Alaskan Seafood Chowder

By Chef Katie Ludwig

INGREDIENTS

• 4-6 oz hot smoked fish such as salmon or black cod. Crumble into rough pieces that are roughly ½ inch in size.
• 3 tbsp butter, salted
• 1 large or 2 medium white or yellow onions, diced small
• 1 bulb fennel diced small (Discard core and stalks from the head. Use the fonds as an additional garnish at the end)
• 2-3 stalks celery, diced small
• 4 medium yellow potatoes, diced small
• ½ cup of dry white wine such as a Sauvignon Blanc
• 1 bottle of clam juice (Approx. 500 ml)
• 4 cups seafood stock or fish broth; vegetable stock is an acceptable substitute also
• 1 bay leaf
• Small bunch of thyme, wrapped and tied with butcher’s twine for easy removal
• I use a variety of cod, lingcod, and rockfish. Approximately 2 lbs. in weight after deboned and cubed into 1-inch pieces. Use whichever whitefish you prefer.
• 1 ½ cups heavy cream (Use half and half to make lighter)
• 2 tsp kosher salt
• 1 tsp freshly grated black pepper
• 2 tsp Old Bay seasoning
• For garnish – freshly chopped chives or tarragon
• Crackers for serving

DIRECTIONS

1. Place a large Dutch oven or other large pot of choice on the stovetop over medium heat. Place butter in a pot and melt fully.
2. Add chopped onions, celery, and fennel. Sweat these down until they are softened, but without color added. Leaving the lid on and stirring frequently.
3. Turn heat to high and add smoked fish, stirring frequently. Wait 2 minutes. After 2 minutes, add the white wine and let it cook down until mostly evaporated.
4. Add clam juice and stock. Return to medium heat and come to a simmer. Add potatoes and herbs, including bay leaf and thyme. Cook for 10-12 minutes until a fork easily pierces the potatoes.
5. Season with Old Bay, salt, and pepper
6. Add whitefish and return to a low simmer, stirring every few minutes.
7. Taste for seasoning after 6-8 minutes of cooking. Adjust accordingly. The fish should flake apart nicely.
8. Add cream and return to a low simmer. After fully heated with the cream, it is ready to serve.
9. Ladle in bowls and serve with garnish and your favorite crackers.