Make Your Own Seafood Chowder
By 7 Seas Fish Market · September 25, 2024
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Quick answer
A great seafood chowder starts with a strong base and a seafood mix that brings both richness and texture. For this West Coast-style version, we like using clam nectar, halibut bone broth, smoked chum salmon tips, halibut, sockeye salmon, scallops, and jumbo prawns.
Why this chowder feels richer than an ordinary seafood soup
Chowder can fall flat when every ingredient plays the same role. The best versions build layers.
Halibut gives the pot clean, tender pieces of fish. Sockeye salmon brings depth and colour. Hokkaido scallops add sweetness. Jumbo prawns contribute bite and richness. Smoked chum salmon tips introduce a subtle savoury edge that makes the chowder feel more complete.
Add clam nectar and halibut bone broth, and the result is a bowl that tastes more like the coast and less like a generic cream soup with seafood dropped into it at the end.
What to pick up for this chowder
For this version, we recommend building your chowder around these seafood ingredients:
- St. Jean’s clam nectar
- Wild halibut bone broth
- Wild hot smoked BBQ chum salmon tips
- Wild Pacific halibut
- Wild sockeye salmon
- Hokkaido scallops
- Wild Argentinian red jumbo prawns
This is the kind of ingredient list that turns chowder into a meal people remember. It also gives you some flexibility. You do not need a massive amount of each item. A thoughtful mix matters more than excess.
Is this the right kind of recipe for you?
- Choose this if you want a comforting autumn dinner with a stronger seafood presence.
- Choose this if you are feeding people and want something generous but still impressive.
- Choose this if you want a soup that feels like it came from a fish market, not a can.
- Skip this if you want a very quick weeknight recipe with only one type of seafood.
How the chowder comes together
The cooking method is straightforward, which is part of the appeal. You build flavour in stages, then let the seafood finish the job.
- Start by heating butter and oil in a large pot over medium heat.
- Cook the onions and celery until soft and translucent, but not browned.
- Stir in the flour to make a roux, then add the broth and clam nectar.
- Add potatoes, carrots, thyme, bay leaf, and paprika.
- Cover and cook until the potatoes are tender.
- Add the seafood, wine, and seasonings, then cook gently.
- Stir in the cream at the end and avoid boiling after that point.
- Finish with fresh dill and serve hot.
Three tips that make seafood chowder better
Do not overcook the seafood
Add it late enough that it stays tender. Chowder should feel generous, not rubbery.
Use broth that tastes like something
A chowder base matters. Halibut bone broth and clam nectar help the soup taste layered instead of flat.
Stop before the cream gets harsh
Once the cream goes in, keep the heat gentle. A boiled chowder can lose the softness that makes it feel luxurious.
Why this makes a great autumn project
This is the kind of recipe that rewards a slower afternoon. It gives you something warm on the stove, a kitchen that smells inviting, and a finished dish that feels worth sitting down for.
It is also one of the easiest ways to turn a seafood shop visit into a full meal experience rather than a single-item purchase.
Recipe inspiration
This post was inspired by Elaine Nessman’s “How to Make Prize-Winning Seafood Chowder” from Flavour & Savour. If you want the original full recipe, you can visit Flavour & Savour.
Our focus here is on the seafood lineup and why sourcing better ingredients can make the finished pot much more memorable.
Quick questions people ask
What seafood works best in chowder?
A mix usually works best. Halibut, salmon, scallops, and prawns each bring something different in texture and flavour.
Can I make seafood chowder with more than one type of fish?
Yes. In fact, that is often what makes a chowder feel more layered and satisfying.
What makes a seafood chowder taste richer?
A strong base, careful seasoning, and a thoughtful seafood mix make a big difference. Broth and clam nectar help deepen the flavour.
Where can I buy seafood chowder ingredients in Vancouver?
7 Seas Fish Market in Kitsilano carries a strong lineup of seafood that works beautifully in chowder, from halibut and salmon to scallops and prawns.
Make chowder season count
A really good seafood chowder starts before the pot is on the stove. It starts with the ingredients you choose.
If you want your next bowl to feel more generous, more coastal, and more memorable, start with seafood from 7 Seas Fish Market in Kitsilano.
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Build a richer seafood chowder with halibut, salmon, scallops, prawns, and broth ingredients from 7 Seas Fish Market in Kitsilano.