Alaskan Chowder
Jun 17, 2024
- Servings
- 4 - 6
- Total time
- 60 minutes
- Course
- Entree
Ingredients
- 8 oz wood-smoked bacon
- 6-8 oz of Alaska Sausage with reindeer meat
- 1 large onion
- ½ cup celery
- ½ cup carrots
- 4 corn cobs
- 5 garlic cloves
- 2 cups chicken broth
- ½ cup white wine
- 1 ½ cups baby red potatoes
- 1 tbsp Cajun seasoning
- 1 cup cream
- 10-15 M/L size shelled, deveined, tail-removed shrimp
- 1 can smoked clams
- 6 oz smoked salmon
- ½ cup fresh dill
- 2 lemons
- Salt
- Pepper
Instructions
-
In a bowl, mix shrimp with 1 chopped garlic clove, ¼ tsp salt, and ¼ tsp pepper. Set aside.
-
Cook bacon in a Dutch oven until crispy. Remove from the pan with a slotted spoon and leave approximately 2 tbsp of bacon fat in the pot.
-
Add diced onion and lightly salt. Let onion cook on low/medium heat for approximately 10 minutes, stirring frequently. Chop garlic, celery, and carrot during this time.
-
Add diced celery and carrot. Let cook with onion for approximately 5 minutes. Dice potatoes during this time.
-
Add 4 finely chopped garlic cloves and cook for approximately 1 minute.
-
Deglaze pot with wine, scraping up all the bits from the bottom.
-
Add chicken broth.
-
Add Cajun seasoning and potatoes, cover and simmer for 10-15 minutes.
-
During this time, grill corn on a flat iron griddle pan with olive oil until some char marks show. Cut corn off cob and set ¼ cup aside for garnish.
-
Once potatoes are nearly tender, add clams, shrimp, smoked salmon, corn, dill (setting 2 tbsp aside for garnish), cream, and the juice of 1 lemon. Let simmer on low for an additional 10-15 minutes.
-
Taste for salt, pepper, or more lemon.
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Serve in toasted bread bowls with charred corn and dill for garnish.