Friday, March 04, 2022

Smokey Salmon Chowder

Our first year in Alaska I asked everyone I knew for salmon recipes. Sandy shared her Salmon chowder recipe (Original recipe). I have made enough changes that it's time to note the new recipe.  I'm often asked to share the recipe and now I won't have to say here it is and I do this and that to it. It's now a smokey Salmon concoction. Canning it was not a success.  Of course, I think this tastes best with wild Alaskan salmon caught at the mouth of the Kenai river...but you can use canned salmon as well. 

Even our fish haters take seconds of this soup. 

Note: This makes a large (6 qt) pot of soup filled to the tippy top.

6 T butter
1 1/2 C chopped onion (Large onion)
8 garlic cloves (less if you don't love garlic)
1 C chopped celery
2 tsp garlic powder
4 C diced potatoes
4 Carrots, diced
4 C chicken broth
2 tsp salt
2 tsp black pepper
4 tsp dried dill weed 
2 - 4 pints of canned smoked salmon (or 2 - 4 16 oz cans or, 2lbs salmon filet) *
2 (12 oz) can evaporated milk (in a pinch use any milk; I've used almond milk)
2 -3 C frozen corn 
1 - 2 (8 oz) block cream cheese, do one and see if you want more
2 - 4 caps of liquid smoke (if you aren't using smoked salmon) again start with 2 and adjust


Melt Butter. Sauté onion, celery, garlic and garlic powder until onions are soft. 

Stir in potatoes, carrots, broth, salt, pepper, and dill. 

Bring to a boil, reduce heat, cover and simmer 20 minutes.  (If using uncooked salmon filet add at this point and it will be cooked in the allotted time. 

Stir in salmon, evaporated milk, corn, and cream cheese. 

Cook until heated through.

Recipe Notes: 
I provide shredded cheddar cheese at the table as the original recipe called for it. Most don't add it. 

If you don't want it smokey, don't use smoked salmon or add the liquid smoke. It is still very good; we just think this takes it to the next level. LOL 

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