Darius' Rockfish Chowder

Darius' Rockfish Chowder
Photo by Kelley Jordan

A fisherman’s tried and true recipe.

Darius' Rockfish Chowder | Sitka Salmon Shares

Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Serves: 2


  • 1 1/2 tablespoons butter
  • 1/2 medium white onion, chopped
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 1 pound rockfish, cut into 2-inch pieces
  • 1 cup frozen corn kernels
  • 1 (12-ounce) can evaporated milk
  • Salt and pepper, to taste
  • Optional: bacon bits or smoked salmon


Cook onions and potatoes

In a medium pot, melt the butter over low heat. Add the onion and cook, stirring until softened, about 10 minutes. 

Add potatoes and enough water to just cover (about 3 cups). Season with salt and pepper. Bring to a simmer, then cover and cook until potatoes are just tender, about 15 minutes. 

Add fish and corn

Arrange fish on top of the potatoes, then cover and simmer until the fish and potatoes are cooked through, about 10 minutes.

Stir in the corn and evaporated milk. Cover and simmer until heated through, being careful not to overcook the fish. 


Season again if needed and serve immediately. Top with bacon bits or smoked salmon pieces if desired.

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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.

Darius' Rockfish Chowder Recipe | Sitka Salmon Shares
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