47 seafood chowder recipes

A rich creamy chowder with corn and sausages -- This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage, and with more water). It goes very well with most seafood.

Authentic New England double clam chowder built from fresh-steamed clams and bottled clam juice for layered seafood depth. Salt pork, potatoes, milk, and cream simmer slowly into a thick, traditional chowder.

Clam and shrimp chowder: a creamy New England-style seafood chowder with potatoes, corn, red pepper, and fennel seed. The anise note from fennel lifts it out of the ordinary.

Fisherman's seafood chowder loaded with clams, crab legs, shrimp, and scallops in a bacon-laced milk broth thickened with instant potato flakes.

Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.

Peruvian-style shrimp chowder with flounder, potatoes, corn, and cream cheese in a spicy tomato broth, garnished with fresh mint. A rich seafood soup ready in 45 minutes.

Homemade seafood stock made from shrimp or lobster heads simmered with celery, onion, garlic, and lemon. A Cajun-style base for gumbo, bisque, etouffee, and chowder.

Curry-spiced shrimp and grouper chowder built on a butter-flour roux, chicken broth, clam juice, and half-and-half with tender potato cubes. A creamy Gulf Coast-style seafood chowder with a warming Indian twist.

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Rich broccoli crevette soup with shrimp, clams, cream, and fresh herbs. A seafood chowder that brings restaurant-quality flavor to your home kitchen.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.

Homemade fish stock with white fish bones, aromatics, white wine, and lemon. A clear, light seafood broth that forms the base of bouillabaisse, chowders, and risotto.

Mediterranean oyster stew with tomatoes, potatoes, olives, capers, and a hint of cinnamon. A briny, hearty seafood stew that leans more Portuguese-Greek than New England chowder.

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.