Quick Alaska Salmon Chowder

By on March 28, 2014

 Quick Alaska Salmon Chowder

ASMI Photo / Quick Alaska Salmon Chowder

Ingredients

  • 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 pouched)
  • 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

Directions

  • Drain salmon, reserving liquid; 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 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 bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through.
  • To serve, ladle soup into bowls; sprinkle with remaining bacon bits.

Spicy Variation: Add Cajun or Southwest seasoning or red pepper flakes to taste.

Source: Alaska Seafood Marking Institute

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