Wild Alaskan Salmon Chowder

  • Prep Time

    5 minutes

    Cook Time

    30 minutes




    • 8 to 10 oz. salmon cubes. Remove skin from thawed, raw salmon, cut into cubes then pan fry in a hot pan in oil with no seasoning.
    • 1 Tablespoon butter
    • 1 small onion, chopped
    • 1 Tablespoon flour
    • 3 cups skim milk
    • 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O’Brien style)
    • 1 can (8 oz.) drained or 1 cup frozen corn kernels
    • 1 teaspoon dried thyme or dill weed
    • 1/2 teaspoon salt
    • 1/2 teaspoon lemon pepper or pepper blend seasoning
    • 1/4 cup bacon bits, divided
    • 2 Tablespoons sherry, if desired


    1. Melt butter in 2-quart saucepan over medium heat.
    2. Add onions; cook and stir 5 minutes.
    3. Add flour; cook 1 minute, stirring occasionally.
    4. Add milk, bring to a low boil.
    5. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits.
    6. Return to simmer, and cook 5 minutes.  Stir in salmon and sherry, if desired; heat through.
    7. To serve, ladle soup into bowls; sprinkle with remaining bacon bits.

    **Spicy Variation: Add Cajun or Southwest seasoning or red pepper flakes to taste.

    **Nutrients per serving: 393 calories, 11g total fat, 4g saturated fat, 26% of calories from fat, 74mg cholesterol, 34g protein, 39g carbohydrate, 3.5g fiber, 1314mg sodium, 505mg calcium and 1850mg omega-3 fatty acids.

    Side dish ideas:

    Sweet corn bread.

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    March 6th, 2012 | Traveler | No Comments |

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