Creamy Seafood Chowder with Shrimp and Cod in 40 Minutes

Name: Creamy Seafood Chowder with Shrimp and Cod
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tbsp butter; 1 onion (diced); 2 celery stalks (diced); 2 cloves garlic (minced); 3 tbsp all-purpose flour; 4 cups chicken broth; 1 cup heavy cream; 1 lb cod fillets (cut into chunks); 1 lb shrimp (peeled and deveined); 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp thyme (dried)

There’s nothing quite like a steaming bowl of creamy seafood chowder with shrimp and cod to warm you up on a chilly evening. I remember the first time I made this for my family during a winter storm – the rich, velvety broth and tender chunks of seafood had everyone coming back for seconds. What I love most about this chowder is how simple it is to make, yet it tastes like something from a fancy seaside restaurant. The combination of sweet shrimp and flaky cod in that luscious cream base is pure comfort in a bowl. Whether it’s a casual weeknight dinner or a special gathering, this chowder always hits the spot.

Why You’ll Love This Creamy Seafood Chowder with Shrimp and Cod

Oh buddy, do I have the seafood chowder for you! This recipe has become my go-to for good reason – it’s the kind of dish that makes you close your eyes and sigh with every spoonful. Let me tell you exactly why it’s going to become your new favorite too.

First, that creamy base is absolute perfection – rich from the heavy cream, with just the right thickness from that quick flour roux we’ll make. My Maine-born grandmother would approve (and she was picky about her chowders!). The shrimp stay so plump and juicy, and the cod? Oh, that cod just flakes apart into buttery perfection.

You’ll love how incredibly quick this comes together. From chopping to serving, we’re talking under 40 minutes – perfect for when you want something special but don’t want to spend all evening cooking. I’ve made this after work more times than I can count.

And the versatility! I’ve served this at fancy dinner parties garnished with fresh chives, and also enjoyed it in my pajamas on a rainy Tuesday. It even tastes better the next day – if there are any leftovers, which is rare in my house!

Don’t even get me started on how the aroma fills your kitchen. When those buttery onions start cooking with the garlic and thyme? Pure heaven. Your family will come running before you even call them to the table.

Honestly, the hardest part about this recipe is stopping yourself from eating the whole pot in one sitting. But hey… I won’t judge if that happens!

Ingredients for Creamy Seafood Chowder with Shrimp and Cod

Alright, let’s gather our goodies! One of the things I love about this chowder is how simple the ingredient list is – no fancy stuff here, just good, honest ingredients that come together to make something magical. I’ll walk you through everything you’ll need, grouped by how we’ll use them in the recipe.

For the Chowder Base

This is where all that creamy, dreamy goodness starts. Trust me, you’ll want to measure these carefully – the balance makes all the difference!

2 tablespoons butter (the real stuff, please!)
1 medium onion, diced (white or yellow work great)
2 celery stalks, diced (don’t skip these – they add such nice texture)
2 cloves garlic, minced (fresh is best, but I won’t tell if you use pre-minced in a pinch)
3 tablespoons all-purpose flour (this is our thickening magic)
4 cups chicken broth (I like low-sodium so I can control the salt)
1 cup heavy cream (this is where the luxury comes in!)

For the Seafood

Now for the stars of the show! Fresh is always best, but I’ve got some freezer-friendly tips too.

1 lb cod fillets, cut into 1-inch chunks (look for nice thick pieces)
1 lb shrimp, peeled and deveined (I like medium or large – no tiny salad shrimp here!)

Seasonings

These simple seasonings bring everything together perfectly. I’ve tried fancier blends, but this classic combo just works.

1 teaspoon salt (add more to taste at the end if needed)
½ teaspoon black pepper (freshly ground if you have it)
½ teaspoon dried thyme (rub it between your fingers to wake up the flavor)

A quick note about the seafood – if you can’t find fresh, frozen works great too! Just thaw the shrimp and cod in the fridge overnight. And don’t stress about deveining shrimp – most stores sell them already prepped these days (thank goodness!).

