Name: New England Seafood Chowder Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: New England
Ingredients: 1 lb mixed seafood (such as cod, shrimp, clams, and scallops), cut into bite-sized pieces; 3 medium russet potatoes, peeled and diced; 1 medium onion, diced; 2 stalks celery, diced; 2 cups whole milk; 1 cup heavy cream; 4 cups seafood or fish stock; 3 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 bay leaf; Salt and black pepper, to taste; 2 tablespoons fresh parsley, chopped

This Chowder’s Basically a Hug in a Bowl (Stories & Spoons)

Okay, full honesty: the first time I cooked this New England seafood chowder, I’d just come home absolutely freezing, shoes soaked, hungry as a bear, and cranky as a cat in the rain. Maybe I’d watched too many wintery movies, or maybe I just wanted something that felt like home (even though I’m not technically from New England, shh), but wow—after just that first steaming spoonful, my mood did a complete 180. The kitchen smelled like the ocean had come over for a cozy visit. And there was this weirdly satisfying moment where my oldest accused me of hiding the last scoop—but for once, I was innocent.

Why I Keep Making This (You’ll Probably Get Hooked Too)

I usually make this when the weather’s started its usual “will it, won’t it” with rain and snow, or when I just need something seriously comforting after one of those Mondays. My family goes bonkers for this—oddly enough, even the picky one. It’s rich, chunky, and maybe a bit decadent, and I’m not even sorry about it. And let’s not kid ourselves, this is my secret weapon for quickly impressing unexpected guests (or guilt-tripping the kids home from college to stay an extra night). Admittedly, I ruined a pan or two before I got the timing right. Oh, and if you mess up the roux on your first go—welcome to the club; I nearly set mine on fire once. Still edible though. Sort of.

Here’s What You’ll Need (Plus Swaps I’ve Actually Tried)

1 tbsp butter (My grandma swore by the expensive stuff, but honestly, I grab what’s on sale)
1 tbsp olive oil (Or more butter, if you’re feeling wild)
1 small onion, diced
2 celery stalks, chopped
2 to 3 garlic cloves, minced (But I admit, I’ve gone up to 5 on garlicy days)
2 medium potatoes, peeled and cubed (Yukon Gold is classic—they just fall apart nicely, but any spud will do if that’s what you have!)
2 cups seafood or chicken stock (Better Than Bouillon is my shortcut of choice—it’s here if you want to check it out)
1 bay leaf
3/4 pound mixed seafood—shrimp, scallops, haddock, clams, even a handful of whitefish chunks (I once tried tilapia; it cooked a little mushy, but hey, still tasty)
1 cup heavy cream (Or half-and-half. Milk technically works, but the soup won’t be as thick or dreamy.)
Salt & pepper (I’m not going to boss you around with amounts—taste and go!)
Optional: a handful of frozen corn, a splash of sherry, or chopped fresh parsley.

Let’s Get Cooking (Don’t Panic if It Looks Strange!)

Melt your butter and oil in a big heavy pot (I use my random Dutch oven that’s chipped in 3 places) over medium heat. Toss in the onion and celery and cook just until soft—about 5 minutes. If things start sticking, a splash of stock saves the day.
Add the garlic. Stir, sniff, and try not to eat the garlic/onion mix right this second. Give it one or two minutes.
Drop in those chunky potatoes, bay leaf, stock, a pinch of salt, and a twist of black pepper. Bring to gentle simmer. If you accidentally boil the heck out of it, don’t stress—it’s a chowder, not rocket science. Let the potatoes get fork-tender. Usually around 10-12 minutes for me, but I peek at 8 because I’m nosy.
Okay, now add your seafood. I usually cut bigger pieces so nothing gets lost on the spoon. Simmer gently (medium-low is good) for 4-5 minutes. And this is where I sneak my first taste—it’s always better with a sprinkle more salt.
Fish out the bay leaf (it’s like a culinary game of “Where’s Waldo”). Pour in the cream. Stir gently so you don’t destroy the fish. Let it heat through—another 2-3 minutes, but don’t let it boil or the cream can seperate (it’s happened to me; the kids didn’t even notice, but it bugged me all dinner).
Add corn, parsley, or sherry if you’re feeling it. Taste one more time. More salt? Pepper? Something else? You tell me.
Serve piping hot, maybe with a crusty slab of bread or oyster crackers. Chow down! Or slurp, I don’t judge.

