Alaskan Crab & Smoked Salmon Chowder
A rich, creamy chowder featuring fresh Alaskan crab, smoked salmon, and potatoes, simmered with a hint of dill. This seafood-inspired soups ready in about 55 minutes pairs (picked meat) Alaskan king crab legs, (diced) Smoked salmon, medium (diced) Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (picked meat) Alaskan king crab legs
- 4 oz (diced) Smoked salmon
- 2 medium (diced) Potatoes
- 1/2 cup Heavy cream
- 2 cups Chicken broth
- 1 tbsp fresh (chopped) Dill
- 1/2 cup (diced) Onion
- 2 tbsp Butter
Instructions
- Step 1: In a large pot, melt butter over medium heat. Add diced onion and cook for 5 minutes until translucent and fragrant.
- Step 2: Add potatoes and cook for 3 minutes, stirring constantly. Pour in chicken broth and bring to a simmer.
- Step 3: Cover and simmer for 15 minutes until potatoes are tender. Stir in crab meat and smoked salmon, cooking for 3 minutes until heated through.
- Step 4: Reduce heat to low and stir in heavy cream and dill. Simmer gently for 5 minutes until slightly thickened and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Alaskan Crab & Smoked Salmon Chowder take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Alaskan Crab & Smoked Salmon Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (diced) smoked salmon from drying out.
Can I substitute ingredients in Alaskan Crab & Smoked Salmon Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Alaskan Crab & Smoked Salmon Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Alaskan Crab & Smoked Salmon Chowder?
Seafood soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
