Smoked Copper River Salmon Chowder

By Gwin's Lodge

@gwinslodgealaska

Enjoy the richness of Smoked Copper River Salmon Chowder with flakes of salmon, bacon, vegetables, and a velvety blend of herbs and spices. Ideal for a tasty and comfortable dining experience.

Smoked Copper River Salmon Chowder

Serves: 8

Ingredients

1.5 lbs. smoked Copper River salmon, flaked

10 strips of raw bacon

2 large onions

4 stalks celery

3 carrots, finely chopped

5 green onions, finely diced

6 cups fish broth (water mixed with fish base)

8 red potatoes, chopped

3/4 bunch fresh parsley, chopped

1 cup butter

1/4 cup lemon juice

1.5 tbsp dry dill

1.5 cups corn kernels

1 cup flour

1/3 tbsp black pepper

5 cups milk

3/4 cup white wine

Directions

1 Chop bacon and sauté in a large pot with onions, celery, carrots, green onions, and parsley for about 4-5 minutes over medium heat. Slowly add in 1/2 cup water and cover for 1 minute.

2 Add spices and fish broth, and simmer until carrots are tender. Add the chopped red potatoes and simmer until tender.

3 In a separate saucepan, mix butter and flour over medium heat to make a roux. Before adding it to the pot, thin the roux by adding a few spoonfuls of hot broth. Bring it to the proper temperature.

4 Add the thinned roux to the pot with vegetables and broth. Stir thoroughly and let simmer for 5 minutes.

5 Add milk, stir, and bring to a simmer, allowing it to thicken slightly. Add white wine, lemon juice, corn, and flaked smoked Copper River salmon.

6 Continue simmering, stirring frequently, until the desired thickness is obtained. Add water if the chowder becomes too thick. Enjoy your flavorful Smoked Copper River Salmon Chowder!

Good to Know STORY

Chowder boasts a rich historical lineage, originating from French and British fishing communities before evolving into a prominent New England culinary tradition.

Its name is believed to have ties to the French word "Chaudière," signifying a type of cooking pot, underscoring the communal and hearty nature of this dish.

Beyond its seafood roots, chowders come in diverse varieties, including the famed New England clam chowder and the tomato-based Manhattan clam chowder, each reflecting regional influences.

This beloved dish has achieved global acclaim, with variations like the Caribbean "conch chowder" and the spicy "Bahamian fish chowder."

Chowder has even spurred festivals worldwide, where chefs compete to showcase their unique and delectable chowder recipes.

These interesting facts underscore the cultural richness, versatility, and widespread appeal of this beloved culinary creation.

*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River king salmon, wild Alaskan halibut, wild Alaskan black cod (sablefish), and more.