There is just something about a big pot of Seafood Chowder simmering on the stove that makes the whole kitchen feel warm and inviting. This is the kind of cozy, stick to your ribs supper that feels fancy enough for company but simple enough for a slow weeknight dinner. Creamy broth, tender potatoes, sweet shrimp and briny clams all come together in one comforting bowl that never disappoints.

Bowl of seafood chowder with shrimp, clams and oyster crackers.

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Why You Will Love This Recipe

This easy seafood chowder recipe is rich, creamy and loaded with shrimp, clams and tender potatoes for a filling one pot meal that is perfect for cold weather.
It uses simple pantry staples, canned clams and frozen shrimp, making it an affordable way to enjoy a restaurant style chowder at home. Serve in homemade bread bowls for a true restaurant experience.
The flavors build fast with garlic, thyme and Old Bay Seasoning, giving you deep seafood flavor without long simmer times.

Ingredients for Clam Chowder with Shrimp

Butter
Onions
Celery
Carrots
Minced garlic
Potatoes
Clams with juice
Seafood stock
Worcestershire Sauce
Shrimp
Heavy whipping cream
Corn starch
Old Bay Seasoning
Dried thyme
Red pepper flakes for garnish
Fresh parsley for garnish
Oyster crackers for serving

How to Make Seafood Chowder

Cooking vegetables in a pan: carrots, onions, celery.

Melt the butter in a large pot over medium heat. Add the onions, celery and carrots and cook until softened, about 5 to 6 minutes. Stir in the minced garlic and potatoes and cook for 3- 4 minutes.

Adding clam juice to vegetables in a pan.

Adding seafood stock to pan of vegetables.

Add clam juice, seafood stock, Old Bay Seasoning and thyme. Bring to a simmer and cook until the potatoes are fork tender, about 10 minutes.

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Adding clams and shrimp to pan for soup.

Making corn starch slurry with heavy cream.

Stir in the shrimp and clams.
Whisk the corn starch into the heavy whipping cream to create a slurry. Stir it into the chowder and simmer a few minutes until thickened and shrimp is cooked through. Remove from heat.

Ladle into bowls and garnish with red pepper flakes, fresh parsley and a handful of oyster crackers.

You might also like this Low Country Boil for an easy meal that feeds a crowd.

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Bowl of chowder with shrimp, clams and oyster crackers.

This creamy Seafood Chowder is pure comfort in a bowl and perfect for chilly nights, family dinners or anytime you are craving something warm and satisfying. Serve it with crusty bread or crackers and watch it disappear fast.

Have you tried this Seafood Chowder Recipe? Leave a comment and star rating below to let us know how it turned out.

Bowl of seafood chowder with oyster crackers.

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Seafood Chowder

This creamy Seafood Chowder is loaded with tender shrimp, clams and potatoes in a rich savory broth. Cozy, comforting and easy enough for any night of the week.

Prep Time15

Cook Time20

Course: Soups

Cuisine: American

Keyword: clam and shrimp chowder

Servings:

Calories: 405kcal

Author: Milisa

Ingredients

¼ cup butter
2 cups yellow onion diced
2 cups celery diced
2 cups carrots sliced thin
1 tablespoon minced garlic
1 ½ pounds potatoes cut into 3/8 inch cubes – russet or yukon gold
2 6.5 ounce clams with juice
½ pound uncooked shrimp peeled, deveined and chopped
3 cups seafood stock or chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon dried thyme
1 cup heavy whipping cream
2 tablespoons corn starch
fresh parsley optional for garnish
red pepper flakes optional for garnish
oyster crackers for serving

Instructions

Melt the butter in a large pot over medium heat. Add the onions, celery and carrots and cook until softened, about 5 to 6 minutes. Stir in the minced garlic and potatoes and cook for 3- 4 minutes.
Add clam juice, seafood stock, Old Bay Seasoning and thyme. Bring to a simmer and cook until the potatoes are fork tender, about 10 minutes.
Stir in the shrimp and clams.
Whisk the corn starch into the heavy whipping cream to create a slurry. Stir it into the chowder and simmer a few minutes until thickened and shrimp is cooked through. Remove from heat.
Ladle into bowls and garnish with red pepper flakes, fresh parsley and a handful of oyster crackers.

Notes

Do not overcook the shrimp. They only need a few minutes to turn perfectly tender and juicy.
If you like a thicker chowder, add a little extra corn starch slurry at the end. If you prefer it thinner, simply use less.
Use any seafood that you have on hand: firm white fish like halibut, crab, lobster or oysters are great in this chowder.
Store leftover chowder in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove over low heat, stirring often. Avoid boiling so the cream stays smooth and the shrimp stays tender.