This quick and comforting Alaska salmon chowder is creamy, hearty, and perfect for winter nights. Made with wild Alaskan canned salmon—including the flavorful packing liquid—it delivers rich seafood flavor with minimal prep. A simple, satisfying meal that comes together in just minutes. Canned Sockeye or Pink salmon work well in this recipe, though any wild Alaska salmon will work beautifully.
Recipe and Photo courtesy of Alaska Seafood.
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Prep Time:
5 minutes
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Cook Time:
20 minutes
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Total Time:
25 minutes
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Servings:
4
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Ingredients:
- 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- 1 Tablespoon butter
- 1 small onion, chopped
- 1 Tablespoon flour
- 3 cups skim milk
- 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O’Brien style)
- 1 can (8 oz.) drained or 1 cup frozen corn kernels
- 1 teaspoon dried thyme or dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper or pepper blend seasoning
- 1/4 cup bacon bits, divided
- 2 Tablespoons sherry, if desired
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Instructions:
- Drain the salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks and set aside.
- Melt butter in a 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes.
- Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a low boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through.
- Ladle chowder into bowls and sprinkle with remaining bacon bits.
Spicy Variation Add Cajun or southwest seasoning, smoked paprika, and red pepper flakes to taste.
If you’re looking for more simple, reliable seafood ideas like this, explore our Approachable Seafood guide—easy wins that make cooking fish feel a whole lot simpler.
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