Smoked Salmon Chowder: A Taste of the Alaskan Wilderness

I remember summers spent with my family in Alaska, the crisp air filled with the scent of pine and the promise of adventure. After a long day of fishing, we’d return to our cabin, the aroma of my grandmother’s chowder wafting through the air. It wasn’t just any chowder; it was a hearty, smoky concoction that warmed us from the inside out. The secret ingredient? Locally smoked salmon, of course, lending its unique flavor to every spoonful, a taste that perfectly encapsulates the spirit of the Alaskan wilderness. This recipe is my homage to those cherished memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6-8
• Yield: About 8 cups
• Dietary Type: Dairy-Free

Ingredients

• 8-12 ounces kippered smoked salmon, flaked into bite-size chunks
• 2 tablespoons butter
• 3 medium potatoes, skin on (4 cups cubed)
• 1 large white onion, peeled (2 cups diced)
• 1 cup sliced mushrooms
• 2 tablespoons butter
• 1 1/2 cups chopped carrots
• 2 tablespoons super fine flour
• 2 (14 ounce) cans chicken broth
• 1 (13 1/2 ounce) can coconut milk
• 1 tablespoon herbes de provence (with lavender)
• 1 teaspoon ground cinnamon (more or less, according to taste)
• Sea salt, to taste
• Fresh ground black pepper, to taste

Ingredient Notes:

• For the smoked salmon, kippered style is recommended, but feel free to experiment with other varieties to find your preference. Different types of smoked salmon will impart slightly different flavors.
• Use a good quality chicken broth for the best flavor. Low-sodium broth is a good option, allowing you to control the saltiness of the final dish.
• Full-fat coconut milk provides the best richness and creaminess.
• The herbes de provence should ideally contain lavender for that signature flavor. If you can’t find a blend with lavender, you can add a pinch of dried lavender separately.

Equipment Needed

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring cups and spoons
• Colander
• Food processor (optional, for chopping carrots)

Instructions

1. Begin by preparing the potatoes. Cut them into ½-inch cubes, leaving the skin on for added nutrients and texture. Place the cubed potatoes in a bowl and cover them with cold water to prevent browning while you prepare the other ingredients.
2. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
3. Dice the white onion into approximately 2-cup sized pieces. Add the diced onion to the melted butter in the pot. Sauté the onion until it begins to become translucent, which should take about 5-7 minutes. Stir occasionally to prevent burning.
4. Drain the water from the bowl of potatoes. Rinse the potatoes thoroughly and drain again. This step removes excess starch and helps the potatoes cook more evenly in the chowder.
5. Add the drained potatoes to the pot with the sautéed onions. Cook for 5 minutes, stirring occasionally to ensure the potatoes are evenly coated with the butter and onion mixture.
6. Prepare the carrots. Coarsely chop enough carrots to yield 1 ½ cups. You can use baby peeled carrots for convenience, chopping them in a food processor or by hand.
7. Add the chopped carrots and sliced mushrooms to the mixture in the pot. Continue cooking, stirring occasionally, until the vegetables are almost tender, approximately 5-7 minutes.
8. Sprinkle 2 tablespoons of super fine flour over the vegetables in the pot. Stir well to thoroughly mix the flour into the vegetables, creating a roux that will help thicken the chowder.
9. Let the mixture cook for 3-5 minutes, stirring often to prevent sticking or burning. This step is crucial for developing the flavor of the roux and ensuring it properly thickens the chowder.
10. Gradually add the 2 cans of chicken broth to the pot, stirring well to incorporate the roux and prevent lumps from forming. Bring the mixture to a low simmer.
11. Stir in the 1 can of coconut milk. Be sure to shake the can well before opening to ensure the coconut milk is evenly distributed.
12. Turn the heat to low.
13. Stir in the flaked smoked salmon.
14. Stir in 1 tablespoon of herbes de provence and 1 teaspoon of ground cinnamon. The amount of cinnamon can be adjusted according to your taste preferences.
15. Continue cooking over low heat for 5-10 minutes, stirring occasionally to allow the flavors to meld together.
16. Add sea salt and fresh ground black pepper to taste. Important: Do not add salt until after you have tasted the chowder. The saltiness of the smoked salmon will significantly influence how much additional salt you need. It is quite possible you will not need any additional salt at all.