How to Make Creamy Seafood Chowder with Shrimp and Cod

Alright, let’s get cooking! I promise this creamy seafood chowder is easier to make than you might think. I’ll walk you through each step just like I would if we were cooking together in my kitchen. The secret is taking it slow and enjoying the process – trust me, the results are worth it!

Step 1: Sauté the Aromatics

First things first – grab your favorite big pot (I use my trusty Dutch oven) and melt that butter over medium heat. You’ll know it’s ready when it starts smelling all nutty and delicious. Now toss in your diced onion and celery – listen to that sizzle! That’s the sound of flavor being born.

Stir these beauties around for about 5 minutes until they get soft and translucent. Don’t rush this step – those softened veggies are the foundation of our chowder. When they’re almost done, add the minced garlic and give it just 30 seconds more. Pro tip: if the garlic browns too fast, your heat is too high!

Step 2: Thicken the Chowder Base

Here’s where the magic happens! Sprinkle in your flour and stir constantly for about a minute. This little dance coats the veggies and creates what chefs call a “roux” – basically our thickening agent. It’ll look pasty at first, but don’t worry!

Now slowly pour in the chicken broth while whisking like crazy. I mean it – whisk like your chowder depends on it! This prevents lumps from forming. Once it’s all incorporated, let it simmer for 5 minutes. You’ll see it start to thicken up beautifully. If it looks too thick, add a splash more broth – we want it creamy, not gluey!

Step 3: Add Cream and Seasonings

Time to make it rich and dreamy! Pour in that heavy cream (oh yes!) along with the salt, pepper, and thyme. Give it a good stir and let it come to a gentle simmer – we’re talking little bubbles around the edges, not a rolling boil. This is when your kitchen will start smelling absolutely incredible.

Taste it now and adjust the seasonings if needed. Remember, we’ll be adding seafood next which brings its own saltiness, so don’t go overboard just yet. If you’re feeling fancy, you could add a pinch of Old Bay seasoning here too!

Step 4: Cook the Seafood

Now for the main event! Gently add your cod chunks and shrimp to the pot. I like to nestle them in so they’re mostly submerged. Keep the heat at medium-low – we want a gentle simmer, not a violent boil that might toughen our seafood.

Let it cook for 8-10 minutes – the shrimp will turn pink and curl slightly, and the cod will flake easily with a fork. Don’t stir too much or you’ll break up that beautiful cod! If you’re unsure about doneness, cut into one shrimp – it should be opaque all the way through.

And that’s it! You’ve just made restaurant-quality seafood chowder at home. Ladle it into bowls while it’s piping hot. Need more seafood inspiration? Check out my easy baked cod recipe or this simple shrimp scampi for other quick seafood dinners!

Tips for the Perfect Creamy Seafood Chowder with Shrimp and Cod

After making this chowder more times than I can count (my family begs for it weekly!), I’ve learned all the little tricks that take it from good to “oh-my-gosh-can-I-have-your-recipe” amazing. These are my hard-earned secrets – the kind of tips I’d whisper to a friend over a steaming bowl of chowder.

1. Master the Simmer for Perfect Thickness

That creamy consistency we all love? It’s all about patience with the simmer. After adding the broth, let it bubble gently for those full 5 minutes – this cooks out the raw flour taste and helps it thicken properly. If your chowder seems too thin after adding the seafood, just let it simmer uncovered for a few extra minutes. Too thick? A splash of broth or cream will fix it right up!

2. Choose Between Heavy Cream and Half-and-Half

While I adore the luxurious richness of heavy cream, half-and-half works beautifully too and lightens it up a bit. The key is to avoid boiling after adding either one – high heat can cause separation. For those watching calories, even whole milk works (though I’d use an extra tablespoon of flour in the roux). My middle ground? I often use 3/4 cup cream and 1/4 cup milk!

