Smokehouse Seafood Chowder Recipe

Chowder Preparation

1. 1

   Sauté Vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. 2

   Add Potatoes and Stock

   Add the cubed potatoes to the pot. Pour in the fish stock or clam juice, and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are tender.

3. 3

   Incorporate Seafood and Peppers

   Once the potatoes are tender, stir in the diced roasted red bell pepper, hatch chilies, house-smoked halibut, and Pacific Northwest clams. Simmer for an additional 5 minutes to heat through.

4. 4

   Add Cream and Seasoning

   Pour in the heavy cream and season the chowder with salt and black pepper. Stir well to combine and let it simmer for another 5 minutes until heated through.

5. 5

   Serve

   Ladle the chowder into bowls and garnish with freshly chopped parsley before serving.