This Nordic seafood chowder is warm, cozy, and full of flavor from a homemade seafood stock. While there are many variations of Nordic chowder, when researching I found that many chowders use egg yolks and heavy cream to thicken the stew. Here, I combine creamy skyr, egg yolks, and heavy cream. It’s rich, but not heavy, and is well balanced by the sweet-salty flavor of Alaskan king crab.
Serves 2 to 4