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How To Make Fish And Seafood Soups And Chowders: Recipes For Your Catch

Key Takeaway:

  • Choose the right seafood: When making a seafood soup or chowder, it’s important to select the right type of seafood. Fresh and high-quality ingredients are key to creating a delicious and satisfying dish.
  • Master the basics of the soup or chowder base: A good soup or chowder starts with a flavorful and well-balanced base. The base can be made with a variety of ingredients, including broth, cream, or vegetables, and should be seasoned to taste.
  • Add unique flavors and texture: To elevate your seafood soup or chowder, consider adding unique ingredients like herbs, spices, or vegetables. Additionally, adding a crunchy or chewy element like croutons or bacon can add a satisfying texture to the dish.

Seafood fan? Check out these quick recipes for scrumptious fish and seafood soups and chowders! A new way to cook your catch that won’t leave you disappointed!

Choosing the right fish and seafood

When cooking up delicious soups and chowders, selecting the right fish and seafood is key. Check out these multiple mouthwatering chowder recipes that will have your guests raving!

  1. Heather Saunders Seafood Chowder: This amazing clam chowder from Belchertown, MA has an array of fish and shellfish, Yukon Gold potatoes, a splash of lemon juice, and crackers. A great dish for a chilly night and can be kept in the freezer for quick reheating.
  2. Milk Calendar Fish Chowder: An old-fashioned recipe that’s ideal for family meals. It includes carrots, red bell pepper, corn kernels, and chicken. A nutrient-packed meal with energy, carbs, fat, fibre, sodium, calcium, folate, Vitamin B12, Vitamin C, and zinc.
  3. Magazine Subscription Chowder Recipe: This delectable seafood chowder contains fish stock, potatoes, mace, cayenne pepper, milk, and a fish pie mix with shellfish. Perfect for all seafood fanatics, and with cream and parsley, it’s even better. Serve with crusty bread and enjoy!

Stock and broth

Stock and broth are essential for making flavorful and nutritious seafood soups and chowders. Fishermen can show off their culinary skills by making delicious seafood chowders.

To make a broth, simmer seafood shells, fish bones and vegetables in water. To add depth, add bacon, hot pepper flakes, or other aromatics.

Protein can be added, like mussels, clams or shrimp. Carbohydrates like potatoes or corn can also be added.

With a good recipe and stock/broth, an endless variety of seafood soups and chowders can be created. Consider getting a magazine subscription for recipe inspiration and techniques.

Vegetables and herbs

Fish and seafood soups and chowders make a tasty main for any family gathering or dinner. Wow your guests with these easy recipes.

For a classic New England-style chowder, use clams, potatoes, onions, and bacon. Cook it all in a pot until the potatoes are tender. Finish with a creamy broth – perfect for cold Massachusetts nights.

Like fishy flavors? Try Manhattan clam chowder with a tomato-based broth. Or, seafood chowder using shrimp and scallops. For something different, make chicken chowder. Use potatoes, cream, and chicken. These soups will make your guests come back for more!

Vegetables and herbs-How to Make Fish and Seafood Soups and Chowders: Recipes for Your Catch,

Image credits: by Joel Woodhock


Bouillabaisse is the ideal French fisherman’s stew for family occasions – seafood aficionados will love it! Here’s a simple recipe:

  1. Heat olive oil in a pot.
  2. Throw in diced onions, celery, and garlic. Cook until the onions turn transparent.
  3. Toss in diced tomatoes, tomato paste, and seafood such as shrimp, clams, mussels, and white fish.
  4. Cover and simmer till the seafood is cooked – don’t overdo it!
  5. Sprinkle a pinch of saffron and a bouquet garni of fresh herbs like thyme, rosemary, and bay leaves.
  6. Flavor with salt and pepper to taste, and serve in bowls.
  7. Accompany with crunchy bread to absorb the delicious broth.


