By Ray Porrello /

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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