A delicious, hot bowl of chowder does wonders for warming us up on a chilly day. In a twist on the classic clam version, the restaurant The Hangar on the Wharf shared their Salmon Chowder recipe with writer Kathy Witt. She visited recently when her cruise ship docked in Juneau Alaska and where she went on a tasty food tour. We appreciate the restaurant and Kathy sharing the recipe with RealFoodTraveler.com readers.

A bread bowl of Salmon Chowder from Hangar on the Wharf. Photo courtesy Kathy Witt.

Salmon Chowder Recipe

From The Hangar on the Wharf

Serves 6

Local hangout, The Hangar on the Wharf, knows a thing or three about how to prepare salmon chowder. The restaurant is famous for its fresh and wild Alaskan seafood, not to mention its 125 beers and 25 taps, including locally and regionally brewed Alaskan beers.

Ingredients

1/2 cup olive oil

1 cup diced celery

1 cup diced onions

1 cup diced carrots

1 tsp garlic, chopped

1/2 tsp dill weed

1/2 tsp Italian seasoning

1/2 tsp black pepper

2 bay leaves

2 cups diced red potatoes

2 cups water

1 cup tomato paste

1 lb. smoked salmon

6 cups heavy cream

1/2 roux (wheat flour and butter mix)

Method

In a soup pot heat oil and add the next 8 ingredients, cooking until vegetables are soft. Add the next 4 ingredients and bring to a soft boil until potatoes are soft but hold their shape. Add roux and turn down heat, stirring to desired consistency. Ladle into bowls (including bread bowls), and serve.

Hungry for more? Read about some of the other authentic food and drink Kathy experienced on her Juneau Food Tour. And, if you like this chowder recipe, you might also like this one from the other corner of the United States, St. Augustine, Florida, using a native pepper. Learn more about what RealFoodTraveler.com is all about, here. 

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