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Creamy Seafood Chowder

Creamy Seafood Chowder: A Cozy Hug in a Bowl

Indulge in this Creamy Seafood Chowder, a heartwarming dish perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 6 slices Bacon Adds smokiness; substitute with turkey bacon for a lighter version.
  • 2 tbsp Butter Essential for sautéing, no substitutions.
  • 2 stalks Celery Adds crunch; substitute with green bell pepper if unavailable.
  • 1 cup Leek Mild onion flavor; can be substituted with onion.
  • 1 cup Onion Enhances sweetness; use shallots as an alternative.
  • 3 cloves Garlic Infuses richness; can substitute with garlic powder.
  • 2 cups Potatoes (Red or Yukon Gold) Offers creamy texture; substitutions include sweet potatoes.
  • 4 cups Broth (Chicken or Vegetable) Homemade or low-sodium recommended.
  • 1 cup Clam Juice Intensifies seafood flavor.
  • 1 tsp White Pepper Adds subtle spiciness.
  • 1 tbsp Salt Adjust to taste.
  • 1 tsp Dried Thyme Infuses herby flavor; substitutes include Italian seasoning.
  • 1 tbsp All-Purpose Flour Thickens chowder; consider using rice flour for gluten-free.
For the Seafood
  • 1 cup Half-and-Half Provides creamy texture; substitute with heavy cream.
  • 2 cups Whole Clams (canned) Main component; fresh clams provide authentic flavor.
  • 1 cup Salad Shrimp (Bay Shrimp) Delicate addition; can swap with larger shrimp.
  • 1 cup Crab Meat Adds sweetness; imitation crab is a budget-friendly alternative.
  • 1 bay leaf Bay Leaf Adds depth; omit if not available.
  • 1 tbsp Old Bay Seasoning Seafood spice blend; Cajun seasoning can replace.
  • 2 tbsp Chives or Green Onions For garnish; parsley can serve as a substitute.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Cook diced bacon over medium heat until crisp, about 5–7 minutes. Remove bacon and reserve drippings.
  2. Add butter to the drippings, then sauté celery, leek, and onion until tender, about 4–5 minutes. Add garlic and cook for 1 more minute.
  3. Stir in cubed potatoes, broth, clam juice, salt, white pepper, and thyme. Bring to a boil, then simmer uncovered for 15–20 minutes.
  4. Whisk together half-and-half and flour until smooth. Gradually pour into the soup, stirring until it thickens, about 1–2 minutes.
  5. Gently stir in clams, shrimp, and crab meat. Add the remaining half-and-half and heat through on low for 2–3 minutes.
  6. Return bacon to the chowder with a bay leaf. Adjust seasonings with Old Bay, remove bay leaf before serving, and garnish with chives.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

Use fresh seafood for best flavor; frozen seafood is a good alternative. Adjust seasoning gradually during cooking for optimal flavor balance.

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