Alaskan Salmon Chowder

Alaskan Salmon Chowder
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Alaskan Salmon Chowder is a creamy, hearty soup loaded with tender chunks of salmon, sweet corn, potatoes, and fragrant herbs — a comfort classic from the Pacific Northwest. Rich but not heavy, this chowder is perfect for brisk evenings, cozy weekends, or anytime you crave a bowl of soulful warmth with a wild-caught twist.

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Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
Soup Base
 2 tbsp unsalted butter
 1 tbsp olive oil
 1 medium onion, finely diced
 2 cloves garlic, minced
 2 medium carrots, diced
 2 stalks celery, diced
 2 medium Yukon Gold potatoes, peeled and cubed
 ½ tsp thyme (fresh or dried)
 ¼ tsp smoked paprika (optional, adds depth)
 ¼ cup all-purpose flour (for thickening)
Seafood & Liquids
 4 cups fish stock or low-sodium chicken broth
 1 ½ cups milk
 1 cup heavy cream (or half-and-half)
 1 ½ cups fresh or canned sweet corn
 12 oz wild Alaskan salmon, skinless, cut into chunks (fresh or thawed frozen)
 Salt & freshly cracked black pepper, to taste
To Finish
 2 tbsp chopped fresh dill or parsley
 Lemon wedges, for serving
 Optional garnish: bacon bits, chives, or crusty croutons
Sauté Aromatics
1

  1. In a large soup pot or Dutch oven, heat butter and olive oil over medium heat.

  2. Add onion, carrot, and celery. Cook for 5–7 minutes until soft and fragrant.

  3. Stir in garlic, thyme, and smoked paprika. Cook for 1 minute more.

Build the Roux
2

  1. Sprinkle in the flour, stirring constantly for 1–2 minutes to coat the vegetables.

  2. Slowly whisk in fish stock to avoid lumps, then bring to a gentle simmer.

Simmer the Veggies
3

  1. Add potatoes and simmer for 10–12 minutes, until fork-tender.

  2. Stir in milk and cream, then add the corn.

  3. Bring back to a gentle simmer (do not boil after adding cream).

Add the Salmon
4

  1. Gently add salmon chunks and simmer for 5–7 minutes, or until salmon is just cooked and flakes easily.

  2. Taste and adjust seasoning with salt and pepper.

Finish & Serve
5

  1. Stir in fresh dill or parsley and remove from heat.

  2. Ladle into bowls and serve with lemon wedges and optional toppings like croutons, chives, or bacon bits.

Serving Suggestions
6

  • Serve with:

    • Sourdough bread, buttermilk biscuits, or oyster crackers

    • A side of green salad with mustard vinaigrette

    • Pair with chardonnay, amber ale, or sparkling water with lemon

Variations
7

  • Add bacon: Sauté chopped bacon first, use rendered fat in place of butter

  • More veggies: Add spinach, kale, or fennel

  • Gluten-free: Use cornstarch slurry or gluten-free flour for thickening

  • No salmon? Try smoked salmon, cod, halibut, or even shrimp

Ingredients

Soup Base
 2 tbsp unsalted butter
 1 tbsp olive oil
 1 medium onion, finely diced
 2 cloves garlic, minced
 2 medium carrots, diced
 2 stalks celery, diced
 2 medium Yukon Gold potatoes, peeled and cubed
 ½ tsp thyme (fresh or dried)
 ¼ tsp smoked paprika (optional, adds depth)
 ¼ cup all-purpose flour (for thickening)
Seafood & Liquids
 4 cups fish stock or low-sodium chicken broth
 1 ½ cups milk
 1 cup heavy cream (or half-and-half)
 1 ½ cups fresh or canned sweet corn
 12 oz wild Alaskan salmon, skinless, cut into chunks (fresh or thawed frozen)
 Salt & freshly cracked black pepper, to taste
To Finish
 2 tbsp chopped fresh dill or parsley
 Lemon wedges, for serving
 Optional garnish: bacon bits, chives, or crusty croutons
Alaskan Salmon Chowder
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