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Alaskan Salmon Chowder

Alaskan Salmon Chowder by PioneerMomma.comWe love salmon.  Especially wild caught Alaskan salmon.  Since we can’t get it from the source ourselves yet, we rely on the local grocery stores for our fix.  One of the dishes I have been dying to make is salmon chowder.  I have made it once before, but honestly cannot remember what the heck I put in it.  So this time, I winged it, and it turned out AMAZING!  This one is definitely a new addition to our menu plan, and I doubt we will have any leftovers for very long.

What I did a little differently than our norm was to use canned Alaskan salmon.  Not only to see if it would work for convenience, but also for when the price of fresh fish goes up.  Tell you what, it was wonderful.  And don’t even get me started on how much easier it was!  Fresh fish will always be our first choice, but when the time comes, the canned works just as well.

Next time I make it, I plan to use bread bowls!  I dipped some sliced french bread into my bowl last night, and I think the bread bowl would be an excellent switch-up.

I hope you enjoy the recipe, and if you liked the post, please feel free to share it via the buttons below!

 

Alaskan Salmon Chowder
 
Prep time
Cook time
Total time
 
A warm and hearty salmon chowder that doesn't take all day to make.
Author:
Recipe type: Chowder, Soup
Cuisine: American, Comfort Food
Serves: 8
Ingredients
  • 4 cups chicken stock
  • 1 cup water
  • 3 medium Russet potatoes, cubed
  • 1 cup shredded carrots
  • ½ red onion, minced
  • 1 tbsp garlic, minced
  • 2 tbsp butter
  • ½ tsp basil
  • 2 cups milk
  • 1 lb colby jack cheese, shredded or cubed
  • 1 can creamed corn (can add more to preference)
  • 3 6 oz. cans Alaskan salmon
  • dash pepper (or to taste)
Instructions
  1. Add the chicken stock and potatoes to a large pot and bring to low boil, until potatoes are tender.
  2. Meanwhile, saute onions and garlic in butter until onions are tender. Add to cooked potatoes in chicken stock.
  3. Add carrots and basil to chicken stock and simmer until cooked, about 10 minutes.
  4. Stir in milk, cheese, corn, salmon, and pepper. Cook on low-medium until cheese is melted.

 

 

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