5 Irresistible Seafood Chowder Recipes for Every Occasion

5 Seafood Chowder Recipes: From Classic New England to Dairy-Free

Seafood chowder is one of the most satisfying dishes in American cooking — a rich, hearty stew that combines the briny depth of the ocean with the comfort of potatoes, cream, and aromatic vegetables. The five recipes in this guide cover the full range of chowder styles: the classic New England cream-based clam chowder, a luxurious salmon chowder, a spicy shrimp and sausage version, a tomato-based Manhattan clam chowder (for those who prefer a lighter, dairy-free option), and a Pacific Northwest seafood chowder that uses the premium species Global Seafoods specializes in. All five share the same foundational technique: building a flavorful base before adding the seafood.

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The Key Technique: Building a Chowder Base

All five recipes share the same foundational steps: (1) render fat (bacon drippings or butter or olive oil); (2) sauté aromatics (onion, garlic, celery) in the fat; (3) add a thickener (flour) or a starchy ingredient (potatoes) to build body; (4) add liquid (broth, clam juice, or stock) and simmer until the potatoes are tender; (5) add cream (if using) and seafood last, cooking gently until just done. The seafood is always added last because it cooks quickly and becomes rubbery if overcooked. Shrimp: 3–5 minutes. Fish (salmon, cod, sablefish): 5–8 minutes. Clams (canned): 2–3 minutes (already cooked; just heat through). Remove from heat immediately when the seafood is just cooked.

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Recipe 1: Classic New England Clam Chowder

Serves: 6 | Time: 45 minutes | Style: cream-based; the most traditional American chowder

Ingredients

• 6 slices thick-cut bacon, cut into ½-inch pieces
• 1 large onion, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups clam juice (bottled; or the liquid from fresh clams)
• 2 cups chicken broth or fish stock
• 1.5 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes (Yukon Gold is the best choice — their waxy texture holds shape during simmering; russets break down and make the chowder starchy)
• 1 tsp dried thyme
• 2 bay leaves
• 1½ cups heavy cream
• 2 cans (6.5 oz each) chopped clams, drained (reserve the liquid and add to the broth)
• Salt and white pepper to taste
• Fresh flat-leaf parsley, chopped, for serving

Instructions

1. Render the bacon: cook bacon in a large heavy pot over medium heat until crisp; remove with a slotted spoon and set aside; leave 2–3 tbsp of bacon drippings in the pot
2. Sauté aromatics: add onion and celery to the drippings; cook over medium heat for 5–7 minutes until softened; add garlic and cook 1 minute more
3. Add flour: sprinkle flour over the vegetables; stir constantly for 2 minutes; the flour will absorb the fat and form a paste; this is the thickener
4. Add liquids and potatoes: gradually add clam juice and broth, stirring constantly to prevent lumps; add potatoes, thyme, and bay leaves; bring to a boil; reduce heat and simmer for 20–25 minutes until potatoes are just tender
5. Add cream and clams: reduce heat to low; stir in heavy cream; add clams; cook for 3–5 minutes until heated through; do not boil after adding cream — boiling causes the cream to break and the chowder to become grainy; remove bay leaves; season with salt and white pepper
6. Serve: ladle into bowls; top with reserved bacon and fresh parsley; serve with oyster crackers or crusty bread

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Recipe 2: Creamy Salmon Chowder

Serves: 6 | Time: 40 minutes | Style: cream-based; lighter than clam chowder; the most elegant of the five

Ingredients

• 2 tbsp unsalted butter
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 stalks celery, finely diced
• 3 tbsp all-purpose flour
• 3 cups chicken broth or fish stock
• 1.5 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 1 cup corn kernels (fresh or frozen)
• 1½ cups heavy cream
• 1.5 lbs salmon fillet, skin removed, cut into 1-inch pieces (wild-caught sockeye or king salmon recommended)
• 2 tbsp fresh dill, chopped (dill is the classic herb pairing for salmon; do not substitute dried dill — the flavor is significantly weaker)
• Salt and white pepper to taste
• Lemon wedges for serving

