Seafood Chowder is perfect for colder days, special family dinners, or when you want something comforting yet elegant. Served with crusty bread or oyster crackers, it feels indulgent while still being wholesome and nourishing. This is the kind of soup that fills the kitchen with warmth and invites everyone to gather around the table, making it just as much about comfort and tradition as it is about flavor.
Ingredients
3 tablespoons butter
1 small onion, finely chopped
2 celery stalks, chopped
2 cloves garlic, minced
3 cups potatoes, peeled and diced
3 cups seafood stock or chicken broth
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon Old Bay seasoning
¼ teaspoon smoked paprika (optional)
1 cup heavy cream
½ cup whole milk
½ pound white fish (cod or haddock), cut into chunks
½ pound shrimp, peeled and deveined
½ cup scallops
½ cup clams or crab meat (optional)
2 tablespoons fresh parsley, chopped
Instructions
In a large pot, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
Add the diced potatoes, stock, salt, pepper, Old Bay, and paprika. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are tender.
Stir in the cream and milk. Add the fish, shrimp, scallops, and clams or crab if using. Simmer gently for 5–7 minutes, just until the seafood is cooked through.
Taste and adjust seasoning if needed. Remove from heat, stir in parsley, and serve hot with crusty bread.
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