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Delight in this seafood chowder with shrimp and imitation crab or lobster bites. This easy-to-make 30-minute recipe is deliciously decadent and sure to warm your heart and satisfy your coastal cravings!

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1456x970 px closeup of a bowl of seafood chowder with a spoon in it and a red, white, and blue plaid napkin tucked under the bowl on the right side.

A 30-minute Seafood Chowder Recipe + My Chowder Blueprint for Making All Types of Chowders

Follow my chowder blueprint for easy-to-make, deliciously decadent midwestern seafood chowder that'll warm your heart and satisfy your coastal cravings!

My dear hubby first concocted this seafood chowder when he altered a recipe in one of my favorite Door County Wisconsin cookbooks. I vividly remember the first time he made it because of how wonderful the house smelled when I opened the door to walk in after a long day at work. Seafood scents mingled with simple veggies in a creamy, silky chowder base to fill the air with an intoxicating, savory aroma. The delicious sensory symphony it created was too good to ignore.

Lively Talk and Dreaming

Coincidently, my co-workers and I had been dreaming about warmer weather and sunny, laid-back coastal trips over lunch. Lively talk flourished around the breakroom table about gorging ourselves with seafood while enjoying the sights and sounds of imaginary waters splashing upon docks and the squawks of gulls flying overhead. So, this recipe was a perfect punctuation point after my lunch of dreaming at the end of my day.

ABOUT THIS RECIPE
(per serving)

Gluten FreeNut FreeEgg FreeQuick & EasyHealthy ChoicesSoy Free
Yield | 8 Hearty Bowls
Servings | 8
AVG. Maker RATING: 
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Prep Time :15 minutes
Cook Time15 minutes
Total Time30 minutes
Course : Dinner/Supper, First Course, Lunch
Cuisine : American
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 348
Fat 13
Carbohydrates 41
Protein 19

Similar Yet Different

Some people will debate about what makes a soup a chowder- or if chowder is a type of soup at all or if it’s its own thing. In my earlier years, whenever I came across someone who might talk recipes, I would have argued that a chowder must have seafood- but then there’s potato chowder and corn chowder- and probably others if I were to think about it longer.

No matter what kind you’re making, friends around this neck of the woods will claim that chowder must have a white base. Still, others from out east will cast their votes for a tomato veggie base for traditional Manhattan clam chowder.

Scroll to the recipe card below to print, email, or save to your favorites.

Please let me know in the comments below if you have questions or if you tweak the recipe. I’d love to hear from you!

Regardless of your feelings, you may think this recipe for chowder is just another rendition of my previous rustic creamy ham and potato soup, which features chunks of tender potatoes and ham simmered in a flavorful cream broth. While there are similarities, I would tell you there are a lot of subcategories of soup (even those that you can serve cold – though you’d never serve chowder that way). But I also consider that soup rustic because the chunky ingredients are less than the creamy base, making it slightly thinner, lighter, and less filling, depending on how much you put in your bowl. You might deem it a stew if it were the other way around.

All that aside, this creamy and satisfying recipe is undoubtedly classified as a chowder.

So, while soups can be thinner and lighter, chowder stands out for its rich and thick consistency. Similar to stew, you’ll make this seafood chowder with sizeable pieces of seafood and vegetables, most notably potatoes.

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Picture the recipe step-by-step

The photos below summarize the easy step-by-step process of creating our version of Seafood Chowder. Use the photos as a visual guide to help you along the way.

Picture the recipe step-by-step from combining the starch, base veggies, and aromatics to scalding the milk, thickening the chowder, and adding the seafood; each step will ensure your chowder turns out super delicious!

Please read the footnotes in the recipe card Kitchen Notes, highlighted with [1] and [2] in the captions for my additional comments.

