This Seafood Chowder is the ultimate comfort in a bowl—rich, silky, and loaded with tender shrimp, clams, and scallops in every bite. It delivers all the deep flavor of a coastal classic in just 30 minutes, making it a foolproof win for any busy weeknight.
Let's get started!
Jump to:
Pull Up A Chair & Let's Chat!
This seafood chowder delivers restaurant-level flavor without the fuss. A classic roux builds a velvety base, while bacon and clam juice add a deep, savory punch that makes every spoonful feel like a hug in a bowl
It’s rich, comforting, and designed for a real kitchens, meaning you get that slow-simmered taste in just 30 minutes. Whether you’re using a frozen blend or fresh catches, this recipe is a foolproof win for a cozy night in.
Why It Works
- Layered Flavor: We build depth starting with salty bacon, then deglaze with wine and clam juice for a savory, complex base.
- The "Tender" Rule: By adding the shrimp and scallops at the very end, the seafood stays soft and buttery—never rubbery.
- Silky Texture: A simple roux creates a thick, spoon-coating broth that feels indulgent without being heavy.
- Smart Shortcuts: Using high-quality frozen shrimp and canned clams means you get premium flavor with zero cleaning or prep stress.
- Ultimate Comfort: It’s a thick, hearty meal that’s exactly what you want to dive into with a big piece of crusty bread.
What You'll Need & Why
- Bacon + Butter: Starts the party with smoky richness and a glossy base.
- Aromatics: Onion, carrot, celery—the soup soul trio.
- Flour + Seasonings: All-purpose flour, Old Bay, dried thyme, kosher salt. Creamy + cozy perfection.
- Liquids: Dry white wine, clam juice, chicken broth—layered flavor in every bite.
- Veggies + Starch: Red new potatoes and sweet corn for heft and texture.
- The Seafood Trio: Shrimp, scallops, canned clams. Because one seafood isn’t enough.
- Heavy Cream: Silky finale. Don't panic—this is a treat!
Buy Now → 
Swaps & Flavor-Boosting Variations
One of the best things about a silky, rich chowder is how easily it adapts to what you have on hand or the flavors you love most.
- The Seafood Mix: This is a "clean out the freezer" hero. Mix and match shrimp, scallops, clams, or white fish fillets—just remember to add them in the last 5 minutes so they stay tender and never turn rubbery.
- The Luxe Upgrade: Swap the shrimp for lump crab or lobster meat for a fancy weekend finish, or stir in flaked smoked salmon at the end for a deep, smoky twist.
- Low-Carb Swap: To lighten things up, replace the potatoes with bite-sized cauliflower florets. They soak up the savory broth beautifully while keeping the comfort factor high.
- Herbal Brightness: A sprinkle of fresh dill or tarragon right before serving adds a hit of fresh, coastal flavor that cuts through the richness of the cream.
- Add Some Heat: If you like a cozy kick, a dash of hot sauce or a pinch of cayenne pepper perfectly balances the savory bacon and sweet seafood.
Tips & Tricks
Achieving a restaurant-quality chowder at home is all about timing and texture. These real-kitchen tips ensure your seafood stays tender and your broth stays velvety.
- Frozen is Often "Fresher": Unless you’re at the coast, high-quality frozen shrimp is usually better than the seafood counter. Look for shell-on, easy-peel varieties for the best flavor and texture.
- The Landlocked Hero: Don’t sleep on canned clams (like Snow’s). They are an affordable, high-quality way to get deep briny flavor and tender meat without the stress of fresh shells.
- Remove the Scallop "Foot": Before cooking, check your scallops for the "foot"—that small, tough muscle on the side. It feels like a gummy eraser when cooked, so just peel it off and toss it.
- The 5-Minute Rule: To avoid rubbery seafood, add your clams, shrimp, and scallops at the very end. They only need about 3–5 minutes of simmering to reach perfection.
- Natural Thickening Hack: If you want a thicker base without more flour, mash a few of the cooked potatoes against the side of the pot. They release starch that creates a rich, spoon-coating texture instantly.
- Salt Management: Clam juice and broth vary wildly in sodium. Always taste your base before adding extra salt; remember, you can always add more, but you can't take it out.
- The Wine Swap: If you prefer to cook without wine, simply swap it for extra seafood broth and a squeeze of fresh lemon juice to keep that essential brightness.
