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September 2004 Issue
Alaska Speaks
by Philip R. Gantt
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Bonus Recipe:

 

Smoked Alaskan Salmon Chowder

I must give credit to Gwin's Lodge in Cooper Landing for providing this recipe. This is one of their popular home made soups. I've modified the directions slightly for ease of reading and to simplify the process.
  • 1-1/2 lbs. smoked salmon (sockeye preferred), flaked
  • 10 strips raw bacon
  • 2 large onions, minced
  • 4 stalks celery, minced
  • 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 cup flour
  • 1/4 lemon juice
  • 1/3 Tbsp. black pepper
  • 1-1/2 Tbsp. dry dill
  • 5 cups milk
  • 1-1/2 cups corn kernels
  • 3/4 cup white wine
Chop bacon and sauté in a large pot with onions, celery, carrots, green onions and parsley for about 4 to 5 minutes over medium heat. Slowly add in 1/2 cup water and cover for 1 minute. Add spices and fish broth and simmer until carrots are tender. Add the chopped red potatoes and simmer until they too are tender.

In a separate sauce pan, mix the butter and flour over medium heat and stir to make a roux, or paste. Before adding this mixture to the pot, add a few large spoonfuls of the hot broth to the roux for thinning and to bring it to the proper temperature. Add this thinned roux to the pot with vegetables and broth. Stir thoroughly and let simmer for 5 minutes. Add milk, stir and bring to a simmer, allowing it to thicken slightly. Add white wine, lemon juice, corn and flaked Smoked Alaskan sockeye salmon. Continue simmering, stirring frequently, until the desired thickness is obtained. A little water may be added if the chowder becomes too thick.

There you have it! Try it and you will like it.

  • Yields: 8 large servings
  • Preparation Time: 30 minutes
 

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