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    You are in: Home / Recipes / Alaskan Salmon Chowder Recipe
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    Alaskan Salmon Chowder

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Heirloom Tomato's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a large heavy soup pot and saute the onion, leek and celery but do not brown.
    2. 2
      Add the potatoes, dried thyme, dill weed and parsley, and enough water to cover. Simmer ten minutes.
    3. 3
      Add the asparagus pieces and tomatoes and simmer five minutes more.
    4. 4
      Add the milk, salmon and seasonings and heat to just below boiling.
    5. 5
      If you would like a thicker chowder, you can whisk in the dried potato flakes.
    6. 6
      Some half and half added at the end makes it richer.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

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    Nutritional Facts for Alaskan Salmon Chowder

    Serving Size: 1 (361 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 338.9
     
    Calories from Fat 137
    40%
    Total Fat 15.2 g
    23%
    Saturated Fat 8.1 g
    40%
    Cholesterol 76.7 mg
    25%
    Sodium 334.9 mg
    13%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 4.7 g
    18%
    Sugars 5.9 g
    23%
    Protein 23.3 g
    46%

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