Cioppino: A Classic San Franciscan Stew! Perfect for family gatherings, this recipe will get rave reviews. Here’s how to make it:


  • 1 lb white fish fillets (cell), chopped
  • 1 lb mussels (procurement), cleaned & debearded
  • 1 lb clams (procurement), scrubbed
  • 1 lb shrimp (cell), peeled & deveined
  • 1 onion, diced
  • 2 celery ribs (cell), chopped
  • 1 red pepper, chopped
  • 4 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 tbsp tomato paste (procurement)
  • 2 cups fish stock
  • 1 cup red wine (procurement)
  • 1 tbsp olive oil (procurement)
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 bay leaf (procurement)
  • Salt & pepper to taste (cell)


  1. Heat up olive oil in a large pot over medium heat.
  2. Add onion, celery, red pepper & garlic. Cook until softened.
  3. Throw in tomatoes, tomato paste, fish stock, wine, bay leaf, thyme & basil.
  4. Bring to a boil, then simmer for 30 minutes.
  5. Toss in fish & seafood. Simmer for 10-12 minutes till mussels & clams have opened.
  6. Remove the bay leaf & season with salt & pepper.
  7. Ladle cioppino into bowls & serve with crusty bread. Enjoy!

Mediterranean fish soup

Mediterranean fish soup is a scrumptious and flavorful dish, perfect for a family get-together. This recipe mixes fresh seafood, veg and herbs which simmer together in a tomato-based broth. Here’s what you need:


  • 2lbs mixed seafood: white fish, shrimp and calamari, chopped and cleaned
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1tbsp tomato paste
  • 1tbsp olive oil
  • 1 can diced tomatoes
  • 3 cups vegetable/fish broth
  • 1tsp dried oregano
  • 1tsp thyme
  • Salt and pepper to taste


  1. Heat up the oil in a large pot. Add the onions and cook till translucent. Add garlic and cook for a minute.
  2. Add tomato paste, canned tomatoes and broth. Boil then reduce heat to low. Season with herbs, salt and pepper.
  3. Add the seafood and cook for 5-7 minutes until cooked through.
  4. Serve with freshly chopped parsley/basil for a beautiful presentation. Your guests will love it!

Mediterranean fish soup-How to Make Fish and Seafood Soups and Chowders: Recipes for Your Catch,

Image credits: by Hillary Woodhock

New England clam chowder

New England clam chowder is a yummy seafood soup perfect for a comforting meal. It’s made with fresh clams, potatoes, onions and bacon, and has a creamy texture. Here’s how to make it:


  • 2 pounds fresh clams
  • 4 slices of bacon
  • 2 diced onions
  • 4 diced potatoes
  • 2 cloves minced garlic
  • 3 cups chicken broth
  • 1 cup heavy cream
  • Salt & pepper to taste


  1. Wash clams and soak in cold water for 20 minutes.
  2. In a large pot, cook bacon until crispy & set aside. Keep bacon grease in the pot.
  3. Saute onions and garlic in bacon grease until translucent.
  4. Add chicken broth, potatoes, salt & pepper. Simmer 15 minutes until potatoes are soft.
  5. Add clams and cook 5-7 minutes until they open.
  6. Take clams out & boil soup for 5 minutes.
  7. Add heavy cream & stir.
  8. Put clams & bacon back in & simmer for a minute.

Your New England clam chowder is ready! Garnish with parsley, oyster crackers or bacon bits. Enjoy!

Manhattan clam chowder

Prepare a classic American soup in no time: Manhattan Clam Chowder.

  1. Heat up 2 tablespoons of olive oil in a pot.
  2. Add 1 chopped onion, 2 minced garlic cloves, 2 peeled and diced carrots, and 2 diced celery stalks.
  3. Stir in a can of peeled tomatoes, 2 cups of fish or vegetable broth, 1 cup of water, and 1 bay leaf.
  4. Season with 1 teaspoon of dried thyme leaves, salt, and pepper.
  5. Simmer for 15-20 minutes.
  6. Remove the bay leaf, add 2 cups of chopped clams, and cook for a few more minutes.
  7. Serve hot with some crusty bread.

Get creative! You can add diced potatoes or bacon for extra flavor. Enjoy!

Corn and shrimp chowder

Corn and shrimp chowder: a hearty and flavorful soup!

Start by cooking shrimp in butter until pink. Remove from pan.

In the same pan, cook onion, garlic, and diced potatoes until tender.

Add chicken broth, corn kernels, and red pepper flakes. Simmer for 10 minutes.

Blend some of the soup for a creamy base. Then, add cooked shrimp and heavy cream.

