Alaska Smoked Salmon Chowder
Recipe type: Soup
Serves: 6 to 12
The first step in preparation of our chowder is to sauté potatoes, red onions, and leeks in a little olive oil. Then, we add in chicken or vegetable stock, herbs (usually thyme), lots of salt and pepper and flaked bits of hot-smoked salmon. We simmer the chowder until the potatoes are tender and add in some heavy cream. It’s rich and smoky and best served in small bowls with lots of crusty hot bread.
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, peeled and diced
  • 2 leeks, trimmed, cleaned, and sliced
  • 6 small red potatoes, quartered
  • 2 cloves garlic, peeled and minced
  • Salt and freshly ground pepper to taste
  • 6 cups homemade or canned chicken stock
  • 2 sprigs thyme
  • 1 pound hot-smoked salmon, skin-off and flaked
  • 1 cup heavy cream
  • Hot pepper sauce to taste
  1. Heat the oil in a large saucepan. Add in the onion and leeks. Sauté until the onion is soft, about 5 minutes.
  2. Add in the potatoes and garlic. Cook, stirring occasionally until the potatoes are slightly browned and crispy on the outside-tender on the inside, about 7 minutes.
  3. Season the vegetables with salt and pepper. Add in the chicken stock. Bring the liquid to a boil, and then reduce the heat to a simmer for about 10 minutes.
  4. Add in the thyme and the salmon. Check the broth for flavor, adding in any additional salt or pepper if necessary.
  5. Add in the heavy cream. Simmer on low, uncovered, for about 10 more minutes. Sprinkle in a little hot pepper sauce if desired.
Recipe by Within The Wild at