Photo and Recipe Credit: Alaska Seafood Marketing Institute
Alaska Smoked Salmon & Chipotle Chowder
September 04, 2026
Alaska Smoked Salmon & Chipotle Chowder
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 1 large carrot, peeled and chopped
- 2 celery ribs, thinly sliced
- 1 can (14.5oz) chicken, fish, or vegetable broth
- 1 can (12oz) evaporated fat-free milk
- 1 cup half-and-half
- 2 medium Yukon Gold, Finnish, or Red Potatoes, peeled and chopped (about 2 cups)
- 8oz (2 portions) Hot Smoked Alaska Sockeye Salmon, flaked
- 1 can (8oz) cut corn, drained
- 1 to 2 tsp chopped chipotle peppers in adobo sauce
- Chopped parsley, as needed for garnish
Directions
Prepare chowder
Sauté onion, carrot and celery in oil until tender, about 5 minutes, in stockpot or saucepan. Stir in broth, milk and half-and-half. Add potatoes, bring to simmer and cook, covered, on low until potatoes are almost tender, about 15 minutes.
Finish chowder and serve
Stir in Alaska Smoked Salmon, corn and chipotle peppers; continue cooking an additional 5 minutes. Garnish with chopped parsley, if desired.
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