Seafood Chowder

The day had been long—messy backpacks, grocery runs, and math homework that tested more than just the kids’ patience. I needed something warm and grounding. When I spotted a bag of shrimp and scallops in the freezer and a few golden potatoes in the drawer, my hands got to work without much thought. Something about making chowder always feels instinctive—like the recipe is already in your bones, waiting for cold weather to wake it up.

The scent of sizzling bacon and chopped thyme filled the kitchen just as my youngest dragged her stool over to the stove. She stirred with all the seriousness of a seasoned chef, asking every few minutes, “Is it ready now?” That’s the magic of meals like this—it invites everyone in, even the littlest helpers, and makes dinner feel like a shared story rather than just a task.

By the time we ladled it into bowls, the chowder was creamy, briny, and just rich enough to make everyone pause after the first bite. No fancy tricks. Just seafood, potatoes, cream, and love—exactly what we needed.

Short Description

Seafood Chowder is a creamy, comforting soup packed with tender shrimp, scallops, and mussels, simmered in a bacon-infused broth with potatoes and herbs. Perfect for chilly nights and easy to adapt.

Why You’ll Love This Recipe

• Packed with tender seafood and smoky bacon
• Rich, velvety broth with layers of flavor
• Kid-friendly and filling, even for picky eaters
• Easy to adapt with fresh or frozen ingredients
• Feels special but is weeknight‑doable

Ingredients

Seafood & Meat

• 8 oz shrimp, peeled and deveined
• 8 oz bay scallops
• 1 lb mussels, scrubbed and debearded
• 4 slices bacon, chopped

Vegetables & Aromatics

• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 small Yukon gold potatoes, peeled and cubed

Liquids & Dairy

• 3 cups low-sodium seafood or chicken broth
• 1 cup half-and-half (or heavy cream)
• 2 tbsp unsalted butter

Seasonings & Finish

• 1 tsp dried thyme or 1 tbsp fresh
• ¼ tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Tools & Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Sharp knife and cutting board
• Ladle

Step-by-Step Instructions

Step 1: Cook Bacon & Veggies
In a Dutch oven, cook chopped bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot. Add onions and celery; sauté until soft and fragrant, about 5 minutes.

Step 2: Add Potatoes & Simmer
Stir in the potatoes, thyme, and paprika. Pour in the broth and bring to a simmer. Cook uncovered until the potatoes are fork-tender, about 10 minutes.

Step 3: Add Seafood
Add shrimp, scallops, and mussels to the pot. Cover and simmer 5–7 minutes, or until the mussels open and the seafood is opaque and cooked through. Discard any mussels that don’t open.

Step 4: Finish with Cream & Butter
Reduce heat to low. Stir in butter and half‑and‑half. Return bacon to the pot. Season to taste with salt and pepper. Do not boil once the dairy is added.

Step 5: Garnish & Serve
Ladle into bowls and top with fresh parsley. Serve with crusty bread or oyster crackers.

Notes & Variations

For a gluten-free version, skip any flour-thickening steps and double-check your bacon brand. If you’re not a fan of mussels, substitute with firm white fish like cod. A handful of corn kernels or diced carrots adds extra sweetness and color. To keep the chowder silky, avoid boiling once the cream goes in.

Nutritional Benefits & Fun Facts

Mussels, shrimp, and scallops are all naturally lean proteins rich in omega‑3 fatty acids, zinc, and B vitamins. Thyme offers subtle anti-inflammatory properties, and potatoes provide heartiness without heaviness. A cozy, nutrient-packed dish for the whole family.

Storage & Reheating

Store any leftover chowder in a sealed container in the fridge for up to 3 days. Reheat gently on the stove over low heat—never boiling, as the cream may separate. Add a splash of broth or milk if it thickens too much after sitting.

Serving and Pairing Suggestions

Serve with warm sourdough or a simple green salad for balance. A lemon wedge brightens the flavors just before serving. It’s a perfect centerpiece for family dinners or casual weekends with friends.

FAQs

1. Can I use frozen seafood?
Yes, just thaw fully and pat dry before cooking.

2. Can I leave out the mussels?
Sure—just use more shrimp or scallops, or add white fish.

3. How do I thicken it more?
You can mash a few cooked potatoes in the broth or add a cornstarch slurry.

4. Can I make it ahead?
Yes, prep the base earlier in the day, then add seafood and cream before dinner.

5. Is it dairy-free?
Use coconut milk and olive oil instead of cream and butter for a lighter, dairy-free version.

Final Thoughts

This Seafood Chowder quickly became one of those “save-it-forever” recipes in our house. It feels like a hug—warm, a little indulgent, and full of the good kind of mess that comes with cooking something special from scratch. It doesn’t require much fancy technique—just a big pot, a few fresh ingredients, and a little bit of patience.

I’d love to know if you give this recipe a try! Share your version in the comments, pin it to your comfort food board, or tag me. Here’s to full bowls and happy bellies.