Name: Creamy Seafood Chowder Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 8-10 bacon strips (divided); 2 Tbsp. butter; 2 celery ribs (chopped); 1 leek (finely chopped); 1 large onion (chopped); 2-3 garlic cloves (minced); 3-4 small potatoes (red potatoes or Yukon gold, peeled and cubed); 2 cups broth (chicken or vegetable); 2 8 ounce bottles clam juice; 1 tsp white pepper; 1 tsp salt; 1 tsp dried thyme; ⅔ cup all-purpose flour; 4 cups half-and-half (divided); 3 6 ½ oz cans whole clams, chopped into chunky pieces (no need to drain); 12 oz salad shrimp (bay shrimp); 12 oz crabmeat (shredded); Bay leaf; 1-2 Tbsp Old Bay seasoning (or more); Chopped fresh chives or green onions (for garnish)

Jump to Recipe

Picture a bowl filled with rich, briny flavors from the sea, swirling together with tender potatoes, crisp bacon, and a silky broth that hugs every spoonful — that’s the irresistible magic of Creamy Seafood Chowder. This recipe brings together all the best parts of a classic New England chowder, but with an extra layer of decadence from crab, shrimp, and clams, all wrapped in a velvety, creamy base. Whether you’re serving it on a cozy weeknight or at a festive gathering, this chowder always finds a way to steal the show and warm the soul.

Creamy Seafood Chowder Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Seafood Chowder is how a handful of simple, fresh ingredients can transform into something luxurious and deeply satisfying. Each element adds its own special touch, from the salty crunch of bacon to the delicate sweetness of shellfish and the comfort of potatoes.

Bacon strips: Smoky and salty, the backbone of both flavor and a perfect crispy garnish.
Butter: Adds richness and helps soften vegetables while picking up bacon flavors.
Celery ribs: Lends a wonderful aromatic crunch and subtle earthiness.
Leek: Offers a gentle sweetness and depth that elevates the chowder base.
Large onion: Essential for savoriness and forming the first layer of flavor.
Garlic cloves: Adds warmth and a welcome kick of savory intensity.
Small potatoes (red or Yukon gold): Tender cubes that soak up all the creamy, briny goodness.
Broth (chicken or vegetable): Forms the tasty backbone of the chowder and brings everything together.
Clam juice: Infuses the soup with that signature hint of the ocean.
White pepper: For subtle heat without the black specks — perfect for creamy soups.
Salt: Balances the flavors and lifts the natural sweetness from the seafood.
Dried thyme: Herbaceous and fragrant — just a little goes a long way.
All-purpose flour: Thickens the chowder to the ideal, luscious texture.
Half-and-half: Gives the chowder its dreamy, creamy body without heaviness.
Canned whole clams: Adds juicy, savory morsels that capture the sea in every bite.
Salad shrimp (bay shrimp): Delightfully tender and quick to cook — a pop of flavor.
Crabmeat (shredded): Sweet and delicate, rounding out the seafood medley.
Bay leaf: A little aromatic boost that quietly intensifies all the flavors.
Old Bay seasoning: The chowder’s zing — perfectly balanced spice for seafood.
Fresh chives or green onions: Vibrant garnish that adds color and freshness.

How to Make Creamy Seafood Chowder

Step 1: Sauté the Vegetables and Bacon

Start by crisping up the bacon in a Dutch oven over medium heat. A few minutes in, your kitchen will already smell fantastic. Once the bacon is golden and crispy, set aside a couple of strips for garnishing later. Keep the rest to crumble into the chowder itself. Add the butter to those magical bacon drippings, then toss in the celery, leek, and onion. Sauté until everything turns soft and translucent — this provides the chowder with a flavorful, aromatic base. Finish this step by stirring in the minced garlic, letting it cook just until fragrant.

Step 2: Build the Chowder Base

Next comes the heart of any Creamy Seafood Chowder: potato cubes, broth, clam juice, salt, white pepper, and dried thyme. Add them into the pot, give everything a good stir, and bring it to a lively simmer. Let it cook, uncovered, for about 15 to 20 minutes. This lets the potatoes soak up the briny broth and soften to just the right texture — creamy on the inside but not falling apart.

Step 3: Thicken the Broth

While the soup simmers, whisk together flour and one cup of half-and-half in a small bowl until completely smooth and lump-free. Slowly pour this creamy mixture into your chowder, stirring gently as you go. Bring everything back to a low boil, stirring for 1 to 2 minutes as the broth thickens into that signature velvety consistency. This step transforms the soup from brothy to heavenly.

