Delicious Alaskan Smoked Salmon Chowder Recipe

Welcome to my Alaskan Smoked Salmon Chowder recipe! If you’re looking for a hearty and flavorful dish that’s perfect for a cold day, then this recipe is for you. This chowder is made with the best smoked salmon that Alaska has to offer, along with a variety of vegetables and spices that will tantalize your taste buds.

As a chef, I have always been drawn to the unique flavors and textures of smoked salmon. It adds a depth of flavor to any dish that is hard to replicate with any other type of seafood. And when it comes to chowder, smoked salmon is the perfect ingredient to create a rich and creamy base.

In this recipe, I will walk you through the steps to make the perfect smoked salmon chowder. From the ingredients to the techniques, I will guide you every step of the way to create a dish that is sure to impress.

So, grab your apron and let’s get cooking!

Why You’ll Love This Recipe

Alaskan Smoked Salmon Chowder
Alaskan Smoked Salmon Chowder

Are you a fan of seafood chowder, but looking for a unique twist? Look no further than this Alaskan Smoked Salmon Chowder recipe! This recipe is perfect for a cold day, as it will warm your soul with its rich and creamy texture.

Using wild Alaskan smoked salmon as the star ingredient, this chowder is both flavorful and healthy. It’s packed with protein and omega-3 fatty acids, making it a nutritious option for lunch or dinner. Additionally, the mix of vegetables, including potatoes, carrots, green pepper, celery, and onion, adds both flavor and texture to the dish.

One of the best things about this recipe is its versatility. Whether you’re looking for a hearty lunch, a comforting dinner, or just a warm bowl of chowder, this recipe will satisfy your cravings. Plus, it’s easily customizable to your specific taste preferences. Add in some corn or clams for a seafood chowder twist, or swap out the smoked salmon for fresh salmon or cod for a different flavor profile.

Overall, this Alaskan Smoked Salmon Chowder recipe is the perfect mix of comfort and nutrition. It’s easy to make, delicious, and sure to impress your taste buds. So why not give it a try and see why it’s quickly becoming a fan favorite?

Ingredient List

Let’s get started with the ingredient list! Here’s what you’ll need to make Alaskan Smoked Salmon Chowder:

Main Ingredients:

  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 2 green peppers, diced
  • 2-3 large potatoes, diced
  • 8 cups chicken broth
  • 2 cups half-and-half
  • 1/2 cup butter
  • 1 lb smoked salmon, flaked
  • 10 strips raw bacon, chopped
  • Salt and black pepper, to taste

Optional Ingredients:

  • 1 large leek, thinly sliced
  • 9 oz fresh Alaskan cod, smoked and flaked
  • 1 medium yellow onion, diced
  • 1 can corn kernels, drained (15 oz)
  • 1 can clams, drained (6.5 oz)
  • 1 lb fresh salmon, chopped
  • 1/2 cup white wine

Make sure to use wild Alaskan smoked salmon for the best flavor. Sockeye is preferred, but any type of smoked salmon will work. You can also substitute the chicken broth with seafood broth or fish stock for a more intense seafood flavor.

The Recipe How-To

Step 1: Prepare the Ingredients

To start making this Alaskan Smoked Salmon Chowder Recipe, you need to prepare all the ingredients first. Here are the ingredients you will need:

  • 1 lb smoked salmon
  • 1 lb potatoes, diced
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 1 green pepper, diced
  • 3 carrots, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 4 cups chicken broth
  • 1 cup half-and-half

Make sure to have all your ingredients ready and prepped before you start cooking. It’s always easier to cook when everything is within reach.

Step 2: Cook the Bacon

In a large pot over medium-high heat, cook 10 strips of raw bacon until crispy. Remove the bacon from the pot and set it aside for later.

Step 3: Sauté the Vegetables

In the same pot, add 1 diced onion, 3 finely chopped carrots, 2 diced celery stalks, 1 diced green pepper, and 2 minced garlic cloves. Sauté the vegetables for about 10 minutes or until they become soft.

Step 4: Add the Potatoes and Smoked Salmon

Add the diced potatoes to the pot and mix everything together. Then, add 1 pound of smoked salmon (flaked) and stir gently.

Step 5: Pour in the Chicken Broth

Pour 4 cups of chicken broth into the pot and stir everything together. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 15 minutes or until the potatoes are tender.

Step 6: Add the Half-and-Half

Once the potatoes are tender, pour in 1 cup of half-and-half and stir everything together. Let the mixture simmer for another 5-10 minutes or until the chowder thickens.

Step 7: Add the Bacon

Crumble the cooked bacon and add it to the chowder. Give it a good stir.

Step 8: Serve and Enjoy!

Your Alaskan Smoked Salmon Chowder Recipe is now ready to be served. It’s perfect for lunch or dinner on a cold day. Garnish it with some chopped green onions or fresh dill, if desired. Enjoy!

Substitutions and Variations

While this Alaskan Smoked Salmon Chowder recipe is already bursting with flavor, there are still some easy substitutions and variations you can try to make it even more special.

If you’re looking to switch up the type of fish used in this chowder, fresh salmon or cod can be substituted for the smoked salmon. However, keep in mind that using smoked fish will give the chowder a richer, smokier flavor that is hard to beat.

For those who prefer a seafood chowder, you can add in some clams or other shellfish to the mix. This will add an extra depth of flavor and texture to the chowder.

If you want to make the chowder a bit heartier, try adding in some corn or other vegetables such as squash or zucchini. These will give the chowder a bit more substance and make it into more of a stew-like dish.

For those who want to avoid dairy, you can use coconut milk or almond milk instead of half-and-half. This will give the chowder a slightly different taste, but it will still be just as creamy and delicious.

