Fishing Reports

Easy, delicious rockfish chowder recipe

By far, our most requested recipe has been rockfish chowder. Our customers love it, and almost everyone who tries it says it one of their favorite ways to prepare their catch. Perfect for rockfish, lingcod or halibut, this recipe will have you coming back for seconds. Here’s a look back at Capt. Andy’s rockfish chowder recipe. This is our best Rockfish Chowder Recipe.

(Originally published March 26, 2020) Rockfish chowder is great way to enjoy fresh or frozen Oregon Coast rockfish, especially on a cold, rainy or foggy day. The fillets from a couple of rockfish will yield enough chowder for your entire family, or for a feast to enjoy with friends and neighbors, double the recipe.

Rockfish chowder is delicious and easy to make. Just a couple of rockfish fillets is enough to make a pot of chowder.

Here is Capt. Andy’s favorite rockfish chowder recipe, which yields 8 servings or 2 quarts. Halibut, lingcod or even salmon can be substituted for rockfish. This dish is quick and easy to prepare.

Rockfish Chowder

4 strips bacon (reserve a small portion of the bacon grease)

1 cup finely sliced carrots
1 bunch green onions, sliced (1/2 cup yellow onion may be substituted)

1 cup diced potatoes (optional)
2 tablespoons butter
1 minced garlic clove
1 package cream cheese (8 oz.), cut into small cubes
2 cans (10.5 oz. cans) cream of potato soup, condensed
1 can (10.5 oz.) cream of mushroom soup, condensed
2 cups 2% milk, half-and-half or heavy cream
1 to 2 pounds rockfish, cut into small pieces
1 cup frozen corn, or 1 can corn (drained)
Salt, pepper and lemon pepper to taste

Parsley to garnish

In a large pot, sauté the thinly chopped carrots, onion and potatoes in butter. Cook until the onion and carrots are tender.

Add the soup (undiluted), milk and cream cheese. Cook over medium heat, stirring frequently, until the cream cheese is melted. (Cutting the cream cheese into small cubes will allow it to melt much faster than a whole block). Add crumbled cooked bacon and small amount of bacon grease.

Add the soup (undiluted), milk and cream cheese. Cook over medium heat, stirring frequently, until the cream cheese is melted.
Add the raw rockfish fillets, cut into small pieces. Bring to a boil, constantly stirring, and then simmer for 10 minutes. The rockfish will quickly cook.
Add crumbled bacon and some of the reserved bacon grease.

Add the corn, stir, and prepare to serve.

Serve with a dash of Tabasco, or cayenne pepper, and a dab of butter.

To make a seafood chowder, add cooked crab meat and/or cooked shrimp.

Rockfish chowder makes a hearty meal. Serve with warm break, and a dab of butter and few drops of Tabasco sauce or cayenne pepper.
Rockfish chowder made by Brookings Fishing Charters customer Neil Anderson.

To catch a limit of rockfish and lingcod to enjoy with this recipe, check out Capt. Andy learned about this recipe while working on halibut charter boats in remote Southeast Alaska, where charter operators living in the bush ate fish several times a weeks.

A few rockfish yield enough fillets for a large pot of rockfish chowder.

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