Our Most Comforting Seafood Chowder, Soup, and Stew Recipes
Mixed Seafood Chowder
A hot bowl of chowder is a comforting sight, especially on a frigid winter's day. Start with American classics like creamy New England clam chowder, then explore our international recipes for French and Italian seafood soups and stews -- this collection of recipes has a bit of everything to please everyone's taste.
Mixed Seafood Chowder
This Scottish-style chowder is made with smoked salmon, but you can try other hot-smoked fish, like trout or haddock.
Impress your family with this famous San Franciscan seafood stew. Invented by Italian-American fishermen, it features an assortment of seafood, from fish and crab to clams and shrimp, cooked in a tomato broth.
New England Clam Chowder
A little bit of bacon goes a long way in this classic recipe -- it adds a porky richness to the chowder, and the vegetables are sauteed in the rendered fat.
Fish Stew with Herbed Toasts
This vibrant tomato-based stew relies on clam juice instead of fish stock for its deeply flavored broth. Buttery shallot- and thyme-studded toasts are the perfect accompaniment.
Lobster and Corn Chowder
Succulent lobster and sweet corn are the stars of this delicate chowder. Boil the lobsters in advance and add the meat to the soup before serving.
Want to celebrate the Feast of the Seven Fishes with just one amazing dish? We've got you covered with this knockout stew starring clams, mussels, red snapper, monkfish, squid, scallops, and shrimp.
Shrimp, Cod, and Fennel Soup with Tomatoes
Store-bought fish stock is the key to getting this light, flavorful soup on the table in just 40 minutes. It's simmered with cod, shrimp, tomatoes, white wine, and plenty of aromatics.
Italian Seafood Stew
Take a page out of an Italian fisherman's playbook and whip up this simple 25-minute stew with the catch of the day. Choose the freshest white fish and clams you can find to make the flavors really sing.
Use your favorite firm, white-fleshed fish to make this versatile chowder. We usually go for cod, bass, or red snapper, depending on what's available at the market.
Bouillabaisse with Lobster
Traditional French bouillabaisse calls for fish native to the Mediterranean, but many fish in American markets are suitable. Choose firm white-fleshed fish, such as striped bass, tilefish, or monkfish. The addition of lobster makes this version extra luxurious.
Make this chowder when corn is in season. The kernels and the cobs add lots of sweet flavor. Once the potatoes are cooked, add the shrimp to the soup and simmer until just done. Be careful not to overcook!
Rhode Island Clam Chowder
While not as well-known as its New England and Manhattan counterparts, this clam chowder is just as delicious. In fact, its clear broth might be the best showcase for super fresh clams.
Light, satisfying, and ready in just 25 minutes! Start with homemade or store-bought chicken broth, then add shrimp and striped bass or red snapper.
Manhattan Clam Chowder
This cosmopolitan take on that other classic teams fresh clams with a Marsala-spiked tomato broth. Pancetta lends richness while Yukon Gold potatoes make the chowder substantial enough for a lunch main course.