Finally, if you want to try a different twist on this classic salmon chowder recipe, try adding in some bacon or leeks. These ingredients will add a new depth of savory flavor to the chowder and make it even more satisfying on a cold day.

Serving and Pairing

This Smoked Salmon Chowder is a hearty and satisfying dish that can be served as a main course or as a starter. It’s perfect for lunch or dinner on a cold day, and pairs well with a variety of sides and beverages.

To complement the rich and smoky flavors of the chowder, I recommend serving it with a crusty bread or crackers. You can also add a side salad or a vegetable dish for a balanced meal.

As for beverages, a crisp white wine or a light beer would be a great choice to cut through the creaminess of the chowder. If you prefer non-alcoholic options, a cold glass of lemonade or iced tea would be refreshing.

If you’re feeling adventurous, you can also try pairing this chowder with other smoked fish dishes, such as smoked trout or smoked mackerel. This will enhance the smoky flavor of the chowder and make for a seafood feast.

Overall, the versatility of this Smoked Salmon Chowder allows for a variety of serving and pairing options. So, feel free to experiment and find what works best for you and your taste buds.

Make-Ahead, Storing and Reheating

This Alaskan Smoked Salmon Chowder is a perfect make-ahead dish. You can prepare it a day in advance and store it in the refrigerator. The flavors will meld together, making the chowder even more delicious. If you have leftovers or want to store the chowder for later, make sure to transfer it into an airtight container and store it in the refrigerator for up to 3 days.

When it comes to reheating, it’s important to do it slowly and gently to avoid overcooking the salmon and the vegetables. You can reheat the chowder in a saucepan over medium-low heat or in the microwave. If using a microwave, make sure to stir the chowder occasionally and reheat it in short intervals to prevent hot spots.

If the chowder becomes too thick after reheating, you can add a splash of chicken broth or half-and-half to thin it out. Make sure to taste and adjust the seasoning before serving.

Whether you’re making this chowder ahead of time or reheating leftovers, it’s important to handle the seafood with care to avoid any food safety issues. Always make sure to store the chowder in the refrigerator and reheat it to an internal temperature of 165°F before serving.

Tips for Perfect Results

Preparing a delicious Alaskan Smoked Salmon Chowder is not just about following the recipe. There are some tips and tricks that can make a big difference in the final result. Here are some tips that I have gathered from my experience and that will help you achieve the perfect smoked salmon chowder.

First, it is important to use the best smoked salmon you can find. Look for wild Alaskan smoked salmon, preferably sockeye, as it has a rich, smoky flavor that will enhance the chowder’s taste. You can also try using smoked Alaska cod or a mixture of fresh salmon and smoked salmon for a unique flavor.

When making the chowder, it is important to sauté the vegetables in butter until they are soft and fragrant. This will bring out their natural sweetness and add depth to the dish. Be sure to finely chop the onions, celery, and green pepper, and dice the potato and carrot into small pieces, so that they cook evenly.

To ensure a creamy, smooth texture, use half-and-half instead of heavy cream. It will give the chowder a rich, velvety consistency without being too heavy. Also, try to use chicken broth instead of water, as it will add more depth to the flavor.

While cooking, keep an eye on the chowder to prevent it from boiling over or burning. Stir it frequently and adjust the heat as needed. If the chowder is too thick, add more chicken broth or half-and-half to thin it out.

For an extra boost of flavor, add some finely chopped garlic, pepper, and fresh herbs like thyme or parsley. They will give the chowder a savory, aromatic taste that will make your taste buds dance.

Finally, let the chowder rest for a few minutes before serving. This will allow the flavors to meld together and the chowder to thicken slightly. Garnish with some chopped green onions or crispy bacon bits for an added crunch.

By following these tips, you can make a salmon chowder that is not only delicious but also visually appealing. Remember, cooking is an art, and these tips will help you create a masterpiece of a chowder that will impress your family and guests.

Bottom Line

In conclusion, this Alaskan Smoked Salmon Chowder recipe is truly a must-try for seafood lovers. It is a hearty, comforting dish that is perfect for a cold day or a cozy dinner with friends and family. The combination of the rich and flavorful smoked salmon, along with the creamy half-and-half and chicken broth, makes for a delicious and satisfying meal.

This recipe also allows for substitutions and variations, so you can make it your own by adding your favorite seafood or vegetables. It can be served as a meal on its own, or paired with a salad or crusty bread to make it a complete feast.

With tips and recommendations for perfect results, along with answers to frequently asked questions, this recipe article has everything you need to make the best Smoked Salmon Chowder. So, take out your large pot, gather the ingredients, and get started on making this delicious seafood chowder. You won’t be disappointed!

Alaskan Smoked Salmon Chowder Recipe

My brother gave me this recipe and I made it for my family and they went nuts! It was out of this world delicious! You can use any seafood you want but it is a must to have smoked salmon. MY daughter who is 14 LOVED it.

  • 2 tablespoons butter
  • 2 tablespoons minced garlic
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1 cup finely chopped green pepper
  • 1 cup shredded carrot
  • 1 cup diced potato
  • 4 cups chicken broth
  • 8 1/4 ounces cream-style corn (secret ingridient)
  • 1/2 pint half-and-half
  • 1 (8 ounce) package smoked salmon
  • salt and pepper
  1. Saute onions, celery, green pepper and garlic till tender.
  2. Combine broth, shredded carrots, potato and cream corn.
  3. Bring to a low boil and simmer until potatoes are tender.
  4. Add smoked salmon and additional seafood if you wish.
  5. Pour in half and half, simmer for about 8 to 10 min and serve.
< 4 Hours, Beginner Cook, Chowders, Easy, Healthy, Low Cholesterol

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