Creamy Seafood Chowder

This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and baby clams to satisfy your seafood craving!

Looking for a recipe for seafood chowder? This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and clams to satisfy your seafood craving!

If you are in the mood for some delicious seafood then look no further than my Creamy Seafood Chowder!

Last summer when we were in Alaska we were able to eat some great Alaska seafood. One night we had dinner in Anchorage at the 49th State Brewing Company.  My husband ordered the highly recommended: KING CRABBY GRILLED CHEESE, which was delicious. This grilled cheese sandwich was made with grilled sourdough bread, crab meat blend, Swiss and cream cheeses, served with brewpub fries and our famous Alaskan seafood chowder for dipping. It was awesome and the Alaskan Seafood Chowder on this side was really, really good. See photo below.

Alaskan Seafood Chowder RecipeI was determined to make this at home, and I have to say, that mine is The Best Seafood Chowder recipe, but I’m a little biased, and I added shrimp!

Looking for the best seafood chowder recipes? This Creamy Seafood Chowder is the best!

How to Make Seafood Chowder

 First, assemble the ingredients and chop the vegetables.

Looking for recipe seafood chowder? This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and clams to satisfy your seafood craving!

Cut the salmon and halibut into 1/2 inch chunks.

Peel, de-vein and remove the tail of the shrimps. You can keep them whole or cut them into bite-sized pieces.

In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.

While the potatoes are boiling, use a 4-quart pot to cook the onion, celery and carrots in the butter over medium heat until the onions are translucent, about 5-7 minutes.

Look at this chowder recipe seafood

Stir in the flour to make the roux and then cook for 5 minutes.

The making of delicious halibut chowder

Add the water, fish base, salmon and halibut chunks and the clam juice (saving the clams for later).

Look at this delicious fish chowder recipes

Add the potatoes, white pepper, cayenne pepper, basil, thyme, and garlic, cook on medium heat, stirring often until fish is cooked. Please note that this will be a thick paste and that is okay, you can add more water if needed, but do not add too much because the 3 cups of heavy cream added in the next step will lighten the thickness to make it a thick chowder.

This is a delicious Alaska Seafood Chowder Recipe

Add heavy cream, shrimp, and clam meat, cook 10 minutes, stirring often.

Check out this delicious seafood and clam chowder

Garnish with fresh parsley and serve.

This is the best clam chowder recipe

Serving note: If you want to serve this amazing seafood chowder in a bread bowl, buy small cannon ball French breads, scoop out most of the inside, and fill with the chowder.

Trust me, it tastes as good as it looks!

Look at this Creamy Seafood Soup Recipes

 

Here’s the Recipe!

This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and clams to satisfy your seafood craving!

Creamy Seafood Chowder

Yield: 10
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and baby clams to satisfy your seafood craving!

Ingredients

  • 1 ½ cups onion, diced into 1/2 inch pieces
  • ¾ cup celery, diced into 1/2 inch pieces
  • ½ cup carrots, diced into 1/2 inch pieces
  • 2/3 cup salted butter
  • 1 cup all-purpose flour
  • 4 Tablespoons fish base
  • 3 cups water
  • 10 oz. salmon
  • 10 oz. halibut
  • 10 oz. canned baby clams shucked with clam juice
  • 10 oz. red potatoes, diced into 3/4 inch pieces
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 ½ teaspoons basil dried (or 3 teaspoons fresh)
  • 1 ½ teaspoons thyme dried (or 3 teaspoons fresh)
  • 1 ½ teaspoons chopped garlic
  • 12 oz cocktail shrimp peeled, deveined and the tails removed. (Left whole or chopped into ½ inch chunks.)
  • 3 cups heavy cream
  • Optional: Fresh parsley for garnish
  • Optional: Small cannon ball French breads for a bread bowl

Instructions

    1. Cut the salmon and halibut into 1/2 inch chunks.

    2. In a small saucepan, boil the diced red potatoes until
    tender, about 10 minutes.

    3. While the potatoes are boiling, use a 4-quart pot to cook the
    onion, celery and carrots in the butter over medium heat until the onions are translucent,
    about 5-7 minutes.

    4. Stir in the flour to make the roux and then cook for 5
    minutes.

    5. Add the water, fish base, salmon and halibut chunks and the clam
    juice (saving the clams for later).

    6. Add the potatoes, white pepper, cayenne pepper, basil, thyme,
    and garlic, cook on medium heat, stirring often until fish is cooked. Please
    note that this will be a thick paste and that is okay, you can add more water
    if needed, but do not add too much because the 3 cups of heavy cream added in
    the next step will lighten the thickness to make it a thick chowder.

    7. Add heavy cream, shrimp, and clam meat, cook 10 minutes,
    stirring often.

    8. Garnish with fresh parsley and serve.

Serving note: If you want to serve this amazing seafood
chowder in a bread bowl, buy small cannon ball French breads, scoop out most of
the inside, and fill with the chowder.

Notes

If you like a little more spice in your chowder, then use 1 teaspoon of white pepper instead of 1/2 teaspoon and use 1/2 teaspoon of cayenne pepper instead of 1/4 teaspoon.

You can change out any of the seafood to your liking. For example, instead of 12 oz. of shrimp, you could do 12 oz. of scallops. Another option would be to use 6 oz. of shrimp and 6 oz. of scallops.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 767Total Fat 45gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 15gCholesterol 189mgSodium 390mgCarbohydrates 58gFiber 3gSugar 10gProtein 34g

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

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April 5, 2021 | Last Updated on April 21, 2021 by Linda

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