If you love seafood, you're in for a treat! Chowder is the perfect way to enjoy all that ocean goodness, and there are so many tasty options. From the creamy comfort of New England Clam Chowder to the rich flavors of Creamy Lobster Chowder, each recipe has its own unique twist. And don't even get me started on Spicy Shrimp and Corn Chowder—it's a game changer! Want to find out which chowder will make your taste buds dance?
Classic New England Clam Chowder
Classic New England Clam Chowder is a rich and creamy soup that showcases the fresh flavors of clams, potatoes, and seasonings. This comforting dish is perfect for chilly evenings and can be served as a hearty main course or a delightful appetizer.
The combination of sweet clams and savory ingredients creates a warm, satisfying bowl that's sure to please everyone at the table. Let's explore the ingredients and cooking process to create this classic seafood chowder.
Ingredients:
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 2 cans (6.5 ounces each) of chopped clams, with juice
- 2 cups of clam juice or seafood stock
- 1 cup of heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
In a large pot, cook the chopped bacon over medium heat until crispy, then remove it and set aside, leaving the drippings in the pot.
Add the diced onion and celery to the pot and sauté until softened, about 5 minutes. Stir in the diced potatoes, clam juice, and thyme, and bring the mixture to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
Next, add the chopped clams along with their juice and the heavy cream. Simmer for an additional 5-10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste, and serve hot, garnished with the crispy bacon and chopped parsley.
Extra Tips:
For an even richer flavor, consider using fresh clams if available, or adding a splash of white wine while sautéing the vegetables.
Be careful not to overcook the clams, as they can become tough; just heat them through. If you prefer a thicker chowder, you can mash some of the potatoes in the pot or add a cornstarch slurry.
Serve with crusty bread or oyster crackers for a delightful, complete meal. Enjoy your homemade Classic New England Clam Chowder!
Creamy Lobster Chowder

Creamy Lobster Chowder is a luxurious dish that combines the rich, sweet flavors of lobster with a creamy, comforting base. This chowder is perfect for special occasions or a cozy night in, and it can be prepared easily with a few simple ingredients.
The addition of fresh herbs and vegetables improves the complete flavor, making it a delightful and satisfying meal that's sure to impress anyone at the table.
Ingredients:
- 2 cups cooked lobster meat, chopped
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 2 cups corn (fresh or frozen)
- 4 cups seafood stock
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
In a large pot, cook the diced bacon over medium heat until crispy, then remove and set aside, leaving the rendered fat in the pot.
Add the butter to the pot, and once melted, sauté the chopped onion and minced garlic until translucent. Stir in the diced potatoes and cook for about 5 minutes before adding the seafood stock.
Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15 minutes. Add the corn, cooked lobster meat, thyme, and heavy cream, stirring to combine.
Season with salt and pepper to taste. Allow the chowder to simmer for an additional 5-10 minutes to marry the flavors, then serve hot, garnished with crispy bacon and fresh parsley.
Extra Tips:
For the best flavor, consider using freshly cooked lobster or high-quality frozen lobster meat.
You can also customize the chowder by adding other seafood like shrimp or clams for added variety. If you prefer a thicker chowder, mash some of the potatoes against the pot's side with a fork, or add a cornstarch slurry to achieve your desired consistency.
Finally, serve with crusty bread for a hearty meal that complements the chowder perfectly!
Spicy Shrimp and Corn Chowder
Spicy Shrimp and Corn Chowder is a delightful and hearty dish that perfectly combines the sweetness of corn with the spiciness of shrimp. This chowder is packed with flavors and is a fantastic way to warm up on a chilly day.
The creaminess of the base, along with the tender shrimp and fresh corn, creates a satisfying meal that's sure to impress family and friends. Ready in just under an hour, this chowder can be a quick weeknight dinner or a comforting weekend treat.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh or frozen corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish (optional)
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant. Next, stir in the diced potatoes and pour in the chicken or vegetable broth, bringing the mixture to a boil.
Once boiling, reduce the heat and let it simmer for about 10 minutes until the potatoes are tender. Add the corn, smoked paprika, cayenne pepper, and season with salt and pepper.
Gently fold in the shrimp and simmer for another 5 minutes until the shrimp are cooked through. Finally, stir in the heavy cream and cook for an additional 2 minutes before serving.
Extra Tips:
For added depth of flavor, consider using fresh herbs such as thyme or bay leaves while simmering the soup.
Adjust the level of spiciness by varying the amount of cayenne pepper according to your taste preferences. If you prefer a thicker chowder, you can mash some of the potatoes with a fork before adding the cream.
Serve the chowder with crusty bread or cornbread for a complete meal, and don't forget to garnish with fresh cilantro or parsley for a pop of color and flavor!
Smoky Fish Chowder

Smoky Fish Chowder is a hearty and comforting dish that combines the rich flavors of smoked fish with creamy potatoes and aromatic vegetables. This chowder is perfect for chilly evenings or when you want to impress guests with a cozy, homemade meal.
The smoky notes from the fish enhance the dish, while the creamy broth brings everything together beautifully. Serve it with crusty bread for a complete and satisfying experience.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups vegetable or fish stock
- 1 cup heavy cream
- 2 cups smoked fish (such as salmon or mackerel), flaked
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and add the diced onion, cooking until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant. Add the diced potatoes and stock, bringing the mixture to a boil.
Reduce the heat and let it simmer until the potatoes are tender, approximately 15 minutes. Stir in the heavy cream, smoked fish, corn, and smoked paprika, allowing the chowder to warm through.
Season with salt and pepper to taste, and let it simmer on low for another 5 minutes.
Extra Tips:
For a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the cream. This will help to create a creamier texture.
If you prefer a spicier kick, consider adding a pinch of cayenne pepper or a dash of hot sauce.
Feel free to experiment with different types of smoked fish or add in other vegetables like celery or carrots for extra flavor and nutrition.
A sprinkle of fresh parsley on top just before serving will add a beautiful pop of color and freshness to your chowder.
Tomato and Seafood Chowder
Tomato and seafood chowder is a delightful and hearty dish that combines the richness of seafood with the vibrant flavors of tomatoes. This chowder is perfect for a cozy dinner, offering a comforting blend of ingredients that warms the soul.
The creamy tomato base improves the natural sweetness of the seafood, making it a great choice for seafood lovers. Serve it with crusty bread for a complete meal that's sure to impress family and friends.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 pound mixed seafood (shrimp, scallops, and fish fillets)
- Salt and pepper to taste
- Fresh parsley for garnish
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and sauté the chopped onion until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant. Stir in the diced tomatoes, vegetable broth, heavy cream, dried oregano, and paprika.
Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld. Then, gently add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through.
Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Extra Tips:
For a deeper flavor, consider using homemade seafood stock instead of vegetable broth.
You can also add vegetables like corn or bell peppers for extra texture and flavor. If you prefer a thicker chowder, you can blend a portion of the mixture before adding the seafood, or you can mix in a cornstarch slurry.
Be careful not to overcook the seafood, as it can become tough; just cook until it's opaque and tender. Enjoy your chowder warm and paired with a slice of fresh bread for dipping!