Entree: United States – Alaska Cuisine – Alaskan Seafood Chowder

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 slices (approx. 4 oz / 115 g) thick-cut bacon, chopped
- 3 tbsp (42 g) unsalted butter
- 1 medium yellow onion, finely chopped (about 1 1/2 cups / 150 g)
- 2 stalks celery, diced (about 1 cup / 120 g)
- 1 medium carrot, diced (about 1/2 cup / 60 g)
- 2 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine (optional; can substitute additional stock)
- 6 cups (1.4 L) fish stock or low-sodium chicken/seafood stock
- 1 lb (454 g) Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 bay leaf
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 lb (450 g) halibut fillet, skin removed, cut into 1-inch pieces
- 1 lb (450 g) salmon fillet, skin removed, cut into 1-inch pieces
- 8 oz (225 g) cooked lump crab meat (lump or claw)
- 1 1/2 cups (360 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- Kosher salt, to taste (start with 1 1/2 tsp / 8 g)
- Freshly ground black pepper, to taste (about 1/2 tsp / 1 g)
- Optional garnish: chopped extra dill and parsley, reserved crispy bacon bits, crusty bread for serving

Instructions

Short Description:
A rich, creamy chowder featuring Alaska salmon, halibut, and lump crab with Yukon Gold potatoes and aromatics, finished with cream and fresh herbs. Hearty enough to serve as a complete main-course meal.

Regional Notes:
This Alaskan version emphasizes local seafood — salmon, halibut, and crab — reflecting the state's coastal harvests. The chowder is cream-forward and chunky with potato for body, differing from lighter brothy seafood soups found in other regions.

1. In a large Dutch oven or heavy-bottomed pot over medium heat, add the chopped bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to remove bacon to a bowl and leave the rendered fat in the pot.
2. Add the butter to the pot with the bacon fat. When melted, add the chopped onion, celery, and carrot. Sauté over medium heat until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Sprinkle the flour over the vegetables and stir to combine, cooking 1–2 minutes to remove the raw flour taste. If using, pour in the white wine to deglaze the pan, scraping up any browned bits; cook until most of the wine has evaporated, about 1–2 minutes.
4. Slowly whisk in the fish or chicken stock until smooth. Add the diced potatoes, bay leaf, and thyme. Bring to a gentle simmer, reduce heat to medium-low, and cook until potatoes are tender, about 12–15 minutes.
5. Once potatoes are tender, gently add the halibut and salmon pieces to the simmering chowder. Simmer gently (do not boil) until the fish is just opaque and flakes easily, about 4–6 minutes depending on piece size.
6. Stir in the cooked crab meat, heavy cream, and lemon juice. Warm through over low heat for 2–3 minutes; do not boil after adding cream. Taste and season with kosher salt and freshly ground black pepper, adjusting to preference.
7. Remove the bay leaf. Stir in the chopped dill and parsley, reserving a small pinch of herbs for garnish. Fold in half of the reserved crispy bacon for texture; save the rest for topping.
8. Ladle chowder into bowls and garnish with remaining bacon and herbs. Serve hot with crusty bread or sourdough for a complete meal.