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Alaska Seafood Chowder

Alaskans Own Seafood Chowder



  • 1 lb halibut, cut into bite-size pieces
  • 1 lb lingcod, cut into bite-size pieces
  • 1 lb spot prawns, shelled and deveined
  • 1 lb sockeye salmon, cut into bite-size pieces
  • 4 tablespoons unsalted butter
  • 1 large onion, diced
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1 quart fish or vegetable stock
  • 2 cups heavy cream
  • 2 large Yukon Gold potatoes, peeled and diced
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. In a large pot, melt the butter over medium heat. Add the onion, carrot and celery and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
  2. Pour in the white wine and let it simmer until it's reduced by half.
  3. Add the fish or vegetable stock, along with the potatoes. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15 minutes.
  4. Add the halibut, lingcod, prawns, and salmon to the pot. Let the soup simmer for about 10 minutes, or until the seafood is cooked through.
  5. Stir in the heavy cream and season with salt and pepper. Let the chowder simmer for another few minutes until it's heated through.
  6. Ladle the chowder into bowls and garnish with fresh parsley and herbs of your choice. Serve with thick, toasted bread.