Dinner

Easy Seafood Chowder Recipe

BySophie Carsel November 26, 2025November 26, 2025

Introduction

This easy seafood chowder is a comforting and creamy dish that comes together quickly with simple ingredients. It combines tender potatoes, sweetcorn, and delicate seafood, brightened with fresh lemon and parsley. Perfect for a cozy meal any day of the week.

A white bowl filled with creamy seafood chowder rests on a round plate. The chowder has big pink shrimp on top, scattered with bright green peas, yellow corn kernels, and diced white potatoes, all mixed in a thick white creamy broth. Fresh chopped green herbs and a sprinkle of black pepper add color and texture on the surface. A metal spoon is inside the bowl, partially dipped in the chowder. To the left, a piece of torn crusty bread sits nearby with some crumbs around it. A small white dish with ground black pepper is placed near the bread. The setup is on a white marbled surface with a textured blue-grey cloth under the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small potato (about 150g), cut into 2cm cubes
½ tbsp vegetable oil
1 celery stick, finely chopped
1 shallot, peeled and finely chopped
1 garlic clove, grated
1 tbsp plain flour
200ml semi-skimmed or whole milk
100ml vegetable or fish stock
80g frozen prawns or smoked fish
75g fresh or frozen sweetcorn or peas (or use a mixture)
1 small lemon, zested and juiced
½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional)
Crusty bread, to serve (optional)

Instructions

Step 1: Place the potato cubes in a small saucepan and cover with cold salted water. Bring to a boil over medium heat, then reduce to a simmer and cook for 5-6 minutes until just softened. Drain and set aside.
Step 2: Heat the vegetable oil in a medium saucepan over medium heat. Add the celery and shallot and cook for about 3 minutes until softened. Add the grated garlic and fry for another 30 seconds until fragrant.
Step 3: Stir in the plain flour and cook for 1 minute. Lower the heat and gradually whisk in the milk until a thick sauce forms. Pour in the stock and simmer for 2 minutes until the sauce thickens slightly again.
Step 4: Add the seafood, sweetcorn or peas, and the cooked potatoes to the sauce. Simmer gently for 4-5 minutes until the vegetables are defrosted (if frozen) and the seafood is cooked through.
Step 5: Once the chowder is creamy and coats the back of a spoon, stir in the lemon zest, lemon juice, and roughly chopped parsley. If the chowder is too thick, add up to 50ml of water to reach your desired consistency. Season with black pepper and salt to taste.
Step 6: Ladle the chowder into bowls, sprinkle with extra parsley and black pepper, and serve with crusty bread if desired.

Tips & Variations

Use smoked fish like haddock or salmon for a richer flavor.
Swap frozen prawns for fresh if available for best texture.
Add a pinch of smoked paprika for a subtle smoky twist.
For a dairy-free version, substitute milk with coconut milk and use vegetable stock.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or stock if it thickens too much. Avoid boiling to keep the seafood tender.

How to Serve

A white bowl filled with creamy shrimp chowder sits on a white marbled surface, placed on top of a rustic blue plate. The chowder has a white, thick base mixed with bright orange shrimp, yellow corn kernels, green peas, and small pieces of potatoes, all sprinkled with fresh chopped green herbs and black pepper. A silver spoon is partially submerged on the right side of the chowder. To the left, there is a small white bowl with crushed black pepper and a torn piece of crusty bread on the blue cloth beneath, with breadcrumbs scattered around. The setting includes a clear glass of water at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned seafood instead of frozen or smoked?

Yes, canned seafood can be used, but add it towards the end of cooking just to warm through to prevent overcooking and maintain texture.

Is it possible to freeze this chowder?

Seafood chowder can be frozen, but the texture of seafood and potatoes may change slightly. Freeze in a sealed container for up to one month and thaw overnight in the fridge before reheating gently.