Creamy Shrimp & Fish Chowder 

Seafood chowder is one of the most comforting and flavorful soups in world cuisine. Originating from coastal regions where fishermen used the fresh catch of the day to create hearty meals, this soup combines tender shrimp, delicate white fish, potatoes, herbs, and a rich creamy broth. The result is a warm, thick, and deeply aromatic soup that feels like pure coastal comfort in a bowl. The version shown in your image is rustic, thick, and full of generous chunks of seafood — exactly what a true chowder should be.

This recipe is written in a detailed manner, ideal for both home cooks and food bloggers who want a reliable, professional-quality version.

✨ Ingredients

⭐ Seafood

• 300 g shrimp (peeled, deveined)
• 300 g white fish (cod, haddock, tilapia, or sea bass), cut into cubes
• 1 tablespoon butter for searing

⭐ Vegetables & Aromatics

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 stalks celery, chopped
• 1 medium carrot, diced (optional)
• 2 tablespoons fresh dill or parsley (chopped)

⭐ Broth & Seasoning

• 4 cups (1 liter) fish broth or chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 bay leaf
• ½ teaspoon dried thyme

⭐ Thickening & Creamy Base

• 3 tablespoons flour
• 2 tablespoons butter
• 1 ½ cups (350 ml) heavy cream or half-and-half
• ½ cup milk
• Optional: ½ cup grated parmesan for richer flavor

⭐ Optional Add-Ins

• ½ cup sweet corn
• A squeeze of lemon
• A small splash of white wine when cooking the aromatics

✨ Instructions

1. Prepare and Sear the Seafood

To deepen the flavor, we begin by lightly searing the shrimp and fish.

1. Melt 1 tablespoon of butter in a large pot over medium heat.
2. Add the shrimp and cook for 1–2 minutes until they just begin to turn pink.
3. Remove the shrimp and set aside.
4. Add the fish cubes and sear for 1 minute per side (do not fully cook).
5. Remove and set aside with the shrimp.

This step prevents the seafood from overcooking during simmering later.

It also adds a wonderful buttery layer to the final flavor.

2. Cook the Vegetables

1. In the same pot, melt 2 tablespoons butter.
2. Add onions and sauté until soft and translucent.
3. Add garlic and cook 30 seconds.
4. Add potatoes, celery, and carrot (optional).
5. Sprinkle with a pinch of salt and pepper.
6. Sauté for 3–4 minutes to develop a base of flavor.

At this point, your kitchen will already smell comforting and aromatic.

3. Build the Flavor with Spices & Broth

Add the seasonings:

• bay leaf
• thyme
• paprika
• salt & pepper

Mix well.

Then pour in the broth (fish or chicken broth).

Bring to a boil, then reduce to medium-low heat.

Simmer for 10–15 minutes, until the potatoes soften.

This is what creates the authentic “chowder body” — thick, flavorful, and hearty.

4. Thicken the Soup Base

A real chowder has a velvety texture. We achieve this by making a small roux.

1. In a separate small pot or pan, melt 2 tablespoons butter.
2. Add the flour and whisk constantly for 1 minute (to cook out raw flavor).
3. Slowly pour in the milk, whisking continuously until smooth.
4. Add the heavy cream and continue stirring until the mixture thickens slightly.

Pour this cream mixture into the main pot and stir well.

The soup will immediately transform from a broth to a creamy, silky base.

5. Add the Seafood

Now add back:

• the shrimp
• the fish cubes

Stir gently, reduce heat to low, and simmer for 5–7 minutes until seafood is cooked through.

Add chopped dill or parsley for a burst of freshness.

Taste and adjust seasoning.

✨ Optional Enhancements

1. Add Parmesan

Stirring in parmesan makes the soup richer and more savory.

2. Add Corn

Creates a sweet contrast to the seafood.

3. Add Lemon or Wine

A squeeze of lemon brightens the entire dish.

White wine adds a gourmet touch when cooking the aromatics.

✨ Serving Suggestions

Seafood chowder is traditionally served with:

• warm crusty bread
• garlic toast
• biscuits
• buttered rolls
• crunchy croutons

Ladle the soup into deep bowls and garnish with:

• fresh dill
• extra shrimp
• a drizzle of cream
• cracked black pepper

Serve immediately while hot and creamy.

✨ Tips for Perfect Chowder

1. Do not overcook the seafood.
   Shrimp especially becomes rubbery if cooked too long.
2. Use high-quality broth.
   Fish broth creates the most authentic flavor.
3. Allow the chowder to rest 10 minutes before serving.
   This thickens the soup beautifully.
4. Cut potatoes evenly.
   Uniform size ensures equal tenderness.
5. Use full-fat dairy.
   Creaminess depends heavily on fat content.
6. Avoid boiling after adding cream.
   It can separate — keep heat low.
7. Fresh herbs are key.
   Dill or parsley elevate the flavor.

✨ Storage

• Refrigerate up to 3 days in an airtight container.
• Reheat gently — do not boil.
• Freezing is possible, but cream-based soups may slightly separate (still tasty).