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Kippered Salmon Chowder: The Real Soup-erstar

Bev's Kippered Salmon Chowder


  • Potatoes 
  • Onions 
  • Kippered Salmon (cut) 
  • Half & Half (whole milk if no cream)
  • Salt 
  • Pepper 
  • A can of whole kernel corn
  • Corn starch (optional) 


  • Butter 
  • Parsley (chopped)


  1. Dice potatoes and onions into small pieces and barely cover with water.
  2. Bring to a boil, then turn down to a simmer for 3 minutes (watching for burning).
  3. Add your cream to the mixture and salt and pepper to taste.
  4. Add kippered salmon (cut into small pieces) and a can of whole kernel corn.
  5. Simmer the pot until hot and fully mixed.
  6. If you want the chowder to thicken, feel free to mix corn starch with ice cold water and add to the simmering chowder.
  7. Stir gently for 1 minute. 

Add butter and chopped parsley on top if you want, and more salt and pepper to taste.