Alaskan Salmon Chowder Recipe

Ingredients for Alaskan Salmon Chowder

• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• Garlic Clove
• Chicken Broth
• 2 medium potatoes, peeled and diced
• Carrot
• Seasoning Salt
• Dill Weed
• 1 medium zucchini, diced
• Cream Style Corn
• Evaporated Milk
• Cooked Salmon

How to Make Alaskan Salmon Chowder

1. Finely chop 1 medium onion, 2 celery stalks, 1 green bell pepper, and 2 cloves garlic.
2. In a large saucepan or Dutch oven, sauté the chopped onion, celery, and green pepper in 1 tablespoon of olive oil over medium heat until softened (about 5 minutes). Add the garlic and cook for another minute until fragrant.
3. Pour in 1/4 cup of chicken broth and cook until the vegetables are tender, about 3-5 minutes.
4. Add 2 medium potatoes (peeled and diced), 1 medium carrot (diced), 1/2 teaspoon of seasoned salt (optional), 1 tablespoon of fresh dill (chopped), and the remaining 3 1/4 cups of chicken broth.
5. Bring the mixture to a simmer, cover, and cook for 20 minutes, or until the potatoes and carrots are tender.
6. Stir in 1 medium zucchini (diced).
7. Simmer for another 5 minutes.
8. Gently fold in 1 cup of frozen corn, 1 cup of milk (or half-and-half for extra richness), and 1.5 pounds of cooked salmon (flaked).
9. Heat through, stirring gently, until the chowder is heated through and the salmon is warmed. Do not boil.
10. Taste and adjust seasonings as needed. Serve hot and enjoy!