13+ Seafood Soup Recipes December Warm Nourishing Bowls

There’s something about a gray December afternoon that tugs me into the kitchen, especially when the air feels damp and my hands crave warmth. My dad always made a bubbling seafood chowder right before the holidays—a sort of pre-feast that felt both celebratory and restorative. Now, as the days slip toward winter, I gravitate toward nourishing seafood soup recipes, those bowls that steam up the windows and fill the whole house with the scent of the ocean mingled with herbs. If you’re looking for 13+ seafood soup recipes December warm nourishing bowls, you’ll find plenty of inspiration here, with cozy broths, rich chowders, and bright, herby seafood stews that feel just right for the season.

Seafood Chowder with Sweet Corn

Why You’ll Love It:

This is a crowd-pleaser for family dinners or cozy solo nights—luxuriously creamy, yet fresh from the sweet corn and briny seafood. It’s ideal for those December evenings when you want something special but not fussy.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 lb cod, cut into chunks
• ½ lb shrimp, peeled and deveined
• 2 cups sweet corn (fresh or frozen)
• 3 medium Yukon gold potatoes, diced
• 1 cup diced celery
• 1 cup diced onion
• 3 cups seafood stock
• 2 cups whole milk
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 2 tbsp flour
• 2 tsp fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley, for garnish

How to Make It:

1. Melt butter in a large pot over medium heat. Add onion and celery, cook until softened.
2. Stir in flour and cook for 2 minutes, then gradually add seafood stock, whisking constantly.
3. Add potatoes and thyme. Simmer until potatoes are fork-tender, about 20 minutes.
4. Add corn, cod, and shrimp. Cook for 7–10 minutes, until seafood is just cooked.
5. Stir in milk and cream; heat gently until warm but do not boil.
6. Season with salt and pepper, garnish with parsley, and serve.

Flavor Boost: Try finishing the chowder with a squeeze of fresh lemon for brightness.

Classic French Bouillabaisse

Why You’ll Love It:

This rustic Provençal stew is great for holiday gatherings or when you want to treat yourself at home. It’s layered with deep saffron flavor, a variety of seafood, and makes the kitchen smell like a French bistro.

Serving size: Serves 4

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hours 10 minutes

Ingredients Needed:

• ¾ lb firm white fish (halibut, cod), cut into pieces
• ½ lb shrimp, peeled
• ½ lb mussels, scrubbed and debearded
• 1 large fennel bulb, sliced
• 2 medium tomatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups fish stock
• ½ cup dry white wine
• Pinch of saffron threads
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp orange zest
• Salt and pepper to taste
• Handful fresh dill

How to Make It:

1. Heat olive oil in a Dutch oven, add onion, garlic, fennel; cook until soft.
2. Add tomatoes, saffron, orange zest, and cook for 5 minutes.
3. Pour in wine and stock, add bay leaf, and bring to a simmer.
4. Add fish and mussels; cook until fish is opaque and mussels open.
5. Add shrimp in the last 3 minutes.
6. Season with salt and pepper, remove bay leaf, and top with dill before serving.

Serving Idea: Serve with rouille (garlic mayo) and baguette to soak up extra broth.

Creamy Tuscan Salmon Soup

Why You’ll Love It:

This soup combines silky salmon, white beans, and wilted spinach in a creamy, garlicky broth—comfort food that feels nourishing but not heavy, perfect for lunch or an easy weeknight meal.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 lb salmon fillet, skin removed and cut into chunks
• 1 can (15 oz) cannellini beans, drained
• 2 cups baby spinach
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or seafood broth
• 1 cup heavy cream
• 2 tbsp olive oil
• ½ tsp dried thyme
• Salt and pepper to taste
• Juice of ½ lemon

How to Make It:

1. Heat olive oil in a soup pot, sauté onion and garlic until fragrant.
2. Add broth, thyme, and bring to a simmer.
3. Stir in white beans and salmon. Simmer gently until salmon is cooked, about 10 minutes.
4. Lower heat, add cream and spinach, and heat until spinach wilts.
5. Season with salt, pepper, and lemon juice to taste.

Meal Prep Tip: Add spinach just before serving so it stays vibrant.

