The Coziest Homemade Seafood Chowder You'll Make All Winter

Ingredients

• 227 g (½ lb)medium prawns, peeled and deveined
• 227 g (½ lb), cut into 2.5 cm (1-inch) chunkswhite fish fillets, such as cod or haddock
• 1 can (184 g/6.5 oz), including the juicechopped clams
• 42 g (3 tablespoons)unsalted butter
• 1 medium, dicedyellow onion
• 2 stalks, thinly slicedcelery
• 3 cloves, mincedgarlic
• 24 g (3 tablespoons)plain flour
• 475 ml (2 cups)bottled clam juice
• 240 ml (1 cup)whole milk
• 240 ml (1 cup)double cream
• 2 medium, peeled and cut into 1.3 cm (½-inch) cubesYukon Gold potatoes
• 150 g (1 cup)frozen sweetcorn kernels
• 5 ml (1 teaspoon)Old Bay seasoning
• 2.5 ml (½ teaspoon)dried thyme
• to tastesalt and black pepper
• to serve, choppedfresh parsley

Instructions

1. 1

   Soften the vegetables

   Melt the butter in a large, heavy-based pot over medium heat. Add the onion and celery and cook for 5 minutes, until softened. Stir in the garlic and cook for 1 minute.

2. 2

   Cook the flour

   Sprinkle the flour over the vegetables and stir until they are coated. Cook for 2 minutes to take away the raw flour taste.

3. 3

   Add the liquids

   Pour in the clam juice gradually, stirring as you do, then add the milk and cream. Stir until smooth and bring the mixture to a gentle simmer.

4. 4

   Simmer the potatoes

   Add the potatoes, sweetcorn, Old Bay seasoning and thyme. Simmer over medium-low heat for 12 minutes, until the potatoes are just tender.

5. 5

   Cook the seafood

   Add the prawns, fish and the entire can of clams with its juice. Stir gently and cook for 4 to 5 minutes, until the prawns are pink and the fish flakes easily.

6. 6

   Season and serve

   Taste and adjust the salt and pepper as needed. Ladle into bowls and finish with chopped parsley.

What is seafood chowder?

Seafood chowder is a hearty North American soup, especially associated with the coastal cooking of New England. Potatoes and seafood simmer in a creamy broth, making it substantial enough to serve as a meal.

This version combines prawns, white fish and clams, with bottled clam juice adding a savoury base. A flour-thickened broth gives it body while the potatoes and sweetcorn bring a soft, sweet contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 35g protein, 39g carbs, 37g fat.

The potatoes, sweetcorn and flour provide most of the carbohydrates, while the butter, cream and milk contribute much of the fat. The seafood supplies most of the protein. For a balanced plate, serve a bowl with a green salad or extra non-starchy vegetables.

Building the flavour base

Aromatic base: cooking the onion and celery in butter softens them and lays down the first layer of flavour. Add the garlic for only the final minute so it has time to release its aroma without scorching.

Flour: stir it thoroughly into the vegetables, then cook for 2 minutes. This helps thicken the chowder and prevents the finished broth from tasting floury.

Getting a smooth broth

Gradual pouring: add the clam juice slowly while stirring to help the flour blend into the liquid without lumps. Follow with the milk and cream, then bring the pot only to a gentle simmer.

Gentle heat: avoid a hard boil once the dairy is in the pot. A steady, low simmer is enough to cook the potatoes and helps keep the creamy broth smooth.

Cooking the potatoes just right

Even pieces: cut the potatoes into roughly 1.3 cm cubes so they cook at a similar rate. The 12-minute simmer is a guide; check a piece with a fork for tenderness.

Doneness cue: the potatoes should be tender but still hold their shape. If they are not ready after 12 minutes, continue simmering briefly before adding the seafood.

Adding seafood at the end

Short cooking: prawns, fish and clams need only 4 to 5 minutes in the hot chowder. Add them after the potatoes are tender so they do not sit in the pot for the full simmer.

Gentle stirring: fold the seafood in carefully to keep the fish pieces intact. The prawns should turn pink and the fish should flake easily when cooked.

What to serve alongside

Bread: serve the chowder with crusty bread or rolls for dipping into the creamy broth. A simple green salad can add a fresh, crisp contrast.

Finishing touch: chopped parsley gives each bowl a fresh herbal note. Add it just before serving rather than simmering it in the pot.

Recipe notes & tips

• Cut the potatoes to a similar size so they become tender together.
• Stir continuously as you pour in the clam juice to help keep the broth smooth.
• Keep the broth at a gentle simmer rather than letting it boil hard.
• Add the seafood only once the potatoes are tender.
• Taste before adding much salt, as bottled clam juice and Old Bay can already be salty.
• Chop the parsley shortly before serving for the freshest flavour.

Variations

• Add smoked fish: replace some of the white fish with flaked smoked haddock for a deeper savoury flavour.
• Use more shellfish: swap part of the white fish for extra prawns or clams.
• Change the herbs: use a little fresh thyme instead of dried, adding it with the seafood.
• Add a little heat: stir in a pinch of cayenne with the Old Bay seasoning.
• Make it less rich: replace some of the cream with extra whole milk.
• Try a different vegetable: use diced carrots in place of some of the sweetcorn.

Common mistakes to avoid

• Boiling the dairy: a vigorous boil can make the broth less smooth; keep it at a gentle simmer.
• Adding seafood too early: it can turn tough or break apart; wait until the potatoes are tender.
• Lumpy broth: pouring in the clam juice all at once can leave flour lumps; add it gradually while stirring.
• Uneven potato pieces: large chunks may stay firm while small ones soften; cut them to a consistent size.
• Overcooking the prawns: they can become firm; stop cooking when they are pink and the fish flakes easily.
• Oversalting: clam juice and seasoning vary in saltiness; taste the chowder before adjusting.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat gently in a saucepan until piping hot, stirring carefully; avoid boiling, as the seafood can become tough and the creamy broth may separate.

Frequently asked questions