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A bowl of creamy Seafood Chowder brimming with shrimp, chunks of white fish, carrots, celery, and fresh herbs, served in a white bowl with a spoon on a wooden surface.
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4.10 from 32 votes

Seafood Chowder

Seafood chowder packed with protein from cod, shrimp, and clams. Mashed white sweet potatoes and coconut milk make it creamy without cream, butter, or flour. It's dairy-free, gluten-free, and Whole30 compatible.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: American
Servings: 6
Author: Reed Dunn

Ingredients

  • 2 tablespoons olive oil
  • 3 medium carrots peeled and cut into ½-inch coins
  • 3 stalks celery sliced ½ inch thick
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 6 cups white sweet potatoes peeled and cut into 1-inch pieces, about 3 medium
  • 4 cups seafood stock or vegetable stock
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup full-fat coconut milk
  • 1 pound skinless cod cut into 1-inch pieces
  • 1 pound shrimp peeled, deveined, and cut into 1-inch pieces
  • 1 6.5-ounce can clams drained

Instructions

  • Peel the sweet potatoes and cut into 1-inch pieces. Peel the carrots and cut into ½-inch coins. Slice the celery into ½-inch pieces. Dice the onion and mince the garlic.
  • Cut the shrimp and cod into 1-inch pieces. Refrigerate until the chowder is ready for them.
  • Heat the olive oil in a large pot or Dutch oven (6 quarts or larger) over medium heat. Add the carrots, celery, and onion. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
  • Add the garlic and cook for 1 minute, until fragrant.
  • Add the sweet potatoes and pour in 4 cups stock to just cover them. Bring to a boil.
  • Stir in the thyme, salt, and pepper. Reduce the heat to a simmer and cook for 10 to 12 minutes, until the sweet potatoes are fork-tender.
  • Use a potato masher or wooden spoon to break up about half of the sweet potatoes right in the pot. Leave the rest in bite-sized chunks for texture.
  • Stir in the coconut milk and return to a simmer.
  • Add the cod and cook for 2 minutes. Stir gently so the pieces stay intact.
  • Add the shrimp and clams. Cook for 3 to 5 more minutes, until the shrimp are pink and opaque and the cod flakes easily with a fork.
  • Taste and adjust the salt and pepper. Top each bowl with fresh cracked black pepper and serve hot.

Notes

  • Sweet potatoes: White sweet potatoes work best here. Japanese sweet potatoes are a fine swap, but I would recommend just using russets. Avoid orange sweet potatoes for this recipe, as they are too soft and sweet.
  • Other fish: Any mild, firm white fish, cut into 1-inch pieces, can replace the cod. As a general guide, aim for about 2½ pounds of seafood total if you're mixing and matching.
  • Stock: Store-bought seafood stock adds depth, and homemade vegetable stock works as an alternative. Salt levels vary by brand, so read labels and taste before adding more salt at the end.
  • Consistency: If the chowder is thicker than you like, stir in a splash of stock or water. If it's thinner, mash a few more sweet potato pieces.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently over medium-low heat so the seafood doesn't toughen.