A hearty, succulent Seafood Chowder recipe that warms the soul. Made in just one pot, the potatoes and onions are filling while the mix of fresh shrimp, mussels, corn, and a touch of cream make this soup beyond satisfying. Includes step by step instructions and variation ideas.
I am sharing my secret weapon seafood chowder recipe today! Not only is this comforting, creamy soup scrumptious, it’s also stunningly beautiful. It adds that vibe of cozy elegance like no other and it cooks pretty fast to make it a great weeknight meal.
Eating fish on Christmas Eve is a long-standing tradition that stems from the Roman Catholic custom on the eve of feast days. Though not catholic, I am a sucker for traditions.
However, it is also one of my go-tos for guests who love seafood because it’s much easier to make and uses less expensive seafood to stretch the dollar. If you love seafood too, check out my Mango Shrimp Salad, Shrimp Boil Recipe, or Creole Gumbo with Okra.
Ingredients and Notes
Below is an overview of what you will need to make this recipe. There are also some notes on substitutions if you need them.
Shrimp: Deveined and tails removed.
Mussels or Clams: You can use fresh or frozen mussels. For frozen, I usually cook them as directed and toss any sauce they came with. Clams are also a great addition that I sometimes use if they are in season. Clean and debeard them before tossing in the soup. The shells are what make this soup beautiful to serve, but you can remove the shells after cooking to make eating easier.
Bacon: This gives a nice smokey undertone while being a good substitution for any butter or oil.
Clam Juice: I usually find this in the soup section, but sometimes it’s near the canned meat like tuna. I would highly recommend using clam juice, but if you absolutely can’t find it you can use shrimp or seafood stock which will give a different flavor.
Veggies: The potatoes, corn, and onion provide a flavorful base while being filling and satisfying.
White wine: Any cooking or dry table wine you like works well. I try to use something that isn’t too fruity.
Fresh Parsley (Optional): This is just a garnish that make the soup even prettier to serve.
How do I choose fresh mussels?
They are usually packaged in mesh at the seafood counter and still alive. they should smell salty like the ocean. Check the freshness tag and also make sure that the mussels are still tightly closed. If the shells are slightly agape, try tapping on them. If they close relatively quickly, it’s fine. Alternatively, you can use frozen mussels or clams. Directions in recipe card.
How to Make a Great Chowder
A chowder is a type of soup that usually (not always) has a creamy base and chunky texture. A few of the more well-known versions include clam chowder, corn chowder, and this seafood chowder.
This chowder is extremely easy to build. I have included the full instructions in the recipe card at the bottom of this post, but here is a visual guide to how it comes together quickly!
- Sauté the bacon until crispy.
- Cook the onions in the bacon drippings.
- Add veggies, broth and wine and cook until tender.
- Stir in the seafood and simmer a few minutes until the mussels open.
- Season to taste and enjoy!
Ways to Make It Your Own
You might want to change up some of the seafood options in this chowder, and that’s perfectly ok. I change it up often as well depending on what’s available at the supermarket and sometimes just out of desire to do something a little different.
- Clams instead of mussels
- Add chopped spinach in the very end to wilt.
- Chopped fish such as cod, red snapper, or haddock
- Fresh lump crab meat
- Diced Carrots or Celery
- Lobster
Recipe Tips
- The chowder recipe is very chunky and full of texture. If you like your chowder a little creamier in texture, you can cut your vegetables smaller.
- The shells make it more elegant, but they can be a pain for guests to remove after serving, so sometimes I remove them after cooking.
- If fresh mussels aren’t available, you can use frozen ones like these. I heat them in the microwave and discard the sauce if there is any.
Storage Suggestions
Store: Store the soup in a well-sealed, airtight container in the refrigerator. Lasts 3-4 days.
Freeze: As with most soups with dairy in it, I do not freeze this soup.
Make Ahead: This soup is wonderful for meal prep or leftovers. The dairy sometimes separates a little as it cools. Stir well as you heat it up over the stove or in the microwave.
More Creamy Soup Recipes You’ll Love
Video Demonstration
Here is a video demonstrating the preparation and garnishing options for this delicious soup!
Frequently asked questions
The potatoes and onions provide a nice thick soup. However, to thicken the broth, make a slurry with either flour or cornstarch. Mix 1 tablespoon flour or cornstarch with ¼ cup of the soup broth and then add back to the soup and stir. To thicken an already cooked chowder, use potatoes or oyster crackers.