Five small bowls placed on a white board showing the base veggies and aromatics used in the recipe - three small bows contain peas, grated carrot, chopped onions, another containing the parsley flakes, table salt and pepper, and the last bowl with the chicken boullion base.
Prepare and measure the base veggies - 1 cup frozen Peas, 1 cup grated Carrot, and ½ cup chopped Onion. Then measure the aromatics - 1 tablespoon dried parsley flakes, 1 teaspoon table salt, 1/4 teaspoon pepper, and 4 teaspoons chicken boullion base.
One pound of seafood is needed for the protein in theis chowder. We use ½ pound pre-cooked shrimp and one 8-ounce package of imitation crab or lobster, thawed.
A four cup meaturing cup with 1/2 inch cubes of potatoes.
For the starch in this chowder we choose Yukon Gold potatoes. You could also use Red, Russets, or new potatoes. Whatever type you choose, clean the potatoes by scrubbing under cool water and remove any bad spots or eyes, then chunk them into ½ pieces. You'll need 4 cups of chunked potatoes.
A large Dutch Oven is pictured, showing the combination of the starch (potatoes), base veggies, and aromatics with enough broth/liquid to cover the vegetables.
In a large Dutch Oven or heavy pot, combine the starch (potatoes), base veggies, and aromatics; add enough broth/liquid (this recipe uses about 4 cups water [1]) to cover the vegetables. Bring to a boil, immediately reduce the heat, and simmer for 15-20 minutes until the potatoes become fork-tender.
Do not drain!
A pot is shown with 6 cups of scalded milk heated to 180°F until tiny bubbles form around the edges of the pan.
Meanwhile, using a medium saucepan, scald the milk by heating it slowly to 180°F or until tiny bubbles form around the edges of the pan. Scalding will take about 15 minutes (+/-) on medium-high heat. Watch closely so as not to boil.
Photo shows 1 ½ cups of the scalded milk ladeled into a large glass measuring cup. The unsalted butter is adde to the cup with the milk to melt.
Ladle 1 ½ cups of the scalded milk into a large glass measuring cup. Add the 4 tablespoons unsalted butter to the cup with the milk to melt. Measure the ½ cup gluten-free all-purpose flour for the next step.
The photo shows the flour whisked into the measuring cup with the scaled milk and melted butter.
The thickener - Slowly whisk the flour into the butter and milk a little at a time until it's fully incorporated.
The Dutch oven is shown with the seafood added. the chowder is thickened.
The final step is to pour the butter, flour, and milk mixture into the undrained vegetable mixture, flooding it into the liquid, then whisking it briskly to avoid clumps. Once combined, heat to boiling, continually whisking until it thickens. Immediately reduce the heat to medium-low. Add the seafood. Simmer for an additional 5 minutes.
1456x970 px closeup of a bowl of seafood chowder with a spoon in it and a red, white, and blue plaid napkin tucked under the bowl on the right side.
If desired, serve hot with crusty bread or gluten-free table crackers [2]. You can also top it with fresh parsley, bacon bits, grated cheddar cheese, or scallions.

🤩Hey, This looks delicious! 😋Such a simple, flavorful gluten-free dish. 🍴Definitely will be adding this recipe to my meal rotation! 🥣🌟 #glutenfree #recipe #CookingGfreeDeliciously

1080x1920 px pinterest share image featuring a bowl of seafood chowder on the top half of the graphic and ingredients on the bottom.
PIN IT! Click the red icon in the upper left corner of this picture to save this recipe on Pinterest!

💭 Before you get started...

I hope you’ll love this recipe for Seafood chowder as much as we do!

For a quick primer on chowder in general, you can read the extended version of this post sent by email to all eNews subscribers. While you’re there, you can download my Chowder Blueprint (the ultimate quick reference for making all types of chowders) for free when you become a paid subscriber, or if you can’t swing the paid membership right now, pay what you can to get the chowder blueprint right away. Either way, you can also find the extended post in my Substack archives.

But if you’re more of a “Just the facts, Ma’am” type of person, please scroll down to the basic seafood chowder recipe below. Enjoy!

