Southwestern Alaska Cod Chowder
This chef-curated Southwestern Alaska Cod Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 35 mins using straightforward, kitchen-tested technique.
- ✓Delivers 27g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 375 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Southwestern Alaska Cod Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Southwestern Alaska Cod Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Southwestern Alaska Cod Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 3 slices bacon, cut into pieces
- 3/4 c. onion, chopped
- 1 clove garlic, minced
- 3/4 tsp. ground cumin
- 1/4 tsp. red pepper flakes
- 2 tbsp. flour
- 2 (14 1/2 oz.) cans low salt chicken
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
broth 1 (14 1/2 oz.) can tomatoes 1/2 c. white wine 1/2 green bell pepper, seeded & chopped 1/2 sm. sweet potato, peeled & cut into 1/2 inch cubes 1/2 pound Alaska cod or pollock, cut into bite sized chunks 3/4 c. frozen corn kernels 1 1/2 tsp. lime juice Pepper to taste Saute bacon in large saucepan over medium heat until crispStep 2: Technique & Execution
Stir in onion, garlic, cumin and pepper flakesStep 3: Technique & Execution
Saute five minutes or until onions are softStep 4: Technique & Execution
Remove from heat and stir in flourStep 5: Technique & Execution
Cook one minute, stirring constantlyStep 6: Technique & Execution
Gradually whisk in chicken brothChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 375 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 27g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 25g | Complex, slow-digesting dietary fiber |
| Fat | 19g | Wholesome dietary lipids for micronutrient absorption |
Southwestern Alaska Cod Chowder
This chef-curated Southwestern Alaska Cod Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Salmon/Cod | Steelhead trout, halibut, or sea bass (baking times may vary) |
| Asparagus/Veg | Zucchini slices, broccoli florets, or green beans (roast at same temperature) |
Instructions
Technique & Execution: broth 1 (14 1/2 oz.) can tomatoes 1/2 c. white wine 1/2 green bell pepper, seeded & chopped 1/2 sm. sweet potato, peeled & cut into 1/2 inch cubes 1/2 pound Alaska cod or pollock, cut into bite sized chunks 3/4 c. frozen corn kernels 1 1/2 tsp. lime juice Pepper to taste Saute bacon in large saucepan over medium heat until crisp
Technique & Execution: Stir in onion, garlic, cumin and pepper flakes
Technique & Execution: Saute five minutes or until onions are soft
Technique & Execution: Remove from heat and stir in flour
Technique & Execution: Cook one minute, stirring constantly
Technique & Execution: Gradually whisk in chicken broth
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
How do I prevent the fish from sticking to the pan?▼
Ensure your baking dish is lightly oiled or lined with parchment paper, and make sure the oven is fully preheated before cooking.
Can I make this recipe with frozen fish?▼
Yes. Thaw the fish completely in the refrigerator overnight, then pat it dry thoroughly with a paper towel before adding seasonings.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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