You’re about to discover 29 delicious seafood chowder recipes perfect for cozy nights in. Whether you crave classic comfort or a quick, warming dinner, this roundup has something for every home cook. Let’s dive into these hearty bowls of goodness that will make your evenings extra special.
Classic New England Seafood Chowder
On a chilly evening, nothing beats a warm bowl of this creamy chowder. You’ll love how simple it is to make, and it’s packed with that classic New England flavor we all crave.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Bacon – 4 slices
– Onion – 1 cup, chopped
– Potatoes – 2 cups, diced
– Clam juice – 2 cups
– Heavy cream – 1 cup
– Cod fillets – 1 lb, cut into 1-inch pieces
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Chop the bacon into small pieces.
2. Cook the bacon in a large pot over medium heat for 5 minutes, until crispy.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
4. Add the chopped onion to the bacon fat in the pot.
5. Cook the onion for 5 minutes, stirring occasionally, until softened.
6. Tip: Sautéing the onion in the bacon fat adds a rich, smoky base to the chowder.
7. Add the diced potatoes and clam juice to the pot.
8. Bring the mixture to a boil over high heat.
9. Reduce the heat to medium-low and simmer for 15 minutes, until the potatoes are fork-tender.
10. Stir in the heavy cream.
11. Add the cod pieces to the pot.
12. Cook for 5 minutes over medium heat, until the fish is opaque and flakes easily with a fork.
13. Tip: Avoid overcooking the fish—it should be just done to keep it tender.
14. Season with salt and black pepper, stirring gently to combine.
15. Tip: Taste and adjust seasoning at the end, as the bacon and clam juice add saltiness.
16. Ladle the chowder into bowls and top with the reserved crispy bacon.
17. Enjoy this chowder hot, straight from the pot. Every spoonful is creamy and comforting, with tender chunks of fish and potatoes. Serve it with oyster crackers or crusty bread for dipping—it’s perfect for cozy nights in.
Creamy Tomato-Based Seafood Chowder
Kick back and get ready for the coziest bowl of comfort you’ll make all season. This creamy tomato-based seafood chowder is packed with flavor and comes together surprisingly fast. You’ll love how the rich tomato base hugs all that tender seafood.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Tomato paste – 2 tbsp
– Canned diced tomatoes – 1 (14.5 oz) can
– Chicken broth – 2 cups
– Heavy cream – 1 cup
– Shrimp – 1 lb, peeled and deveined
– Scallops – ½ lb
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
4. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
5. Pour in the canned diced tomatoes with their juices and the chicken broth.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
7. Stir in the heavy cream until fully incorporated.
8. Add the shrimp and scallops to the pot.
9. Season with the salt and black pepper.
10. Cook for 5-7 minutes, until the shrimp are pink and opaque and the scallops are firm.
Every spoonful delivers a velvety, rich texture with sweet seafood and a tangy tomato kick. Try serving it in a hollowed-out bread bowl for the ultimate cozy meal, or garnish with fresh parsley for a bright finish.
Spicy Cajun Seafood Chowder
Just imagine a cozy evening where you crave something hearty and packed with flavor. This spicy Cajun seafood chowder is your answer—it’s rich, comforting, and has just the right kick to warm you up. You’ll love how easy it is to throw together, making it perfect for a weeknight dinner or a casual gathering with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Celery – 2 stalks, chopped
– Bell pepper – 1, diced
– Cajun seasoning – 2 tbsp
– Chicken broth – 4 cups
– Potatoes – 2, peeled and cubed
– Heavy cream – 1 cup
– Shrimp – 1 lb, peeled and deveined
– Crawfish tails – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add onion, garlic, celery, and bell pepper to the pot, and sauté until softened, about 5–7 minutes, stirring occasionally to prevent burning.
3. Stir in Cajun seasoning and cook for 1 minute to toast the spices, which enhances their flavor.
4. Pour in chicken broth and add potatoes, then bring to a boil over high heat.
5. Reduce heat to medium-low, cover the pot, and simmer until potatoes are fork-tender, about 15 minutes.
6. Stir in heavy cream and bring the mixture back to a gentle simmer over medium heat, about 3 minutes.
7. Add shrimp and crawfish tails to the pot, and cook until shrimp turn pink and opaque, about 5–7 minutes, stirring occasionally to ensure even cooking.
