Creamy Chowder Recipe

Cooking Instructions

1. 1

   Prepare the seafood

   Chop the Alaskan king salmon and Kachemak Bay halibut into bite-sized pieces. Rinse and clean the clams and cockles under cold water.

2. 2

   Sauté the vegetables

   In a large pot, melt the butter over medium heat. Add the diced onion, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

3. 3

   Cook the potatoes

   Add the diced potatoes to the pot and stir to combine. Pour in the fish stock, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

4. 4

   Add the seafood

   Gently add the chopped salmon, halibut, clams, and cockles into the pot. Simmer until the seafood is cooked through, about 5-7 minutes.

5. 5

   Finish with cream

   Stir in the heavy cream and chopped dill. Season with salt and black pepper to taste. Heat through but do not boil.

6. 6

   Serve

   Ladle the chowder into bowls or cups. Serve warm, optionally with a side of lager loaf.