Thinking of chowder, the name means a lot. Manhattan chowder refers us to a tomato-based soup. New England chowder points to clams and milk (or cream). Midwest version is about corn, lots of corn. What about Alaska? Of course Alaskan chowder should be made with salmon, fresh, tender, and mouthwatering salmon.
Sometimes I want to move to Alaska just because of its salmon. I imagine myself frying and poaching that wonderful fish. I would make salads, stews, quiches, tarts, pate, rillette, and terrine with salmon. I would eat it raw, with a touch of lemon juice, chili flavored olive oil, or soy sauce and ginger. I would enjoy it anyway and all year around.
Enjoy the world!
Alaskan Salmon Chowder
- 1 tbsp olive oil
- 1 tbsp butter
- 2-4 strips of bacon preferably lean, diced
- 1 large onion finely chopped
- 2 large cloves garlic diced
- 4 medium potatoes peeled, cubed
- 1-2 carrots cubed, diced or grated on a mandoline
- 1-2 celery sticks chopped
- 1 lb fresh boneless and skinless salmon cubed
- 2 – 2 ½ quarts fish or vegetable stock
- 1 cup of cream regular or heavy
- 1 tsp dried marjoram optionally
- pinch of cayenne pepper or dash of red pepper flakes
- ground black pepper
- fresh dill for serving
- 1 – 1 ½ cup corn
In a soup pot, heat the olive oil. Add the bacon pieces and cook them on medium heat for 4-5 minutes.
Add the butter and onion; sauté for 5 minutes.
All the garlic, cayenne pepper, and marjoram (if using); cook for 30 seconds.
Add the potato cubes, carrot, and celery; pour the stock, bring to boil on high heat, lower the heat, and simmer the soup for 15 minutes.
Add the fish cubes, cream and corn (if using). Simmer for 5 minutes.
Stir in the dill.
Let the soup seat for 10-15 minutes.