This soup is very rich and filling with the creamy base and all the hearty ingredients. My favorite thing to serve with it is a warm, crusty loaf of bread to soak up all the broth. Cheddar Bay Biscuits are also excellent. You can also serve it along a fresh salad or with a warm sandwich like a panini.
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PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.
Seafood Chowder Recipe
Ingredients
- 4 strips Bacon chopped
- ½ Cup Yellow Onion diced
- 1 tablespoon Unsalted Butter
- 1 tablespoon All Purpose Flour
- ⅓ cup Dry White Wine
- 24 oz Clam Juice usually 3 bottles
- 1 ½ cup Potatoes peeled and diced
- 1 lb Large Shrimp peeled and deveined
- 2 cups Frozen Corn
- 15 Mussels Fresh or Frozen* see note
- ½ cup Heavy Cream
- 1 teaspoon Thyme dried
- ½ cup Fresh Parsley Garnish, optional
Instructions
- Over medium heat, sauté 4 strips Bacon in a large pot until crispy. Transfer to a paper towel lined plate but leave the dripping in the pot.
- In the same pot, add 1 tablespoon Unsalted Butter and ½ Cup Yellow Onion and sauté until translucent, about 5 minutes. Stir 1 tablespoon All Purpose Flour and cook for 1 minute, stirring constantly. Add ⅓ cup Dry White Wine and boil for 1 more minute.
- Stir in 24 oz Clam Juice, 2 cups Frozen Corn, and 1 ½ cup Potatoes. Bring to a boil, reduce heat, and simmer mixture until potatoes are tender. Around 8-10 minutes, depending on thickness of the potatoes.
- Add the 1 lb Large Shrimp and 15 Mussels. Cook about 5 minutes or until shrimp are pink and mussels open.
- Add ½ cup Heavy Cream and 1 teaspoon Thyme to soup and heat through. Discard any mussels that don't open. Season with salt and pepper as necessary.
- Garnish with crispy bacon pieces from the towel lined plate.
Lily says
Yum! I replaced the mussels with some mushrooms and it was delish!
Mabel says
Definitely will make this again! I made without the mussels because of cost. Really enjoyed it with a side of garlic bread!
Alyssa says
This was AMAZING! I used shrimp and 2 cans of crab meat. My new favorite soup….EVER. I will make this again, again, again.
Ronan says
Made this last night and it was delicious. I added some Old Bay and some extra white wine because the bottle was almost out, which turned it a little thinner. My wife loved it. Thanks for sharing the recipe.
Kristen says
I used scallops and shrimp. Didn’t have heavy cream so I used whole milk. Really good
Blair says
Made this for Christmas eve dinner and everyone loved it so much.
Jennifer says
This was so good. Made some cornbread to go with it and it was a great meal. Will make again!
jenny says
This is too much amazing for me
Roxanne says
YUM!
piknu says
The cool breezes these days make me want to soup, I love this seafood chowder. Thank you for sharing the recipe! Gonna try it for today dinner.
Ashley @ 3 Little Greenwoods says
Yum! Adding this to my meal plan dish for the Fall!
Thanks so much for sharing on SHOWLicious!
~ Ashley
Jess says
What an interesting recipe!
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Carrie-Eve@A-Hooah-Housewife says
I cannot wait to try this recipe! I LOVE chowder! SOOO glad I found this, it looks amazing!!! (:
Rachel says
It is amazing!! It was great for work lunches this week. Made everyone jealous at work. lol
Auntiepatch says
This is #1 on my to-make-list!
Rachel says
Awesome! Let me know what you think. This recipe certainly makes enough to share.
Rebeccafaith says
I love Fall too! For all the same reasons, but I just feel like repeating it because the love runs so deep: jackets, boots, jeans, soups, stews, chili! OMG I AM SO HUNGRY NOW! Your chowder looks amazing! I have to be careful about not making it around my husband though- he’ll die if he eats fish lol I’m so dramatic. I could’ve just said he’s allergic! It doesn’t stop him from eating it but I get so irritated when he consumes shrimp and can barely breathe. WHO DOES THAT? If you’re allergic, you eat it. But nope, not my guy. I’m still pinning it because I want to make it one day (when he isn’t around)
Rachel says
That’s crazy that he is that allergice to shrimp and still eats it! I am so happy fall is coming. Mostly because I have two weeks left at work! How does Dylan feel about seafood? I can’t get Blake to eat any kind of shellfish but he loves fish.