8. Season with salt and black pepper, then remove from heat and let sit for 5 minutes to allow flavors to meld.
Grab a spoon and dive into this creamy chowder—it’s loaded with tender seafood and a bold Cajun spice that’s not too overwhelming. Serve it with crusty bread for dipping, or top it with a sprinkle of fresh parsley to add a bright, herby note that balances the richness perfectly.
Hearty Potato and Seafood Chowder
Chilly evenings call for something warm and satisfying, and this creamy chowder hits the spot perfectly. You’ll love how the tender potatoes and sweet seafood come together in a rich, comforting broth. It’s easier to make than you might think, and it’s sure to become a favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Bacon – 4 slices
– Onion – 1 medium, chopped
– Garlic – 2 cloves, minced
– Potatoes – 2 large, peeled and diced into ½-inch cubes
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Cod fillets – 1 lb, cut into 1-inch pieces
– Shrimp – ½ lb, peeled and deveined
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Cook the bacon in a large pot over medium heat for 5–7 minutes until crispy, then transfer to a paper towel-lined plate, leaving the fat in the pot.
2. Add the chopped onion to the pot and sauté in the bacon fat for 3–4 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the diced potatoes and chicken broth to the pot, then bring to a boil over high heat.
5. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes until the potatoes are fork-tender.
6. Pour in the heavy cream and stir to combine, then let it heat through for 2–3 minutes without boiling.
7. Gently add the cod pieces and shrimp to the pot, then simmer uncovered for 5–7 minutes until the seafood is opaque and cooked through.
8. Season the chowder with salt and black pepper, stirring gently to avoid breaking up the seafood.
9. Crumble the cooked bacon and stir it into the chowder along with the chopped parsley.
10. Ladle the chowder into bowls and serve immediately while hot.
Mmm, this chowder is wonderfully creamy with chunks of tender potato and flaky cod, while the shrimp adds a sweet bite. The smoky bacon gives it a savory depth that’s just irresistible. Try it with crusty bread for dipping or a simple green salad on the side—it’s cozy comfort in a bowl!
Savory Lobster and Crab Chowder
Even on the chilliest winter evening, you can warm up with this luxurious chowder. It combines sweet lobster and tender crab in a creamy, savory broth that feels like a hug in a bowl. You’ll be surprised how simple it is to make something this impressive at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Unsalted butter – 2 tbsp
– Yellow onion – 1, diced
– Celery – 2 stalks, diced
– All-purpose flour – ¼ cup
– Seafood stock – 4 cups
– Whole milk – 1 cup
– Heavy cream – 1 cup
– Cooked lobster meat – 1 lb, chopped
– Cooked crab meat – 8 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Melt the unsalted butter in a large pot over medium heat.
2. Add the diced yellow onion and diced celery to the pot.
3. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are soft and translucent.
4. Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
5. Gradually pour in the seafood stock while whisking continuously to prevent lumps.
6. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until it thickens slightly.
7. Stir in the whole milk and heavy cream.
8. Add the chopped cooked lobster meat and cooked crab meat to the pot.
9. Season the chowder with salt and black pepper.
10. Simmer the chowder over low heat for 10 minutes, stirring gently to avoid breaking up the seafood.
11. Remove the pot from the heat and stir in the chopped fresh parsley.
12. Ladle the chowder into bowls and serve immediately.
Rich and creamy, this chowder has a velvety texture with chunks of sweet lobster and delicate crab in every spoonful. The flavors are deeply savory from the seafood stock, balanced by the fresh parsley. Try serving it in a hollowed-out sourdough bread bowl for a fun, edible presentation that soaks up all the delicious broth.
