“Storms lasting 3 to 7 days, accompanied by driving rain and wind-whipped snow, hone the men’s tempers and send them in search of better harbors. But a day or two of good fishing out on the 50-fathom edge, with sooty shearwaters and petrels whirling overhead and a few shiny king salmon coming aboard, cause them to forget the discomforts.”
Simple to make and packed with omega-3s, this easy salmon chowder has potatoes and celery in a hearty chicken soup base. It’s pure Alaskan comfort
food. A variation of this recipe came from Jim and Pam Moore who fish on the F/V Aljac and sent this note: “We have so enjoyed this chowder through the years. So much a favorite, that we intentionally make a large quantity!”
This easy salmon chowder recipe will keep you and your family warm through the winter chills. Stay inside. Take it easy.
- 2 carrots, diced
- 1 celery stalk, diced
- ½ onion, diced
- 4 red potatoes cut into 2 inch cubes
- 2 tbsp. butter
- 1 c. corn kernels
- 4 c. clam juice or fish stock, chicken stock
- 1 package Alaska Gold Easy Salmon
Melt butter in a soup pot, add carrots, celery, onion, and potatoes and sauté gently for 5 minutes. Add 1 c. corn kernels, 4 c. clam juice or fish stock, and chicken stock. Simmer for 10 minutes.
Add 1 package Alaska Gold Easy Salmon and simmer for 5 minutes until fish is opaque. Add 1 pint half and half, salt, pepper to taste (white pepper), and simmer (do not boil). Add chives for garnish.
The Aljac trolling for salmon in Southeast Alaska.