This creamy seafood chowder begins with onion and celery softened in butter, then builds a fish-stock and potato broth scented with bay and dill. The quantities are designed for a 5- to 6-quart pot and six bowls of about 1 1/4 cups each. The 55-minute total is an editorial estimate that assumes 1/2-inch potato cubes and a steady gentle simmer; actual timing and yield still require a documented kitchen test. Flour is whisked into cold whole milk before it reaches the pot, and the fish and shrimp are checked separately because Health Canada lists different safe temperatures for fish and crustaceans.
EDITORIAL KITCHEN NOTES
Why this recipe works
Softening 100 g celery and 200 g onion in butter builds the savoury base without relying on vague vegetable sizes.
Whisking 40 g flour into cold whole milk before adding it reduces lumps.
Adding 340 g fish and 225 g shrimp only after the broth thickens limits their time in the pot.
Separate thermometer checks account for Health Canada's 158°F (70°C) guidance for fish and 165°F (74°C) guidance for shrimp.
Ingredient notes
White fish
Use 12 oz (340 g) firm, mild skinless fish such as cod, haddock or halibut and cut it into even 1-inch pieces.
Shrimp
Use 8 oz (225 g) raw medium shrimp that are peeled, deveined and have their tails removed so the chowder is easy to eat.
Yukon Gold potatoes
Use 1 lb (454 g) and dice them evenly to 1/2 inch. Larger cubes take longer than the stated range.
Fish stock
Fish stock gives the chowder a full savoury base without introducing ingredients that are absent from the finished bowl.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Haddock, cod or halibut can be used for the firm white fish.
Dried thyme can replace the dried dill, but garnish with chopped parsley instead of fresh dill.
Troubleshooting
The chowder is lumpy
Whisk the flour gradually into cold milk until smooth before it reaches the hot pot. If small lumps remain, strain the milk mixture before adding it.
The milk looks split
Move the pot off the burner, lower the heat and stir gently. Keep the chowder below a hard boil while cooking; the brief rolling boil applies only when reheating leftovers for safety.
The fish or shrimp is tough
Add both only after the broth thickens and remove the pot as soon as several pieces reach their safe temperatures. A tight O-shaped shrimp is an overcooking warning.
The potatoes are still firm
Keep simmering before adding the milk and seafood. The knife test controls this step; potato size and pot width can move it outside the estimated time.
Storage and freezing
Refrigerate leftovers in shallow containers within two hours and use within two to three days.
Reheat only the portion needed to 165°F (74°C). Health Canada advises bringing soups to a full rolling boil while stirring; remove the chowder from the heat immediately after that check to reduce further splitting and seafood overcooking.
Freezing is not recommended because the potatoes can become grainy and the milk-thickened broth can separate.
THE BUTTER & BLOOM RECIPE
Creamy Seafood Chowder
Print-friendly layout
Preparation time
20 min
Cooking time
35 min
Total time
55 min
Yield
6 bowls (estimated)
Cuisine
North American
Updated
Ingredients
1 tablespoon (14 g) unsalted butter
2 celery stalks (about 100 g), finely chopped
1 medium yellow onion (about 200 g), finely chopped
1 bay leaf
1 teaspoon dried dill
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 lb (454 g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 cups (500 mL) fish stock
1/3 cup (40 g) all-purpose flour
3 cups (750 mL) whole milk, divided and kept cold
12 oz (340 g) raw skinless firm white fish, cut into 1-inch pieces
8 oz (225 g) raw peeled and deveined medium shrimp, tails removed
2 tablespoons (30 mL) freshly squeezed lemon juice
1 tablespoon chopped fresh dill, for serving
Detailed directions for Creamy Seafood Chowder
Prepare the ingredients — Keep the white fish and shrimp refrigerated while you work. Cut the potatoes into even 1/2-inch cubes and finely chop the celery and onion. On a separate board, cut the fish into 1-inch pieces and prepare the shrimp. Wash your hands, knife, board and thermometer after contact with raw seafood. This preparation is included in the 20-minute prep estimate.Creamy Seafood Chowder · AI instructional image: Cut the potatoes and raw seafood into even pieces, keeping raw seafood separate from the vegetables.