3. Don’t Overcook That Gorgeous Seafood

Here’s where I see most folks go wrong – they walk away while the seafood cooks! The cod and shrimp only need 8-10 minutes total in the hot broth. The shrimp will curl and turn pink, and the cod will flake easily with a fork. Remember: seafood keeps cooking even after you turn off the heat, so err on the side of underdone. Tough, rubbery shrimp breaks my heart!

4. Use High-Quality Seafood (Even If It’s Frozen)

Fresh seafood is wonderful, but I actually keep bags of frozen raw shrimp and cod in my freezer for impromptu chowder nights. Just thaw overnight in the fridge or under cold running water. The trick? Look for individually quick frozen (IQF) seafood with no added sodium solutions – that watery, artificial plumpness ruins the texture. Your fish should smell like the ocean, not fishy!

5. Boost Flavor With Simple Add-Ins

While the base recipe is perfect as-is, I love playing with extras! A splash of white wine with the broth adds brightness, or try a pinch of smoked paprika for depth. When I’m feeling fancy, I’ll stir in a handful of sweet corn or diced potatoes for a heartier chowder. My secret weapon? A teaspoon of lemon zest right before serving – it makes all the flavors pop!

Remember, cooking should be fun – so don’t stress about following every tip perfectly. The most important ingredient is always the joy you put into making it!

Serving Suggestions for Creamy Seafood Chowder with Shrimp and Cod

Oh, the joy of serving this chowder! I’ve found that what you pair with it can take it from delicious to absolutely unforgettable. Here are my tried-and-true favorite ways to serve this creamy seafood goodness – the kind of combos that’ll have your guests thinking you trained under a seaside chef!

First and foremost – crusty bread is non-negotiable in my house. A warm baguette or sourdough loaf is perfect for sopping up every last drop of that creamy broth. I like to slice it thick and toast it lightly with a brush of garlic butter. If you’re feeling fancy, homemade oyster crackers or cheesy breadsticks make adorable accompaniments.

For a lighter contrast, I love serving this with a simple green salad. My go-to is baby spinach with sliced apples, walnuts, and a bright lemon vinaigrette – the crisp freshness balances the rich chowder beautifully. In summer, I’ll do a tomato and cucumber salad with fresh dill.

Now let’s talk drinks! A chilled glass of Sauvignon Blanc or Pinot Grigio complements the seafood perfectly. For non-alcoholic options, sparkling water with lemon or a crisp apple cider both work wonders. My husband swears by an ice-cold lager with his bowl too!

For special occasions, I’ll garnish each bowl with a sprinkle of fresh chopped parsley or chives, maybe a grind of black pepper. Sometimes I’ll float a single perfect shrimp on top as a little edible decoration. Presentation matters, even for weeknight dinners!

Remember – this chowder is the star, so keep sides simple. The beauty is in that creamy, seafood-packed bowl at the center of your table. Everything else is just there to make it shine even brighter!

Storage and Reheating Instructions

Okay, let’s talk about what to do with those precious leftovers (if you’re lucky enough to have any!). This chowder actually tastes even better the next day as the flavors continue to meld. But you’ve got to treat it right to keep that creamy perfection!

First, let it cool slightly – I usually give it about 30 minutes off the heat before storing. Then transfer it to an airtight container. Glass works best because it won’t absorb smells, but any good quality container will do. Leave about an inch of space at the top since the chowder will expand a bit when frozen.

In the fridge, it’ll keep beautifully for up to 3 days. Need longer? Freeze it! Lay a piece of plastic wrap directly on the surface before sealing to prevent freezer burn. Frozen, it’ll stay good for about 2 months. When I make a double batch, I often freeze individual portions for quick lunches.

Now, the all-important reheating! Please, for the love of all that’s creamy, avoid the microwave! It tends to make the dairy separate and the seafood tough. Instead, thaw frozen chowder overnight in the fridge if possible, then warm it gently on the stove over low heat, stirring frequently. If it’s too thick after storage, just whisk in a splash of broth or cream to bring it back to life.

