Many people were first introduced to salmon chowder by guides in remote areas of Alaska. After showing customers how to catch salmon in small rivers and streams flowing into Bristol Bay, the guide will often take the first fish of the day and prepare lunch for his or her clients right on the river bank, over a propane stove or campfire. Often impressed by the tasty concoction of salmon, bacon and potatoes, anglers often come back for a second serving, and the recipe to take home.
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| Salmon chowder is a great way to enjoy one of the West Coast's most prized game fish. It is simple, easy to make, and delicious. |
Start by cooking several slices of bacon. Set the bacon aside, and save the bacon grease.
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| Cook bacon, and set aside cooked pieces and grease. |
In a large pot, saute a yellow onion and a few stalks of celery over butter or olive oil. One or two medium onions will make a regular pot of chowder to feed six to eight people.
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| Saute chopped onion and celery in a large pot using butter and/or olive oil. |
Add five to eight small potatoes, chopped into small pieces, to the pot of onion and celery. Add 1/4 cup flour, stir well. Cook for five minutes over medium heat, stirring frequently, then add just enough water to almost cover the potatoes. Bring to a boil, reduce to medium low, and cook until potatoes are just about done (usually 10 to 15 minutes).
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| Add six to eight small potatoes, cut into small pieces, to the onion and celery. Add 1/4 cup flour. Cook, stirring frequently, for 5 minutes over medium heat. |
While the potatoes are cooking, add a generous amount of salt, pepper, dill weed and lemon pepper.
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| Add salt, pepper, dill weed and lemon pepper while the potatoes are cooking. |
Once the potatoes are just about done, add chunks of cut up raw salmon. One or two backbones from a filleted salmon will also work well. This works especially well with the backbones from salmon caught in the ocean, or coastal bays, as those fish have lots of fat and there is a surprisingly large amount of meat remaining along the backbone. Smoked salmon can also be used instead of raw salmon, as can canned salmon. Add the crumbled bacon, and a few tablespoons of bacon grease.
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| Salmon chowder can be made with the backbone from filleted salmon, which still have a surprising amount of meat. After just a few minutes of cooking, the meat will fall from the backbone. |
Remove any bones or skin from the chowder. The raw fish will be cooked in just a few minutes. If using backbones, scrape any remaining meat with a spoon. Discard the bones.
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| Once the fish is cooked, add a can of drained sweet corn. |
Add a can of drained sweet corn. Fresh corn also works well, when available.
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| Just before serving, add half and half to the chowder for a rich, creamy taste and appearance. Add more salt and pepper, to taste, and serve. |
Just before serving, add a couple cups of half and half. In remote Alaska, guides will finish the chowder with a can of evaporated milk, as half and half often isn't readily available in the bush.
Sprinkle a few drops of tabasco sauce in each bowl. Enjoy.
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Andy Martin is a full-time charter boat captain and fishing guide based out of Brookings, Oregon. For more information, visit www.brookingsfishing.com or www.wildriversfishing.com
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