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
- 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.
- 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.
- Cook until potatoes are tender, then add the cream and dill. Bring to a simmer.
- Add salmon and cook 5 minutes or until the fish is cooked through. Stir in lemon juice and zest.
- 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!