Easy Seafood Chowder – Delicious Family Favorite

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Seafood Chowder just screams comfort and love on a cold winter day. Include a few types of delicious seafood and you have a bowlful of love, happiness, and special memories.

It wouldn’t be the holidays in our house if I didn’t make this delectable family favorite Seafood Chowder on Christmas Eve; my kids would never forgive me! Serve it up with a piece of homemade Southern Pecan Pie and I’d say Christmas Dinner is Done!!!

close up of seafood chowder in a glass bowl on a woven place mat


I found this keeper a longgggg time ago in a Bon Appetit magazine, back in the day before the internet, baaahaaaa! Saved the magazine for years, then went on a purging spree, Ugh! You know the story!

Fast forward a couple of years later I found it on the dial-up internet, that took all day! Printed it out on my dot matrix printer, another day lost and we’ve never been parted since! Of course, I’ve deviated from the original recipe over the years…cause that’s what I do😉❗



There are so many healthy, yummy ingredients in this chowder that makes it a complete meal. Serve with fresh garlic bread and you’re done! It’s also a one-pot meal, a big Plus for whoever has KP duty!!


Seafood Chowder being stirred on the stove with a black ladle.


  • vegetable cooking spray
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 1 whole red bell pepper, chopped
  • 1 whole jalapeno pepper, seeded and chopped
  • 5 cloves of garlic, smashed and roughly chopped
  • 2 4-5 inch fresh rosemary sprigs, leaves plucked off
  • 2 2-3 inch fresh thyme sprigs, leaves plucked off
  • 1/2 tsp white pepper
  • 2 tsp Cajun spice
  • 2 tsp Curry spice, can omit if you don’t like Curry
  • 1/2 dried thyme
  • 1/3 cup of flour, can be gluten-free
  • 32 oz of chicken broth
  • 3-4 cups of red potatoes, diced. You can skin if you like…I don’t
  • 3 bay leaves
  • 2 10.5 ounce cans of evaporated regular or skim milk
  • 2 8.75 ounce cans of cream-style corn
  • hot sauce to taste (like Tabasco)
  • 1.5# medium fresh shrimp, peeled
  • 1# fresh lump crab, drained 

I know it’s a long list but whatever you do, don’t omit the creamed corn, the fresh lump crab, the fresh shrimp, or the red bell pepper. You’d be missing the special gifts these items contribute to this wonderful chowder!

Onions, celery, red pepper, jalapeno, garlic with seasonings and flour being stirred in a dutch oven.


  1. Saute the onion, garlic, red bell pepper, and jalapeno pepper together in the oil until soft.
  2. Add the Rosemary and Thyme (both types) and Cajun and Curry seasoning. Stir into soft veggies.
  3. When seasonings are well incorporated, add the flour and mix in well.
  4. Add broth, potatoes, and bay leaves. Bring to a boil and then reduce. 
  5. When potatoes are tender, add in milk and corn.
  6. When hot again, add in peeled shrimp. Cook until shrimp are done (pink).
  7. Add in crab and let simmer for 2-3 mins. more.
  8. Remove bay leaves and serve with hot garlic bread.
  9. Enjoy!!!

Seafood chowder in a glass bowl with rosemary leaves ready to serve.

Serve with yummy garlic bread, cornbread, crescent rolls, or even these delicious Sausage Balls!

You can also add different kinds of fish such as cod, scallops, clams, any kind of whitish fish. Just make sure it’s fresh; it makes a BIG difference!

 Serve these other goodies during the Holidays!

Spicy Krab Wontons with Sweet Mustard Sauce

Italian Queso

Mexican Egg Rolls


close up of seafood chowder in a glass bowl on a woven place mat

Seafood Chowder

Savory, fresh and healthy Seafood Chowder
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 8
Calories 200 kcal


  • Dutch Oven


  • vegetable oil cooking spray
  • 2 tsp olive oil
  • 1 onion, medium chopped
  • 3 celery stalks chopped
  • 1 red bell pepper, medium chopped
  • 5 cloves garlic smashed and chopped
  • 1 jalapeno seeded and chopped
  • 1/3 cup flour, can be gluten free
  • 1 box chicken broth, 32 oz
  • 3 cups red potatoes diced, can add more to taste
  • 1/2 tsp white pepper
  • 1/2 tsp dried thyme
  • 2 tsp Curry Spice to taste
  • 2 tsp Cajun Seasoning to taste
  • 2-3 sprigs fresh thyme de stemmed
  • 3 springs fresh thyme de stemmed
  • 3 bay leaves
  • 2 cans evaporated skim or regular milk, 12 oz each
  • 2 cans cream style corn, 8 ¾ oz each
  • pounds fresh caught shrimp, medium size shelled
  • 1 pounds fresh lump crab meat shells picked out
  • hot sauce to taste
  • course ground pepper to taste


  • Peel and devain shrimp. Set aside.
  • Spray dutch oven with cooking spray and add oil, heat.
  • Add onions, celery, red pepper, jalapeno, garlic and cook until tender.
  • Add flour and seasonings, stir until incorporated with veggies and warmed up.
  • Add in chicken broth, potatoes, and bay leaves.
  • Bring to a boil and then simmer until potatoes are tender.
  • Stir in milk, corn, hot sauce. Boil and then add shrimp and crab meat. Turn heat lower and cook until shrimp are pink.
  • Remove bay leaves.
  • Serve with garlic bread, crackers, croutons, etc.
  • ENJOY!


Calories: 200kcal
Keyword healthy, savory, seafood, special occasion
Tried this recipe?Let us know how it was!

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