Seafood Chowder recipe

This Seafood Chowder recipe is creamy, rich, and loaded with tender shrimp, scallops, and clams. It comes together in about 30 minutes with potatoes, corn, bacon, and a savory broth for an easy, hearty dinner.

Let's get started!

Jump to:

• Pull Up A Chair & Let's Chat!
• What You'll Need & Why
• The Recipe Rundown
• Swaps & Variations
• Tips For the Best Seafood Chowder
• Seafood Chowder Recipe
• Storage
• More Comforting Soups You'll Love
• Who’s Stirring the Pot?

this recipe

Pull Up A Chair & Let's Chat!

This Seafood Chowder is loaded with shrimp, scallops, and clams in a creamy broth with bacon, potatoes, and corn. White wine and clam juice give the broth plenty of savory flavor, while a simple roux makes it rich and creamy.

And because the seafood goes in at the very end, the whole thing is ready in about 30 minutes without overcooking the shrimp and scallops.

Why You'll Love This seafood chowder

• Loaded with seafood: Shrimp, scallops, and clams make this a proper seafood chowder.
• Rich, creamy broth: A simple roux thickens the broth without making it overly heavy.
• Ready in 30 minutes: Plenty of flavor without a long simmer.
• Tender seafood: The shrimp and scallops go in near the end so they don't overcook.
• Easy-to-find ingredients: Frozen shrimp and canned clams work beautifully, so you don't need access to a seafood market.

What You'll Need & Why

• Bacon + salted butter: Build a rich, savory base for the chowder.
• Onion, carrots + celery: The aromatic base that adds flavor and a little sweetness.
• All-purpose flour: Combines with the fat to make a simple roux that thickens the chowder.
• Old Bay + dried thyme: Add classic seafood seasoning and savory flavor.
• Dry white wine + clam juice: Deglaze the pot and add depth to the broth.
• Chicken broth: Makes up the rest of the flavorful chowder base.
• Red potatoes + corn: Make the chowder hearty while adding creamy texture and a little sweetness.
• Shrimp, scallops + clams: The seafood trio—and there's plenty of it.
• Heavy cream: Gives the finished chowder its rich, creamy texture.
• Kosher salt: Season to taste, especially since the bacon, clam juice, and Old Bay already bring salt.

The Recipe Rundown

Here’s the quick version before you get started:

1. Cook the bacon: Render the bacon in a Dutch oven, then add the butter and onion and cook until softened.
2. Make the roux: Stir in the flour, Old Bay, and thyme and cook for a few minutes.
3. Build the broth: Slowly whisk in the white wine, clam juice, and chicken broth until smooth.
4. Cook the vegetables: Add the carrots, celery, and potatoes and simmer for 10–15 minutes, until tender.
5. Add the seafood: Stir in the scallops, shrimp, clams, and corn and cook just until the shrimp and scallops are done.
6. Finish with cream: Stir in the heavy cream and warm through without boiling.
7. Serve: Finish with fresh parsley, black pepper, and flaky sea salt. Crusty bread highly recommended.

Dutch Oven

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Swaps & Variations

One of the best things about a silky, rich seafood chowder is how easily it adapts to what you have on hand.

• Seafood: Mix and match shrimp, scallops, clams, crab, lobster, or a firm white fish. Add delicate seafood near the end so it doesn't overcook.
• Potatoes: Red potatoes hold their shape well, but Yukon gold potatoes work great, too.
• White wine: Replace it with additional chicken broth if you prefer to cook without wine.
• Add some heat: A little cayenne or your favorite hot sauce works well with the creamy broth.
• Fresh herbs: Finish with parsley, dill, or tarragon if you have them.

Tips For the Best Seafood Chowder

These simple tips will help you keep the seafood tender and the chowder rich and creamy:

• Frozen shrimp works beautifully: Unless you live near the coast, good-quality frozen shrimp is often a great option. I prefer shell-on, easy-peel shrimp for the best flavor and texture.
• Canned clams are your friend: I use canned clams because good fresh seafood isn't readily available where I live. They're affordable, convenient, and work perfectly in this chowder.
• Remove the scallop side muscle: Check the side of each scallop for the small, tough muscle and peel it off before cooking.
• Add the seafood last: Shrimp and scallops only need a few minutes to cook. Add them near the end so they stay tender instead of turning rubbery.
• Want it thicker? Mash a few cooked potatoes against the side of the pot and stir them back into the broth.
• Taste before adding salt: Bacon, clam juice, broth, and Old Bay all bring salt, so taste the finished chowder before adding more.

Storage

• Refrigerator: Store leftover seafood chowder in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling so the seafood stays tender and the cream doesn't separate.
• Microwave: Reheat in short intervals, stirring between each, just until warmed through.
• If it thickens: Add a splash of chicken broth or heavy cream until it reaches the consistency you like.

More Comforting Soups You'll Love

• Chicken Pot Pie Soup– Creamy, veggie-packed, and no pie crust required.
• Loaded Baked Potato Soup – Bacon, cheese, and potato perfection in every bite.
• Creamy Cheeseburger Soup – A one-pot wonder that tastes like fast food but feels like home.
• Prime Rib Soup – Rich, beefy, and the cozy-kind-of-fancy way to give your leftovers new life!
• Manhattan Clam Chowder with Cauliflower: Tender clams and vegetables in a rich tomato broth finished with heavy cream.
  

Who’s Stirring the Pot?

Hi, I’m Ruth—the recipe developer and comfort-food enthusiast behind Rufus For Real. I believe dinner should be the best part of your day, not the most stressful one. That’s why I focus on "no-drama" meals that are simple, satisfying, and impossible to mess up in a real-life kitchen.

I want to hear from you! How did you like the Seafood Chowder?! Let me know in the comments below—I read every single one!

You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).

If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.

Happy Cooking!

-Ruth aka Rufus