The famous Alaskan Salmon Chowder served in cute little bread bowls are just too hard to resist in winter time. Moreover, edible bowls and no washing.
The first time I tried this salmon chowder is during my trip to Alaska last year. I’m not a big fan of thick chowder, but I could tell you that this Alaskan Salmon Chowder is an exception. The taste and textures will surely make you want to eat more. Whenever I see rich thick soup, I couldn’t eat more than 2 or 3 spoon as it’s just too creamy for me. I couldn’t believe how delicious is this thick salmon chowder, that I keep eating it during my whole 5 days trip in Alaska.
This Alaskan Salmon Chowder is one of Alaska signature dish that you can only find in Alaska as it’s not widely known yet. I guess Alaska is just too far away from the world, or they just too small that they might not have enough fund to commercial their signature dish to the whole world to taste, like China, Japanese, or Korea and etc.
Apparently, Salmon is really popular in Alaska, that every shop in every city in Alaska will sell different kind of Salmon. As there are just too many Salmon in Alaska, every restaurant or cafe will make their own Salmon chowder. The first restaurant I tried this Salmon chowder is in the Red Dog Saloon, Juneau. It is one of the oldest tourist attraction in Juneau, Alaska. You won’t believe it until you go inside and sit there. It feels like you are going back to Juneau mining era where you just finish your work and sit there chilling with your colleague. I am absolutely speechless…. It’s just too beautiful.
I think, Alaska is one of those place that is worth visiting at least once in your life. Besides all of the culture, food, and beautiful old building, seeing falling iceberg with your naked eyes is just too amazing and unbelievable. It all just look too fake as if I’m watching from Discovery Channel. It’s just so …… beautiful and something that it’s too hard to express with words. You need to go there and feel the experience by yourself. Better go soon before all of the iceberg melt as it’s global warming now!! And yes, I’m so lucky to get my selfie stick, and be able to take such an amazing picture so close with iceberg. Loving my selfie stick.
Too bad that Dydy couldn’t join the trip that time, and couldn’t experience the food and iceberg. Therefore, I decided to re-make the Alaskan Salmon Chowder that I tried there at home for Dydy to try the amazing Salmon Chowder. Well, the taste can’t be comparable with the original where they are using the Wild Alaskan Salmon while I’m just using normal Salmon fish. But, better than nothing!!
It is pretty simple to make, just like normal thick creamy soup. Here’s the ingredients to make Alaskan Salmon Chowder:
- 1 onion, chopped
- 1 cup chopped celery
- 2.5 cup chopped potato
- 1.5 cup chopped carrot
- 1 clove garlic
- 1/3 cup all purpose flour
- 3 cups fish stock/chicken stock
- 1 cup heavy cream
- 250g salmon, sliced
- 1 spring thyme, more for garnish
- salt and pepper to taste
- 6 red chilli, sliced (optional)
- 6 bread rolls
Start with heating oil in a saucepan. Then, add onion, garlic, and celery. Cook for 5 minutes or until it is softened.
Sprinkle flour and whisk for 1 minutes or until all are combined.
Slowly pour fish/chicken stock while whisking with another hand until smooth without any lump.
Add cubed potato and carrot. Bring to boil and simmer for 25 – 30 mins or until potato and carrot are soft and slightly mushy. Stir occasionally every 5 minutes to prevent it sticking on the bottom.
Add sliced salmon and thyme. Cook for another 5 minutes or until salmon is cooked through.
Pour the heavy cream, salt, pepper, and sliced red chilli.
Arrange bread rolls in baking sheet. Bake for 10 – 15 mins at 180C degree.
Sliced the top of the bread rolls, and make a hole big enough to pour soup. Take out the bread inside and bake the bread fillings for another 5 to 10 minutes, so that it is crispy and can be used as croutons on the top of the soup.
Pour the salmon chowder in the empty bread bowls, and serve warm.
- 1 onion, chopped
- 1 cup chopped celery
- 2.5 cup chopped potato
- 1.5 cup chopped carrot
- 1 clove garlic
- ⅓ cup all purpose flour
- 3 cups fish stock/chicken stock
- 1 cup heavy cream
- 250g salmon, sliced
- 1 spring thyme, more for garnish
- salt and pepper to taste
- 6 red chilli, sliced (optional)
- 6 bread rolls
- Start with heating oil in a saucepan. Then, add onion, garlic, and celery. Cook for 5 minutes or until it is softened.
- Sprinkle flour and whisk for 1 minutes or until all are combined.
- Slowly pour fish/chicken stock while whisking with another hand until smooth without any lump.
- Add cubed potato and carrot. Bring to boil and simmer for 25 - 30 mins or until potato and carrot are soft and slightly mushy. Stir occasionally every 5 minutes to prevent it sticking on the bottom.
- Add sliced salmon and thyme. Cook for another 5 minutes or until salmon is cooked through.
- Pour the heavy cream, salt, pepper, and sliced red chilli.
- Arrange bread rolls in baking sheet. Bake for 10 - 15 mins at 180C degree.
- Sliced the top of the bread rolls, and make a hole big enough to pour soup. Take out the bread inside and bake the bread fillings for another 5 to 10 minutes, so that it is crispy and can be used as croutons on the top of the soup.
- Pour the salmon chowder in the empty bread bowls, and serve warm.
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