Alaskan Smoked Salmon Chowder
Dive into the comforting flavors of the Pacific Northwest with this Alaskan Smoked Salmon Chowder, a creamy and hearty soup brimming with rich, smoky goodness. Perfectly balanced with tender chunks of russet potatoes, sweet carrots, and savory herbs, this chowder showcases flaked smoked salmon as its star ingredient, delivering a luxurious depth of flavor in every spoonful. Thickened with a blend of whole milk and heavy cream, it achieves an irresistibly velvety texture that pairs beautifully with crusty bread or crackers. Ready in just an hour and easy to make, this warming dish is ideal for cozy weeknight dinners or impressing at a dinner party. Perfect for seafood lovers, this recipe will transport your taste buds straight to the icy shores of Alaska.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 large yellow onion, diced
- 2 medium celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 3 large russet potatoes, peeled and diced into 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 1 pound smoked salmon, flaked
- 1 leaf bay leaf
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes or until the onions are translucent and the vegetables start to soften.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the diced potatoes to the pot and sprinkle the flour evenly over the vegetables. Stir well to coat everything with the flour.
Slowly pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are fork-tender.
Stir in the whole milk, heavy cream, bay leaf, and fresh thyme. Simmer gently for another 5 minutes to allow the flavors to meld.
Add the flaked smoked salmon and season with salt and black pepper. Cook for an additional 5 minutes, ensuring the salmon is heated through but not overcooked.
Remove the bay leaf and taste the chowder, adjusting the seasoning if necessary.
Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 6594 mg | 287% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 48.0 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 83.2 mcg | 416% | |
| Calcium | 1003 mg | 77% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6264 mg | 133% | |
*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.
