There is nothing quite like a big bowl of homemade seafood chowder on a chilly evening, during the holidays, or whenever you are craving a comforting meal from the sea.
This White Seafood Chowder is rich, creamy, buttery, and loaded with tender seafood, hearty potatoes, and aromatic seasonings. The clam juice and broth give it a wonderful seafood flavor, while half-and-half or heavy cream makes every spoonful smooth and satisfying.
One of the best things about this recipe is how versatile it is! You can use shrimp, scallops, crab, lobster, haddock, tilapia, or just about any combination of seafood you enjoy. Fresh, frozen, and canned seafood can all work, making this a wonderful recipe to prepare throughout the year.
I also love that you can customize the flavors. Add a splash of white wine or sherry for extra depth, a little cayenne for warmth, or even some crispy pancetta or bacon for a smoky holiday twist.
And if you are someone who prefers Manhattan seafood chowder over creamy New England-style chowder, don't worry! I've included an easy tomato-based variation below so everyone can enjoy a bowl of homemade chowder their way..
Why You Will Love Our Seafood Chowder
- Rich and creamy: Butter, flour, and cream create a velvety broth that complements the seafood beautifully.
- Loaded with seafood: Choose your favorite combination of shrimp, crab, scallops, lobster, and white fish.
- Easy to customize: Use fresh, frozen, or canned seafood depending on what you have available.
- Perfect for special occasions: Serve it for Christmas Eve, Christmas Day, family gatherings, or a cozy weekend dinner.F
- Flexible seasonings: Make it mild and buttery or add garlic, herbs, cayenne, and black pepper for more flavor.
- Two delicious styles: Enjoy the classic white chowder or try the tomato-based Manhattan variation.
- A complete comfort meal: Potatoes and seafood make this a hearty dish that is wonderful with crusty bread or oyster crackers.
The rest of the fish consists of white fish like haddock, cod, or others we catch from the sea or lakes, like pompano, flounder, cobia, wahoo and redfish.
What Seafood Can You Use?
One of my favorite things about this recipe is that you can use whatever seafood is available or affordable. You don't need every kind of seafood to make a delicious chowder.- Shrimp: Sweet, tender, and easy to find frozen or fresh.
- Scallops: Add a delicate, slightly sweet flavor.
- Lobster: Perfect for a special occasion or holiday chowder.
- Crabmeat: Adds a sweet, delicate seafood flavor. Pick through fresh crabmeat for shell fragments.
- Haddock: A traditional choice for chowder because it flakes beautifully.
- Cod: Mild, firm white fish that works well in a creamy broth.
- Tilapia: A budget-friendly, mild fish that absorbs the flavors of the broth.
- Clams: Chopped clams add a classic seafood taste, especially when paired with clam juice.
- Mussels: Add a briny flavor; cook them thoroughly and discard any that remain closed after cooking.
- Pollock: An economical white fish that makes a good substitute for cod or haddock.
- Salmon: Not traditional in every chowder, but wonderful for those who enjoy a richer fish flavor.
- My tip: A combination of shrimp, scallops, crabmeat, and haddock makes a wonderful chowder. If you are using lobster shells or crab clusters to make stock, you can use the prepared meat in the finished soup, too.
Alternative Seasonings for Italian White Seafood Chowder
- Old Bay seasoning: Adds a classic coastal seafood flavor. Start with 1 teaspoon and adjust to taste.
- Cajun seasoning: Use 1/2 to 1 teaspoon for a more robust, slightly spicy chowder.
- Check the salt content before adding extra salt.
- Italian herbs: Try basil, oregano, and parsley for a Mediterranean-inspired flavor.
- Fresh garlic: Substitute 1–2 minced garlic cloves for garlic powder.
- Smoked paprika: Add 1/4 teaspoon for warmth and a subtle smoky flavor.
- Dill: A small amount of fresh dill brightens the flavor of shrimp and white fish.
- Lemon zest: Add a little at the end for freshness. A squeeze of lemon juice just before serving also works beautifully.
- Cayenne pepper or red pepper flakes: Use a pinch for gentle heat or more if you enjoy spicy seafood.
- Fresh herbs: Finish with chopped parsley, chives, or thyme.
- Start with small amounts and taste as you go. Seafood stock, clam juice, and prepared seasonings can already contain salt, so it is best to adjust the salt near the end.
Making Seafood Stock
For an extra-special chowder, homemade seafood stock adds wonderful depth.If you have lobster shells, crab clusters, or other suitable shellfish shells, simmer them in water for approximately 30 minutes, then strain the liquid thoroughly. Use 16 ounces of seafood stock and 16 ounces of chicken broth in place of the 32-ounce can of chicken broth called for in this recipe.
For food safety, use only fresh, properly handled shellfish and discard any spoiled ingredients. Strain the stock carefully to remove shell fragments, and keep it refrigerated if you are not using it immediately.
Frequently Asked Questions: Some Chowder History
- Can I use frozen seafood? Yes! Frozen seafood is a convenient option. Thaw it safely in the refrigerator, drain it well, and add it toward the end of cooking.
- Can I use canned seafood? Yes. Canned clams, crabmeat, and other suitable canned seafood can work. Drain as appropriate and add near the end so the seafood does not break apart. You can reserve clam liquid if desired, but account for its saltiness.
- Can I substitute milk for half-and-half? You can, although the chowder will be less rich. Heavy cream gives the richest result, while half-and-half offers a good balance between creaminess and lightness.
- Can I make this chowder without shellfish? Absolutely. Use a combination of white fish, such as cod or haddock, and chicken broth. If shellfish is an allergy concern, check every ingredient label carefully and avoid clam juice and seafood stock containing shellfish.
