Cold Weather Yelloweye Chowder

Cold Weather Yelloweye Chowder

It can be made with whatever seafood you have on hand, but yelloweye is a perfect white fish for this dish because of its firm texture. Angie sometimes makes this chowder for fundraisers for her Tlingit dance group or her roller derby team, the Sitka Sound Slayers. Serve this chowder with your favorite hot sauce, lots of black pepper, lemon, and crusty bread.

Cold Weather Yelloweye Chowder | Sitka Salmon Shares

Prep time: 30 min
Cook time: 2 hr
Serves: 4


  • 1 pound potatoes (about 4)
  • ¾ pound carrots (about 5-6)
  • 4 celery ribs
  • 32 ounces clam juice
  • 32 ounces chicken stock
  • 1 pound yelloweye
  • 1 tablespoon dried oregano
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 8 ounces bacon
  • 2 tablespoons butter
  • 1 pound onions (about 2)
  • ½ cup flour
  • 6 ounce can of clams
  • 1 cup heavy cream
  • 1 cup whole milk
  • Salt and pepper, to taste


Start Stock

Chop veggies and place in a stock pot with clam juice and chicken stock. Bring to boil, simmering until veggies are tender, about 30 minutes. Turn heat off. Don’t dump out liquid!

Prep Fish

Cut yelloweye into 1-inch cubes. Toss with oregano, olive oil, and garlic. Preheat oven and bake at 375 degrees for 6-8 minutes, until just undercooked. Set aside.

Prep Bacon

Cut bacon into 1-inch pieces, and sauté over medium heat until crispy in a second stock pot. Remove bacon from pot.

Make Roux

Add butter and chopped onions to bacon fat. Sauté until golden brown, about 15 minutes. Add flour. Cook on medium heat, about 5 min until well incorporated.

Assemble Chowder

While stirring constantly, ladle liquid from veggie stock pot into roux stock pot. Once liquid is incorporated, add veggies, bacon, clams, and fish. Bring to low boil, simmer about 30 minutes.

Finish + Serve

Lower heat. Add milk, cream, and salt and pepper to taste. Serve with hot sauce, lots of black pepper, a squeeze of lemon, and good bread.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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