Recipe by Heirloom Tomato
This is my fantasy of what Alaskan Salmon Chowder might be. I don't know if Alaskans grow asparagus, but in my fantasy, they do. I used five Kokanee (small lake salmon) and baked them first, but any kind of cooked salmon would work, including canned. Shrimp might make a tasty variation but I haven't tried it.
- 4 tablespoons butter
- 1 cup onion, diced
- 1 leek, white part and some of the green, chopped
- 1⁄2 cup celery, diced
- 2 cups yukon gold potatoes, unpeeled, diced
- 1 bunch asparagus, tough ends snapped off, sliced in 1/2 inch pieces
- 2 teaspoons dried thyme
- 1 teaspoon dried dill weed
- 2 tablespoons dried parsley
- 14 ounces diced tomatoes
- 3 cups milk
- 1 -2 lb salmon, cooked, skinned and carefully boned
- 1⁄2 cup half-and-half (optional)
- 1⁄2 cup dried potato flakes (optional)
- salt and pepper
- 1 teaspoon smoked sweet paprika
Directions See How It's Made
- Melt the butter in a large heavy soup pot and saute the onion, leek and celery but do not brown.
- Add the potatoes, dried thyme, dill weed and parsley, and enough water to cover. Simmer ten minutes.
- Add the asparagus pieces and tomatoes and simmer five minutes more.
- Add the milk, salmon and seasonings and heat to just below boiling.
- If you would like a thicker chowder, you can whisk in the dried potato flakes.
- Some half and half added at the end makes it richer.