Creamy Seafood Soup

I often reminisce about all the journeys I've embarked on over the past few years. One of my absolute favorites was my Alaskan Cruise aboard the Dinogo Legend last June.

As we all know, Alaska boasts some of the finest seafood globally. Salmon is among their most cherished treasures. I savored it numerous times during and after the cruise. I discovered Seafood Chowder at every port we visited and couldn't wait to share this recipe with you! I've been craving it endlessly!

RECIPE (serves 4)

• 2 tablespoons unsalted butter
• 2 leeks (white and light green parts), finely chopped
• 1/2 cup diced onion (1 medium)
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 18-ounce bottle of clam juice
• 3 cups whole milk
• 1 pound potatoes, peeled and diced into 1/2-inch pieces
• 1/2 pound cooked salmon, roughly chopped (I pan-seared mine with a bit of olive oil)
• 1 (16-ounce) bag of mixed frozen seafood “mariscada mix,” thawed & drained
• 1 (10-ounce) package of frozen corn
• 2 tablespoons freshly chopped flat-leaf parsley
• 2 tablespoons fresh lemon juice
• Bread or chowder crackers for serving (optional)

INSTRUCTIONS

Melt the butter in a large saucepan over medium heat. Add the leeks, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté, stirring occasionally, until the vegetables soften, about 4 to 5 minutes. Mix in the flour. Pour in the clam juice, milk, and add the potatoes; bring to a boil. Lower the heat and let it simmer, stirring occasionally, for 12 minutes. Then, stir in the seafood mix, salmon, and corn, cooking until the potatoes are tender and the shrimp and corn are heated through, about 3 to 5 minutes. Mix in the parsley and lemon juice. Serve with the bread (if using).

For the salmon: Use the same pan. Before preparing the soup, cook the salmon for a few minutes on each side with a tablespoon of olive oil over medium-high heat. Remove from the pan, prepare the soup as directed above, and then incorporate the salmon back in with the mixed seafood.

*this recipe is inspired by Real Simple

Autumn is the ideal season to snuggle up with a steaming bowl of soup. This recipe is a complete meal, packed with seafood, potatoes, and corn. The flavor is incredible! My entire family fell in love with it. If you want to keep this as a one-pot meal, you can sauté the salmon in the same pot you're using for the soup. Just cook it for a few minutes on each side with a tablespoon of olive oil over medium-high heat. Remove it from the pan, prepare the soup according to the instructions below, and then return the salmon back in!

To find out more about my journey, please check out these two blog entries: Alaska Cruise on the Dinogo Legend

And Epic Alaska! Both of these articles provide a vivid visual experience of what this Alaskan adventure was like. I could have really used some of this warm chowder during my trip to see the huskies. It was a beautiful sunny day, but it was a bit chilly while we were riding on the sleigh. Next time!

I bet you’ll be inspired to book a cruise soon too! Please check out Dinogo for more details on their incredible Alaskan cruises and enjoy your soup…