Entree: United States – Alaska – Alaskan Smoked Salmon Chowder

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (450 g) smoked salmon, skin removed and flaked into bite-size pieces
- 4 slices bacon, chopped (optional for smoky depth) — about 4 oz (115 g)
- 3 tbsp (45 g) unsalted butter
- 1 medium yellow onion, diced — about 6 oz (170 g)
- 2 stalks celery, diced — about 3 oz (85 g)
- 1 large leek (white and light green parts only), cleaned and sliced — about 6 oz (170 g)
- 2 garlic cloves, minced
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) fish stock or low-sodium chicken stock (use clam juice for more briny flavor if preferred)
- 1 lb (450 g) Yukon Gold potatoes, peeled and diced (about 2–3 medium potatoes)
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 bay leaf
- 1/2 tsp (3 g) dried thyme or 1 tsp (1 g) fresh thyme leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (4 g) chopped fresh dill
- 2 tbsp (6 g) chopped chives or green onions for garnish

Instructions

1. If using, cook chopped bacon in a large pot over medium heat until crisp; remove bacon with a slotted spoon and reserve. Pour off all but 1 tbsp (15 ml) of bacon fat. If not using bacon, melt 3 tbsp butter in the pot.
2. Add diced onion, celery and sliced leek to the pot and sauté over medium heat until softened and beginning to color, about 6–8 minutes; add minced garlic and cook 1 minute more.
3. Sprinkle flour over the vegetables and stir to coat, cooking for 1–2 minutes to make a roux.
4. Gradually whisk in fish stock, scraping up any browned bits, then add diced potatoes, bay leaf and thyme. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.
5. Reduce heat to low; stir in heavy cream and milk and warm gently (do not boil). Add flaked smoked salmon and heat through for 3–4 minutes so salmon warms but does not overcook.
6. Remove bay leaf, season with salt, pepper and lemon juice to brighten flavors. Stir in chopped dill and return reserved bacon if using.
7. Ladle chowder into bowls and garnish with chopped chives/green onions and extra dill. Serve with crusty bread or soda crackers.