Let me share my favorite seafood chowder recipe that's become our family's go-to comfort meal! It's loaded with tender shrimp, sweet scallops, and flaky fish swimming in the most amazing creamy broth. Best part? You can have this restaurant-quality chowder on your table in just 30 minutes.
Why You'll Love This Soup
This isn't your average chowder! The splash of white wine adds such amazing depth, and the sweet corn pops against the creamy base. Every spoonful is packed with seafood and vegetables - my kids even ask for seconds which never happens with soup!
Gather Your Ingredients
- Seafood Mix: Fresh shrimp, plump scallops, and any firm white fish like cod.
- Veggie Base: Grab an onion, some potatoes, and fresh or frozen corn.
- Good Butter: Don't skimp here - it builds flavor.
- Flour: Just enough to make it thick and creamy.
- Your Liquids: I love seafood broth, but chicken works too.
- White Wine: Use something you'd drink!
- Heavy Cream: Makes everything silky smooth.
- Seasonings: Sea salt, fresh pepper, and I love adding fresh thyme.
Let's Make Some Chowder
- Build Your Base
- Start with a heavy-bottomed pot - my old Dutch oven's perfect. Melt that butter slowly and toss in your diced onions. Let them get soft and sweet, about 5 minutes. Your kitchen's already smelling amazing!
- The Secret to Thickness
- Here's where the magic happens - sprinkle flour over those soft onions and stir constantly. We're making what French cooks call a roux. Give it a couple minutes to cook out that raw flour taste. It'll look paste-like, and that's perfect.
- Time for Veggies
- Toss in those potato chunks and pour in your broth and wine. My trick? Cut the potatoes all the same size so they cook evenly. Let this bubble away until you can easily pierce a potato with a fork - usually takes about 12 minutes.
- The Grand Finale
- Now comes my favorite part! Pour in that cream, then gently add your seafood. Don't stir too much - we want those pieces to stay intact. The seafood only needs about 5 minutes to cook through. You'll know it's done when the shrimp turn pink and the fish flakes easily.
- Serve It Up Right
- Ladle this liquid gold into big bowls. I love sprinkling fresh parsley on top and serving it with warm crusty bread for soaking up every last drop.
My Best Chowder Tips
After making this chowder countless times, here's what I've learned: Don't walk away during the seafood cooking part - it only takes minutes and overcooked seafood gets tough. Want it extra rich? Save those shrimp shells and simmer them in your broth first. Sometimes I add mushrooms or sweet bell peppers when I want more veggies. And if you're feeling fancy, throw in some lobster tail meat - total game changer!
Perfect Pairings
You know what makes this chowder even better? Fresh baked bread! I love serving it with warm sourdough or those copycat Cheddar Bay biscuits. Last week I made a simple green salad with lemon dressing to go alongside - the brightness really complements the rich soup. My mother-in-law always requests garlic bread for dunking.
Make It Work For You
This chowder's so flexible! Looking to cut calories? Use half-and-half instead of cream. Only have salmon? Throw it in! My neighbor adds extra corn and potatoes to stretch it for a crowd. Just remember to taste as you go - seafood varies in saltiness. Oh, and don't skip the wine - it makes all the difference in the flavor, though you can use broth in a pinch.
Make-Ahead Magic
Here's a time-saving trick: prep all your veggies the day before. I even mix up the broth and wine and keep it ready in the fridge. The actual cooking goes super fast once everything's prepped. Leftovers? They're even better the next day - just reheat gently so you don't overcook the seafood.
Worth Every Spoonful
This chowder's become our Friday night tradition - it feels special but isn't fussy to make. My kids now call it "treasure soup" because they love finding all the different seafood in their bowls. Give it a try - I bet it'll become your family favorite too!
Frequently Asked Questions
- What's the best fish to use?
Any firm white fish works well - cod, haddock, tilapia or salmon. Choose fresh fish that won't fall apart during cooking.
- Can I use frozen seafood?
Yes, thaw completely first. Pat dry to prevent excess water in the chowder.
- What can I substitute for wine?
Use additional broth or clam juice instead of wine. The wine adds flavor but isn't essential.
- How do I prevent cream from curdling?
Add cream at the end and don't let soup boil after adding. Heat gently until just hot.
- Can I freeze this chowder?
Not recommended as cream-based soups can separate when frozen. Best enjoyed fresh or refrigerated 2-3 days.