clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
spoon of creamy seafood chowder

Creamy Seafood Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Nicole Nared-Washington
  • Total Time: 1 hour
  • Yield: 6 1x


Savor the flavors of the sea with this Creamy Seafood Chowder recipe. A comforting and delicious dish to warm your soul.


Units Scale
  • 1 small onion, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 lb. Andouille Sausage, sliced
  • 2 1/2 tbsp. Butter
  • 2 tbsp. Flour
  • 5 c. chicken broth (seafood or vegetable broth is fine)
  • 2 1/2 c. heavy cream
  • 2 large russet potatoes, peeled and diced
  • 15 oz. sweet corn
  • 8 oz. lump crab meat
  • 6 oz. Clams in juice, chopped
  • 1 lb. large raw shrimp (peeled, deveined, and tail off)
  • 1 tbsp. Old Bay Seasoning
  • 2 tsp. Onion powder
  • 2 tsp. Garlic powder
  • 2 tbsp. White wine vinegar
  • 1 tsp. smoked paprika
  • Salt and pepper to taste
  • Garnish: chopped parsley and oyster crackers


  1. In a large pot over medium heat, melt 2 tablespoons of butter.
  2. Add the diced onion, celery, and minced garlic. Sauté until they become translucent, which should take about 5 minutes.
  3. Add the sliced Andouille sausage to the pot. Sauté for an additional 5 minutes, until the sausage is lightly browned.
  4. Sprinkle 2 tablespoons of flour over the ingredients in the pot. Stir continuously to create a roux, cooking for about 3-4 minutes to eliminate the raw flour taste.
  5. Pour in 5 cups of chicken (or seafood/vegetable) stock while stirring to eliminate large clumps. Bring to a simmer to allow the broth to thicken, about 5-7 minutes.
  6. Add the diced potatoes and sweet corn. Bring the mixture to a gentle boil and let it simmer for 15-20 minutes or until the potatoes are tender.
  7. Stir in the lump crab meat, chopped clams, Old Bay Seasoning, onion powder, garlic powder, white wine vinegar, and smoked paprika. Season with salt and pepper to taste.
  8. Simmer for an additional 10-15 minutes, allowing the flavors to meld together.
  9. Add the heavy cream.
  10. About 10-15 minutes before serving, gently add the raw shrimp to the soup. Cook until the shrimp turn completely pink, indicating they are cooked through.
  11. Ladle the hot soup into bowls or bread bowls, ensuring each portion has a generous mix of seafood and vegetables.
  12. Garnish with chopped parsley for a fresh touch.


You can use bacon instead of sausage if you want.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Cook
  • Cuisine: American