Soften the vegetables — Melt the butter in a heavy 5- to 6-quart pot over medium heat. Add the celery and onion and cook for 5 to 7 minutes, stirring often, until soft and translucent but not browned. Stir in the bay leaf and dried dill for 30 seconds.Creamy Seafood Chowder · AI instructional image: Soften the onion and celery without browning, then briefly stir in the bay leaf and dried herb.
Cook the potatoes — Add the salt, pepper, potatoes and fish stock. Bring to a gentle simmer, partially cover and cook for 12 to 15 minutes. Stir once or twice. The potatoes are ready when a small knife slides into the centre of a cube without resistance; larger cubes need longer.Creamy Seafood Chowder · AI instructional image: Keep the simmer gentle and cook until a knife slides easily into a potato cube.
Make a lump-free thickener — Whisk the flour gradually into 1 cup of the cold milk in a medium bowl until smooth. Slowly stir it into the potato broth, then add the remaining 2 cups milk. Cold milk and gradual whisking prevent dry flour pockets.Creamy Seafood Chowder · AI instructional image: Whisk the flour into cold whole milk until smooth before adding it to the hot broth.
Thicken without splitting — Keep the chowder at a gentle steam over medium-low heat for 5 to 8 minutes, stirring across the bottom and corners of the pot. It is ready for the seafood when it lightly coats the back of a spoon. Do not boil hard; if it begins bubbling vigorously, move the pot off the heat briefly and lower the burner.Creamy Seafood Chowder · AI instructional image: Stir often over medium-low heat until the broth lightly coats the spoon; do not boil hard.
Cook each seafood piece safely — Add the fish and shrimp. Maintain a bare simmer for 4 to 6 minutes and stir gently once or twice. Check several pieces with a clean digital thermometer: fish must reach 158°F (70°C) and shrimp 165°F (74°C). The fish should also be opaque and flake in moist pieces; shrimp should be opaque and loosely C-shaped. Remove the pot from the heat as soon as the slowest piece is done.Creamy Seafood Chowder · AI instructional image: Keep the seafood at a bare simmer and verify safe temperatures with a clean digital thermometer.
Finish six measured bowls — Discard the bay leaf and stir in the lemon juice. Taste before adding more salt. Ladle about 1 1/4 cups into each of 6 bowls and finish with fresh dill. Total elapsed time is estimated at 55 minutes when ingredients are prepared as written; actual time varies with knife speed, pot width and potato size. Refrigerate leftovers in shallow containers within 2 hours and use within 2 to 3 days. Reheat only the portion needed to 165°F (74°C), stirring and bringing soup briefly to a rolling boil, then remove it from the heat to limit splitting.Creamy Seafood Chowder · AI instructional image: Remove the bay leaf, add lemon off the heat and portion about 1 1/4 cups per bowl.
Keywords: creamy seafood chowder · seafood chowder with white fish and shrimp · fish and shrimp chowder · Yukon Gold potato chowder · homemade seafood chowder
Published · Updated
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COMMON QUESTIONS
Creamy Seafood Chowder FAQ
How long does seafood chowder take?
The editorial estimate is 20 minutes of preparation and 35 minutes of cooking, or 55 minutes total. Knife speed, potato cube size and pot width can change the actual time.
How much does this seafood chowder make?
The proposed yield is six bowls of about 1 1/4 cups each. That amount is calculated from the listed ingredients and still awaits a measured kitchen test.
What fish is best for seafood chowder?
Firm, mild white fish such as cod, haddock or halibut holds its shape while becoming tender in the creamy broth.
How do I know when the fish and shrimp are cooked?
Use a clean digital thermometer and check several pieces: fish must reach 158°F (70°C), while shrimp must reach 165°F (74°C). Opacity and texture are supporting cues.
Can seafood chowder be frozen?
Freezing is not recommended because potatoes can become grainy and the milk-thickened broth may separate.
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