The smell of cooking salmon is filling the air and it smells goooood! I can’t wait till lunchtime.
I say this is my second favorite Alaskan food recipe because nothing can beat a fresh salmon steak fried in butter. Or breaded halibut pieces. Then again, moose steaks are also excellent!
Hmmm. So maybe this is my third or fourth favorite recipe, but either way, it’s delicious, easy, and keeps well in the fridge. (This cannot be said of most salmon recipes!) Best of all, this soup freezes well and can be eaten later!
Salmon Chowder
1 can (15 oz) salmon
2 cups water
1 cup tomato juice
1/2 cup chopped onion
1 cup raw cubed potato
1 can (15oz) whole kernel corn
1 tsp. salt
Combine these ingredients in a large kettle, cover and simmer 40 minutes.
4 T. Butter
4 T. Flour
3 cups milk
1 tsp. Salt
1 tsp. Mustard
1 tsp. Worcestershire sauce
Melt butter and stir in flour, salt, mustard and Worcestershire sauce. Whisk in the milk and stir over heat until thickened.
Add white sauce to salmon mixture and stir. Serve hot. Serves 6.
When I first saw this recipe in an Alaskan cookbook at my friend Shelly’s house, I didn’t think it looked very appetizing. Salmon and tomato juice together? Yuck! But since we have a lot of tomato juice left from the canned goods we brought up to Alaska as well as a good amount of canned salmon left (we canned 55 quart last year thanks to Richard and Missy Person), I decided to give the recipe a try.
It’s a good thing I did! This chowder is one of our favorite soups, and the best way to use our canned salmon. King Salmon season started last Saturday, and we are only waiting until May 25 (the day we officially become Alaskan residents!) to take full advantage of it!