Alaskan Salmon Chowder
Recipes » Soups, Stews and Chili » Chowders
Delicious Salmon chowder, but only if you use fresh Salmon and not the canned stuff.
"I made this recipe last night. Awesome! Very easy and wonderful. Some changes I made were using salmon flavored cream cheese, using fresh chopped garlic and added white shrimp. I feel like it could cook a little longer to meld the flavors better as any soup gets better with a little time. I'm reheating tonight and I'm sure it will be absolutely perfect! Thanks for the recipe." - PinkOJYield: 6 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Salmon
88% would make again (reviews)
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people 112 people 
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Notes Alaskan Salmon Chowder Preparation
The best salmon to use for this is Red, King, Silver, or Atlantic. Pinks and chums aren't recommended due to their aweful taste.
Bring chicken stock to boil and stir in the garlic and potatoes. Lower heat to medium and cook for 10 minutes until the potatoes are almost soft. Stir in the corn and the salmon and cook until the salmon is cooked, approx. 10 minutes. In a separate bowl mix the cream cheese, flour, milk and a cup or so of the stock until the cheese is melted. Blend this mixture with the salmon and add the Dill. Continue to cook for 7-10 minutes. Salt and pepper to taste.
Serve alone or with Sourdough bread.
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Alaskan Salmon Chowder Reviews
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Absolutely delicious. I sauteed some onions before adding the stovk but that was my only alteration. Thank you for a great recipe.
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I made this recipe last night. Awesome! Very easy and wonderful. Some changes I made were using salmon flavored cream cheese, using fresh chopped garlic and added white shrimp. I feel like it could cook a little longer to meld the flavors better as any soup gets better with a little time. I'm reheating tonight and I'm sure it will be absolutely perfect! Thanks for the recipe.
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Yummy -- I added shrimp and clams to it. Definite hit!
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Delicious and Easy! I used fresh, wild-caught salmon steaks from a local fish market (skin too). The flavor of the fish really comes through, so I would agree, a good, quality fish must be essential. This is a keeper.
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Excellent and easy to make!
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This was fantastic and quick. It got better the next day too, but I had to add more liquid as it thickened considerably. Nervous about calories I used 1% milk and reduced fat cream cheese to no adverse effect. It was rich and delicious.
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[I posted this recipe.] |
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