Best 6-Ingredient Simple Seafood Chowder Soup Recipe You’ll Love

What if you could capture the soul-warming, creamy essence of a coastal chowder with just six key ingredients and one pot, proving that less truly can be more? Searches for “easy soup recipes” consistently spike by over 60% in the cooler months, but many are deterred by long ingredient lists. This recipe is your elegant solution. We’re stripping the classic back to its glorious, flavorful bones. This simple seafood chowder soup recipe delivers luxurious taste through technique, not complexity. Perfect for a weeknight yet impressive enough for guests, this easy fish chowder proves that a handful of quality ingredients, treated with respect, can create a bowl of pure comfort. Let’s dive into this minimalist masterpiece.

Ingredients List

This recipe is built on a powerhouse foundation. Each ingredient plays a starring role.

• The Aromatic Base:
  • 4 slices thick-cut bacon, chopped This is your flavor engine, providing fat and smokiness.
  • 1 large yellow onion, diced
• The Hearty Vegetables:
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes They break down slightly to thicken the broth.
• The Liquid & Cream:
  • 4 cups low-sodium chicken or seafood broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• The Star of the Show:
  • 1 lb mixed fresh seafood: such as cod or haddock (cut into chunks), peeled raw shrimp, and/or scallops. Use a firm white fish as your base.

Ingredient Swaps & Tips:

• Bacon: For a smoky vegetarian option, use 1 tbsp smoked paprika and 2 tbsp olive oil to sauté the onions.
• Potatoes: Russet potatoes work but may become meally. For a lower-carb version, use diced cauliflower florets.
• Broth: Homemade fish stock is sublime, but a good quality store-bought chicken broth works beautifully.
• Seafood: Frozen mixed seafood is a fantastic, affordable option—just thaw first. Clams or mussels (in the shell) add drama; add them in the last 5 minutes of cooking.
• Cream: For a lighter but still creamy texture, use half-and-half or whole milk (the soup will be slightly thinner).

Timing

This chowder comes together with minimal fuss but maximum flavor development.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Data Insight: Traditional chowder recipes often start with a roux and a longer simmer, taking 60+ minutes. This streamlined 45-minute seafood soup achieves a rich, creamy body by leveraging the natural starch from the potatoes, reducing the active cook time by 25% while still delivering that classic, velvety texture home cooks crave.

Step-by-Step Instructions

Follow these straightforward steps for a chowder that’s rich, balanced, and perfectly cooked.

Step 1: Render the Bacon & Sauté Aromatics

In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crisp and the fat has rendered, about 6-8 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the glorious fat in the pot. Add the diced onion to the bacon fat and sauté until soft and translucent, about 5 minutes.

Step 2: Build the Broth Base

Add the cubed potatoes to the pot with the onions. Pour in the broth. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to maintain a steady simmer. Cook, uncovered, for 12-15 minutes, or until the potatoes are just fork-tender.

Step 3: Create Creamy Texture

Using a potato masher or the back of a wooden spoon, gently mash about one-third of the potato cubes directly in the pot. This is the chef’s secret for a naturally thickened, creamy broth without flour or cornstarch. It gives body and a rustic texture.

Step 4: Add Cream & Seafood

Reduce the heat to low. Stir in the heavy cream. Gently add your mixed seafood to the simmering (not boiling) soup. The key is to poach, not boil, the seafood. Cook for 4-6 minutes, just until the fish flakes easily, the shrimp are pink, and the scallops are opaque.

Step 5: Finish & Serve

Remove the pot from the heat immediately. Season generously with salt and black pepper to taste. Ladle the hot chowder into bowls and garnish with the reserved crispy bacon and a sprinkle of fresh parsley or chives if desired.

Nutritional Information

This is a nourishing, balanced meal in a bowl. Per serving (about 1.5 cups):

• Calories: ~420
• Protein: 28g (Excellent source from seafood)
• Total Fat: 24g
  • Saturated Fat: 12g
• Carbohydrates: 24g
• Fiber: 2g
• Omega-3s: Significant, especially if using salmon or cod (supports heart and brain health)

Data Insight: Seafood is a top source of essential nutrients often lacking in modern diets, including iodine, selenium, and vitamin D. This hearty seafood soup is an efficient and delicious way to boost your intake of these vital nutrients.

