Creamy Fish Chowder Recipe - New Favorite Comfort Meal

There’s nothing quite like a warm, comforting bowl of creamy seafood chowder to brighten any day, right? This isn't just any fish chowder recipe; it's a hearty, flavorful dish packed with a delightful variety of seafood that you can easily tailor to your taste. Whether you're looking for a cozy weeknight dinner or a show-stopping meal for guests, this recipe hits all the right notes. We’ll guide you through making a rich, satisfying chowder that’s perfect for the whole family, with fantastic options for those needing gluten-free dairy-free meals or looking for clever seafood meal prep ideas. Get ready to dive into a bowl of pure deliciousness!

Ingredients

• 1 tablespoon olive oil or unsalted butter (for dairy-free, use olive oil)
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour (for gluten-free, use a 1:1 gluten-free flour blend like Bob's Red Mill)
• 4 cups seafood stock or vegetable stock (ensure it’s gluten-free if needed)
• 1.5 lbs firm white fish fillets (cod, haddock, or halibut work best), cut into 1-inch chunks
• 1 teaspoon best seafood seasoning blend (like Old Bay or a homemade mix of paprika, garlic powder, onion powder, and dried thyme)
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 cup heavy cream (for dairy-free, use full-fat coconut milk dairy free – from a can, not a carton)
• 1 lb large shrimp, peeled and deveined
• 1 (6.5 oz) can chopped clams, drained (reserve liquid if desired for extra flavor)
• 1/4 cup fresh parsley, chopped, for garnish
• Salt to taste

Directions

1. Prepare and Cook Vegetables: In a large Dutch oven or heavy-bottomed pot, heat the olive oil or butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 8-10 minutes, or until the vegetables have softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Create the Roux, Add Seafood Base, Fish, and Seasoning: Sprinkle the flour (or gluten-free flour blend) over the cooked vegetables and stir continuously for 1-2 minutes to create a roux. Gradually whisk in the seafood stock, ensuring no lumps. Bring the mixture to a gentle simmer. Add the fish chunks, seafood seasoning blend, dried thyme, and black pepper. Stir gently to combine.
3. Add Potatoes, Simmer, Then Stir in Cream and Seafood: Add the diced potatoes to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. Once the potatoes are tender, stir in the heavy cream (or coconut milk dairy free alternative), shrimp, and drained clams.
4. Cook to Desired Consistency: Continue to simmer gently, uncovered, for another 5-7 minutes, or until the shrimp are pink and cooked through and the chowder has thickened to your desired consistency. Be careful not to boil the chowder, especially after adding cream, to prevent curdling. If the chowder is too thick, you can thin it with a little water or extra stock. Taste and adjust salt as needed. Serve hot, garnished with fresh parsley.