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Alaska Salmon Chowder
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Alaska Salmon Chowder

Alaska salmon chowder

When in Alaska, eat as the locals eat—that means salmon in almost everything. This hearty (and easy) salmon chowder recipe will keep you warm on a chilly evening whether you’re exploring a remote Alaskan fjord or enjoying a meal with you family around the dinner table.


1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon

OR 8 to 10 oz. skinless, boneless salmon (canned or poached)

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

½ teaspoon salt

½ teaspoon lemon pepper or pepper blend seasoning

¼ cup bacon bits, divided

2 tablespoons sherry, if desired



Drain salmon, reserve the liquid for later. Discard skin and bones (if any). Break salmon into chunks, set aside.

Melt butter in 2-quart saucepan over medium heat. Add onions. Cook and stir for 5 minutes. 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 of bacon bits. Return to simmer, and cook for 5 minutes. Stir in salmon and sherry, if desired; heat through.

To serve, ladle soup into bowls, and sprinkle with remaining bacon bits.

To add a little zip to this classic, add Cajun or Southwest seasoning or red pepper flakes to taste.

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