Thanks for stopping by. Have a delicious time dreaming and eating this coastal chowder favorite.

The Blueprint for Making Chowder!

The chowder blueprint is the ultimate quick reference for making all chowders, from corn or potato to seafood. From making creamy white bases to vegetarian or tomato-based for traditional Manhattan clam chowder, this quick reference chowder blueprint gives you all the options for making any chowder with any protein or none, you choose!

Digital preview is partially hidden to keep everyone honest. 😊

Keep scrolling to the recipe card below to print, email, or save it.

Looking for more soups? Here are a few more recipes you might like…

P.S. If you create a delicious twist on this recipe, or if you have a question or comment, please let me know. I’d love to hear!

Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom right of your screen to jump to the comment area below.

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Favorite Gadgets & Tools for making this recipe…

– AFFILIATE LINKS –

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#1 - Le Creuset Oval Dutch Oven, 6.75 qt.

A big beautiful workhorse of a Dutch Oven. I've owned mine for nearly 20 years. You can't beat the quality, and I love the handles for moving it from the oven and stovetop. I use it for everything from roasting and cooking soups, stews, and chowders to baking artisan and sourdough bread. It's a great pot that gets the job and cleans up well!

#2 - John Boos Maple Edge-Grain Reversible Cutting Board

This cutting board should be at the top of everyone's wish list. Made from the finest northern-white species of hard rock maple that's naturally anti-bacterial and won’t harbor any bacteria. Ypu'll love that it's reversible, so you can safely use one side for meat and poultry and the other for fruits and veggies.

#3 - Stainless Steel Measuring Cups, Set of 4

Whether you're a home cook or seasoned pro you can't go wrong with a quality set of measuring cups. I absolutely love the stainless steel because it won't rust, and the cup amounts are stamped into the handles so they won't rub off. The grip is comfortable and they easily nest together for space-saving storage. You get four measuring cups that measure accurately in ¼ cup, ⅓cup, ½ cup, 1 cup capacities. Perfect for all my imperial measurement needs.

#4 - Standard Round Measuring Spoons, Set of 6

I bought these standard measuring spoons at the same time I invested in my set of odd-size measuring spoons. Both spoon sets are terrific: the weight, the handle shape, and the sure-grip, when used, all make for a great purchase and certainly a vast improvement over the cheap plastic measuring spoons I bought eons ago. Quality, heavy, brushed stainless, they’re a very cool set, especially for measurements that do come up in baking. I highly recommend them.

Recommended Resources

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Please find the links below for ingredients and other resources used in making this recipe.
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Be sure to check out the Tips, Tricks and more about this recipe in our eNews Archive.

Seafood Chowder

Flavorful and comforting, this deliciously decadent and easy-to-make seafood chowder will be ready in about 30 minutes. It is also extremely adpatable to include almost any type of seafood you have readily available. We make this recipe exceptionally budget-friendly, using shrimp and imitation crab or lobster bites that are easy to find at your local grocery store. Delicious! So, what are you waiting for? It's time to stop dreaming about that someday coastal getaway and make some seafood chowder!
Kymberley

@ GfreeDeliciously

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Tried this recipe?Please consider Leaving a Review! It’s super helpful for others and us!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner/Supper, First Course, Lunch
Cuisine American
Servings 8
Calories 348 kcal

EQUIPMENT

  • 1 Large Dutch Oven or Heavy Pot
  • 1 Medium Saucepan
  • 1 Large Glass Measuring Cup
  • 1 Cutting Board
  • Utensils (Cooks Knife, Measuring Cups and Spoons, Large Spoon, Soup Ladle)

INGREDIENTS
 
 

Starch

  • 4 cups Yukon Gold potatoes or substitute Red, Russets, or new potatoes, remove any bad spots or eyes, chunked into ½ pieces

Base Veggies

  • 1 cup Carrot grated
  • 1 cup frozen Peas
  • ½ cup Onion chopped

Aromatics

Broth / Liquid

  • 4 cups water [1]
  • 6 cups Milk scalded

Protein

  • 1 pound Seafood We typically use ½ pound of thawded precooked shrimp and a thawed 8-ounce package of imitation crab or lobster.

