Wild Alaska Salmon Chowder
We are blessed to live in Alaska where we can catch Wild Alaska Salmon to feed our families. Nothing beats pulling a beautiful salmon fillet out of the freezer for a delicious and healthy dinner for your family (like an easy Sockeye salmon recipe)! What are you going to do with the leftovers? Reheating is an option … and so is making an entirely new dish! This salmon chowder is the perfect answer for salmon leftovers and a staple meal in the fall and winter, or even in the summer when the temperature drops on a rainy day. Serve with french bread, green salad, and chilled white wine for a meal that won’t disappoint!
1 salmon fillet (16 oz) cut into 1-inch cubes (you can use already cooked leftovers OR uncooked)
3 Tablespoons butter
1 medium yellow onion, chopped
1/2 cup chopped celery
3 cloves fresh garlic, minced
1/2 cup diced carrots
2 cups diced potatoes
2 cups chicken broth
1 teaspoon of sea salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
1/2 teaspoon red pepper flakes
1.5 cups whole milk
1 cup of frozen corn
1.5 cup cheddar cheese, shredded
2 cups kale, torn into pieces and rinsed with cold water
1. Melt butter in a large pot over medium heat. Add the onion, celery, and garlic and saute until onions are tender. Stir in potatoes, carrots, chicken broth, salt, pepper, dill, and red pepper flakes. Bring to a boil, reduce heat to low, add kale and simmer (covered) for 25 minutes.
2. Stir in salmon, milk, corn, and cheese. Cook salmon chowder until heated through.
Wild Alaska Salmon shipped directly to your home
We know not everyone can catch their own salmon, especially if you live somewhere like Indiana or Nebraska. It doesn’t mean the food cravings aren’t there. If you’re having a hard time finding wild Alaskan salmon in your area, check out the Wild Alaskan Company, a brand dedicated to sourcing the highest quality, sustainably harvested wild-caught Alaskan seafood, and will deliver directly to your home.
Did you enjoy the Alaskan salmon chowder? Let us know! Did you tweak or change the recipe to your liking? We’d love to hear about it. For more inspiration on how to utilize your wild Alaska salmon, check out our easy Sockeye salmon recipe!
As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was creamy, rich, and satisfying, and totally impractical for any kind of home cooking. At home, I take a much more traditional one-pot approach to chowder-making. While the resulting dish may not quite reach the lofty heights of fine dining, the results are still creamy, satisfying, delicious, great use of leftovers or inexpensive fish, and—most important—really, really easy.
Why It Works
- Cooking the pork with a little water kickstarts the fat-rendering process.
- Bottled clam juice packs a ton of natural flavor with minimal effort.
- Leaving out the fish until the last moment ensures tender, moist results.