Creamy Seafood Chowder

Flavorful and easy to make, this seafood chowder has a base of homemeade seafood stock. It is packed with potatoes, shrimp, crab meat, and chopped lobster meat
Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 266kcal
Author Lindsay


  • 2 Tablespoons extra virgin olive oil
  • 2 small carrots diced small
  • 1 large large onion diced small (white or yellow)
  • 1 stalk celery diced medium
  • 2 cloves garlic minced
  • 2 Tablespoons all purpose flour
  • 32 ounces seafood stock (1 quart) - homemade stock recipe below)
  • 1 large russet potato diced medium
  • 3/4 teaspoon salt (more or less to your taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Old Bay seasoning
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 cup half and half or whole milk
  • 8 ounces cooked mixed seafood of your choice (I used medium shrimp, chopped lobster tail, and crab meat)

For Homemade Seafood Stock

  • 2 tbsp avocado oil or olive oil
  • shells from 1 pound of fresh seafood (I used lobster, shrimp, and crab shells)
  • 2 large onions chopped (peeled or unpeeled, your choice)
  • 2 large carrots unpeeled and chopped
  • 3 stalks celery chopped
  • 2 cloves garlic minced
  • 1/2 cup white wine or water or vegetable broth
  • 1/3 cup tomato paste
  • 1 tbsp kosher salt
  • 1 1/2 tsp black pepper
  • 6 sprigs fresh thyme with the stems


To Make the Seafood Stock

  • Warm oil in a stockpot over medium heat.
  • Add the seafood shells, onions, carrots, and celery and saute for 10 minutes, or until lightly browned. Add the garlic and cook 1 more minute.
  • Add 1 1/2 quarts of water, wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 30 minutes. 
  • Strain stock through a sieve, pressing the solids.You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

To Make the Chowder

  • Add olive oil to a 3 quart or larger soup pot over medium heat. When oil begins to shimmer, stir in carrot, onion, and celery, and saute until onion is translucent, about 3 minutes. Add garlic and saute for another minute, stirring constantly so that garlic doesn't burn.
  • Sprinkle flour over the vegetables and stir to combine. They will appear pasty. Turn heat up to medium high and slowly whisk in seafood stock, about 1/4 cup at a time, until all stock has been incorporated.
  • Turn heat to high and bring to a light boil. Add potatoes and all seasonings and reduce heat slightly. Cook 8 minutes, stirring occasionally, until potatoes are fork tender.
  • In the final 3 minutes of cooking time, stir in cooked seafood and half and half or milk. Taste and add additional seasonings as desired.
  • Ladle into soup bowls and enjoy!



Serving: 1cup | Calories: 266kcal | Carbohydrates: 28g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 1268mg | Potassium: 811mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4355IU | Vitamin C: 10.6mg | Calcium: 149mg | Iron: 1.6mg