The Pacific Northwest is well known for its clam chowders which are thick and flavorful with chopped clams and potatoes. Another chowder that is very popular is Wild Alaska Smoked Salmon Chowder as Alaska salmon is plentiful in the Seattle/Puget Sound area This recipe is thick and full of flavor with smoked salmon, potatoes, carrots, onions and herbs in a rich creamy base. It is easy and fast to prepare. Also, it is elegant enough to serve as an informal dinner or lunch entree for your guests with just the addition of a simple salad and a hot, crusty loaf of sour-dough bread. And maybe a cold glass of chardonnay wine? Sounds good to me!
Wild Alaskan Smoked Salmon Chowder
Yield 6 -8
This recipe for Wild Alaskan Smoked Salmon Chowder is thick with potatoes, onion and salmon. The perfect lunch or dinner on a cold day.
- 3-4 tablespoons olive oil
- 1 cup chopped yellow onion
- 1/3 cup chopped celery
- 1 red bell pepper,cored, seeded, and chopped
- 1 large clove garlic, minced
- 1/3 cup all-purpose flour
- 1 teaspoon mild chili powder
- 3 cups clam juice or chicken stock
- 3 medium Yukon gold potatoes, cut into ½-inch pieces
- 1 cup heavy cream
- Kosher salt
- freshly ground black pepper
- 8 ounces flaked smoked Alaska wild salmon
- ¼ cup grated Parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- dill sprigs for garnish
- Heat oil in a large saucepan over medium-high heat. Add the onions, celery, pepper, and garlic and cook until softened, about 5 minutes. Whisk in the flour and chili powder and cook for 1 minute.
- Slowly add in the clam juice (or chicken broth), whisking until the liquid is smooth. Add the potatoes, bring to a boil and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
- Add the cream and season to taste with salt and pepper. Stir in the salmon, Parmesean and lemon. Serve hot garnished with additional flakes of salmon and dill.