Quick Alaska Salmon Chowder

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.
Recipe and Photo courtesy of Alaska Seafood.

Bowl of creamy Alaska salmon chowder made with canned salmon, potatoes, and herbs, served warm with oyster crackers on the side..

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Servings: 4

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 

Instructions

  1. Prepare the salmon Drain the salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks and set aside.
  2. Cook the onions Melt butter in a 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes.
  3. Thicken chowder and simmer 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.
  4. Serve and garnish Ladle chowder into bowls and sprinkle with remaining bacon bits.
  5. Spicy Variation Add Cajun or southwest seasoning, smoked paprika, and red pepper flakes to taste.
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