Cook until shrimp is heated through. Top with fresh herbs and crumbled bacon, if desired.

Delicious and easy to prepare – perfect for using up your latest catch!

Corn and shrimp chowder-How to Make Fish and Seafood Soups and Chowders: Recipes for Your Catch,

Image credits: by David Duncun

Thai seafood soup

Craving something savory and spicy? Try Thai seafood soup! It’s full of flavor and easy to make. Get fish, shrimp, squid, coconut milk, lemongrass, kaffir lime leaves, galangal, lime juice and Thai chilies.


  1. Cook the seafood in a pot until almost done. Remove it.
  2. Boil the lemongrass, lime leaves, galangal and chilies with water.
  3. Add the coconut milk, fish sauce, brown sugar and lime juice – boil again.
  4. Put back the cooked seafood – simmer till heated.
  5. Serve with steamed rice or crusty bread.

For those who love to experiment with flavors and ingredients, this recipe is perfect!

Creole shrimp and crab gumbo

Delight your guests with a classic Cajun dish – Creole Shrimp and Crab Gumbo! This easy-to-make dish is sure to be scrumptious. You will need:

  • 1 lb fresh shrimp, peeled and deveined
  • 1 lb crab meat
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil or bacon grease
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 can whole peeled tomatoes, crushed
  • 2 cups chicken or seafood broth
  • 2 bay leaves
  • 1 tbsp Creole or Cajun seasoning
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley
  • Cooked rice for serving


  1. Heat oil or bacon grease in a Dutch oven or stockpot.
  2. Stir in flour until dark brown.
  3. Add onion, bell pepper, celery, and garlic and stir until softened.
  4. Pour in tomatoes, broth, bay leaves, and seasoning. Bring to a boil.
  5. Reduce heat and let simmer for 30 mins.
  6. Throw in shrimp and crab meat and cook for 5 mins.
  7. Season with salt and pepper and sprinkle with parsley.
  8. Serve over a bowl of cooked rice.

This Creole Shrimp and Crab Gumbo is sure to wow. Let the seafood shine in this flavorful and hearty soup – guaranteed to please seafood lovers and non-seafood lovers alike.

Spicy fish stew with potatoes and peppers

This spicy fish stew is a perfect way to enjoy your catch! Here’s how to make it:

  1. Gather ingredients like fish, fish stock, onion, garlic, potatoes, peppers, a jalapeño for heat, and olive oil.
  2. Sauté the onion and garlic in oil until they’re translucent.
  3. Add the fish stock, potatoes, peppers, and jalapeño pepper.
  4. Simmer until the potatoes are tender.
  5. Add the fish and cook for 5-10 minutes or until done.
  6. Season with salt and pepper.
  7. Serve the stew in bowls, hot!

Make this delicious seafood stew with your fresh catch and enjoy the flavor and heat.

Spicy fish stew with potatoes and peppers-How to Make Fish and Seafood Soups and Chowders: Recipes for Your Catch,

Image credits: by Joel Arnold

Bread and crackers

Complement your fishy soups and chowders with homemade bread and crackers!



  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 5 tbsp cold water


  1. Preheat oven to 400 F.
  2. Mix flour and salt.
  3. Add vegetable oil.
  4. Form a crumbly mix.
  5. Slowly add water and mix till a smooth ball forms.
  6. Roll out dough thinly.
  7. Cut into small squares.
  8. Place on greased tray.
  9. Prick with fork.
  10. Bake 10-12 mins till golden brown.



  • 3 cups all-purpose flour
  • 2/3 cup warm milk
  • 2/3 cup warm water
  • 2 tsp instant yeast
  • 2 tbsp honey
  • 1 tsp salt


  1. Preheat oven to 375 F.
  2. Mix flour, yeast and salt.
  3. Add milk, water and honey.
  4. Mix till a smooth dough forms.
  5. Knead on floured surface for 10 mins.
  6. Grease loaf pan.
  7. Place dough in pan, cover with towel.
  8. Let rise in warm place for an hour.
  9. Bake 30 mins till golden brown.

Wine and beer pairings

Pairing your fish and seafood soup or chowder with the perfect beverage can make for a delightful dining experience.

