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Classic Seafood Chowder

Recipe by Evelyn Marcella Rivera

A classic creamy seafood chowder with tender potatoes, sweet corn, and a chowder seafood mix in a rich, brothy base finished with cream. A cozy Maritime favorite that comes together in one pot in about 40 minutes.

  • Total Time50 minutes
  • Yield5 people 1x

Ingredients

Units Scale
  • 1 lb chowder seafood mix (such as Larry's Catch Chowder Mix, or a blend of white fish, shrimp, scallops, and clams)
  • 2 tbsp butter
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 medium potatoes (peeled and diced)
  • 2 stalks celery (diced)
  • 4 cups fish or vegetable broth
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup heavy cream (or half-and-half)
  • salt and freshly cracked pepper (to taste)
  • 1/4 cup fresh parsley (chopped, for garnish)
  • oyster crackers or crusty bread (for serving)

Instructions

  1. Soften the Aromatics: Melt the butter in a large pot over medium heat. Add the onion and celery and cook 3 to 4 minutes until softened.
  2. Add the Garlic: Add the minced garlic and cook 1 minute, stirring constantly, until fragrant.
  3. Cook the Potatoes: Add the diced potatoes and pour in the broth. Bring to a gentle simmer and cook 10 to 12 minutes, until the potatoes are tender.
  4. Add the Seafood: Stir in the seafood mix and corn. Simmer 5 to 7 minutes, just until the seafood is cooked through.
  5. Add the Cream: Reduce the heat to medium-low and stir in the heavy cream. Warm gently without boiling so the flavors combine and the cream stays smooth.
  6. Season and Serve: Season with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve with oyster crackers or crusty bread.

Notes

Do not boil the chowder once the cream is in, or it may separate. Add the seafood late and watch it closely, since overcooking toughens it. For a thicker chowder, mash a few cooked potato pieces against the pot or stir in a cornstarch slurry. Crispy crumbled bacon makes a great smoky topping. Best fresh; keeps 2 to 3 days refrigerated, reheated gently. Not recommended for freezing.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course, Soup
  • Cuisine: Canadian

Nutrition

  • Calories: 420
  • Sugar: 5
  • Sodium: 650
  • Fat: 20
  • Saturated Fat: 10
  • Carbohydrates: 30
  • Fiber: 3
  • Protein: 28
  • Cholesterol: 85

Find it online: https://blesseddish.com/classic-seafood-chowder/