Alaskan Salmon Chowder
A hearty Alaskan Salmon Chowder combines tender salmon with vegetables in a creamy, flavorful broth. The blend of seasoned salt, dill, and fresh vegetables creates a comforting dish perfect for chilly days, seafood lovers, or family dinners seeking a warm, nourishing meal.
Ingredients
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 1/4 cup chopped green pepper ⓘ
- 1 garlic clove minced ⓘ
- 14.5 oz can chicken broth divided ⓘ
- 2 cups diced peeled red potatoes ⓘ
- 1 cup sliced carrots ⓘ
- 1 teaspoon seasoned salt ⓘ
- 1/2 teaspoon dill weed ⓘ
- 1 small zucchini sliced ⓘ
- 14.75 oz can creamed corn ⓘ
- 12 oz can evaporated milk ⓘ
- 2 cups cooked salmon chunks ⓘ
Instructions
- In a large pot, sauté chopped onion, celery, green pepper, and minced garlic until vegetables are tender.
- Add 1 can of chicken broth and bring to a boil.
- Stir in diced red potatoes and sliced carrots, and cook until vegetables are tender, about 10 minutes.
- Add seasoned salt, dill weed, and sliced zucchini, and cook for another 5 minutes.
- Stir in creamed corn and evaporated milk, heating through.
- Add cooked salmon chunks and simmer gently for 5 minutes to meld flavors.
- Adjust seasoning if necessary and serve hot.
Tips & Substitutions
For a creamier chowder, consider adding a bit of cream cheese while the chowder simmers. If you prefer a smoky flavor, try using smoked salmon instead of cooked salmon chunks. If you don’t have dill weed, fresh dill or thyme can be great substitutes. This chowder is versatile; feel free to add other vegetables like corn or peas for more texture.
Serving Suggestions
Serve this chowder hot, garnished with fresh herbs like parsley or chives for a pop of color. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a delightful twist, consider serving it alongside Baked Chicken With Rice for a satisfying dinner that highlights both seafood and poultry.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much after refrigeration, add a splash of chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Alaskan Salmon Chowder contains roughly 829 calories, with 23g protein, 106g carbohydrates, and 38g fat. It is an excellent source of vitamin C (83% of the Daily Value), dietary fiber (53% of the Daily Value), and protein (46% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 2160mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Absolutely! Fresh salmon can be used; just cook it separately until fully cooked, then flake it into the chowder in the final steps. This will enhance the flavor and texture of your chowder, making it even more enjoyable.
What can I substitute for the evaporated milk?
If you're looking for a lighter option, you can substitute the evaporated milk with low-fat milk or a dairy-free alternative like almond milk. Just keep in mind that this may slightly alter the flavor and creaminess.
Can I freeze Alaskan Salmon Chowder?
Yes, you can freeze the chowder, but it’s best to do so without adding the salmon. Freeze the base chowder and add the salmon when reheating. This helps maintain the texture and flavor of the salmon when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).