Expert Tips & Tricks

• Smoked Salmon Selection: The type of smoked salmon you choose will greatly impact the flavor of your chowder. Kippered salmon is traditionally recommended, but experiment with different varieties like lox or cold-smoked salmon to find your personal favorite.
• Roux Perfection: Don’t rush the roux! Cooking the flour with the vegetables for the recommended time is essential to eliminate any raw flour taste and achieve the desired thickening effect.
• Vegetable Prep: To save time, use pre-sliced mushrooms and baby carrots.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes along with the other spices.
• Avoid Overcooking: Be gentle when stirring in the smoked salmon to avoid breaking it down too much. You want to maintain some texture in the final dish.
• Thickening Assistance: If your chowder isn’t thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the chowder and simmer until thickened.

Serving & Storage Suggestions

Serve the Smoked Salmon Chowder hot, garnished with fresh parsley or dill for a pop of color and freshness. A swirl of cream (dairy or non-dairy) can add extra richness. Crusty bread or oyster crackers are perfect accompaniments for dipping and soaking up the flavorful broth.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage, up to 2 months. Thaw frozen chowder in the refrigerator overnight before reheating. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the coconut milk to separate. The flavors often meld together even more beautifully overnight, making it an excellent make-ahead dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	382 kcal	19%
Total Fat	22 g	34%
Saturated Fat	16 g	80%
Cholesterol	30 mg	10%
Sodium	874 mg	36%
Total Carbohydrate	33 g	11%
Dietary Fiber	5 g	21%
Sugars	8 g	16%
Protein	15 g	30%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Ensure your chicken broth is gluten-free.
• Vegan: Substitute the butter with vegan butter or olive oil.
• Potato Variety: Use Yukon Gold potatoes for a creamier texture.
• Vegetable Boost: Add other vegetables like corn, celery, or bell peppers for added nutrients and flavor.
• Spice Level: Adjust the amount of cinnamon and herbes de provence to suit your taste preferences.
• Smoked Fish: Experiment with other types of smoked fish, such as trout or haddock.
• Fresh Herbs: Use fresh herbs like dill, parsley, or chives instead of dried herbes de provence.

FAQs (Frequently Asked Questions)

Q: Can I use regular milk instead of coconut milk?
A: While you can, the coconut milk adds a unique richness and subtle sweetness that complements the smoked salmon beautifully. If substituting, use whole milk or half-and-half for a similar texture.

Q: How can I make this chowder thicker?
A: A slurry of cornstarch and cold water (1 tablespoon cornstarch to 2 tablespoons water) added during the last few minutes of cooking will help thicken the chowder.

Q: Can I make this chowder ahead of time?
A: Absolutely! This chowder actually tastes even better the next day as the flavors meld together. Store it in the refrigerator for up to 3 days and reheat gently.

Q: Is it necessary to use kippered smoked salmon?
A: Kippered salmon is traditionally recommended for its robust flavor, but you can experiment with other types of smoked salmon to find your preference.

Q: Can I freeze this chowder?
A: Yes, you can freeze it for up to 2 months. Thaw it in the refrigerator overnight before reheating. The texture may change slightly after freezing.

Final Thoughts

This Smoked Salmon Chowder is more than just a recipe; it’s a journey to the heart of Alaska, a celebration of simple ingredients transformed into something extraordinary. The smoky salmon, creamy broth, and aromatic herbs create a symphony of flavors that will tantalize your taste buds. So, gather your ingredients, embrace the spirit of adventure, and create a pot of warmth and comfort for yourself and your loved ones. I encourage you to experiment with different variations and share your feedback – after all, cooking is a journey of discovery! Pair this delightful chowder with a crisp white wine or a hearty sourdough bread for the ultimate culinary experience. Enjoy!