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Many thanks to my sister Melisa who submited this recipe for me. This chowder recipe came to me by way of a lovely woman in Anchorage, Alaska who's family had lived there for generations. This recipe was a favorite in their family. I was fortunate enough to include Alaskan King Crab fresh from Dutch Harbor in the version I made. I've never had a better seafood chowder.
Nice, hearty chowder. The smoked salmon I used wasn't especially smoky, so the chowder wasn't quite as flavorful as it could have been. (Not the fault of the recipe, though.)
This is a really delicious soup. Easy to put together and a great use for smoked salmon. It gives a perfect sweet/smoky flavor to the chowder. Thanks so much for posting this recipe. I couldn't find an 8-1/4 oz. can of creamed corn only 14-1/4 oz. I used that and it was the perfect amount.