Salmon Chowder Alaska – Smoked Salmon Bacon Potatoes Cream Vegetables Fish Broth

I’m thrilled to share Alaska’s hearty salmon chowder, blending fresh and smoked salmon with crispy bacon, tender potatoes, rich cream, vibrant vegetables, and flavorful fish broth—straight from the Last Frontier’s traditions. It’s a simple yet soul-warming dish that honors indigenous roots. Stick around, and you’ll uncover more secrets to perfecting this coastal favorite.

History

SAVE IT

Alaska Salmon Chowder originates from the coastal regions of Alaska, where indigenous peoples like the Tlingit, Haida, and Aleut have long relied on abundant salmon for sustenance, blending Native American techniques with influences from European settlers who introduced chowder styles.

Regional variations across Alaska and the Pacific Northwest often incorporate local ingredients, such as wild berries, smoked salmon, or foraged herbs in places like Southeast Alaska, signifying cultural adaptation and the importance of sustainable fishing practices.

Traditionally, this hearty dish is served during salmon runs, community feasts, or family gatherings, symbolizing abundance, heritage, and the seasonal rhythms of life in the North.

Ingredients

SAVE IT

• Fresh Alaska salmon fillets, the real heart of this chowder.
• You know, because what’s a fishy feast without that rich, flaky goodness that practically jumps off the plate.
• Grab about 1 pound, cut into chunks, and picture it swimming straight from the icy waters to your pot for that authentic taste.
• Potatoes, those trusty spuds that make everything hearty and filling, like the unsung heroes of the kitchen.
• Aim for 2 medium-sized ones, diced up nice and even, so they soak up all those flavors without turning to mush.
• Which, let’s be honest, I’ve heard can happen if you’re not paying attention.
• Onions, the sneaky ones that add that sweet, tear-jerking depth, because who doesn’t love a little extra zing in their bowl.
• Chop up one large yellow onion, and think of it as the chatty neighbor that spices up the neighborhood pot.
• Celery stalks, for a bit of crunch and that fresh, green vibe that keeps things balanced.
• Oh, maybe 2 or 3 ribs sliced thin, because sometimes you need that vegetable sidekick to play off the salmon’s star power without stealing the show.
• Carrots, those colorful additions that bring a touch of sweetness and make you feel all virtuous about eating your veggies.
• Go with 2 medium ones, peeled and diced, as if they’re whispering, “Hey, we’re here to make this chowder pop with a little extra color.”
• Wild berries, like the Alaskan twist that surprises your taste buds.
• You might wonder, do they really belong?
• Well, a handful of fresh or frozen ones, such as salmonberries or blueberries, adds that tart burst, turning a simple soup into a flavorful adventure from the forests.
• Smoked salmon, because why not double down on the fishy fun with a smoky edge that lingers.
• Toss in about 1/2 pound, flaked, for that layered taste that says, “I’m fancy, but approachable, like borrowing a neighbor’s secret recipe.”
• Foraged herbs, the wild cards that bring in that earthy, fresh punch, such as spruce tips or wild dill if you can find them.
• Use a couple of tablespoons, chopped fine, and isn’t it fun how they make you feel like a forager, even if you’re just raiding the garden?
• Milk or cream, the creamy dream that ties it all together, because without it, you’d just have a brothy mess.
• Pour in 2 cups of whole milk or heavy cream, and imagine it as the cozy blanket that hugs every ingredient just right.
• Butter or oil, that essential start to any good sauté, you ask yourself, how else would you coax out those flavors?
• Melt about 2 tablespoons in your pot, a simple step that, let’s face it, can turn even a kitchen newbie into someone who pretends to know their way around a stove.
• Salt and pepper, the basics that never let you down, because every dish needs a little seasoning to wake up.
• Sprinkle to taste, maybe a teaspoon of salt and a dash of pepper, as if they’re the quiet friends who make sure nothing’s too bland.
• Garlic cloves, for that aromatic kick that makes your kitchen smell amazing.
• Oh, just 2 or 3 minced ones, because who could resist that punchy flavor that sneaks in and elevates the whole mix without trying too hard?

Cooking Steps

SAVE IT

Let’s delve into making this hearty Alaska Salmon Chowder, where the real magic happens in the pot, turning simple ingredients into a comforting bowl of goodness.

First, heat up a large pot over medium heat and add about 2 tablespoons of butter or oil—think of it as the welcoming handshake that gets everything started without any drama.

Once it’s melted and shimmering, toss in that one large yellow onion, chopped, along with 2 or 3 celery stalks sliced thin and 2 medium carrots, diced, then sauté them for about 5 minutes until they soften up and fill your kitchen with that irresistible aroma, you know, the kind that makes you wonder why cooking isn’t always this easy.

Next, stir in those 2 medium-sized potatoes, diced, to join the party in the pot, letting them mingle with the veggies for another couple of minutes so they start soaking up those flavors.

Pour in 2 cups of whole milk or heavy cream, which acts like the cozy glue holding everything together, and bring the mixture to a gentle simmer—keep an eye on it so it doesn’t boil over, because nobody wants a milky mess on the stove.

Add in 1 pound of fresh Alaska salmon fillets, cut into chunks, along with 1/2 pound of smoked salmon, flaked, and a handful of wild berries like salmonberries or blueberries for that surprising tart kick.

Finally, toss in a couple of tablespoons of foraged herbs, such as spruce tips or wild dill, chopped fine, to bring in that fresh, earthy vibe that elevates the whole dish.

Let everything simmer together for about 10-15 minutes until the salmon is flaky and the potatoes are tender, stirring occasionally to make sure nothing sticks—it’s like watching a story unfold, where each ingredient plays its part just right.

Once it’s done, give it a taste, adjust the seasoning if needed, and serve it up hot, perhaps with a slice of crusty bread on the side, because who could resist that satisfying finish to a flavorful adventure?

Tips and Variations

SAVE IT

If you’re whipping up this Alaska Salmon Chowder and want to tweak it a bit, try swapping out the whole milk for coconut milk to make it dairy-free, which adds a subtle tropical twist that keeps things creamy without the heaviness—almost like giving your soup a mini vacation.

For a heartier version, toss in extra veggies like spinach or kale towards the end of cooking, letting them wilt just until tender, so you boost the nutrition and turn a simple bowl into a colorful feast that might even fool your picky eaters into eating their greens.

Oh, and if fresh herbs are hard to find, don’t sweat it; dried spruce tips or regular dill work in a pinch, though they mightn’t pack the same wild punch, because sometimes, kitchen improvisations are like unexpected plot twists in your favorite story.

Tools