Thickener

Fat

  • 4 tablespoons unsalted Butter

INSTRUCTIONS
 

  • In a large Dutch Oven or heavy pot, combine the starch (potatoes), base veggies, and aromatics; add enough broth/liquid (this recipe uses about 4 cups water [1]) to cover the vegetables. Bring to a boil, immediately reduce the heat, and simmer for 15-20 minutes until the potatoes become fork-tender. Do not drain.
    4 cups Yukon Gold potatoes, 1 cup Carrot, 1 cup frozen Peas, ½ cup Onion, 1 tablespoon dried Parsley flakes, 4 teaspoons Chicken Boullion Base [1], 1 teaspoon table Salt, ¼ teaspoon Black Pepper, 4 cups water [1]
    A large Dutch Oven is pictured, showing the combination of the starch (potatoes), base veggies, and aromatics with enough broth/liquid to cover the vegetables.
  • Meanwhile, using a medium saucepan, scald the milk by heating it slowly to 180°F or until tiny bubbles form around the edges of the pan. Scalding will take about 15 minutes (+/-) on medium-high heat. Watch closely so as not to boil.
    6 cups Milk
    A pot is shown with 6 cups of scalded milk heated to 180°F until tiny bubbles form around the edges of the pan.
  • Ladle 1 ½ cups of the scalded milk into a large glass measuring cup. Add the butter to the cup with the milk.
    4 tablespoons unsalted Butter
    Photo shows 1 ½ cups of the scalded milk ladeled into a large glass measuring cup. The unsalted butter is adde to the cup with the milk to melt.
  • Slowly whisk the flour into the butter and milk a little at a time until it's fully incorporated.
    ½ cup gluten-free All-Purpose Flour
    The photo shows the flour whisked into the measuring cup with the scaled milk and melted butter.
  • Pour the butter, flour, and milk mixture into the undrained vegetable mixture, flooding it into the liquid, then whisking it briskly to avoid clumps. Once combined, heat to boiling, continually whisking until it thickens. Immediately reduce the heat to medium-low. Add the seafood. Simmer for an additional 5 minutes.
    1 pound Seafood
    The Dutch oven is shown with the seafood added. the chowder is thickened.
  • Serve hot with crusty bread or gluten-free table crackers if desired [2]. Additionally, you can top it with fresh parsley, bacon bits, grated cheddar cheese, or scallions.
    1456x970 px closeup of a bowl of seafood chowder with a spoon in it and a red, white, and blue plaid napkin tucked under the bowl on the right side.

YOUR OWN NOTES

KITCHEN NOTES

Footnotes:
[1] We've used chicken boullion base and water instead of straight chicken broth to create the brothy base for convenience in this recipe. Feel free to substitute prepared chicken broth and eliminate the chicken boullion base.
[2] While oyster crackers with chowder are the traditional crackers served, I've never found gluten-free oyster crackers, so gluten-free table crackers or crusty bread is a good second choice.

Nutrition

Calories: 348kcal | Carbohydrates: 41g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 892mg | Potassium: 892mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3291IU | Vitamin C: 33mg | Vitamin D: 2µg | Calcium: 261mg | Iron: 2mg
Keyword boullion, butter, carrot, chowder, gluten-free flour, milk, onion, parsley, peas, potatoes, quick and easy, Seafood, soup

Did You Make This?

I love seeing what you make! Be sure to tag me @kymberleypekrul on Instagram.

Recipe Card powered by WP Recipe Maker 

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2025 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes on social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
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  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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My journey began when everything I thought I knew about cooking and eating suddenly changed when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

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