• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Puget Sound Chowder

  • Recipe Submitted by on

Category: Seafood, Soups

 Ingredients List

  • 2 tb Olive oil
  • Vegetable oil or enough
  • -spray to coat pan
  • 1 md Yellow onion; peeled and
  • -diced
  • 2 Carrots; peeled and sliced
  • 1/4 ts Rushed red pepper flakes
  • 1 pt Homemade Fish Stock or clam
  • -juice
  • 3 tb Fresh tarragon or basil;
  • -chopped
  • 2 Stalks celery; thinly sliced
  • 1 lg Russet potato; peeled and
  • -cubed
  • 16 Fresh mussels; 1 pound
  • 1/2 c Dry white wine
  • 1 lb Medium prawns; shelled
  • 4 oz Fresh scallops
  • 1 1/2 c Heavy cream
  • 4 oz Ling or true cod; cut into
  • -2" pieces
  • 3 oz Hard-smoked salmon
  • 1 tb Lemon juice
  • Kosher salt; to taste
  • 2 tb Fresh Italian parsley;
  • -chopped, for garnish


In a medium-sized saucepan, saute onion in oil over medium heat, until
translucent, 3 - 5 minutes. Add carrot, red pepper flakes, and fish stock,
cover and cook until carrots begin to soften, about 10 minutes. Add herbs,
celery, and potato, turn heat to low, and simmer for 10 more minutes so the
flavors will blend. Meanwhile, poach mussels in wine for 5 - 6 minutes.
Strain nectar into stock. Pick the mussels from their shells and set aside.
Add prawns, scallops, and cream to chowder and simmer until chowder
thickens slightly, 3 - 5 minutes. Add fresh fish, smoked salmon, and lemon
juice, and cook 2 - 3 minutes more. Taste and correct seasoning if

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