Recipe: Two Sisters Salmon Chowder

Recipe by Chefs Carri Thurman and Sharon Roufa

Chowder is the ultimate food. It’s a meal all by itself, or serve with bread or a green salad.


2 tablespoons butter
1 large yellow onion, diced
3 large carrots, diced
3 or 4 potatoes, diced
1 cup flour
8 cups water or chicken stock
1½ cups heavy cream
1½ pounds salmon (preferably wild), skin discarded and cut into 1-inch pieces
Salt, to taste
1 teaspoon dried dill
Lemon zest and juice from 1 lemon


  1. Melt butter in a heavy-bottom soup pot. Sauté onion, celery and carrot for 5 minutes or until onions are translucent and celery and carrot are tender-crisp.
  2. Add flour; stir until there is no dry flour visible. Add water or stock, salt (to taste) and potatoes. Cook on medium-low heat, stirring often.
  3. Cook until potatoes are tender, then add the cream and dill. Bring to a simmer.
  4. Add salmon and cook 5 minutes or until the fish is cooked through. Stir in lemon juice and zest.
  5. Top with freshly ground black pepper and additional dill, if desired.

Thank you to the Alaska Native Heritage Center for this recipe—we appreciate your partnership!