Alaskan Salmon Chowder
Dive into the comforting flavors of Alaska with this rich and hearty Alaskan Salmon Chowder. Bursting with tender bites of fresh or canned salmon, creamy potatoes, and a medley of sautéed vegetables like sweet onions, celery, and carrots, this chowder is as satisfying as it is nourishing. A velvety base made with heavy cream, milk, and a touch of dill brings out the fresh, oceanic essence of the salmon, while a hint of garlic and a bay leaf infuse each spoonful with fragrant depth. Perfect for cozy dinners or chilly evenings, this one-pot wonder is ready in just an hour and pairs beautifully with crusty bread or oyster crackers. Whether you're craving comfort food or exploring seafood recipes, this creamy salmon chowder delivers a taste of coastal Alaska right to your table.
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Recipe Information
Ingredients
- 1 pound salmon fillet (fresh or canned)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 3 medium russet potatoes, peeled and cubed
- 3 cloves garlic, minced
- 4 cups chicken or vegetable stock
- 1 bay leaf
- 1.5 cups heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the salmon. If using fresh salmon, remove the skin and any pin bones, then cut the salmon into bite-sized chunks. If using canned salmon, drain and flake into pieces; set aside.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion, celery, and carrot to the pot. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the cubed potatoes, chicken or vegetable stock, and bay leaf to the pot. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are cooking, make a roux in a small skillet. Melt 2 tablespoons of butter over medium heat and whisk in the flour. Continue whisking for 1-2 minutes until the roux is lightly golden and smooth.
Slowly add the heavy cream and milk to the roux, whisking constantly to combine. Heat the mixture for another 2-3 minutes until it thickens slightly.
Remove the bay leaf from the pot and reduce the heat to low. Stir the roux mixture into the soup, mixing well to create a creamy base.
Gently add the salmon pieces to the pot. Cook for 5-8 minutes, or until the salmon is cooked through and flakes easily with a fork.
Season the chowder with salt, black pepper, and chopped fresh dill. Stir gently to combine.
Serve the Alaskan Salmon Chowder hot with a side of crusty bread or oyster crackers. Enjoy!
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
