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Alaska Salmon Chowder with Idaho Potatoes
4 T margarine
1 tsp. crushed garlic
1 medium onion, chopped
1/2 red pepper, chopped
2 carrots, chopped
2 C cubed Idaho potatoes
1 tsp. salt
1 tsp. pepper
1/2 tsp. dill weed
2 C chicken broth
1 pint half and half
1 cup milk
1 7.5 oz. can sockeye salmon, broken up and liquid reserved
16 oz. corn, fresh shucked if possible, otherwise frozen
Melt margarine in medium dutch oven. Sauté garlic, onion, and red pepper until soft. Add carrots, potatoes, salt, pepper, dill weed, and chicken broth. Cover and simmer for approximately ten minutes or until potatoes are barely soft. Add salmon and reserved liquid, corn, half and half and milk. Heat through, being careful not to boil. This recipe tastes best if prepared either early in the day or the day before you wish to serve it. It gets better with age!
We utilized potatoes that our fishing friends Wayne and Nancy from Idaho brought in coolers to Petersburg this year. Of course the coolers left Alaska with some quality king salmon fillets which they caught. Next to Alaskans, Idaho fishermen sure love to fish.
On special occasions we like to serve one of Alaska Brewing Company’s fine Alaskan crafted beers. We enjoy the Alaska ESB with this chowder recipe. For a lighter taste, Alaska Bob also recommends the Alaskan Amber.
*Petersburg, Alaska is a great source for canned Alaska sockeye salmon. For more information about how you can purchase fresh, fresh-frozen and canned salmon from Petersburg contact: gdoyle@petersburgalaska.com.
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