Smoked Salmon and Corn Chowder
Picture this: a cozy bowl of creamy chowder that’s both comforting and a little fancy. You get smoky salmon, sweet corn, and a rich broth that comes together in about 30 minutes. It’s the perfect easy dinner for a chilly night.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- Unsalted butter – 2 tbsp
- Yellow onion – 1 medium, diced
- All-purpose flour – 2 tbsp
- Chicken broth – 4 cups
- Russet potato – 1 large, peeled and diced into ½-inch cubes
- Frozen corn kernels – 2 cups
- Heavy cream – 1 cup
- Smoked salmon – 8 oz, flaked
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh dill – 2 tbsp, chopped
Instructions
- Melt 2 tbsp of unsalted butter in a large pot over medium heat.
- Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- Sprinkle 2 tbsp of all-purpose flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. Tip: This creates a roux to thicken the chowder.
- Gradually whisk in 4 cups of chicken broth until smooth, scraping up any browned bits from the bottom of the pot.
- Add 1 diced russet potato and bring the mixture to a boil.
- Reduce the heat to a simmer, cover the pot, and cook for 10 minutes, or until the potato is fork-tender.
- Stir in 2 cups of frozen corn kernels and 1 cup of heavy cream.
- Simmer uncovered for 5 minutes to heat the corn through and slightly thicken the chowder.
- Remove the pot from the heat and gently stir in 8 oz of flaked smoked salmon. Tip: Adding the salmon off the heat prevents it from becoming tough.
- Season the chowder with 1 tsp of salt and ½ tsp of black pepper, stirring to combine.
- Ladle the chowder into bowls and garnish with 2 tbsp of chopped fresh dill. Tip: For extra flavor, reserve a little dill to sprinkle on top just before serving.
Just ladle it up and enjoy the creamy texture with tender potato chunks and pops of sweet corn. The smoky salmon flavor shines through without being overpowering. Try serving it with a crusty baguette for dipping into that rich broth.
Rich Oyster and Clam Chowder
Gather around, friends—it’s time to cozy up with a bowl of rich oyster and clam chowder that’s as comforting as a warm hug. You’ll love how the briny seafood melds with creamy potatoes, and it’s surprisingly simple to whip up on a chilly evening. Let’s get cooking and fill your kitchen with those savory smells.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Bacon – 4 slices
– Onion – 1 medium, diced
– Potatoes – 2 cups, peeled and cubed
– Clam juice – 2 cups
– Heavy cream – 1 cup
– Oysters – 1 cup, shucked with liquor reserved
– Clams – 1 cup, chopped
– Butter – 2 tbsp
– Flour – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Chop the bacon into small pieces and cook it in a large pot over medium heat for 5–7 minutes until crispy, then remove it with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the diced onion to the bacon fat and sauté for 5 minutes until translucent and fragrant.
3. Stir in the butter until melted, then sprinkle the flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux—this will thicken your chowder nicely.
4. Pour in the clam juice and reserved oyster liquor, whisking continuously to avoid lumps, and bring to a gentle simmer over medium heat.
5. Add the cubed potatoes to the pot, reduce the heat to medium-low, and simmer for 15 minutes until the potatoes are fork-tender.
6. Stir in the heavy cream, oysters, and chopped clams, and cook for 5 more minutes until the seafood is just cooked through—be careful not to overcook, or it’ll turn rubbery.
7. Season with salt and black pepper, then taste and adjust if needed, remembering the bacon adds saltiness too.
8. Ladle the chowder into bowls and top with the crispy bacon for a crunchy contrast.
Just imagine that velvety texture with chunks of tender potato and bursts of briny seafood in every spoonful. For a fun twist, serve it in hollowed-out bread bowls or with a sprinkle of fresh herbs like parsley to brighten it up—it’s a meal that’ll have everyone asking for seconds.
Herb-Infused Seafood Chowder
Brrr, is it just me, or is it getting chilly out there? You know what that means—it’s officially cozy soup season. Let’s dive into a warm, comforting bowl of herb-infused seafood chowder that’s surprisingly simple to whip up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Potatoes – 2, peeled and cubed
– Mixed seafood (shrimp, scallops, cod) – 1 lb
– Fresh thyme – 1 tbsp, chopped
– Fresh parsley – 2 tbsp, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux. Tip: Don’t let the flour brown; keep it a light golden color for the best base.
