Indulge in the flavors of the sea with our carefully curated selection of Alaskan Smoked Salmon Chowder recipes. These hearty and comforting dishes are a delightful fusion of smoky salmon, creamy broth, and an array of vegetables, perfect for a cozy meal on a chilly day. From classic chowders to innovative variations, our recipes offer a variety of options to suit every palate and skill level. Whether you prefer a classic approach or are looking for a twist on a familiar favorite, our collection has something for everyone. Get ready to embark on a culinary journey that will warm your soul and satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
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
ALASKAN SMOKED SALMON CHOWDER
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.
Provided by melandmatt
Categories Chowders
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, celery, green pepper and garlic till tender.
- Combine broth, shredded carrots, potato and cream corn.
- Bring to a low boil and simmer until potatoes are tender.
- Add smoked salmon and additional seafood if you wish.
- Pour in half and half, simmer for about 8 to 10 min and serve.
Nutrition Facts : Calories 236.4, Fat 11.5, SaturatedFat 6, Cholesterol 34.3, Sodium 1007.6, Carbohydrate 20.8, Fiber 2.6, Sugar 4.9, Protein 13.9
SMOKED SALMON CHOWDER
This chowder absolutely pops with flavor! It's balanced, yet intense.
Provided by Jordan Riggs
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
- Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
- Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
- When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.
Nutrition Facts : Calories 1144.3 calories, Carbohydrate 93.1 g, Cholesterol 155.4 mg, Fat 63.3 g, Fiber 9.5 g, Protein 48.4 g, SaturatedFat 30.6 g, Sodium 2405 mg, Sugar 18.9 g
MIMI'S SMOKED SALMON CHOWDER
My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.
Provided by hils
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h40m
Yield 8
Number Of Ingredients 19
Steps:
- In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
- Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
- Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 20.5 g, Cholesterol 25.3 mg, Fat 9.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 4.5 g, Sodium 561.5 mg, Sugar 1.7 g
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.
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 the right salmon. Fresh or frozen wild-caught Alaskan salmon is the best choice for this chowder. Avoid using farmed salmon, as it has a different flavor and texture.
- Smoke the salmon properly. If you're smoking the salmon yourself, make sure to use a cold-smoking method. This will give the salmon a delicate, smoky flavor without overpowering the other ingredients in the chowder.
- Use a good-quality clam juice. The clam juice is an important part of the chowder's flavor, so don't skimp on it. Look for a clam juice that is made with fresh clams and has a rich, briny flavor.
- Don't overcook the vegetables. The vegetables in the chowder should be cooked just until they are tender-crisp. Overcooked vegetables will make the chowder mushy.
- Add the milk or cream at the end. Adding the milk or cream too early will cause the chowder to curdle. Stir it in slowly just before serving.
Conclusion:
Alaskan smoked salmon chowder is a delicious and easy-to-make dish that is perfect for a cold winter day. With its rich, smoky flavor and creamy texture, this chowder is sure to please everyone at your table. So next time you're looking for a hearty and satisfying meal, give this recipe a try!
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