Thai Coconut Seafood Soup

Why You’ll Love It:

This tangy, fragrant soup is ideal for nights when you crave a lighter bowl with bold flavors. It’s naturally dairy-free and works great with a mix of seafood leftovers.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• ½ lb shrimp, peeled
• ½ lb squid, cleaned and sliced
• 1 can (14 oz) coconut milk
• 2 cups fish or chicken broth
• 1 cup button mushrooms, sliced
• 2 tbsp Thai red curry paste
• 1 stalk lemongrass, smashed
• 2 kaffir lime leaves
• 1 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 red chili, sliced
• Fresh cilantro, for garnish

How to Make It:

1. In a pot, combine coconut milk, broth, lemongrass, and kaffir lime leaves. Bring to a simmer.
2. Whisk in curry paste and fish sauce.
3. Add mushrooms, cook 5 minutes.
4. Add shrimp and squid, simmer gently until cooked, 5–7 minutes.
5. Stir in lime juice and garnish with chili and cilantro.

Swap This With That: Use scallops or a white fish instead of squid.

Spanish-Style Saffron Seafood Rice Soup

Why You’ll Love It:

Think of a cross between paella and soup—spoonable, golden, and filled with plump rice and a mix of shellfish. It’s ideal for turning a weekend into a celebration.

Serving size: Serves 5

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 cup Arborio or bomba rice
• ½ lb shrimp, peeled
• ½ lb small clams, scrubbed
• 4 cups fish or chicken broth
• 1 small onion, chopped
• 1 red bell pepper, sliced
• ½ cup peas
• 2 cloves garlic, minced
• Pinch of saffron threads
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges, for serving

How to Make It:

1. Steep saffron in 2 tbsp warm water.
2. In a large pot, heat olive oil and sauté onion, pepper, and garlic.
3. Add rice, saffron water, and broth. Bring to a simmer.
4. After 15 minutes, add peas, shrimp, and clams.
5. Cook until clams open and rice is tender (about 20 minutes).
6. Discard unopened clams, season, and serve with lemon.

Best Pairings: Crusty bread and a simple citrus salad.

Japanese Miso Seafood Soup

Why You’ll Love It:

It’s quick, light, and especially soothing if you’re craving something healthy during the holiday rush. The umami-rich broth brings quiet satisfaction.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• ½ lb white fish (tilapia or cod), bite-sized pieces
• ¼ lb shrimp, peeled
• 4 cups dashi broth
• 3 tbsp white miso paste
• 1 cup silken tofu, cubed
• 2 scallions, sliced
• 1 sheet nori, slivered

How to Make It:

1. Heat dashi in a pot to a light simmer.
2. Whisk miso paste with a little hot broth, then add to pot.
3. Add tofu, fish, and shrimp; simmer until just cooked.
4. Remove from heat, garnish with scallions and nori.

Personal Note: This soup always reminds me of cold days in my tiny college apartment, when miso and fish turned ramen nights into something a little more comforting.

Cioppino (San Francisco Fisherman’s Stew)

Why You’ll Love It:

This Italian-American classic is packed with different seafood and a rich tomato broth—it’s a total showstopper for gatherings yet simple enough for a weekend supper.

Serving size: Serves 6

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hours 5 minutes

Ingredients Needed:

• ¾ lb white fish (cod or snapper), chunks
• ½ lb shrimp, peeled
• ½ lb mussels, scrubbed
• ½ lb crab legs, cracked
• 1 can (28 oz) crushed tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups seafood or chicken stock
• ½ cup dry white wine
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh basil, for garnish

How to Make It:

1. Sauté onion, garlic, and pepper in olive oil until soft.
2. Add wine, simmer 2 minutes, then add tomatoes, stock, oregano, and bay leaf.
3. Simmer 15 minutes, then add fish, mussels, crab, and shrimp.
4. Cover and cook 10–12 minutes, until seafood is done and mussels are open.
5. Remove bay leaf, season, and garnish with basil.

Flavor Boost: Add a pinch of red pepper flakes for subtle heat.