5. Gradually whisk in the chicken broth until smooth, then bring to a simmer.
6. Add the cubed potatoes and simmer for 15 minutes, or until the potatoes are fork-tender.
7. Pour in the heavy cream and stir to combine.
8. Add the mixed seafood, fresh thyme, salt, and black pepper to the pot.
9. Cook for 5-7 minutes over medium heat, stirring gently, until the seafood is opaque and cooked through. Tip: Avoid overcooking the seafood to keep it tender and juicy.
10. Stir in the fresh parsley just before serving. Tip: Fresh herbs add a bright finish, so add them at the end for maximum flavor.
Velvety and rich, this chowder has a creamy texture that hugs each bite of tender seafood. The herbs infuse every spoonful with a garden-fresh aroma, making it perfect for dunking crusty bread or serving over a bed of rice for a heartier meal.
Thai Coconut Seafood Chowder
Zesty and warming, this Thai coconut seafood chowder is the perfect cozy meal for chilly evenings. You’ll love how the creamy coconut broth hugs tender seafood and aromatic herbs. It’s restaurant-quality comfort food you can whip up at home in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, chopped
– Garlic – 3 cloves, minced
– Red curry paste – 2 tbsp
– Chicken broth – 4 cups
– Coconut milk – 1 (13.5 oz) can
– Fish sauce – 1 tbsp
– Lime juice – 2 tbsp
– Shrimp – 1 lb, peeled and deveined
– Scallops – ½ lb
– Cilantro – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add red curry paste and cook for 30 seconds to toast it, which deepens the flavor.
5. Pour in chicken broth and coconut milk, then bring to a simmer over medium-high heat.
6. Reduce heat to medium-low and let simmer for 10 minutes to blend the flavors.
7. Stir in fish sauce and lime juice.
8. Add shrimp and scallops, then cook for 4–5 minutes until the shrimp turn pink and the scallops are opaque. Tip: Don’t overcook the seafood, or it’ll become tough.
9. Remove the pot from heat and stir in chopped cilantro. Tip: Adding cilantro off the heat preserves its fresh, bright flavor.
10. Ladle the chowder into bowls and serve immediately. Tip: For extra heat, garnish with sliced Thai chilies.
Enjoy the silky, rich broth that’s perfectly balanced with tangy lime and savory fish sauce. The shrimp and scallops stay juicy, making each spoonful a delight. Try serving it over steamed jasmine rice or with crusty bread for dipping to soak up every last drop.
Southwestern Seafood Chowder with Black Beans
Venturing into a cozy bowl of chowder doesn’t have to mean leaving behind those bold, sunny flavors you love. This Southwestern Seafood Chowder with Black Beans brings together tender seafood, creamy broth, and a hint of spice—all in one comforting pot. You’ll find it’s the perfect balance of hearty and vibrant, ready to warm you up on any chilly evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 cup, diced
– Garlic – 3 cloves, minced
– Red bell pepper – 1 cup, diced
– Canned diced tomatoes – 1 (14.5 oz) can
– Chicken broth – 4 cups
– Canned black beans – 1 (15 oz) can, rinsed and drained
– Corn kernels – 1 cup
– Heavy cream – 1 cup
– Shrimp – 1 lb, peeled and deveined
– Cod fillets – 1 lb, cut into 1-inch chunks
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the garlic and red bell pepper, cooking for another 3 minutes until fragrant.
4. Pour in the canned diced tomatoes and chicken broth, then bring the mixture to a boil over high heat.
5. Reduce the heat to medium-low and simmer for 10 minutes to let the flavors meld.
6. Add the black beans, corn kernels, heavy cream, chili powder, cumin, salt, and black pepper, stirring to combine evenly.
7. Gently place the shrimp and cod chunks into the pot, submerging them in the liquid.
8. Simmer uncovered over medium-low heat until the seafood is opaque and cooked through, about 8–10 minutes, avoiding a boil to keep it tender.
