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Alaska chowder
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Alaska chowder is a variation of the classic American creamy soup adapted to northern ingredients. The soup is based on salmon, often with added crab meat or shrimp. Made with a creamy base with potatoes, onions and corn. Distinctive feature — the addition of smoked salmon pieces that give the soup its characteristic aroma. Served with croutons or crackers. Especially popular in Alaska during cold seasons.
| Bacon | 150 gram |
| Carrot (medium) | 2 piece |
| celery stalks | 2 piece |
| fish broth | 2 liter |
| Flour | 3 tablespoon |
| green onion | 1 tablespoon |
| green sweet pepper | 1 piece |
| Milk | 200 milliliter |
| Parsley | 1 tablespoon |
| Potato | 4 piece |
| salmon in its own juice | 400 gram |
| Tabasco sauce | 1 teaspoon |
| Vegetable oil | 2 tablespoon |
| white bulb onion | 1 piece |
Step 1
Peel potatoes, carrots and onions, cut into very small cubes. Wash celery and bell pepper, slice celery thinly, cut pepper into small cubes after removing the core. Chop the bacon.
Step 2
Heat vegetable oil in a pot. Fry the bacon in it, stirring constantly, for 4 minutes. Add onion, carrot, celery and cook over medium heat, continuing to stir, for 10 minutes.
Step 3
Heat vegetable oil in a pot. Fry the bacon in it, stirring constantly, for 4 minutes. Add onion, carrot, celery and cook over medium heat, continuing to stir, for 10 minutes.
Step 4
While stirring, slowly pour fish stock into the pot. Bring to a boil. Add potatoes and pepper, cook for 15 minutes.
Step 5
Drain the liquid from the cans of salmon. Break the fish into pieces with a fork and add to the soup.
Step 6
Pour in milk, add Tabasco sauce, salt and pepper to taste. Bring to a boil and cook for 1 minute. Ladle the soup into bowls and sprinkle with herbs.
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