There’s nothing quite like a bowl of hot chowder on a chilly Anchorage evening, and this Alaskan seafood chowder recipe is one of our favorites for using up the best of what’s local. Made with wild-caught salmon, halibut, and a splash of cream, it’s the kind of dish that turns a regular weeknight into something worth slowing down for.

Why This Alaskan Seafood Chowder Recipe Works

The key to a great seafood chowder recipe isn’t a long ingredient list, it’s starting with seafood that’s actually fresh. Alaska’s cold, clean waters produce some of the best salmon and halibut in the world, and that quality comes through in every spoonful. If you’ve ever wondered how to make seafood chowder that tastes like it came from a coastal kitchen instead of a can, the answer is simple: good seafood and a little patience.

Ingredients

• 1 lb wild Alaska salmon, cubed
• 1 lb Alaska halibut, cubed
• 4 slices bacon, chopped
• 1 yellow onion, diced
• 2 celery stalks, diced
• 3 cups diced potatoes
• 2 cups seafood or fish stock
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp flour
• Salt, pepper, and fresh dill to taste

Instructions

1. Cook the bacon in a large pot until crisp, then set aside, leaving the drippings.
2. Sauté the onion and celery in the drippings until soft, about 5 minutes.
3. Stir in butter and flour to form a light roux, cooking for 1-2 minutes.
4. Add the stock and potatoes, then simmer until the potatoes are fork-tender.
5. Gently fold in the salmon and halibut, cooking just until opaque, about 5-6 minutes.
6. Stir in the cream, season with salt, pepper, and dill, and let it warm through without boiling.
7. Top with the reserved bacon and serve hot with crusty bread.

A Note on Ingredients

This recipe comes together best when the seafood is the star, not an afterthought. If you’re in Anchorage, New Sagaya carries wild-caught Alaska salmon and halibut sourced with the same care we put into every chowder pot. Stopping by for fresh fish before you cook makes a noticeable difference, especially in a dish this simple.

For more on what makes Alaska seafood so highly regarded, the Alaska Seafood Marketing Institute has great resources on sustainable harvesting practices and seasonal availability.

Frequently Asked Questions

Can I use frozen seafood for this recipe?
Yes. Just make sure the salmon and halibut are fully thawed and patted dry before adding them to the pot, so the chowder doesn’t turn watery.

What’s the best side dish for seafood chowder?
A crusty sourdough loaf or a simple green salad pairs well. Oyster crackers are also a classic choice if you want something with a bit of crunch.

Is this Alaskan seafood chowder recipe gluten-free?
It can be easily adapted. Swap the flour for a gluten-free flour blend or cornstarch to thicken the base.

How long does seafood chowder last in the fridge?
Properly stored in an airtight container, it keeps for up to three days.

Make It Your Own

This is one of those recipes that welcomes substitutions. Swap in king crab for extra richness, use half-and-half instead of heavy cream for a lighter version, or add corn for a bit of sweetness. However you make it, an Alaskan seafood chowder recipe built on quality, local seafood is hard to beat once the weather turns cold.

If you’re cooking for a crowd, this recipe doubles easily. Just keep an eye on the seafood while it simmers since overcooking is the most common mistake people make with chowder. The goal is tender, flaky pieces, not rubbery bites, so pull the pot off the heat as soon as the fish turns opaque.

However you make it, this Alaskan seafood chowder recipe built on quality, local seafood is hard to beat once the weather turns cold. Stop into New Sagaya for the freshest Alaska seafood in Anchorage to see what’s in season this week!