9. Remove the pot from the heat and stir in the fresh cilantro.
10. Ladle the chowder into bowls and serve immediately.
All that simmering yields a rich, creamy broth with chunks of flaky cod and plump shrimp that practically melt in your mouth. The black beans and corn add a satisfying heartiness, while the chili and cumin give it a warm, smoky kick without overpowering the seafood. For a fun twist, try topping it with a dollop of sour cream or a squeeze of lime to brighten up each spoonful.
Garlic and White Wine Seafood Chowder
Diving into a warm bowl of seafood chowder is the ultimate comfort on a chilly evening. You’ll love how the garlic and white wine come together to create something truly special. It’s surprisingly simple to make at home, too.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – 2 tbsp
– Garlic – 4 cloves, minced
– All-purpose flour – ¼ cup
– Dry white wine – ½ cup
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Potatoes – 1 lb, peeled and diced into ½-inch cubes
– Mixed seafood (such as shrimp and scallops) – 1 lb
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
3. Sprinkle the flour over the garlic and butter, and whisk continuously for 2 minutes to form a roux.
4. Pour in the white wine, whisking to combine, and let it simmer for 2 minutes to cook off the alcohol.
5. Gradually add the chicken broth while whisking to prevent lumps.
6. Stir in the heavy cream until fully incorporated.
7. Add the diced potatoes to the pot.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.
9. Add the mixed seafood to the pot.
10. Season with salt and black pepper.
11. Cook for 5–7 minutes, uncovered, until the seafood is opaque and cooked through. Tip: Avoid overcooking the seafood to keep it tender.
12. Stir in the chopped parsley just before serving. Tip: Fresh parsley adds a bright, fresh flavor, so add it at the end.
13. Ladle the chowder into bowls and serve immediately. Tip: For a richer flavor, let the chowder sit for 5 minutes off the heat before serving to allow the flavors to meld.
Unbelievably creamy and packed with tender seafood, this chowder has a luxurious texture that’s balanced by the subtle acidity of the white wine. The garlic infuses every spoonful with a warm, aromatic depth. Try serving it in a hollowed-out sourdough bread bowl for a fun, interactive meal that soaks up all the delicious broth.
Miso-Based Japanese Seafood Chowder
Feeling chilly? This miso-based Japanese seafood chowder is the cozy, umami-packed hug you need. It comes together faster than you’d think and uses just a few simple ingredients for a deeply satisfying bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Dashi stock – 4 cups
– White miso paste – ¼ cup
– Yukon gold potatoes – 2 medium, peeled and diced into ½-inch cubes
– Carrot – 1 medium, peeled and diced into ½-inch pieces
– Salmon fillet – 8 oz, skin removed, cut into 1-inch chunks
– Shrimp – 8 oz, peeled and deveined
– Scallions – 2, thinly sliced
Instructions
1. Pour the 4 cups of dashi stock into a large pot and bring it to a gentle simmer over medium-high heat.
2. Add the diced potatoes and carrot to the simmering stock. Cook for 10 minutes, or until the vegetables are just tender when pierced with a fork.
3. Reduce the heat to medium-low. Place the ¼ cup of white miso paste in a small bowl. Tip: To prevent clumps, ladle about ½ cup of the hot broth into the bowl and whisk until the miso is completely dissolved.
4. Pour the dissolved miso mixture back into the pot and stir gently to combine. Do not let the soup boil after adding the miso to preserve its delicate flavor.
5. Add the 8 oz of salmon chunks to the pot. Cook for 3 minutes. Tip: The salmon is done when it turns opaque and flakes easily with a fork.
6. Add the 8 oz of shrimp to the pot. Cook for 2-3 minutes, until the shrimp are pink and curled. Tip: Avoid overcooking the shrimp to keep them tender.
7. Remove the pot from the heat. Stir in the sliced scallions.
Kind of magical, right? The broth is silky and rich with savory miso, while the potatoes and carrots add a soft, comforting bite. Serve it immediately in deep bowls, maybe with a sprinkle of extra scallions on top for a fresh finish.
