Christmas Seafood Chowder

The Story & Intro

Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.

Now, let me tell you how Christmas Seafood Chowder found a warm little corner in my heart.

My very first Christmas in the U.S. felt like stepping into a snow globe twinkling lights everywhere, peppermint-scented candles, and neighbors dropping off cookies as if it were a competitive sport. But what surprised me the most was how Americans love to celebrate with food that hugs the soul. Back home in France, seafood is a classic Christmas tradition, especially in coastal towns. So naturally, I wanted to introduce a bit of that French magic into my new American holidays.

That’s when I made Christmas Seafood Chowder for the first time. Creamy, cozy, dreamy, and filled with tender shrimp, flaky fish, sweet corn, and potatoes it felt like wrapping everyone in a warm food-hug. My friends still say it’s the dish that made them believe “French girls REALLY know how to cook.” And mon dieu… they’re right. 😉

So today, I’m sharing a recipe that blends my French roots with my newfound American holiday traditions. A bowl of Christmas seafood chowder is the perfect way to make your home smell like love, warmth, and celebration. Let’s make something beautiful together. ✨

⏱️ Time

• Prep: 15 minutes
• Cook: 35 minutes
• Total: 50 minutes

🛒 Ingredients

Seafood

• 1 lb shrimp, peeled & deveined
• 1 lb firm white fish (cod, halibut, haddock), cut into chunks
• 1 cup scallops (optional but heavenly!)
• 1 cup mussels or clams (optional, but so festive)

Vegetables & Base

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 celery stalks, chopped
• 2 large carrots, diced
• 3 garlic cloves, minced
• 2 cups diced potatoes (Yukon gold preferred)

Liquids

• 4 cups seafood or vegetable broth
• 1 cup heavy cream
• 1 cup whole milk
• ½ cup dry white wine (optional but très délicieux)

Seasoning & Flavor

• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Old Bay seasoning
• 1 bay leaf
• Fresh thyme (3–4 sprigs)
• Fresh parsley for garnish
• Lemon wedges for serving

👩‍🍳 Step-By-Step Instructions

1. Sauté your holiday aromatics

Heat the butter and olive oil in a large pot over medium heat. Add onions, celery, and carrots. Cook until soft and fragrant about 6 minutes. Add garlic and cook 1 minute more.

2. Build the cozy base

Add the potatoes, smoked paprika, Old Bay, thyme, and bay leaf. Stir until everything smells like Christmas at the seaside.

3. Add broth & simmer

Pour in the broth and wine. Bring to a boil, then reduce to a simmer. Let the potatoes cook until tender about 12–15 minutes.

4. Create the creamy magic

Lower the heat. Add the heavy cream and milk, stirring slowly to avoid curdling. Do NOT let it boil from this point on.

5. Add the seafood

Drop in the fish first, simmer 2 minutes.
Add shrimp and scallops, simmer 3–4 minutes.
Add mussels/clams last and cook until they open (discard any that don’t).

Everything should look silky, luscious, and beautifully festive.

6. Taste & adjust

Season with more salt, pepper, or a squeeze of lemon. Remove bay leaf and thyme stems.

7. Serve warm & garnished

Top with chopped parsley, fresh thyme, a swirl of cream, or cracked pepper.

And voilà your Christmas Seafood Chowder is ready to make hearts melt.

Serving Suggestions

Serving this beauty is almost as fun as making it.

• In a sourdough bread bowl trust me, people will applaud
• With crusty toasted baguette slices (my Parisian heart says oui!)
• As a starter before roast turkey or prime rib
• With a crisp white wine like Sauvignon Blanc or Chardonnay
• Sprinkled with crispy bacon for a smoky twist
• Topped with chives or microgreens for festive color

This chowder is rich enough to be the main event, but elegant enough for Christmas Eve dinner.

📝 Notes

• Make-ahead friendly: Cook the base the day before, then add seafood right before serving.
• Gluten-free: Naturally gluten-free unless using a bread bowl.
• Lighter version: Use half-and-half instead of heavy cream.
• Seafood swaps: Salmon, lobster, crab, or even smoked fish taste fantastic.
• Extra flavor tip: Add a splash of clam juice or lobster stock for deeper seafood richness.

🍽️ Nutrition (per serving — approx.)

• Calories: 420
• Protein: 33g
• Carbs: 28g
• Fat: 20g
• Fiber: 3g
• Sugar: 6g

📇 Recipe Card

🎄 Christmas Seafood Chowder Recipe

Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Servings: 6

🛒 Ingredients

Shrimp • White fish • Scallops • Mussels • Onion • Celery • Carrots • Potatoes • Garlic • Heavy cream • Milk • Broth • Wine • Old Bay • Smoked paprika • Thyme • Bay leaf • Butter • Olive oil • Salt • Pepper

👩‍🍳 Instructions

1. Sauté vegetables in butter + oil.
2. Add potatoes + seasoning.
3. Add broth + wine; simmer.
4. Add cream and milk.
5. Add seafood in stages.
6. Adjust seasoning and serve.

📝 Notes

Add seafood last to avoid overcooking.

🍽️ Nutrition

Approx. 420 calories per serving.

Conclusion

There’s something magical about a bowl of Christmas seafood chowder. It’s rich, comforting, luxurious, and festive just like the holidays should be. When I ladle this creamy goodness into bowls, I feel like I’m blending my French Christmas memories with the warmth of my American home.

Whether you’re serving it on Christmas Eve, gifting it to neighbors, or enjoying it curled up by the fireplace with twinkling lights all around you… this chowder brings joy, love, and delicious comfort to every moment.

And from my kitchen to yours Joyeux Noël, my friends. 🎄❤️