Spicy Korean Seafood Noodle Soup (Jjamppong)

Why You’ll Love It:

Spicy, steamy, and packed with noodles—this soup is a hit for anyone who loves a kick of chili and lots of seafood texture. It’s so satisfying on frigid nights.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients Needed:

• 6 oz udon or wheat noodles
• ½ lb mussels
• ½ lb squid, sliced
• 8 large shrimp, peeled
• 2 cups napa cabbage, chopped
• 1 medium carrot, julienned
• 1 onion, sliced
• 4 cups chicken or seafood broth
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• Red chili threads (optional)

How to Make It:

1. Cook noodles, drain, set aside.
2. In a pot, heat oil. Sauté onion, garlic, and ginger.
3. Add cabbage, carrot, gochugaru, and soy sauce, sauté 2 minutes.
4. Add broth, bring to a boil.
5. Add seafood, cook 5–6 minutes until done.
6. Divide noodles among bowls, ladle soup and seafood on top, garnish.

Meal Prep Tip: Keep noodles and broth separate until serving to prevent sogginess.

Hearty New England Clam Chowder

Why You’ll Love It:

A creamy classic, loaded with chopped clams and tender potatoes. This chowder is a favorite for snowy evenings, and even picky eaters generally go back for seconds.

Serving size: Serves 5

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 3 (6.5 oz) cans chopped clams, juices reserved
• 3 medium russet potatoes, peeled and diced
• 1 cup diced celery
• 1 small onion, chopped
• 4 slices bacon, chopped
• 2 tbsp butter
• 2 tbsp flour
• 2 cups half and half
• Salt and pepper to taste
• Parsley, for garnish

How to Make It:

1. Cook bacon in a soup pot until crispy. Remove, set aside.
2. Add butter, onion, and celery; sauté until soft.
3. Stir in flour, cook 1 minutes.
4. Add clam juice and potatoes. Simmer until potatoes are tender.
5. Add clams and half-and-half. Heat through, season, top with bacon and parsley.

Budget-Friendly Tip: Use canned clams for convenience and savings.

Moroccan Harira Seafood Soup

Why You’ll Love It:

This is a fusion on tradition—adding seafood to the spiced, tomato-lentil Moroccan soup, which works beautifully for warm, protein-packed winter comfort.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hours 5 minutes

Ingredients Needed:

• 1 lb white fish, cubed
• ½ lb shrimp, peeled
• ½ cup brown lentils
• ½ cup canned chickpeas, rinsed
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• 6 cups fish or vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Cilantro and lemon wedges, for garnish

How to Make It:

1. Sauté onion and garlic with spices in olive oil.
2. Add lentils, chickpeas, and tomatoes, cook 5 minutes.
3. Add broth, bring to a simmer, cook lentils until nearly tender.
4. Add fish and shrimp, cook just until seafood is opaque.
5. Season, top with cilantro, serve with lemon.

Serving Idea: Pair with warm flatbread for dipping.

Sweet and Spicy Ginger Salmon Noodle Soup

Why You’ll Love It:

Bright and invigorating, this bowl combines flaky salmon and rice noodles in a gingery, chili-spiked broth—perfect for wiping away winter fatigue.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 1 lb salmon fillet
• 4 oz rice noodles
• 1 quart chicken or fish stock
• 2-inch piece fresh ginger, sliced
• 2 cloves garlic, smashed
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 red chili, sliced
• 2 green onions, sliced
• Fresh cilantro

How to Make It:

1. Poach salmon in simmering stock with ginger and garlic for 8–10 minutes, set salmon aside and flake.
2. Add soy sauce and honey to stock, adjust seasoning.
3. Cook rice noodles separately and divide among bowls.
4. Top noodles with salmon, ladle broth, and garnish with chili, green onion, cilantro.

Flavor Boost: Stir in a spoonful of chili oil right before serving for extra kick.

Italian Seafood Tomato Orzo Soup

Why You’ll Love It:

It’s a one-pot meal that feels light but substantial. The tomato base, orzo, and assorted fish are cozy and perfect for chilly December nights.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• ¾ cup uncooked orzo
• ½ lb shrimp, peeled
• ½ lb clams, scrubbed
• 1 (15 oz) can diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or seafood broth
• 2 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• Handful fresh parsley

How to Make It:

1. Sauté onion and garlic in olive oil, add tomatoes and basil.
2. Add broth; bring to a boil.
3. Stir in orzo, simmer 8 minutes.
4. Add clams and shrimp; cook until clams open and shrimp are pink.
5. Season, sprinkle with parsley.

