Quick Alaska Salmon Chowder

Quick Alaska Salmon Chowder

20 minutes 4 servings


  • 1 Can Sea Alaska® Pink Salmon 14.75 oz

  • 1 Tablespoon Butter

  • 1 Small Onion (chopped)

  • 1 Tablespoon Flour

  • 3 Cups Milk (Skim)

  • 2 Cups O'Brien Style (with peppers and onions) Frozen Hashbrown Potatoes 8 oz

  • 1 Can (8 oz) drained or 1 cup frozen corn kernels

  • 1 teaspoon Dried Thyme

  • 1/2 teaspoon Salt

  • 1/2 teaspoon Lemon pepper or pepper blend seasoning

  • 1/4 Cup Bacon Bits, divided

  • 2 Tablespoon Sherry (optional)


  1. Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) of Sea Alaska® or other Trident Seafoods® Alaska canned salmon.

  2. Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, and set aside.

  3. Melt butter in a 2-quart saucepan over medium heat. Add onions; cook and stir for 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, and bring to a low boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook for 5 minutes. Stir in salmon and sherry, if desired; heat through. To serve, ladle soup into bowls; sprinkle with remaining bacon bits.

Spicy Variation: Add Cajun or Southwest seasoning or red pepper flakes to taste.

Sea Alaska® Pink Salmon 14.75 oz

Canned Products

Sea Alaska® Pink Salmon 14.75 oz

14.75 oz

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