Name: Wild-Caught Seafood Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 (6 to 8 oz.) portions wild-caught seafood, cut into 1 ½-inch pieces, or 2 (6 oz.) packs Quick Cuts; 2 tablespoons butter; ½ cup carrots, diced; ½ cup onions, chopped; 1 teaspoon dried thyme or a few sprigs fresh thyme; 1 garlic clove, minced; 1 bay leaf; 1 ½ teaspoons salt; ¼ teaspoon smoked paprika; 4 cups water, seafood stock, or veggie stock; 2 cups potatoes, diced; ⅓ cup heavy cream; 1 teaspoon Worcestershire sauce or fish sauce; 1 cup corn, fresh or frozen; Tender green herbs like parsley and dill, chopped

A Classic Seafood Chowder, With Wild-Caught Fish and Shellfish

No bacon or clams are required to make this flavorful, craveable seafood chowder recipe. With a pinch of smoked paprika for smoky umami flavor and a touch of cream for a hint of richness, this easy chowder recipe is the perfect match for your favorite wild-caught seafood from Alaska.

Use any variety of fish or shellfish you like in this seafood chowder recipe to make it your own, mixing and matching to change up the meal each time you make it. Whether you're making a classic fish chowder with Wild Alaska Pollock Quick Cuts, a briny crab chowder with Snap & Eat Dungeness Crab, or creating your own spot prawn and salmon chowder recipe, the possibilities are up to you.

Seafood Chowder Prep Tips

We have a couple of prep/cook suggestions, depending on what variety of seafood you plan to use:

Whole fish fillets can be cut into bite-sized pieces
Cooked fish fillets can be chopped or flaked into the chowder just before serving
Crabmeat can be removed from the shell, or left in the shell and snapped into smaller pieces
Spot prawns can be used peeled or unpeeled
Quick Cuts can be added to the chowder frozen or defrosted

Print Recipe

Wild-Caught Seafood Chowder

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

30 minutes

Total time

40 minutes

Yield

4 servings

Ingredients

2 (6 to 8 oz.) portions wild-caught seafood, cut into 1 ½-inch pieces, or 2 (6 oz.) packs Quick Cuts
2 tablespoons butter
½ cup carrots, diced
½ cup onions, chopped
1 teaspoon dried thyme or a few sprigs fresh thyme
1 garlic clove, minced
1 bay leaf
1 ½ teaspoons salt
¼ teaspoon smoked paprika
4 cups water, seafood stock, or veggie stock
2 cups potatoes, diced
⅓ cup heavy cream
1 teaspoon Worcestershire sauce or fish sauce
1 cup corn, fresh or frozen
Tender green herbs like parsley and dill, chopped

Instructions

1. In a medium pot, melt butter over medium heat. Add carrots, onions, and dried thyme (if using) to pot and cook until onions have softened, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute.

2. Add fresh thyme (if using), bay leaf, salt, smoked paprika, potatoes, and stock/water to pot. Bring to a boil, then reduce heat to a simmer. Cook for about 15 minutes, or until potatoes are tender and liquid has reduced about a third.

3. Stir in heavy cream and add Worcestershire sauce/fish sauce. Taste to adjust seasoning, then add in corn. Return to a simmer, then add in seafood. Continue to simmer, gently poaching seafood until just cooked through and flaky, about 5 minutes. Top with fresh herbs to finish. Enjoy while warm.

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.

Alaskan Seafood Chowder With Corn and Potatoes

A Classic Seafood Chowder, With Wild-Caught Fish and Shellfish

Seafood Chowder Prep Tips

Wild-Caught Seafood Chowder

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