Common Mistake to Avoid: Don’t overcook the shrimp—they just need a few minutes.

Portuguese Caldo Verde with Cod

Why You’ll Love It:

This twist on the classic potato-green soup uses cod for a satisfying, savory depth. It’s humble, nourishing, and great for cold-weather weeknights.

Serving size: Serves 5

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 lb cod fillet
• 1 lb Yukon potatoes, peeled and diced
• 2 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: 4 oz chorizo, sliced

How to Make It:

1. In a soup pot, sauté onion and garlic in olive oil.
2. Add potatoes and broth, bring to a boil, simmer until potatoes are tender.
3. Gently add cod (and chorizo, if using); cook until cod flakes easily.
4. Stir in kale, cook 5 minutes until wilted.
5. Season to taste, serve hot.

Best Pairings: Goes well with crusty corn bread or olives.

Vietnamese Cà Ri Biển (Seafood Curry Soup)

Why You’ll Love It:

A fragrant, coconut-y curry soup studded with shrimp, squid, and scallops. It’s lively, a little spicy, and does double-duty as both a soup and a meal.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients Needed:

• ½ lb shrimp, peeled
• ½ lb squid, cleaned and sliced
• ½ lb scallops
• 1 can (13.5 oz) coconut milk
• 2 cups seafood broth
• 1 tbsp yellow curry powder
• 1 medium carrot, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 2 tbsp vegetable oil
• Handful Thai basil
• Salt and pepper to taste

How to Make It:

1. Heat oil, fry onion, garlic, curry powder until fragrant.
2. Add carrot, broth, and fish sauce. Simmer 10 minutes.
3. Stir in coconut milk, add seafood, cook until just done.
4. Adjust seasoning, top with basil, serve with bread.

Serving Idea: Dip warm baguette into the broth for an authentic touch.

Smoky Spanish Cod & Chorizo Soup

Why You’ll Love It:

Packed with smoky paprika and spicy sausage, this soup brings warmth and comfort. The cod soaks up all those heady flavors, making this a cold-weather regular.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 lb cod, cut into chunks
• 4 oz Spanish chorizo, sliced
• 1 can (15 oz) chickpeas, drained
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 4 cups chicken broth
• 2 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley

How to Make It:

1. Brown chorizo in olive oil, remove and set aside.
2. Sauté onion and garlic, add paprika and tomatoes, cook 5 minutes.
3. Add broth and chickpeas, bring to simmer.
4. Add cod and browned chorizo; cook until cod is opaque.
5. Season, garnish with parsley.

Budget-Friendly Tip: Canned chickpeas keep this filling and affordable.

FAQ

What type of seafood works best in December soup recipes?

Firm white fish (like cod or haddock), shrimp, clams, mussels, and even canned seafood like clams or salmon work great in nourishing winter soups. Choose what’s affordable and freshest near you.

Can I use frozen seafood in these recipes?

Absolutely. Most seafood freezes well and can be thawed before adding to the soup; just add it toward the end of cooking so it doesn’t overcook.

How can I make seafood soup in advance?

Many broths and base soups (especially chowders and tomato-based stews) can be prepared ahead. Hold off on adding delicate seafood until just before serving for the best texture.

Are these recipes good for meal prepping or freezing?

Cream-based soups can be meal prepped for 2–3 days but may separate if frozen. Brothy and tomato-based seafood soups freeze well—just add fresh herbs or greens after reheating.

Conclusion

December’s short days and frosty nights practically call out for steaming bowls of seafood soup—dishes that gather the flavors of the sea, the warmth of spices, and the comfort of tradition. With these 13+ seafood soup recipes for December warm nourishing bowls, you have something for every chilly evening or festive weekend. Try one as a new tradition, or mix and match based on what’s fresh or tucked into your freezer. Don’t be afraid to adjust flavors, sneak in extra veggies, or swap one shellfish for another—trust your own taste. Wishing you many nights of slow-simmered warmth and good company this winter.