warm crusty bread or buttery crackers makes the meal even cozier. The bread is perfect for dipping into the luscious broth, allowing you to savor every last drop.
Creative Ways to Present
For an elegant twist, try serving the chowder in small bread bowls or hollowed-out mini pumpkins during cooler months. Garnish each bowl with a lemon wedge or a dash of smoked paprika for an added depth of flavor and visual appeal. This turns a humble chowder into a stunning centerpiece for any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Seafood Chowder Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day, but try to add any fresh garnishes just before serving again.
Freezing
You can freeze this chowder, but take care to do so before adding the seafood if possible, as seafood textures can change after freezing. Freeze the base in a suitable container for up to 2 months. When ready to enjoy, thaw completely in the fridge and add freshly cooked seafood before reheating.
Reheating
Reheat your chowder gently on the stove over low to medium heat, stirring occasionally to prevent sticking or scorching. Add a splash of milk or cream if it thickens too much during reheating, ensuring it stays smooth and creamy just like when freshly made.
FAQs
Can I use fresh seafood instead of cooked?
Absolutely! If you prefer fresh seafood, just add it during the last simmering step and cook until the seafood is opaque and cooked through, about 3-5 minutes depending on the size.
Is Old Bay seasoning necessary for this recipe?
Old Bay is optional but highly recommended as it adds a signature savory and slightly spicy flavor that complements the seafood beautifully. You can also substitute with a mix of paprika, celery salt, and cayenne pepper if you like.
Can I make this chowder dairy-free?
Yes, swap out the heavy cream and milk for coconut milk or a dairy-free cream alternative. The chowder will have a slightly different taste but remain rich and comforting.
What’s the best type of fish to use?
Firm white fish like cod or haddock work perfectly since they hold their shape well and have a mild flavor, letting the other seafood components shine.
How thick should the chowder be?
The consistency should be creamy and slightly thickened but still spoonable and not overly heavy. If it’s too thick after chilling, thin with a splash of broth or milk before reheating.
Final Thoughts
This Easy Seafood Chowder Recipe is truly a game changer when you want a delicious, flavorful meal without spending hours in the kitchen. Whether it’s a weeknight treat or a special dinner, it brings that cozy, comforting feeling seafood lovers dream about. I encourage you to give it a go and enjoy every creamy, smoky, seafood-packed bite!
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Easy Seafood Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This easy seafood chowder is a creamy, comforting soup loaded with shrimp, crab, and white fish, simmered with tender potatoes and flavorful vegetables. Perfect for a hearty meal in just 30 minutes, this chowder combines the richness of bacon and dairy with classic seafood flavors accented by Old Bay seasoning. Serve hot garnished with crispy bacon and fresh parsley.
Ingredients
Base and Vegetables
- 1 tablespoon olive oil
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
Liquids and Seasoning
- 4 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon Old Bay seasoning (optional)
- Salt and pepper, to taste
Seafood
- 1 cup cooked shrimp, peeled and deveined
- 1 cup cooked crab meat (or a mix of crab and scallops)
- 1 cup white fish, such as cod or haddock, cut into chunks
Garnish
- Fresh parsley, chopped
Instructions
- Cook the bacon: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the bacon grease in the pot.
- Sauté the vegetables: To the pot with bacon grease, add the diced onion, celery, and minced garlic. Sauté for 4-5 minutes until the onion becomes soft and translucent.
- Simmer the potatoes: Add the diced potatoes to the pot and pour in the seafood stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the potatoes are fork-tender.
- Make it creamy: Stir in the heavy cream, whole milk, Old Bay seasoning, and season with salt and pepper. Let the chowder simmer on low heat for about 5 minutes to allow flavors to combine.
- Add the seafood: Gently stir in the cooked shrimp, crab meat, and chunks of white fish. Simmer for an additional 3-5 minutes until the seafood is heated through and fully cooked.
- Finish and serve: Taste the chowder and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with the crispy bacon and fresh parsley.
- Serve hot: Enjoy the chowder immediately with warm crusty bread or crackers for a comforting meal.
Notes
- Use seafood stock for the richest flavor, but chicken broth is a suitable substitute.
- Old Bay seasoning is optional but adds classic seafood seasoning notes.
- Make sure to avoid overcooking seafood to keep it tender.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
- For a thicker chowder, mash some of the cooked potatoes before adding seafood.