For white fish and shellfish-based soups, try Sauvignon Blanc, Pinot Gris or Albariño. These light-bodied and crisp white wines bring out the sweetness and briny flavor of the seafood. A light beer, like Pilsner or a Belgian Wit, is also a great option for a refreshing and less alcoholic pair.

For creamy seafood chowders, Chardonnay or Viognier are ideal. These medium-bodied white wines have enough acidity to balance the richness of the soup. A Belgian Dubbel beer or a Pale Ale also work well.

Shrimp bisques or crab soups? Choose light red wines like Pinot Noir, or a light-bodied, fruity rose. Saison or Belgian Pale Ale are great beer options too.

When selecting wine or beer, match the flavors and textures of the dish. Most importantly, savor the pairing!

Toppings and garnishes

Seafood soups and chowders can be elevated from good to great with the right toppings and garnishes. Here are some ideas:

  • Lemon wedges/slices – Fresh squeeze of bright, acidic flavor.
  • Croutons/crackers – Perfect for texture.
  • Fresh herbs – Chop up parsley, chives, or cilantro for a herbaceous element.
  • Bacon bits – Crispy bacon for a flavorful broth.
  • Cheese – Sprinkle on grated parmesan or cheddar.
  • Hot sauce – For those who like a bit of heat, a dash of hot sauce or pinch of red pepper flakes.

Toppings and garnishes-How to Make Fish and Seafood Soups and Chowders: Recipes for Your Catch,

Image credits: by Joel Woodhock

Five Facts About How to Make Fish and Seafood Soups and Chowders: Recipes for Your Catch:

  • ✅ Fish and seafood soups and chowders are popular dishes in coastal regions around the world. (Source: Food52)
  • ✅ Clam chowder, bouillabaisse, and cioppino are some of the most well-known types of fish and seafood soup and chowder. (Source: Martha Stewart)
  • ✅ A variety of fish and seafood can be used to make soups and chowders, including shrimp, crab, lobster, and various types of white fish. (Source: Bon Appetit)
  • ✅ Many fish and seafood soup and chowder recipes also call for aromatics such as onion, garlic, and herbs for added flavor. (Source: Food Network)
  • ✅ Making your own fish and seafood soup and chowder allows you to control the ingredients and adjust the flavors to your liking. (Source: The Spruce Eats)

FAQs about How To Make Fish And Seafood Soups And Chowders: Recipes For Your Catch

What are some basic ingredients for making fish and seafood soups and chowders?

For making fish and seafood soups and chowders, you would need some basic ingredients such as fish or seafood (shrimp, squid, lobster, scallops, etc.), vegetables (onions, celery, carrots, potatoes, etc.), herbs (thyme, bay leaves, parsley, etc.), spices (paprika, cumin, black pepper, etc.), liquid (fish stock, water, chicken broth), and cream (optional).

What are some popular types of fish and seafood soups and chowders?

Some popular types of fish and seafood soups and chowders include New England Clam Chowder, Manhattan Clam Chowder, Lobster Bisque, Shrimp Chowder, Fish Stew, Cioppino, Crab Bisque, and Seafood Gumbo among others.

How do I prepare fish and seafood for soups and chowders?

Firstly, clean and devein the seafood before cooking. For the fish, fillet it, remove the skin and bones, and cut into small pieces. Cook the seafood or fish separately from the vegetables and herbs. Add the cooked seafood or fish in the soup or chowder towards the end of cooking.

What is the best way to thicken fish and seafood soups and chowders?

The best way to thicken fish and seafood soups and chowders is by adding a roux, which is a mixture of flour and butter, or by blending some of the vegetables and liquid together with a stick or immersion blender. You can also add cream or milk to thicken the soup or chowder.

How do I store fish and seafood soups and chowders?

Cool the soups or chowders at room temperature for about an hour and then store them in an airtight container. They can be stored in the refrigerator for up to three days or in the freezer for up to three months. Reheat the soups or chowders slowly over low heat until they are hot, stirring occasionally.

Can I use frozen fish and seafood for making soups and chowders?

Yes, you can use frozen fish and seafood for making soups and chowders. Thaw the seafood first before cooking or add it directly to the soup or chowder towards the end of cooking. Frozen seafood can be a great option when fresh seafood is not available.