Little Notes They Don’t Mention in Cookbooks

If you forget to peel the potatoes, it’s not the end of the world. Actually, sort of adds a rustic vibe.
I’ve subbed frozen seafood for fresh more times than I can count. Just thaw and pat it dry so it doesn’t get watery.
This tastes even better the next day. But on that note—I can’t actually remember the last time I had leftovers unless I hid a bowl in the back of the fridge.
If it gets too thick (like nearly stand-your-spoon-up thick), a splash more stock does the trick. Or cream, for the extra-indulgent route.

Variations I’ve Tried—and One I Wouldn’t Recommend Again

Some days I add a pinch of smoked paprika or Old Bay for a little punch. (Not “authentic”, but who cares?)
Swapping half the seafood for smoked salmon was unexpectedly great, but it definitely overpowers the other flavors. Maybe save that for when you’ve only got bits and bobs left in the fridge.
I once tried coconut milk instead of cream, but honestly, it just tasted like the ocean got lost in a tropical storm. Not my favorite.
Want more veggie? Dice up a carrot or two or even some leek if you’re super fancy.

Stuff You’ll Use (Or Improvise, Like I Did Once)

Heavy-bottomed pot or Dutch oven. But if all you have is a regular saucepan, just stir more often so nothing burns on the bottom (speaking from experience…)
Sharp-ish knife
Wooden spoon (which I always misplace. Anything you can stir with is fine, really.)
Ladle is handy but, honestly, mugs work if that’s all you have for serving—no judgment

How I Store Leftovers (If There Are Leftovers…)

If by some miracle you’ve got extras, let it cool, then pop the chowder in the fridge in an airtight container. It’s okay for up to 3 days, though the potatoes might act like little sponges. I personally think the flavors settle in overnight and taste even better, but as I mentioned earlier, almost never happens around here. For freezing, I say skip it—seafood gets a little weird after a deep freeze (I mean, unless you really need the freezer space, in which case—go nuts).

How I Like to Serve This (And a Family Quirk)

This is my classic “everyone’s hungry in 5 minutes” dish, so I’ll usually just toss a basket of bread on the table. My partner demands hot sauce on the side (the Crystal bottle lives there now), and I always sprinkle cracked black pepper on my own bowl. Sometimes I make a little salad, but honestly, the chowder is it.

Mistakes I’ve Made (So You Don’t Have To)

One time I tried to speed up simmering by cranking the heat—bad idea. Seafood got rubbery. Rookie move.
Adding cream too early makes the whole thing split if you’re not careful. Actually, I find it works better if you take the pot off the heat for a minute, then stir it in.
Don’t panic if it looks too runny before the potatoes are done. It thickens up, I promise!
Keep an eye on the saltiness, especially if using store-bought stock. I accidentally overdid it once and spent dinner convincing everyone it was on purpose.

FAQ—You Asked, I Answered (Usually with a Story)

Can I use only one type of seafood?
Oh, totally! Just clams, just fish, doesn’t really matter. I sometimes use all haddock if that’s what’s at the shop. Won’t hurt a bit.
What if I don’t have cream?
Half-and-half works, milk in a pinch. It’s a bit thinner, but hey, add an extra potato. Or skip the dairy and, as mentioned above, try coconut milk (but don’t blame me if you don’t love it).
How spicy can I make this?
I keep mine pretty mellow for the family, but a little cayenne or some hot sauce at the table does the trick. Some legends put jalapeños in it (not super traditional, but you do you).
Is this gluten-free?
Yes—unless you thicken it with flour, but the potatoes do most of the heavy lifting here, texture-wise. Double-check your stock for sneaky gluten, though.
Can I make this in advance?
Yeah, just be gentle reheating so the seafood doesn’t turn to shoe leather. Sometimes I prep the veggies and even pre-cook the potatoes to save time on busy nights. Actually, this is a soup that does kinda improve after a rest.
Do I need Old Bay?
Nope, but if you’ve got it, give it a sprinkle. Try not to get it on everything else in your cabinet, though, or you’ll be cleaning for ages.

For more soup inspiration, I’m always lurking here (I mean, their techniques are solid), but you really can’t go wrong just experimenting once you get the basics down.

Anyway, if you make this, let me know what you think—or better yet, share what you swapped or added. And if a random kitchen mishap happens mid-way, hey, you’re in good company.