Seafood Chowder Recipe
Ingredients
- 8 slices bacon, diced
- 3 tablespoon butter
- 1 med onion, diced
- ¼ cup all-purpose flour
- 2 teaspoon old bay
- 1 teaspoon dried thyme leaves
- ½ cup dry white wine
- 16 oz clam juice
- 5 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup new red potatoes, diced
- 16 oz sea scallops, quartered
- 12 oz shrimp, cut into bite-sized pieces
- 12 oz canned chopped clams, drained
- ½ cup corn
- 2 cups heavy cream
- kosher salt, to taste
- fresh parsley, fresh ground pepper, flaky sea salt to finish
Instructions
- Render the bacon in a dutch oven on medium-high heat. Once it starts to give off its fat, add the butter and let that melt.
- Add the onions and let them begin to soften.
- Incorporate the flour, Old Bay, and dried thyme and whisk continuously for a few minutes to cook out any raw flour taste.
- Continue to whisk and add in the white wine, clam juice, and chicken broth.
- Add in the carrots, celery, and potato and bring this to a simmer. Continue to simmer until the veggies are tender - about 10-15 minutes. Taste for salt here and determine if you want to add any.
- Once the veggies are nice and soft, add in the scallops, shrimp, and clams along with the corn. Cook until the scallops and shrimp are just done.
- In goes the heavy cream and cook until its just warmed through.
- Finish with fresh parsley, fresh ground pepper, and flaky sea salt. And, don't forget a piece of crusty bread!
Notes
- A word about chicken broth, clam juice, and salt. You will probably use a different chicken broth and clam juice than me. That means the salt content may be vastly different. As with all of my recipes, I suggest adding the salt in layers and tasting as you go along. Just remember that you can always add it, but you can never take it out.
Nutrition
The Chowder Night Non-Negotiables
In our house, we don’t just have chowder; we have a full meal deal. These are the specific sides my husband and daughters insist on every time this hits the table.
- The Fresh Green: A Simple Green Salad with a sharp vinaigrette cuts right through the heavy cream and keeps the meal feeling balanced.
- The Crusty Dunker: Dutch Oven No-Knead Bread with a crackly crust, pillowy inside—perfect for scooping up every last drop.
- The Sweet Finish: Butter Cake with a simple glaze is the perfect ending to a comforting dinner.
Reheat, Reuse, Rejoice: Storage Instructions
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months. For best results, thaw slowly in the fridge.
- Reheat: Warm gently on the stovetop over low heat. If it thickens, add a splash of broth or cream to loosen it.
- Microwave: Heat in short bursts, covered with a damp paper towel, until warmed through.
Pro Tip: Creamy soups don't love rapid reheating—low and slow is the name of the game.
You Asked, I Answered
What if I don't like seafood?
If you don't like seafood, this chowder recipe is a wonderful base for chicken. Grab a rotisserie chicken and add some at the end and just warm it through. It is an incredible option that anyone can enjoy.
Do I have to use the clam juice or the wine?
You absolutely do not. You can simply substitute both with extra chicken broth and a squeeze of lemon.
Can I use all frozen seafood?
Yep! Just thaw and pat dry before adding.
How can I make this gluten-free?
Swap the all-purpose flour for your favorite gluten-free flour blend or use cornstarch as a thickener (at the end). Just whisk 1–2 tablespoons of cornstarch into cold broth before adding it to the pot—no roux required.
Is there a dairy-free option?
For a dairy-free seafood chowder, sub the butter for olive oil and use full-fat coconut milk or a cashew-based cream in place of heavy cream. The texture will still be rich and velvety, just with a hint of sweetness from the coconut—delicious with seafood!
Craving More Comforting Soups?
- 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!
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
Karen says
so delicious and filling
Rufus says
Thank you so very much for letting me know. It truly means the world to me to hear from you. Have a wonderful day!
Aurora Simpson says
We stumbled across this and have made it twice now. My kids are kind of picky and but they actually love this. Changed the seafood to just shrimp and cod, but it’s fantastic. Thanks!
Jenna Preston says
This is such a savory soup! All the ingredients come together so well for a silky smooth chowder! Sooo good!
Rufus says
Thank you, Jenna! Have a wonderful day!
Sue Liberto says
I love seafood chowder but never made it. My late Mom always made a delicious one for us. This recipe sounded good and doable so made it. Wow! Fabulous result. I used cod, cooked mussels, minced lobster meat and some chopped lobster meat. And Shrimp broth cubes (because I had them) rather than claim juice. Everything exactly like the recipe. Will definitely make this again! Thanks for the recipe and easy to follow steps.
Rufus says
I can't tell you how happy this makes me! Thank you so much for letting me know! Have a wonderful day!