Puget Sound Seafood Chowder Mix

Ingredients: Dehydrated potatoes, onion, Chicken Base (Real Salt™, onion, dried chicken, rosemaReal Salt™, onion, dried chicken, rosemary, garlic, tapioca, carrot, turmeric, ground rice hulls, hawthorn berry, cumin, thyme, black pepper), carrot, garlic, celery, tapioca starch, black pepper, thyme, rosemary, basil, oregano, marjoram, parsley, dill, spices 

Whenever possible, we source our ingredients from Pacific Northwest farmers and processors. We believe local sourcing means fresher ingredients, fewer transportation miles, and stronger relationships with the people behind our food.

SMALL SIZE You will need

• 1/4 pound chopped bacon, kielbasa, or sausage
• 3 cups water
• 1/2 pound fresh or canned seafood
• 1 cup half and half or other milk substitute

LARGE SIZE You will need

• 1/2 pound chopped bacon, kielbasa, or sausage
• 6 cups water
• 1 pound fresh or canned seafood
• 2 cups half and half or other milk substitute

Stove Top Directions

1. In a 4-quart saucepan, brown the bacon, then drain the excess fat. Add water and bring to a boil.
2. Stir in the potato mixture, cover, and reduce heat to a simmer. Cook for 15 minutes, stirring occasionally to prevent scorching.
3. Add the seafood and continue simmering for another 5 minutes, or until the potatoes are soft and the seafood is cooked through.
4. Stir in your milk of choice and heat until warm, but do not boil.
5. Season with salt and pepper to taste. Serve.

Instant Pot Directions: Reduce water by 1/2 cup for the small package or 1 cup for the large package. Add water, diced meat, and entire soup mix to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure.  Cook for 10 minutes, manually let the steam off. Add milk right before serving.

Crock pot Directions: Add water, the entire soup mix and meat to the slow cooker.  Cook on low for 2 to 6 hours. Add milk right before serving. Enjoy!

Cashew Milk Substitute: Using a blender, add 1-1/2 cups water and 1/2 cup raw cashews, blend until creamy. Measure out 2 cups of the cashew milk to replace dairy for a creamy texture.

Sour Cream: Stir in 1/2 cup of sour cream.

Switch up the Meat: Instead of bacon, use ham or sausage. Customize the chowder with any seafood of your choice, such as shrimp, clams, mussels, or lobster. The spices are designed to complement seafood, so feel free to mix and match!

Cheesy: Top the chowder with shredded cheddar and a sprinkle of chives for extra flavor and texture.

Add Some Wine: Replace 1/2 cup of water with 1/2 cup of white wine to add depth and a subtle richness.

Veggie Overload: Add 1 or 2 cups of your favorite vegetables like carrots, summer squash, or leeks to customize the soup. 

Lemon Zest: Add a squeeze of lemon juice or lemon zest just before serving to brighten the flavors.

Spicy Kick: Add a pinch of crushed red pepper flakes.

Fun Fact:  In 18th century France, Antoine Parmentier struggled to convince people of the potato’s benefits. To change minds, he planted potatoes on a guarded plot of land. When the guard left at night, peasants, believing the crop must be valuable, secretly took some for themselves.

Since the beginning, we've named our soups after real places throughout Washington and the surrounding Northwest. From small towns and mountain peaks to rivers, canyons, and historic landmarks, each name was chosen because it means something to us and the region we call home. Each soup has a story, and so does the place that gave it its name.

The first recorded European exploration of Puget Sound occurred in 1774. Early explorers found abundant wildlife, diverse vegetation, and well-established Indigenous communities who referred to the region as “Wulch,” meaning saltwater.

In 1792, George Vancouver claimed the Sound for Great Britain and named it after Lieutenant Peter Puget. The region remained under joint British and American occupation until the Oregon Treaty of 1846 established U.S. control. Puget Sound later became part of Washington State in 1889.

Seattle, the largest city on the Sound, quickly developed into a major trade center, particularly for commerce with Alaska and the broader West Coast. By the time the Northern Pacific Railroad reached Puget Sound in 1888, the region was already a well-established hub of industry and trade.

Today, the Puget Sound region is among the most populated metropolitan areas in the United States. Beyond the cities, however, the region still offers thousands of islands, quiet shorelines, and access to the Olympic Peninsula—where visitors can experience the temperate rainforests first explored by early European travelers.