Step 4: Add Seafood and Final Seasoning

Now, it’s time for the showstoppers — the clams (no need to drain), shrimp, and crabmeat. Pour in the remaining three cups of half-and-half, slip in the bay leaf, and turn the heat down to low. Gently stir and let everything heat through for about 2 to 3 minutes, making sure not to let the chowder come to a full boil (to keep the seafood tender). Crumble in the reserved bacon pieces, sprinkle generously with Old Bay seasoning, and taste for any final seasoning tweaks. Give it a moment to meld, and you’re ready to serve!

How to Serve Creamy Seafood Chowder

Garnishes

Every bowl of Creamy Seafood Chowder deserves a final flourish. Sprinkle each bowl with the bacon you set aside earlier — its smoky crunch is pure gold against the creamy soup. Add a fistful of fresh chives or green onions for color and a bright pop of flavor. A dusting of extra Old Bay on top never hurts, either!

Side Dishes

This chowder is a star in its own right, but a crusty loaf of sourdough or a warm baguette is practically made for dunking. Some people love serving it alongside oyster crackers or buttered rolls. For a lighter touch, a crisp green salad with a tangy vinaigrette balances out the richness of the chowder beautifully.

Creative Ways to Present

If you’re looking to dazzle, ladle your Creamy Seafood Chowder into hollowed-out bread bowls for an extra-special touch — it turns dinner into an experience and reduces the dishwashing pile! Alternatively, serve in smaller cups or ramekins as an appetizer for a dinner party. A sprinkle of microgreens or a tiny swirl of cream as a garnish elevates the presentation even further.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare with such a crowd-pleaser), allow the chowder to cool fully before transferring to airtight containers. It’ll keep in the refrigerator for up to three days, but give it a gentle stir before serving as the seafood and potatoes may settle.

Freezing

While Creamy Seafood Chowder is best fresh, you can freeze it for up to a month in airtight containers. Keep in mind that the creamy base and potatoes may change in texture slightly upon thawing. When reheating, whisk to recombine any separated cream for the best consistency.

Reheating

To reheat, pour the chowder into a pot and warm it gently over low heat, stirring occasionally until heated through. Avoid boiling, as this can make the seafood tough and cause the creamy broth to separate. If it’s a little thick, add a splash more half-and-half to loosen it up.

FAQs

Can I use fresh seafood instead of canned or pre-cooked?

Absolutely! If you have access to fresh clams, shrimp, or crabmeat, go for it. Just make sure to adjust cooking times — add the seafood toward the end and simmer just until cooked. The fresh flavors will make your Creamy Seafood Chowder even more luxurious.

What can I use if I don’t have clam juice?

You can substitute with additional broth (chicken, vegetable, or seafood stock if available). The clam juice, however, does provide depth and that unmistakable briny note in Creamy Seafood Chowder, so use fish stock if you can’t find clam juice.

Is it possible to make this recipe gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free flour blend or even cornstarch (use half the amount), whisked into the half-and-half. The rest of the ingredients are naturally gluten-free, so it’s an easy swap.

Can I make Creamy Seafood Chowder ahead of time for a party?

Definitely! You can prepare the chowder a day in advance. Gently reheat it before serving, adding a splash of extra cream if needed. Leave out the garnish and bacon until the very end so everything stays fresh and crisp.

How can I make the chowder less rich?

For a lighter version, substitute whole milk or a mixture of milk and half-and-half for part of the cream. You’ll still have a beautifully smooth chowder, but with a gentler finish that doesn’t compromise on flavor.

Final Thoughts

There’s something truly special about sharing a steaming bowl of Creamy Seafood Chowder with the people you love. It’s comforting, indulgent, and just brimming with unforgettable coastal flavors. Whether you’re celebrating a special occasion or just craving a cozy night in, this chowder is the best kind of edible hug — I can’t wait for you to try it and make it your own!

Creamy Seafood Chowder Recipe

★★★★★

4.8 from 3 reviews

Author: anna
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Gluten Free

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Description

Indulge in the rich and comforting flavors of this Creamy Seafood Chowder. Packed with tender clams, shrimp, crabmeat, and savory bacon, this hearty chowder is a perfect dish for any seafood lover.

Instructions

Cook Bacon: In a Dutch oven, cook bacon until crisp. Set aside.
Prepare Soup Base: Saute celery, leek, and onion in bacon drippings. Add garlic, potatoes, broth, clam juice, salt, pepper, and thyme. Simmer until potatoes are tender.
Thicken Soup: Combine flour and 1 cup half-and-half. Stir into the soup and cook until thickened.
Add Seafood: Stir in clams, shrimp, crabmeat, and remaining half-and-half. Heat through without boiling. Add bay leaf and season with Old Bay.
Finish and Serve: Crumble bacon, garnish chowder with bacon and chives before serving.

Notes

You can adjust the thickness of the chowder by adding more or less flour based on your preference.
For a smokier flavor, consider using smoked bacon in this recipe.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American