Instructions

1. Melt butter in a large pot over medium heat; sauté onion and celery for 5–7 minutes; add garlic and cook 1 minute
2. Add flour; stir for 2 minutes; gradually add broth, stirring constantly; add potatoes and corn; bring to a boil; reduce heat and simmer 20 minutes until potatoes are just tender
3. Reduce heat to low; stir in heavy cream; add salmon pieces; cook for 5–8 minutes until the salmon is just cooked through and flakes easily; do not stir vigorously — the salmon will break into smaller pieces; gentle stirring preserves the large, attractive flakes
4. Remove from heat; stir in fresh dill; season with salt and white pepper; serve with lemon wedges

Salmon note: wild-caught salmon (sockeye, king, coho) has a more intense flavor and higher omega-3 content than farmed Atlantic salmon; it also holds its shape better in chowder because it is firmer; farmed salmon is softer and breaks apart more easily

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Recipe 3: Spicy Shrimp and Andouille Sausage Chowder

Serves: 6 | Time: 40 minutes | Style: cream-based with Cajun influence; the boldest of the five

Ingredients

• 8 oz andouille sausage, sliced into ¼-inch rounds
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 3 cups chicken broth
• 1 (14.5-oz) can diced tomatoes
• 1.5 lbs Yukon Gold potatoes, diced
• 1 cup heavy cream
• 1 lb large shrimp, peeled and deveined
• 1 tsp smoked paprika, ½ tsp cayenne, ½ tsp dried oregano, salt and pepper to taste

Instructions

1. Brown andouille in a large pot over medium-high heat for 3–4 minutes; remove and set aside; leave the rendered fat in the pot
2. Sauté onion, bell pepper, and garlic in the sausage fat for 5 minutes; add smoked paprika, cayenne, and oregano; cook 1 minute
3. Add broth, tomatoes, and potatoes; bring to a boil; reduce heat and simmer 20 minutes until potatoes are tender
4. Reduce heat to low; stir in cream; add shrimp; cook 3–5 minutes until shrimp are just pink; return andouille to the pot; season to taste; serve immediately

Note: andouille is already heavily seasoned; taste before adding salt; the sausage will season the broth significantly during simmering

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Recipe 4: Manhattan Clam Chowder (Tomato-Based, Dairy-Free)

Serves: 6 | Time: 45 minutes | Style: tomato-based; no cream; lighter and brighter than New England chowder; naturally dairy-free

Ingredients

• 4 slices bacon, diced
• 1 large onion, diced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 2 cups clam juice
• 2 cups chicken broth or fish stock
• 1.5 lbs Yukon Gold potatoes, diced
• 1 tsp dried thyme, ½ tsp dried oregano, ½ tsp red pepper flakes, 2 bay leaves
• 2 cans (6.5 oz each) chopped clams, drained (reserve liquid)
• Fresh flat-leaf parsley for serving

Instructions

1. Render bacon in a large pot; remove and set aside; sauté onion, celery, and bell pepper in the drippings for 5–7 minutes; add garlic and cook 1 minute
2. Add crushed tomatoes; cook 5 minutes, stirring, until the tomatoes darken slightly and concentrate
3. Add clam juice, broth, potatoes, and spices; bring to a boil; reduce heat and simmer 25 minutes until potatoes are tender
4. Add clams; cook 3 minutes until heated through; remove bay leaves; stir in parsley; top with reserved bacon; serve with crusty bread

Manhattan vs. New England: Manhattan chowder is tomato-based and dairy-free; New England chowder is cream-based; the debate over which is the "real" chowder is a long-standing regional rivalry; both are authentic American dishes; Manhattan chowder is lighter, brighter, and more acidic; New England chowder is richer, creamier, and more filling

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Recipe 5: Pacific Northwest Seafood Chowder

Serves: 6–8 | Time: 50 minutes | Style: cream-based; uses premium Pacific coast species; the most complex and impressive of the five

Ingredients

• 4 slices thick-cut bacon, diced
• 1 large onion, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups clam juice
• 2 cups fish stock or chicken broth
• 1.5 lbs Yukon Gold potatoes, diced
• 1 tsp dried thyme, 2 bay leaves
• 1½ cups heavy cream
• 8 oz salmon fillet, skin removed, cut into 1-inch pieces
• 8 oz sablefish (black cod) fillet, skin removed, cut into 1-inch pieces (sablefish adds a buttery, rich flavor that is distinctive and luxurious)
• 8 oz large shrimp, peeled and deveined
• 2 tbsp fresh chives, thinly sliced
• Salt and white pepper to taste

