No bacon or clams are required to make this flavorful, craveable seafood chowder recipe. With a pinch of smoked paprika for smoky umami flavor and a touch of cream for a hint of richness, this easy chowder recipe is the perfect match for your favorite wild-caught seafood from Alaska.
Use any variety of fish or shellfish you like in this seafood chowder recipe to make it your own, mixing and matching to change up the meal each time you make it. Whether you're making a classic fish chowder with Wild Alaska Pollock Quick Cuts, a briny crab chowder with Snap & Eat Dungeness Crab, or creating your own spot prawn and salmon chowder recipe, the possibilities are up to you.
Seafood Chowder Prep Tips
We have a couple of prep/cook suggestions, depending on what variety of seafood you plan to use:
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Whole fish fillets can be cut into bite-sized pieces
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Cooked fish fillets can be chopped or flaked into the chowder just before serving
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Crabmeat can be removed from the shell, or left in the shell and snapped into smaller pieces
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Spot prawns can be used peeled or unpeeled
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Quick Cuts can be added to the chowder frozen or defrosted