Healthier Alternatives for the Recipe

You can easily adapt this healthy fish chowder to meet various dietary preferences.

• Dairy-Free/Paleo: Use full-fat canned coconut milk instead of heavy cream. It adds a subtle sweetness that pairs beautifully with the seafood.
• Lower Fat: Omit the bacon (sauté onions in 1 tbsp olive oil) and use half-and-half or whole milk instead of heavy cream. Add ½ tsp smoked paprika for that missing smoky note.
• Keto/Low-Carb: Replace the potatoes with an equal weight of diced cauliflower. The texture will be different, but it will still be creamy and satisfying.
• Whole30: Use compatible bacon (no sugar), coconut milk, and ensure your broth has no additives or sugar.

Serving Suggestions

This chowder is a complete meal, but these pairings make it an event.

• The Classic: Serve in a deep bowl with a side of oyster crackers or crusty sourdough bread for dipping.
• For a Heartier Meal: Pair with a simple green side salad with a tangy vinaigrette to cut through the richness.
• Garnish Bar: Set out small bowls of extra crispy bacon, chopped fresh herbs (parsley, dill, chives), a dash of hot sauce, and a lemon wedge for squeezing.
• Wine Pairing: A crisp, unoaked Chardonnay or a dry Riesling complements the creamy, savory flavors perfectly.

Common Mistakes to Avoid

Avoid these pitfalls to ensure your creamy seafood chowder is perfect.

1. Boiling After Adding Seafood: A rolling boil will toughen and shrink seafood instantly. Keep the soup at a gentle simmer (small bubbles) for tender, juicy results.
2. Overcooking the Potatoes: If the potatoes turn to mush before adding the seafood, the texture suffers. Cook them just until tender.
3. Skipping the Potato Mash Step: This is what gives the chowder its signature creamy body without a roux. Don’t skip it!
4. Using Pre-Cooked Seafood: Already-cooked shrimp or fish will become rubbery. Always start with raw seafood for the best texture.
5. Underseasoning: Chowder needs a confident hand with salt and pepper. Season in layers: a pinch when cooking onions, and always do a final taste and season before serving.

Storing Tips for the Recipe

• Leftovers: Store cooled chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat; do not boil.
• Freezing: Freezing is not recommended for cream-based soups with potatoes and seafood, as the texture will break and become grainy.
• Meal Prep: You can cook the bacon, sauté the onions, and cook the potatoes in the broth up to 2 days ahead. Store the base in the fridge. When ready to eat, reheat the base, then add the cream and seafood to finish.

Conclusion

This simple seafood chowder soup recipe proves that incredible flavor comes from quality ingredients and smart technique, not a long list. With just six core components, you can create a creamy, comforting, and impressive meal in under an hour.

Ready to warm up from the inside out? Grab your Dutch oven and make this chowder tonight! Share your version in the comments and subscribe for more minimalist recipes that deliver maximum flavor.

FAQs

Can I use frozen seafood in this chowder?
Absolutely! It’s a great budget-friendly option. Thaw it completely in the refrigerator first and pat it dry to prevent watering down the soup. Add it as directed.

My chowder is too thin. How can I thicken it?
Create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the simmering soup (before adding seafood) and cook for 1-2 minutes until thickened.

What’s the best fish to use in chowder?
You want a firm, mild white fish that holds its shape. Cod, haddock, halibut, or pollock are all excellent choices. Avoid delicate fish like tilapia or sole, as they will flake apart too much.

Can I make this chowder ahead of time?
You can prepare the base (through Step 3) 1-2 days ahead. Cool and refrigerate. When ready to serve, reheat the base, then proceed with adding the cream and fresh seafood just before serving.

Is this like New England or Manhattan chowder?
This is a creamy chowder, similar in style to New England Chowder. Manhattan Chowder is tomato-based and contains no cream.