Recipe: Seafood Chowder


1 pound halibut, diced (may substitute cod or haddock)
1 fillet (5 to 7 ounces) salmon, diced
10 ounces canned clams, juice reserved
2/3 cup salted butter
1 cup all-purpose flour
4 tablespoons seafood or poultry base (Better than Bullion is a popular brand)
3 cups water
3 cups heavy cream
1 onion, diced
2 teaspoons chopped garlic
1 can hominy (may substitute corn)
2 potatoes, diced
2 carrots, sliced
3 stalks celery, diced
1 tablespoon chili powder
2 teaspoons dried basil
2 teaspoons dried thyme
Salt and pepper, to taste
Optional: fresh parsley for garnish


  1. In a small saucepan, boil the potatoes until tender, about 10 minutes.
  2. While the potatoes are boiling, in large soup pot, melt butter and sauté onion, celery and carrots over medium heat until onions are translucent, about 5-7 minutes.
  3. Whisk in flour to make a roux and cook down for 5 minutes.
  4. Add the water, seafood base, halibut, salmon and clam juice (save the clams for later).
  5. Add the potatoes, hominy, chili powder, basil, thyme, garlic, and salt and pepper to the pot. Cook on medium heat, stirring often, until fish is cooked.
  6. Add heavy cream and clams. Cook 10 minutes, stirring often.
  7. Garnish with fresh parsley and freshly ground black pepper and serve.

Serving suggestions: pair with fresh sourdough bread and a garden or Caesar salad.

Thank you to the Alaska Native Heritage Center for this recipe—we appreciate your partnership!