HOW TO: D.I.Y. Pacific Chowder Kit

HOW TO: D.I.Y. Pacific Chowder Kit


Yield: entire kit makes 8 servings


    • 0.5 pounds x Wild Ling Cod Portions
    • 2 pounds x Wild Rockfish Fillets Skinless
    • 8 pounds x Creamy Chowder Base
  • 1 Litre x water or seafood stock
  • A handful fresh dill and chives, finely chopped
  • Optional: bread bowls, croutons, crispy bacon, or any other seafood you have in your freezer cut into bite size pieces.


  1. Cut open the vacuum sealed packages and fully defrost each component of the kit in the fridge one day in advance.
  2. Empty defrosted chowder base into a large pot and heat over medium for 15 minutes, stirring occasionally to prevent burning on the pot of the pan.
  3. Meanwhile, cut the ling cod and rockfish fillets into cubes.
  4. Add the seafood to the chowder base and cook until opaque and internal temperature has reached 165°F (75°C), about 5 minutes.
  5. If your chowder is really thick at this point, gradually add the water or seafood stock you have set aside, up to 1 litre. Taste test for additional seasonings and simmer for an additional 5-10 minutes.
  6. Serve your chowder with fresh herbs and dig in!

Optional bread bowl & croutons:

  1. Cut down the middle of the bread bowl ¾ down. Pull apart and hollow out the bread.
  2. For the bread bowl, warm up in a 325 degree oven for 5 minutes. Set aside until you are ready to pour the chowder into the bowl.
  3. With the bread that has been removed, pull them into little pieces. Toss in olive oil and season with salt and pepper to taste.
  4. Bake in a 325 degree oven until gold and crispy 
  5. Pour chowder into bread bowl and top your chowder with the crispy croutons.

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