Pacific Northwest Seafood Chowder

Prep Time
Cook Time
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Original is 8 servings


  • Serving Size: 1 (465.1 g)
  • Calories 474.2
  • Total Fat - 20.7 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 84.6 mg
  • Sodium - 868.1 mg
  • Total Carbohydrate - 52.9 g
  • Dietary Fiber - 5.4 g
  • Sugars - 18.4 g
  • Protein - 20.3 g
  • Calcium - 200 mg
  • Iron - 2.4 mg
  • Vitamin C - 22.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In stockpot

Step 2

Melt butter

Step 3

Add onions and celery

Step 4

Add tomato paste and garlic

Step 5

Add seasonings and herbs

Step 6

Add tomatoes

Step 7

Add stock and potatoes

Step 8

Simmer for 30 minutes

Step 9

Add cream cheese cut in cubes and allow to melt

Step 10

Add the corn shrimp and salmon

Step 11

Simmer on low for 10 minutes

Step 12

Add cream to warm


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Look for smoked salmon with a bright color and firm texture.
  • When selecting shrimp, choose ones with a mild odor and a grayish-white color.

  • In place of cream cheese, use Greek yogurt. This substitution will reduce the fat content of the chowder, while still providing a creamy texture and flavor.
  • In place of heavy cream, use coconut milk. This will lighten the chowder and give it a subtle coconut flavor that will pair nicely with the other ingredients.

Vegetarian Variation Replace the chicken stock with vegetable stock, omit the shrimp, smoked salmon, and capers, and add additional vegetables such as mushrooms, zucchini, and bell peppers.

Garlic Roasted Asparagus: Garlic roasted asparagus is a great side dish to serve with Pacific Northwest Seafood Chowder. The asparagus is roasted with garlic and olive oil, giving it a delicious flavor that pairs well with the chowder. The asparagus is also a great source of vitamins and minerals, making it a healthy and flavorful accompaniment.

Crispy Baked Salmon: Crispy Baked Salmon is a great dish to serve with Pacific Northwest Seafood Chowder. The salmon is lightly seasoned and baked until it is golden brown and crispy, creating a delicious contrast to the creamy chowder. The salmon is also a rich source of Omega-3 fatty acids, making it a nutritious addition to the meal.


Q: How long does it take to make this chowder?

A: It takes roughly 40 minutes to make this chowder, including 30 minutes of simmering time and 10 minutes of low simmering time.

Q: What ingredients are needed to make this chowder?

A: This chowder recipe requires potatoes, onion, garlic, celery, carrots, butter, flour, milk, broth, bay leaves, thyme, salt, and pepper.

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Fun facts:

The Pacific Northwest is known for its abundance of seafood, and this chowder is a great way to enjoy the flavors of the region. It was made famous by James Beard, an American chef, author, and teacher who is often referred to as the "Dean of American Cooking."

The Old Bay seasoning used in this recipe is a staple of the Chesapeake Bay area, and is often used to season seafood dishes. It was invented in 1939 by Gustav Brunn, a German immigrant who wanted to recreate the flavors of his homeland in Maryland.