One pro tip: If you know you’ll have leftovers, set aside some plain broth before adding the seafood. That way, you can reheat just the amount you need without over-cooking the shrimp and cod a second time. Just add fresh seafood to the reheated base for a minute or two – tastes like you just made it!

Remember: never reheat chowder more than once, and if it develops an off smell or look, better to be safe than sorry and toss it. But honestly? In my house, it never lasts long enough to worry about that!

Nutritional Information

Now, let’s talk nutrition – but keep in mind these are just estimates, okay? The exact numbers can change depending on your specific ingredients and how much chowder you serve yourself (no judgment here – I always go back for seconds!). While this creamy seafood chowder is packed with protein from the shrimp and cod, remember that decadent cream and butter add to the richness. Everything in moderation, right? The good news is seafood gives you those amazing omega-3s, and you’re getting real, wholesome ingredients – nothing artificial or processed here!

Frequently Asked Questions

I get asked about this creamy seafood chowder all the time – and honestly, I love chatting about it! Here are the questions that pop up most often, along with my tried-and-true answers. These come straight from real conversations with friends, family, and even random grocery store encounters (yes, I’ve been stopped in the seafood aisle!).

Can I use frozen shrimp and cod for this chowder?

Absolutely! I keep frozen seafood in my freezer for impromptu chowder nights all the time. Just make sure to thaw it properly – overnight in the fridge or under cold running water works great. The key is to pat it dry before adding to the pot so you don’t water down your beautiful creamy broth. And skip those pre-cooked shrimp – they’ll get rubbery when simmered.

How can I make this chowder gluten-free?

Easy peasy! Instead of regular flour, use a gluten-free all-purpose blend or cornstarch to thicken your roux. For cornstarch, mix it with a little cold broth first to make a slurry, then whisk it in when you’d normally add the flour. The texture comes out just as creamy – I’ve served this version to gluten-sensitive friends who couldn’t tell the difference!

My chowder turned out too thin – how can I fix it?

Don’t worry, we’ve all been there! First, let it simmer uncovered for 5-10 more minutes – evaporation works wonders. If it’s still too thin, make a quick slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk it in. Bring it back to a gentle simmer for a minute or two until thickened. Just go slow – you can always add more, but you can’t take it out!

Can I make this chowder dairy-free?

You sure can! Swap the butter for olive oil and use full-fat coconut milk instead of heavy cream. The coconut flavor actually complements the seafood beautifully. For extra richness, stir in a tablespoon of coconut cream at the end. It won’t taste exactly the same, but it’ll still be deliciously creamy and satisfying.

How long does leftover chowder keep in the fridge?

Properly stored in an airtight container, your chowder will stay fresh for about 3 days in the fridge. The seafood might get a bit softer, but the flavors actually improve as they mingle! For longer storage, freeze it (without garnishes) for up to 2 months. Just remember to reheat gently on the stove – microwaving can make the dairy separate and the seafood tough.

Ready to Try This Creamy Seafood Chowder with Shrimp and Cod?

Alright, my friend, now that you’ve seen just how magical this creamy seafood chowder is, it’s time to roll up those sleeves and make your own batch! I can practically hear your family’s happy sighs already. Trust me, once you taste that first spoonful of rich broth with plump shrimp and flaky cod, you’ll wonder why you didn’t try this sooner.

This is one of those recipes that makes you feel like a kitchen superstar with minimal effort. Whether you’re cooking for a weeknight dinner or weekend guests, it’s always a winner. And here’s a little secret – the more you make it, the better it gets as you put your own little spin on it.

I’d love to hear how your chowder turns out! Did you add any fun extras? How did your family react? Snap a photo of that steamy bowl and share it with me – nothing makes me happier than seeing home cooks fall in love with this recipe.

So grab that pot, melt that butter, and get ready for the coziest, most satisfying seafood experience. Your perfect bowl of creamy comfort is just about 40 minutes away. And who knows? Maybe this will become your family’s new favorite tradition, just like it has for mine. Happy cooking!