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Smoked Salmon Chowder

Posted by on February 22, 2016

One of the very first meals I made for the hubby when we were dating was smoked salmon chowder. He was a little wary at first, but now it’s one of his favorite meals. I made it for dinner the other night and thought I’d share the recipe with you!

 

Smoked Salmon Chowder Recipe - IdlewildAlaska

Every year, the hubby and I go dip netting for fresh Alaskan salmon. We come home with enough to fill the freezer. We always smoke and can a bunch too. The hubby loves taking a jar to work for lunch. I personally enjoy eating it on a cracker with some cream cheese. Yum. Another way we both love it is in my smoked salmon chowder.

I’d share the smoked salmon recipe with you, but I’m not allowed. Almost every family in Alaska has their own recipe and each one is a closely guarded secret. Sorry, but I can at least share the chowder recipe with you!

This is a basic chowder recipe, so if you don’t have canned (or fresh) smoked salmon, it’s still tasty as a vegetarian dish or with another form of seafood (clams, shrimp, halibut chunks, etc.) I’ve never written the recipe down, so the measurements aren’t quite exact, but I’ll get it as close as I can for you. This recipe makes more than enough for the hubby and me, plus a meal or two of leftovers.

READ NEXT: HOMEMADE MOOSE SUMMER SAUSAGE

Smoked Salmon Chowder

3 medium potatoes, cubed

3 large carrots, sliced to thin coins (I used a can of our homegrown carrots we canned last fall)

1/2 onion

2 garlic cloves, minced

1 celery stalk, sliced (optional)

1/2 bell pepper, diced (optional)

16 oz. chicken broth (I canned some of my own, using the same recipe as my bone broth, but with chicken bones.)

1 16 oz. can regular corn or creamed corn (Creamed corn adds to the “chowder-ness” of the chowder, but plain corn is good too.)

8 to 12 oz canned smoked salmon

4 Tablespoons butter, plus 1 pad to saute

1/2 cup cream (half & half works in a pinch too)

Salt and pepper to taste

 

Toss the potatoes and fresh carrots in olive oil, sprinkle with salt and pepper and roast for 25 minutes in a 350 degree oven. Stir halfway through roasting time. (If using canned carrots, just roast the potatoes.)

In a large stockpot, melt 1 pad of butter. Saute onions, celery, and bell pepper until onions are clear. Add garlic and saute for a couple more minutes. I usually add some salt and pepper at this point too. I never use the same herbs, just whatever smells like it will go. I recently used about a teaspoon of parsley and thyme. Rosemary is good too. Feel free to play.

Once the veggies are soft, add chicken broth and corn. I usually don’t drain the corn, just add everything. Bring this to a simmer for 10 minutes.

As soon as the potatoes and carrots are done roasting, add to the chowder. (If using canned carrots, add those now too.) Stir well.

Add salmon (I don’t drain any liquid from this either), cream, and butter. Simmer on low until everything is hot.

Taste and adjust seasonings as necessary.

Serve nice and hot and enjoy!

We always can our smoked salmon with a few coins of jalapenos, so this adds a nice little zing to the chowder!

This is a great comfort meal after a long days work in the cold and one we both love!

(This post was shared on the Homestead Blog Hop!)

5.0 from 1 reviews
Smoked Salmon Chowder
 
Author:
  • 3 medium potatoes, cubed
  • 3 large carrots, sliced to thin coins
  • ½ onion
  • 2 garlic cloves, minced
  • 1 celery stalk, sliced (optional)
  • ½ bell pepper, diced (optional)
  • 16 oz. chicken broth
  • 1 16 oz. can regular corn or creamed corn
  • 8 to 12 oz canned smoked salmon
  • 4 Tablespoons butter, plus 1 pad to saute
  • ½ cup cream
  • Salt and pepper to taste
  1. Toss the potatoes and fresh carrots in olive oil, sprinkle with salt and pepper and roast for 25 minutes in a 350 degree oven. Stir halfway through roasting time.
  2. In a large stockpot, melt 1 pad of butter. Saute onions, celery, and bell pepper until onions are clear. Add garlic and saute for a couple more minutes.
  3. Once the veggies are soft, add chicken broth and corn. I usually don't drain the corn, just add everything. Bring this to a simmer for 10 minutes.
  4. As soon as the potatoes and carrots are done roasting, add to the chowder. Stir well.
  5. Add salmon, cream, and butter. Simmer on low until everything is hot.
  6. Taste and adjust seasonings as necessary.
  7. Serve nice and hot and enjoy!

 

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4 Responses to Smoked Salmon Chowder

  1. Vickie

    I have made salmon chowder before, but never smoked salmon chowder. It sounds delicious! My husband is my fisherman and he also smokes some of the salmon, but we are fresh out of the stuff right now. I need him to make a new batch of smoked salmon so I can try this recipe! Oh honey….

  2. Mary Anne's Alaska

    Sounds so yummy! We haven’t smoked our salmon from last summer yet, since smoked salmon is on the list of iffy while pregnant, but I want to try making this this summer once we’ve smoked some fish!! Yum!

  3. Charlie

    Man I wish there were salmon in NC… I will have to try out this recipe. It sounds really tasty and I need to be eating more fish anyhow.

    Thanks!

    Charlie

    PS I tried giving it 5 stars but it wouldn’t let me on my phone

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