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Smokey Salmon Chowder

Smokey Salmon Chowder


  • 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 


  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 and red pepper flakes to taste.


    Recipe courtesy of Alaska Seafood