Chef Mandy's Smoked Sablefish Chowder
November 28th, 2025A Comforting Alaskan Soup for Chilly Days
A big, beautiful bowl of comfort — this fish chowder is hearty yet refined, perfect for chilly Alaskan days. Hot smoked sablefish (often called black cod) shines here as its rich, buttery texture and intense smokiness adds depth to every spoonful. The gentle sweetness of leeks elevates the smoked sablefish chowder, creating a silky, aromatic broth that wraps around tender potatoes, cream, and herbs. It’s rustic lodge fare at its most elegant — generous, soul-warming, and unforgettable.
If you don't have hot smoked sablefish in your freezer, try substituting hot smoked salmon for an equally complex layer of flavor. You can also use the recipe as a base for any chowder, using any of your favorite varieties of Alaskan seafood.
About the chef: Chef Mandy Dixon is a James Beard nominee and chef/owner of Tutka Bay Lodge in Kachemak Bay. She is a lifelong Alaskan whose cuisine celebrates the vibrant possibility of harvests from the land and sea.
Chef Mandy's Smoked Sablefish Chowder
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
30 minutes
Total time
40 minutes
Yield
4 servings
Ingredients
- 4 (3 oz.) packs hot smoked sablefish
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 leeks, white and light green parts only, finely chopped
- 2 celery stalks, finely diced
- 1 small fennel bulb, cored and finely diced
- 1½ tablespoons fresh thyme leaves, minced
- 3 garlic cloves, minced
- ½ cup white wine
- 3 cups chicken stock or vegetable stock
- 2 large Yukon Gold potatoes, peeled and diced
- 1½ cups heavy cream
- Zest of 1 lemon
- Juice of ½ lemon
- Salt and pepper
- 2 tablespoons fresh dill, chopped, to garnish
- 1 tablespoon fresh chives, finely diced, to garnish
Instructions
1. In a large heavy stock pot or Dutch oven, heat the olive oil and butter together over medium heat. When the butter has melted and begins to foam, add the leeks, celery, and fennel. Season the vegetables with a pinch of salt. Cook, stirring occasionally, until the leeks and celery are soft and translucent, about 5 to 7 minutes.
2. Stir in the thyme and garlic. Sauté for about 30 seconds, just until fragrant. Be careful not to brown the garlic.
3. Pour in the wine. Increase the heat slightly and simmer for a few minutes, scraping the bottom of the pot, until the wine has reduced by about half.
4. Add the potatoes, chicken stock, heavy cream, and lemon zest to the pot. Add another pinch of salt. Stir well and bring the chowder base up to a gentle boil over medium-high heat. Once it reaches a boil, reduce the heat to medium-low to maintain a simmer. Cook for about 6 to 8 minutes, stirring occasionally, until the potatoes are almost fork-tender.
5. Gently stir in the smoked sablefish, breaking it into large bite-sized chunks as you add it to the pot. (If the fish has skin, remove and discard the skin before adding.) Simmer the chowder for another 5 minutes or so, until the fish is heated through and potatoes are very tender.
6. Remove the chowder from the heat and stir in the lemon juice. Taste the chowder and add salt and freshly cracked black pepper as needed. (Smoked fish can be salty, so additional salt may be minimal.) The consistency should be creamy and slightly thick, coating the back of a spoon. If the chowder is too thick, thin it with a bit more stock or water; if it’s too thin, let it simmer a few minutes longer.
7. Ladle the chowder into bowls. Garnish each bowl with a sprinkle dill and chives. Finish with a crack of black pepper on top. Serve hot, with crackers or warm bread on the side if you like. A small extra squeeze of lemon in each bowl just before eating can brighten the flavors even more, if desired.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
