Wild Alaska Smoked Salmon Chowder Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven set over medium heat, melt the unsalted butter. Add the diced yellow onion, diced celery, and diced carrot. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. Do not let the flour brown.

Add liquids

Gradually pour in the low-sodium chicken stock while whisking or stirring to prevent lumps. Add the bay leaf, black pepper, and 1/2 teaspoon sea salt. Bring the mixture to a gentle simmer.

Incorporate dairy

Once simmering and slightly thickened (3–5 minutes), reduce heat to low and stir in the whole milk and heavy cream. Maintain a gentle simmer—avoid boiling the dairy vigorously to prevent curdling. Keep the pot at a low simmer while you cook the potatoes.

Cook potatoes

Add the diced baby red potatoes to the simmering chowder base. Simmer, uncovered, until the potatoes are tender when pierced with a fork, about 12–15 minutes depending on size. Stir occasionally to prevent sticking.

Add corn and herbs

With about 3–4 minutes left of potato cooking time, stir in the fresh corn kernels. Add the chopped dill, chives, and parsley, reserving about 1 teaspoon of dill and 1/2 teaspoon of chives for garnish. Taste and adjust seasoning with additional salt and pepper if needed.

Prepare salmon

While the potatoes finish cooking, flake or roughly chop the smoked Coho salmon into bite-sized pieces. Remove any large skin pieces or bones if present.

Add salmon gently

With the chowder off heat or on the lowest heat setting, gently stir the smoked salmon into the pot so it warms through without breaking apart or overcooking. Heat just until salmon is warmed (2–3 minutes).

Brighten & finish

Stir in the lemon juice and drizzle the extra-virgin olive oil. Remove and discard the bay leaf. Taste and finish with finishing salt or fleur de sel to bring out the smoked salmon flavor. If the chowder is too thick, thin with up to 1/2 cup extra stock or water to desired consistency.

Serve

Ladle the chowder into warmed bowls. Garnish each bowl with the reserved dill and chives, a small sprinkle of black pepper, and an optional drizzle of olive oil. Serve with crusty bread or oyster crackers.