- Can I make seafood chowder spicy? Yes. Add cayenne pepper, red pepper flakes, Cajun seasoning, or a dash of hot sauce to taste.
- Can I freeze seafood chowder? Cream-based chowders may separate or develop a grainy texture when frozen and thawed. For better results, freeze the broth and vegetables before adding the cream and seafood, then finish the chowder when ready to serve. Manhattan-style chowder generally freezes better.
- The dish originated in the Eastern United States and was found to be served in many seafood restaurants throughout the country, particularly on Fridays when American Catholics traditionally abstained from meat.
- It has been written that this chowder came here around the 18th century by Menorcan settlers to St. Augustine, and tradition holds among their descendants that it will only thrive and grow in two places: Menorca, Spain, and in St. Augustine, Florida.
Pin for Later: Both Soups Red or White Is Fabulous!
Tips:
- Cut the potatoes evenly. Similar-sized pieces cook at the same rate, so you won't end up with some potatoes falling apart while others remain firm.
- Don't rush the roux. Whisk the flour into the melted butter and gradually add the broth. This helps prevent lumps and gives the chowder a smooth consistency.
- Add delicate seafood toward the end. Shrimp, scallops, crabmeat, and fish can become tough or break apart when overcooked.
- Add them after the potatoes have softened and cook just until done. Use heavy cream for extra richness.
- Half-and-half is delicious, but heavy cream produces a fuller, richer texture.
- Keep the heat gentle. Once the cream is added, avoid a rolling boil. Gentle heating helps maintain the smooth texture of the chowder.
- Make it ahead carefully. You can prepare the broth and vegetables in advance, then refrigerate them promptly.
- Reheat gently and add the seafood near serving time for the best texture. Adjust the thickness. If the chowder is too thick, add a little extra broth
- If it is too thin, let it simmer gently before adding the seafood, or mash a few of the cooked potatoes into the broth.
- Be careful with extra salt. Clam juice and seafood stock can be naturally salty. Taste before adding more.
- Refrigerate leftovers promptly. Store the chowder in a covered container in the refrigerator and use within 3–4 days.
- Reheat gently to 165°F, stirring as needed. Avoid repeatedly cooling and reheating the entire pot.
More Recipes We Love
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Italian White or Red Chowder
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Italian White or Red Seafood Chowder
Yield: 8
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M
Here are two great recipes one for white seafood chowder and one for the red! Delicious soups we make around Christmas Eve here in an Italian household.
ingredients:
- White Seafood Chowder
- 1 1/2 sticks of butter
- 1/4 cup of flour
- 1 32 oz can of chicken broth ( or, if using shellfish in this recipe, make seafood stock by boiling two lobsters, crab clusters, or any other shellfish in boiling water for around a 1/2 hour to make a stock. Then use 16 ounces of seafood stock and 16 ounces of chicken broth for this recipe.
- 1 bottle clam juice
- 2 cups of half and half (or heavy cream; recommended)
- Optional: 1/4 cup sherry or white wine
- 1/2 teaspoon assorted spices: garlic powder, black pepper, sage, thyme, salt, parsley, rosemary, and cayenne pepper.
- 1/2 cup celery hearts, chopped
- 1 diced fresh tomato, optional
- 2 large potatoes, diced
- Optional for Christmas Day only: 1/4 cup chopped fried ham, Pancetta (Italian bacon ) or regular bacon, fried and crumbled. For extra smoky flavor, if preferred.
- Suggested fresh fish:
- 2 cups or more of assorted shelled or cleaned fish, shrimp, scallops, tilapia, crab, haddock, lobster, or any other white fish you prefer; either canned or frozen is fine.
- Red Chowder is on the bottom of this recipe card
instructions:
How to cook Italian White or Red Seafood Chowder
- Instructions for White Seafood Chowder
- Melt butter in a pan, add flour to make a paste, stir till smooth, add chicken broth, all other liquids, all spices, celery, tomato, potatoes (and if using the option of meat for Christmas Day, add the sautéed crispy bacon in this step).
- Mix together; if you're not in a hurry, put in the crockpot on low for four hours; otherwise simmer for an hour.
- Add fish at the end, and simmer for 1/2 hour.
- If the soup is too thin for you, mix a smooth paste of flour or cornstarch and cold water in equal amounts; start with 4 tablespoons of each, add to the pot, and bring to a boil until desired thickness.
- Serve with oyster crackers or cheesy garlic bread with freshly cracked black pepper.
- Red Seafood Chowder Recipes and Instructions:
- 1 can whole baby clams, same fresh fish selections as above
- 3 cups chicken broth
- 1/4 cup red wine
- 1 /2 cup celery hearts, minced
- 2 cans (16 ounces) diced tomatoes
- 1 large onion, diced
- 3 cloves of minced garlic
- 4 russet potatoes, peeled and cubed
- 1/2 cup finely diced carrots
- 1/2 teaspoon dried thyme
- 1/4 teaspoon oregano, basil, parsley, cayenne pepper
- 1 1/2 teaspoons salt, or to taste
- freshly ground black pepper to taste
- olive oil
- Preparation:
- Drain the clams and reserve the liquid. In a large saucepan add the reserved clam juice, water, tomatoes, celery, garlic, onions, potatoes, carrots, and seasonings.
- Bring to a simmer and reduce heat to low.
- Add 2 cups of assorted fish of choice.
- Cover and simmer for 30 minutes, or until the potatoes are tender.
Pin for Later Both Soups Red or White Is Fabulous!
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New photos were provided in 2026
