Best 5 Alaska Salmon Chowder Recipes
Indulge in the delectable flavors of Alaska salmon chowder, a culinary masterpiece that harmonizes the richness of wild-caught Alaskan salmon with a symphony of fresh vegetables, herbs, and creamy broth. This New England-inspired chowder boasts tender chunks of salmon enveloped in a velvety broth infused with the essence of sautéed onions, celery, carrots, and aromatic spices. Enhanced with the subtle sweetness of corn and the earthy notes of potatoes, this chowder offers a delightful balance of textures and flavors. Discover two variations of this classic dish: the traditional version, featuring a creamy base complemented by milk and heavy cream, and a lighter rendition that swaps out the cream for low-fat milk. Whichever recipe you choose, be prepared to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
Here are our top 5 tried and tested recipes!
ALASKAN SALMON CHOWDER
From Anchorage, Alaska, Carol Ross says, "In this rich-tasting soup, we use red salmon my husband and son catch."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth. , Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through.
Nutrition Facts : Calories 282 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 519mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
ALASKAN SALMON CHOWDER
Found in the Taste of Home. Times are estimated as I have not tried to make this yet. Posted in response to request
Provided by TishT
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.
- Add potatoes, carrots, seasoned salt if desired, dill and remaining broth.
- Cover and simmer for 20 minutes or until vegetables are tender.
- Add zucchini; simmer for 5 minutes.
- Add corn, milk and salmon; heat through.
ALASKA SALMON CHOWDER
Steps:
- 1. Drain and flake salmon, reserving liquid.
- 2. Saute onions, celery and garlic in butter.
- 3. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings; Simmer, covered, 20 minutes, or until vegetables are nearly tender.
- 4. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly.
- 5. Sprinkle with minced parsley to serve.
GWIN'S LODGE SMOKED ALASKAN SALMON CHOWDER
Steps:
- Chop bacon and saute in a large pot w/ onions, celery, carrots, green onions, and parsley for about 4-5 minutes over medium heat. Slowly add in 1/2 cup water and cover for 1 minute. Add spices and fish broth and simmer until carrots are tender. Add the chopped red potatoes and simmer until tender. In a separate saucepan, mix the butter and flour over medium heat and stir to make a roux, or paste. Before adding this mixture to the pot, add a few large spoonfuls of the hot broth to the roux for thinning and bring it to the proper temperature. Add this thinned roux to the pot w/ vegetables and broth. Stir thoroughly and let simmer for 5 minutes. Add milk, stir and bring to a simmer, allowing it to thicken slightly. Add white wine, lemon juice, corn, and flaked salmon. Continue simmering, stirring frequently, until the desired thickness is obtained. A little water may be added if chowder becomes too thick.
Tips:
- Choose fresh, high-quality salmon. Wild-caught salmon is preferred, as it has a richer flavor and is lower in contaminants.
- Don't overcook the salmon. Salmon should be cooked just until it flakes easily with a fork. Overcooking will make the salmon tough and dry.
- Use a good-quality fish stock. A homemade fish stock is ideal, but you can also use a store-bought fish stock or chicken stock.
- Add plenty of vegetables. Vegetables add flavor, texture, and nutrients to the chowder.
- Season the chowder to taste. Add salt, pepper, and other seasonings to taste.
- Serve the chowder hot with crusty bread or crackers.
Conclusion:
Alaska salmon chowder is a delicious and hearty soup that is perfect for a cold winter day. This chowder is made with fresh salmon, vegetables, and a creamy broth. It is easy to make and can be tailored to your own taste. Serve it with a side of crusty bread or crackers for a complete meal.
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