Salmon Chowder

I can't think of a soup that better says Fall like warm, hearty chowder. Alot of Alaskans will find their freezers full of salmon by the end of summer, and this is a great way to use those extra bits you've bagged up. You can use whatever seafood on hand- I've used halibut, salmon, clams, lobster, shrimp- or sometimes a bit of each. So thick and succulent, and very easy to make.

Salmon Chowder

4 slices bacon
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
3 (6 ounce) cans salmon or about 2 cups flaked fresh salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
2 cups grated cheddar cheese

Dice up bacon and brown over high heat. Save rendered fat and pull bacon out of pan... brown onion, garlic and celery in bacon fat until soft and caramelized. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, bacon, corn, and cheese. Cook until heated through. Garnish with parsley or dill.

fresh celery and onion

diced potatoes

flaky salmon

I love serving this with garlic bread sticks. I take my favorite biscuit recipes (in this case I used pre-made biscuit dough, heh) and roll each piece in your hands till it's long and slender. Put on a greased pan and brush on garlic butter mixture-

Garlic Butter

1 stick melted butter
1 Tbsp garlic
1/4 c parmesan
1 Tbsp parsley


Brush on bread sticks, bake and remove from heat, then brush on one more coating of garlic butter. Yum! A perfect combo that's filling and so tasty.