Welcome to a WAY overdue Foodie Friday! I’ve been so behind on writing, mostly because I’ve been too busy living. But that’s no excuse, so I’m back with a recipe at the express request of last week’s guests.
If you missed it, I’ve been in Ketchikan, Alaska since mid-May serving as chef on the Saltery C with Classic Alaska Charters. Over the past couple of months, I’ve tested and perfected a few dishes that star salmon, halibut, lingcod, spot prawns, and (everyone’s favorite) Dungeness crab.
By the end of the week, I have scraps and leftovers of just about everything. How do we make sure that not one chunk of Alaskan seafood perfection isn’t wasted? One word: chowder.
The beauty of chowder is that it’s a “kitchen sink” kind of dish. By Friday, I’m desperately trying to get rid of all my leftover veggies and protein without throwing them away. This chowder is the perfect solution to that problem.
I’ve been making chowder every single Friday for the past ten weeks, and I think I finally have it nailed. At the request of last week’s guests, I’m posting my recipe here for all of you to enjoy. Bon appetit!
Recipe: Alaska Seafood Chowder
This hearty chowder features crab, prawns, and halibut, but you can substitute with just about any seafood!
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
- 6 slices of bacon, chopped
- 1 tbsp butter
- 1 celery stalk, chopped
- 1 medium carrot, grated
- 1 red, orange or yellow bell pepper, chopped (optional)
- 1 - 2 jalapeños, minced (optional)
- 2 cloves garlic, minced
- 3 - 4 potatoes (any kind) diced to 1/2 inch
- 8 cups chicken broth
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Kernels from 2 - 3 cooked ears of corn
- 2 cups of heavy cream
- 2 tsp Tapatio hot sauce (optional)
- 1/2 lb raw spot prawns, peeled
- 1/2 lb cooked Dungeness crab meat
- 1 - 2 filets raw halibut, cut to 1/2 inch chunks
- In a large stockpot, cook the bacon until crispy. Move to a paper towel to drain. Drain most of the bacon fat, leaving the brown bits in the pot. Add the butter and melt until it sizzles.
- Add the celery, carrot, onion, peppers (if using), and garlic to the butter and cook until soft.
- Pour in the chicken broth and add the potatoes. Stir in the Old Bay, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are just tender when pierced with a knife.
- Add the cream to the simmering broth and stir in the corn kernels. Simmer until reduced a little bit, about 10 - 15 minutes. If you like a little heat, add the hot sauce.
- Five minutes before serving, stir the prawns and halibut into the chowder. Reduce the heat to low and add the crab. Allow the crab to warm for another minute or two, then serve!
What do you think? Our guests love it, but they may be biased since they caught the yummy seafood that goes into the dish! Give it a try and let me know how you like it.
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