A creamy Alaska smoked salmon and chipotle chowder with chunks of salmon, potatoes, corn, and herbs, served in a rustic bowl with a garnish of fresh parsley.

This Alaska Smoked Salmon and Chipotle Chowder is a bold twist on a classic coastal dish. Rich and creamy, it blends smoky wild Alaska smoked salmon with hearty potatoes, sweet corn, and a touch of chipotle for a subtle heat that warms you from the inside out. Whether served as a comforting weeknight dinner or the centerpiece of a casual gathering, this chowder brings together the best of Alaska’s wild seafood with a flavor-packed, Southwest-inspired kick. Smoked Sockeye or smoked keta salmon work especially well in this recipe, though any wild Alaska smoked salmon will work beautifully.

Photo and recipe courtesy of Alaska Seafood.

  • Prep Time:

    30 minutes

  • Cook Time:

    30 minutes

  • Total Time:

    60 minutes

  • Servings:

    6-8

  • Ingredients:

    • 2 Tablespoons extra-virgin olive oil
    • 1 small onion, chopped
    • 1 large carrot, peeled and chopped
    • 2 celery ribs, thinly sliced
    • 1 can (14.5 oz.) chicken, fish or vegetable broth
    • 1 can (12 oz.) evaporated fat-free milk
    • 1 cup half-and-half
    • 2 medium Yukon Gold, Finnish or Red Potatoes, peeled and chopped (about 2 cups)
    • 8 oz. Alaska Smoked Salmon, chunked (or substitute Wild Alaskan canned smoked salmon for an easy pantry version)
    • 1 can (8 oz.) cut corn, drained
    • 1 to 2 teaspoons chopped chipotle peppers in adobo sauce
    • Chopped parsley, as needed for garnish

  • Instructions:

    1. Sauté onion, carrot and celery in oil until tender, about 5 minutes, in stockpot or saucepan.  Stir in broth, milk and half-and-half.  Add potatoes, bring to simmer and cook, covered, on low until potatoes are almost tender, about 15 minutes.
    2. Stir in Alaska Smoked Salmon, corn and chipotle peppers; continue cooking an additional 5 minutes.  Garnish with chopped parsley, if desired.

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Soup & Chowder • Smoked Seafood