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.
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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.
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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.
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Step 4: Add Vegetables
- Add potatoes, corn, and the serrano pepper. Stir to coat in the roux.
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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).
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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.
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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!
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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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