Seafood chowder

Seafood chowder

45 min
This deliciously thick seafood chowder with cream has everything you need in a classic chowder. Made with a tasty, savoury shellfish stock and thickened with milk and cream, it features potatoes, carrots, and crunchy celery to add a burst of freshness as well as different textures. Of course, most importantly, our creamy seafood chowder has a delightful selection of seafood in the form of haddock, salmon, and prawns, giving you some juiciness, softness, and firmness in every bite. Give it a try next time you are in the mood for a tasty soup!


  • Peel and chop the onions. Peel the potatoes and carrots and cut them into bite-sized pieces. Cut the celery into small strips.
  • Sauté the onions and garlic cloves in the butter and rapeseed oil in a saucepan. Stir in the flour and add a bit of the milk.
  • Add potatoes, carrots, as well as the rest of the milk and cream, and shellfish stock. Let it boil for approx. 5 minutes.
  • Cut the fish into chunks and transfer it to the saucepan. Let the soup boil for 3-5 minutes more. Then add celery, shrimp, lemon zest and juice. Season to taste with salt and pepper.

If you want to thicken the seafood chowder more than the cream does, with a little help from simmering potato chunks, you can use a so-called cornflour slurry as cornflour is an even better thickening agent than flour.


To make a cornflour slurry, mix equal parts cornflour and cold water, broth, or soup in a bowl until you get an even mass. Incorporate the slurry into the chowder, bring it to a simmer, and let it cook for a few minutes to allow the cornflour to work its magic without affecting the flavours. A good rule of thumb is to use 1 tablespoon slurry pr. 1 litre of soup.

Questions about seafood chowder

With our quick and easy seafood chowder recipe, you can make a deliciously rich seafood and vegetable dinner in no time. Learn more about the dish below!

What is seafood chowder?
Seafood chowder is a thick soup made with a roux, milk and/or cream, and a selection of different vegetables and seafood. Unlike some other types of soup, chowder is always rich and thick and served warm. Like a stew, it contains chunks of seafood, meat, or vegetables. There are no set rules for what goes in seafood chowder, but popular variations include clam, scallop, crab, salmon, cod, and haddock.
How to make seafood chowder?
Whipping up a quick seafood chowder with cream is perfect when you are in the mood for a rich, warm, and comforting meal. After prepping the vegetables, start by sautéing the onions and garlic cloves, and making a roux by mixing in flour. Add potatoes, carrots, milk, cream, and shellfish stock. Cook the salmon and haddock chunks in this before adding the remaining ingredients and seasoning the soup to taste. Enjoy the creamy and thick seafood chowder warm right away.
Can you freeze seafood chowder?
Freezing seafood chowder is possible though you may experience a slight texture change in the creamy soup. Let it cool, then transfer it to airtight containers. Make sure the chunks of seafood are covered by liquid, that there is room for the chowder to expand as it freezes, and that you place the containers in a spot where the temperature is constant. In the freezer, it will keep for up to 4 months. Let it thaw overnight in the fridge and reheat the completely thawed chowder slowly on the stove as you stir it to avoid it splitting.
How long does seafood chowder last in the fridge?
Classic seafood chowder with cream lasts for 3-4 days if properly refrigerated. As you should never leave it out at room temperature for long, make sure to pour it into airtight containers as soon as you are done eating. When you want to eat some of the leftover chowder, reheat it slowly in a saucepan on low heat as you stir it frequently but gently.
What to serve with seafood chowder?
A simple seafood chowder with cream may be served with salty crackers, slices of flavourful bread like wholemeal bread, sourdough bread, or cornbread, or topped with crunchy or fresh toppings to lighten the hearty dish. For crunch, use day-old white bread to make a batch of homemade salty croutons or sprinkle crumbled bacon on top for a surf and turf topping. To truly brighten it, opt for fresh herbs like flat-leaved parsley and chives.
How to thicken seafood chowder?
Though a traditional recipe will call for milk, cream, as well as a roux to ensure a creamy and thick seafood chowder, you may feel the need to thicken it further. To do so, make a cornflour slurry by combing equal parts cornflour and cold water, broth, or soup. Add the slurry to your chowder and cook it for a few minutes to allow it to thicken without adding any unwanted taste.


Yellow onion
Garlic cloves
450 g
200 g
2 stalks
Butter & rapeseed oil
Wheat flour
2 tbsp
6 dl
Sour cream, 38%
4 dl
Shellfish stock
2 tbsp
Salmon fillet
300 g
Haddock fillets
300 g
Big prawns, peeled
150 g
Lemon (unwaxed), the juice and zest
Salt and pepper

Delicious and hearty seafood chowder

A tasty chowder is a great starter or main course when you want something that is both warming and creamy. Ours is seafood-based, and since it is thick and rich, it is perfectly suited as a main dish. It is filled with tasty vegetables that have a bit of bite, tender and flaky chunks of fish, and big, beautiful prawns that in combination give this creamy soup a savoury, earthy, and somewhat sweet flavour profile.

Classic chowder with fish and prawns

Our mixed seafood chowder is a classic chowder with mixed vegetables like celery, potatoes, and onions as well as a lovely selection of seafood. When selecting these seafood chowder ingredients, we wanted to choose classic, well-known fish with varying textures that would pair well with the mild, sweet, and firm prawns.

Buttery salmon and mild haddock

It is important to use fish that will hold up and not become either dry, tough, or mushy. Shellfish like prawns will hold beautifully and needs almost no time in the liquid to cook, which is why you add it at the end. Salmon and haddock are both firm fish that can be so irresistibly juicy, buttery, and soft after cooking, and pairing rich and flaky salmon with a firm yet tender white fish like haddock means you get all you need texture-wise to make a delicious thick seafood chowder full of flavour. The mild-tasting haddock has a slightly sweet flavour that complements the somewhat oily taste of the flavourful and buttery salmon.

Creamy chowder and crunchy vegetables

Seafood chowder with cream is perhaps most known for its deliciously thick consistency. This richness is exactly what makes a chowder different from a regular soup. The chunks of fresh seafood and vegetables with bite complement the heaviness of the milk and cream and the freshly squeezed lemon juice helps it veer on the side of decadence rather than opulent density.

Are you looking for more creamy soups to try out? Let us direct your attention to our easy recipes for some classics like potato leek soup, cauliflower soup, and asparagus soup. You can also stick with the seafood and try our fish soup with salmon, cod, and shrimp.

Change things up with a spicy seafood chowder

Red pepper flakes, cayenne pepper, and paprika are the perfect spices for seafood chowder if you want to spice it up and add some heat to this cream-based soup. All three have complex sweet and spicy flavour profiles that will complement the richness of the chowder. Cayenne pepper and paprika will also introduce a lovely, understated smokiness into the dish.

Using pungent mustard powder as a seasoning for seafood chowder is also a great option if you would like to incorporate a bit of warm spiciness as well as some savoury undertones without the heat you get from peppers.