The Pumphouse Restaurant and Saloon in Fairbanks serves this rich, delectable recipe for Alaskan seafood chowder. Frankly, it’s the very best seafood chowder we’ve ever tasted. We think you’ll agree.

Save this Pumphouse Alaskan recipe for seafood chowder to Pinterest. Graphic by Real Food Traveler.

Hungry for more? Make these Halibut mini cakes from Alaska.

Author’s note: When I tested this recipe, I was cleaning out my freezer, which had plenty of frozen salmon, rock fish, razor clams, halibut cheeks, etc., in need of being used. Rather than run to the store to buy the scallops and shrimp called for in the original recipe, I used what I had and it was equally delicious. So use the seafood you have on hand.

The Pumphouse Recipe for Seafood Chowder

Recipe courtesy The Pumphouse Restaurant and Saloon, Fairbanks, Alaska. www.pumphouse.com/‎

During the summer, the deck at the Pumphouse overlooking the Chena River is a great place to enjoy a meal.

Ingredients:

1 ½ cup diced onion (1/2 inch dice)
¾ cup celery (1/2 inch dice)
½ cup carrots (1/2 inch dice)
2/3 cup butter
1 cup flour
2 oz. fish base
1 cup water
10 oz. salmon
10 oz. halibut
6 oz. bay scallops
14 oz. canned chopped clams with juice
10 oz. red potatoes (3/4 inch dice and cooked)
1 tsp. white pepper
½ tsp. cayenne
1 ½ tsp. basil dried (or 3 tsp. fresh)
1 ½ tsp. thyme dried (or 3 tsp. fresh)
1 ½ tsp. chopped garlic
6 oz cocktail shrimp
3 cups heavy cream

Method:

In a 4 quart pot, cook first three ingredients in butter until translucent.
Add flour to make roux. Cook 5 minutes.
Add raw seafood, water, fish base, clam juice (saving clams for later).
Add potatoes and seasoning, cook on medium heat, stirring often until fish is cooked.
Add heavy cream, add shrimp, and clam meat, cook 10 minutes. Garnish with fresh parsley and serve.

This may just be the best seafood chowder recipe you’ll make.

Hungry for more? Make this Alaskan Crab Stuffed Salmon recipe.