Wild Alaskan Salmon Chowder
An easy and healthy dinner with a cherished Alaskan resource
by The Alaska Life
We are blessed to live in Alaska where we can catch wild 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 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 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.
* Makes 4-6 servings
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!