Brazilian Moqueca Seafood Chowder
Now, picture this: a cozy evening, a steaming bowl of vibrant, coconut-infused seafood goodness. You’re about to make Brazilian Moqueca, a chowder that’s as comforting as it is colorful. It’s a one-pot wonder that brings the beach to your kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Red bell pepper – 1, sliced
– Tomatoes – 2, chopped
– Coconut milk – 1 (13.5 oz) can
– Fish stock – 2 cups
– White fish fillets – 1 lb, cut into chunks
– Shrimp – 1 lb, peeled and deveined
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped
– Salt – 1 tsp
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the sliced red bell pepper and cook for 3 minutes until slightly tender.
5. Tip: Use a wooden spoon to scrape any browned bits from the bottom of the pot for extra flavor.
6. Mix in the chopped tomatoes and cook for 5 minutes until they start to break down.
7. Pour in the coconut milk and fish stock, then bring to a gentle simmer over medium-high heat.
8. Reduce the heat to medium-low and let it simmer uncovered for 10 minutes to meld the flavors.
9. Gently add the fish chunks and simmer for 5 minutes until the fish is opaque and flakes easily with a fork.
10. Tip: Avoid stirring too vigorously to keep the fish intact.
11. Add the shrimp and cook for 3-4 minutes until they turn pink and curl slightly.
12. Stir in the lime juice, chopped cilantro, and salt, then remove from heat immediately.
13. Tip: Taste and adjust salt only at the end, as the broth reduces during cooking.
14. Let the chowder rest for 5 minutes off the heat before serving to allow the flavors to deepen.
You’ll love the creamy, slightly tangy broth hugging tender seafood pieces. Serve it over rice or with crusty bread to soak up every last drop—it’s a bowl of sunshine that’ll warm you right up.
Tangy Lemon-Dill Seafood Chowder
Sometimes you just need a bowl of something bright and comforting. This chowder brings together tender seafood with a zesty lemon-dill broth that’s surprisingly easy to pull off on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Butter – 2 tbsp
– Yellow onion – 1, diced
– Celery – 2 stalks, diced
– All-purpose flour – 2 tbsp
– Chicken broth – 4 cups
– Yukon Gold potatoes – 1 lb, peeled and diced into ½-inch cubes
– Heavy cream – 1 cup
– Lemon juice – ¼ cup
– Fresh dill – 3 tbsp, chopped
– Mixed seafood (such as shrimp and scallops) – 1 lb
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and celery, cooking for 5 minutes until softened.
3. Sprinkle in the flour and stir constantly for 1 minute to form a roux.
4. Gradually pour in the chicken broth while whisking to prevent lumps.
5. Add the diced potatoes and bring the mixture to a simmer.
6. Reduce heat to medium-low, cover, and cook for 15 minutes until the potatoes are fork-tender.
7. Stir in the heavy cream, lemon juice, and chopped dill.
8. Add the mixed seafood, salt, and black pepper.
9. Cook for 5 minutes over medium heat until the seafood is opaque and cooked through. Tip: Avoid overcooking the seafood to keep it tender.
10. Taste and adjust seasoning if needed, but avoid adding more salt until after cooking. Tip: The lemon juice will brighten as it cooks, so add it early.
11. Let the chowder sit off the heat for 5 minutes to allow flavors to meld. Tip: For a thicker consistency, mash a few potato pieces against the pot wall before serving.
Zesty and creamy, this chowder has a velvety texture with chunks of potato and seafood in every spoonful. The lemon-dill combo cuts through the richness, making it feel light yet satisfying. Try serving it with crusty bread for dipping or garnish with extra dill and a lemon wedge for an extra pop of flavor.
Conclusion
Just imagine cozying up with a bowl of one of these 29 delicious seafood chowders! There’s a perfect recipe here for every home cook, from classic to creative. We hope you find a new favorite to warm your nights. Give one a try, leave a comment telling us which you loved, and don’t forget to share this roundup on Pinterest to spread the comfort!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
