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Creamy Coastal Seafood Chowder with Crispy Baby Squid
Dive into this creamy seafood chowder loaded with prawns, mussels, and salmon. Topped with crispy baby squid, it’s a cozy coastal dish bursting with fresh flavor.
There’s just something special about a big, creamy bowl of seafood chowder on a cool evening. This version was one of those let’s see what happens kitchen moments, and wow, it turned out so good that I had to write it down! It’s rich, hearty, and filled with layers of flavor from tender fish, juicy prawns, and those golden, crispy baby squid on top.
Why You’ll Love Creamy Coastal Seafood Chowder
- Packed with real seafood flavor in every bite.
- Creamy without being heavy.
- You can make it ahead; perfect for guests.
- That crispy squid topper adds the best texture twist.
- Cozy, comforting, and ready in under an hour.
Rich, creamy seafood chowder with salmon, prawns, mussels, and crispy calamari; your next comfort-in-a-bowl recipe.
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Seafood Chowder
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings depending on size 1x
- Category: Seafood Recipes
- Method: Easy
Description
A creamy seafood chowder loaded with fish, mussels, and prawns, topped with crispy squid for the ultimate cozy coastal comfort food
Ingredients
- 4 tubes calamari (or rings)
- 8–10 whole baby squid (fried crispy for topping)
- 1 bag prawns (about 1 lb/450 g, peeled and cleaned)
- 1 lb (450 g) black mussels, cleaned
- 2 fillets white fish (cod, haddock, or halibut)
- 2 fillets salmon
- 2 cans clams (with juice)
- 1 small can diced tomatoes
- 1 can clam chowder soup
- 1 can mushroom soup
- 1 large onion, chopped
- 2 celery stalks, diced
- 2 large carrots, diced
- 1/2 tsp chili flakes (or more if you like a kick)
- Black pepper, to taste
- Olive oil, for cooking
Instructions
- Defrost the 2 fillets of white fish and 2 fillets of salmon, lay them on a baking sheet, drizzle with a bit of olive oil, and bake at 375°F (190°C) for about 15 minutes.
- Let them cool completely, then pop them into the fridge until later.
- In a large heavy pot, pour in 1 can of clam chowder, 1 can of mushroom soup, and 1 small can of diced tomatoes. Warm gently over medium heat.
- In a separate pan, heat a splash of olive oil, then sauté the 1 chopped onion, 2 diced celery stalks, and 2 diced carrots until the onion softens and smells sweet.
- Stir in ½ tsp chili flakes, then tip everything into the soup pot.
- Once the soup is gently simmering, toss in the 4 tubes of calamari (or rings).
- Lower the heat and let them cook slowly until tender, about 15 minutes. Don’t forget to stir so nothing sticks.
- If you’re prepping ahead, take the pot off the heat once the calamari are tender, let it cool, and refrigerate until you’re ready to serve.
- When it’s showtime, reheat the chowder slowly over low heat.
- Add the baked fish (cut into bite-size pieces), 1 lb of mussels, 2 cans of clams with juice, and 1 bag of prawns.
- Let everything simmer just until the mussels open and the prawns turn pink.
- Grind in plenty of black pepper and taste to adjust heat or salt.
- While the chowder finishes, fry the 8–10 whole baby squid in a little hot olive oil until golden and crispy.
- Ladle the chowder into warm bowls, top with the crispy squid, and serve with crusty baguette slices for dunking.
Notes
Created, prepared, tried, and tested by Renee Matthee
Creamy, Dreamy, Delicious, and Tasty Coastal Seafood Chowder with Crispy Baby Squid is perfect for guests or a quiet night in. It’s creamy, rich, and easy to make ahead. Have you ever made seafood chowder at home?
Creamy Coastal Seafood Chowder with Crispy Baby Squid is a comforting seafood dish that feels both cozy and elegant. Its creamy base, briny seafood, and crispy squid topping create a meal that’s hearty, flavorful, and impossible to forget; perfect for any night you want something special without extra effort.
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