Alaska Smoked Salmon and Chipotle Chowder
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.
Photo and recipe courtesy of Alaska Seafood.
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Prep Time: 30 minutes
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Cook Time: 30 minutes
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Total Time: 60 minutes
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Servings: 6 to 8
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Yield: 1-½- to 2 cups chowder per serving
Ingredients
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2 Tablespoons extra-virgin olive oil
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1 small onion, chopped
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1 large carrot, peeled and chopped
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2 celery ribs, thinly sliced
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1 can (14.5 oz.) chicken, fish or vegetable broth
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1 can (12 oz.) evaporated fat-free milk
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1 cup half-and-half
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2 medium Yukon Gold, Finnish or Red Potatoes, peeled and chopped (about 2 cups)
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8 oz. Alaska Smoked Salmon, chunked
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1 can (8 oz.) cut corn, drained
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1 to 2 teaspoons chopped chipotle peppers in adobo sauce
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Chopped parsley, as needed for garnish
Instructions
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Prepare chowder 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.
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Finish chowder and serve Stir in Alaska Smoked Salmon, corn and chipotle peppers; continue cooking an additional 5 minutes. Garnish with chopped parsley, if desired.
Serving Suggestions
Serve hot, garnished with fresh parsley and crusty bread or oyster crackers on the side. For a heartier meal, pair with a crisp green salad or roasted root vegetables. This chowder also pairs beautifully with a glass of chilled white wine or a light, citrusy ale.