Smokey Salmon Chowder
Ingredients
- 1 can (14.75 oz.) or 2 cans (7.5 oz. each) Alaskan Smoked 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
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Prepare the salmon
Drain the salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks and set aside.
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Cook the onions
Melt butter in a 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes.
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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.
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Serve and garnish
Ladle chowder into bowls and sprinkle with remaining bacon bits.
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Spicy Variation
Add Cajun or southwest seasoning and red pepper flakes to taste.
Recipe courtesy of Alaska Seafood