Scallop & Rockfish Corn Chowder

What You'll Need:

• Bacon: 5 strips, for smoky flavor.
• Butter: 1 tablespoon, for richness.
• Yellow Onion: 1, finely diced.
• Garlic: 2 cloves, grated or minced.
• Celery: 2 stalks, finely diced.
• Flour: 1 cup, for thickening.
• Yukon Potatoes: 3–4, diced into ¼-inch pieces.
• Serrano Pepper: 1, halved lengthwise.
• Corn: Kernels from 4 cobs, for natural sweetness.
• Cream: 12 ounces, for creaminess.
• Clam Juice: 8 ounces, for depth of flavor.
• Chicken Stock: 24 ounces, for the base.
• Scallops: ¾ pound, tender and fresh.
• Yelloweye Rockfish: ½ pound, cut into ½-inch pieces.
• Roasting Herbs: 1 tablespoon (mix of rosemary, sage, thyme).

Let’s Get Cooking!

Step 1: Prep Ingredients

• Cut bacon into small pieces.
• Dice onion, celery, and potatoes.
• Grate or mince garlic.
• Remove kernels from corn cobs.
• Cut yelloweye rockfish into ½-inch pieces.
• Finely chop herbs.

Step 2: Cook Bacon

• In a large stockpot over medium heat, cook bacon and butter until the bacon is crispy.
• Remove bacon with a slotted spoon and set aside on a paper towel.

Step 3: Build the Base

• Add onion and garlic to the pot with the bacon fat and cook until translucent.
• Stir in flour and cook for 3 minutes to remove the raw taste.

Step 4: Add Vegetables

• Add potatoes, corn, and the serrano pepper. Stir to coat in the roux.

Step 5: Add Liquids

• Pour in cream, clam juice, and chicken stock. Bring to a simmer over low heat and cook until the potatoes are about 80% done (approximately 10 minutes).

Step 6: Add Seafood

• Gently add the yelloweye rockfish and cook for 5 minutes.
• Stir in the scallops and bring the chowder back to a gentle simmer.

Step 7: Season and Serve

• Stir in the chopped roasting herbs.
• Adjust seasoning with salt and pepper to taste.
• Ladle into bowls, garnish with crispy bacon, and enjoy!

Why Wild-Caught Seafood Matters

Many people buy their scallops from farms on the East coast without realizing it. Using sustainably sourced scallops and yelloweye rockfish ensures both exceptional flavor and a commitment to supporting small commercial fishing communities across Alaska that have a genuine appreciation for balance of harvesting and sustainability. Wild-caught seafood is naturally rich in nutrients and free from additives, making it a healthy choice for you and your family.

Nutritional Spotlight

This chowder is a rich source of protein and omega-3 fatty acids from the scallops and rockfish, paired with essential vitamins from the vegetables. The addition of potatoes and cream creates a balanced, hearty dish that satisfies both body and soul.

Enjoy a Bowl of Comfort

This Scallop & Yelloweye Rockfish Corn Chowder is the ultimate comfort food, marrying the sweetness of fresh corn with the delicate flavors of seafood. It’s perfect for warming up on a cold day and bringing a taste of the ocean to your table. Dive in!

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