Instructions

1. Render bacon; remove and set aside; sauté onion and celery in drippings for 5–7 minutes; add garlic and cook 1 minute
2. Add flour; stir 2 minutes; gradually add clam juice and broth; add potatoes, thyme, and bay leaves; simmer 20–25 minutes until potatoes are just tender
3. Reduce heat to low; stir in cream; add sablefish first (it takes slightly longer than salmon); cook 3 minutes; add salmon and shrimp; cook 4–5 minutes until all seafood is just cooked through; do not boil after adding cream
4. Remove bay leaves; stir in chives; season with salt and white pepper; top with reserved bacon; serve immediately

Sablefish note: sablefish (black cod) has an exceptionally high fat content — higher than salmon — and a silky, buttery texture that melts into the chowder; it is the most luxurious whitefish available on the Pacific coast and elevates this chowder significantly above a standard fish chowder

🔗 Sablefish (Black Cod) at Global Seafoods | Premium Salmon at Global Seafoods

🎥 Watch seafood recipes on the Global Seafoods YouTube Channel

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FAQs: Seafood Chowder

What are the best potatoes for chowder, and why does it matter?

The potato choice significantly affects the texture of the finished chowder: (1) Yukon Gold (best choice): waxy texture; holds its shape during simmering; creamy, buttery flavor; the best all-purpose chowder potato; (2) Red potatoes: also waxy; hold shape well; slightly firmer than Yukon Gold; a good alternative; (3) Russet potatoes (avoid): high starch content; break down during simmering and make the chowder starchy and gluey; the starch also makes the chowder thicker than intended; if you prefer a thicker chowder, use russets intentionally and mash some of the potato pieces into the broth; (4) Fingerling potatoes: waxy; hold shape well; attractive presentation if left whole or halved; (5) Cutting size matters: cut potatoes into ¾-inch cubes for chowder; smaller pieces disintegrate; larger pieces take too long to cook and may be undercooked when the seafood is added.

Can I freeze seafood chowder, and what is the correct way to do it?

Cream-based chowders do not freeze well with the cream already added — the cream separates during freezing and does not fully re-emulsify when reheated; stirring does not restore a broken cream emulsion. The correct approach: (1) Freeze the base without cream or seafood: make the chowder through the potato-simmering step; cool completely; freeze in airtight containers for up to 3 months; (2) When reheating: thaw overnight in the refrigerator; reheat gently on the stovetop; add fresh cream and fresh seafood when the base is hot; cook until the seafood is just done; this produces a chowder that is indistinguishable from freshly made; (3) Manhattan chowder (tomato-based): freezes well with or without the clams; the tomato base is stable; freeze for up to 3 months; (4) If you have already made a cream-based chowder and want to freeze it: freeze it; when reheating, add a splash of fresh cream and whisk vigorously; the texture will not be identical to fresh but will be acceptable; (5) Refrigerating (not freezing): cream-based chowder keeps refrigerated for 2–3 days; reheat gently over medium-low heat; do not boil.

How do I prevent my chowder from being too thin or too thick?

Chowder consistency is controlled by three variables: (1) Flour (thickener): the standard ratio is 3 tbsp flour per 4 cups of liquid; more flour = thicker chowder; less flour = thinner; cook the flour in the fat for 2 minutes before adding liquid to eliminate the raw flour taste; (2) Potatoes: as potatoes cook, they release starch into the broth, which thickens it naturally; the longer you simmer, the thicker the chowder becomes; if the chowder is too thick, add more broth or clam juice; (3) Cream: heavy cream thickens the chowder more than half-and-half or milk; if you want a lighter chowder, substitute half-and-half for heavy cream; (4) If the chowder is too thin: mix 1 tbsp cornstarch with 2 tbsp cold water; stir into the simmering chowder; cook for 2–3 minutes until thickened; or mash some of the potato pieces against the side of the pot; (5) If the chowder is too thick: add warm broth or clam juice, ¼ cup at a time, until the desired consistency is reached; do not add cold liquid to a hot chowder — it drops the temperature and can cause the cream to break.