How to Make Seafood Chowder

This Seafood Chowder is a once or twice a year delicious indulgence and has been a Christmas Eve tradition in our home for years!

Seafood Chowder

It may seem a little fussy to prepare, but it really isn’t. I find it easiest to chop and prepare everything earlier in the day, then cover and refrigerate any perishables. When the time comes to make the chowder, it’s basically a little assembly process. (Note – if you prepare the potatoes ahead of time, cover them with water to prevent discolouration and then drain the water before using the potatoes.)

This Seafood Chowder, when combined with homemade biscuits (I like to use a cookie cutter and cut the biscuit them into tree or star shapes for Christmas Eve) or rolls makes the perfect light supper. You could easily start or finish with a fresh salad if you wanted something a little heartier.

If you would like to serve the chowder an appetizer/first course, serve in smaller portions as it is quite filling. It would probably serve 8-10 as a first course.


5.0 from 2 reviews
Seafood Chowder
Serves: 4-6
  • ¼ cup butter
  • 1 large yellow onion, medium diced
  • 3 medium-sized carrots, peeled and medium diced
  • 2 ribs of celery, medium diced
  • 4 medium-sized, yellow-fleshed potatoes, peeled and cut in ½” dice
  • ½ cup water
  • ½ pound large shrimp, peeled, deveined and cut into bite-sized pieces
  • ½ pound scallops (check them over and remove the “foot” - cartilage strip) & cut scallops in two if they are large
  • ½ pound white fish, cut into bite-sized pieces
  • 1 pound cooked lobster meat, cut into bite-sized pieces
  • 2 cups heavy cream, 35%MF
  • 1½ cups whole milk
  • salt & pepper, to taste
  • chopped flat leaf (Italian) parsley, to garnish
  1. In a large heavy saucepan, melt the butter. Add the diced onion, carrots, celery, and potatoes. Sauté over medium/low heat until vegetables are just tender (approximately 15 minutes), stirring occasionally. (Add a little more butter, if necessary)
  2. Add the water, shrimp, scallops and white fish. Cover and cook over medium/low heat for 7-10 minutes or just until the cooked.
  3. Add the cooked lobster meat
  4. Add the heavy cream and milk, bring to a low simmer, but don’t boil!
  5. Season with salt and pepper to taste
  6. Ladle into heated bowls and garnish with chopped parsley.
  7. Serve immediately.

Hope you will love this outstanding chowder as much as we do! As always, if you have any questions at all, please feel free to ask and I will do my very best to answer.



  1. LILLIAN BROWN says:

    I make seafood chowder several times a year, in Nova Scotia we have a lot of fish markets and can buy everything in one stop and just the amount we need.This recipe is very close to the one I use. I cook fresh mussels and add just before serving, still in the shell to the top of the chowder along the side of each bowl

  2. Although I don’t make it too frequently, it is one of my favorite dishes. We’re not big fans of shell fish, but when added to the mix , I must admit I love the taste. I have never added carrots before, but will definitely try it the next time. Mmm, now I’m hungry and can just smell and taste how good it will be!!

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