Northwest Seafood Chowder

It’s that time of year again—time to snuggle in your favorite snuggling spot with a bowl of piping hot chowder and binge-watch your favorite Christmas movies. (It’s a Wonderful Life wins for me.) This is also the time of year for having kids come home and hopefully, bring a guest or two with them. You know me, I love a houseful, and this meal is a crowd-pleaser.

Northwest Seafood Chowder

We are pacific northwest people—and as such–we like all things salmon – okay – and shrimp. Okay. We like it all.

I discovered that my favorite chicken provider (hail, Zaycon!) also contracts with local fishermen for NW salmon so I decided to give it a try. It came vacuum sealed and it’s wonderful! After we knew we loved the salmon, I decided to try Zaycon cod and eventually, wild Argentine red shrimp (yum!). All this seafood comes frozen and ready to use from Zaycon. Check it out—and have wonderful seafood in your freezer all year!

Give it a try and let me know what you think! My hunch is that you’re going to love it.

From one busy mom to another,

Northwest Seafood Chowder

1 hour

Cook Time: 1 hour, 20 minutes

2 hours

serves 15

1.5 cup

Northwest Seafood Chowder


  • 1 cup celery
  • 1 cup red pepper
  • 1 cup onion
  • 2 cloves garlic (or from a jar is fine)
  • 30 oz chicken broth (about 3 cans)
  • 2 cups peeled, diced potatoes (can mix red and russet)
  • 2 cups shredded carrots (hello, food processor!)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cans creamed corn
  • 1 can sweet corn
  • 4 cups half-and-half
  • 5 sprigs fresh dill, stems removed (dried will work too)
  • 4 cups fully cooked salmon
  • 1 cup cod
  • 2 cups frozen shrimp, tail off
  • 1/4 cup flour in chicken broth for thickener


  1. In a large pot, saute celery, onion, red pepper and garlic in butter until the vegetables are tender.
  2. Add broth, potatoes, carrots, salt, pepper and de-stemmed dill
  3. Bring to a boil
  4. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender.
  5. AT THE END:
  6. Stir in the corn, cream, salmon, cod and shrimp.
  7. To thicken - whip flour with 1/2 cup chicken broth and add to hot soup, stirring slowly
  8. Simmer for 15 minutes or until heated through.
  9. Add whatever dill is left and stir gently


About Heidi St. John

Heidi St. John has been married to her husband Jay since 1989. Together they have seven children from toddler to adult and have homeschooled all the way through high school. A favorite conference and radio speaker, Heidi approaches marriage and parenting with humor and grace. Her passion to encourage moms and set them free to be who God has created them to be will bless and encourage you.

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