22 Jun Kim’s ‘100 Cooks’ Smoked Salmon Chowder
A judges favorite!
Kim's '100 Cooks' Smoked Salmon Chowder
The Smoked Salmon Chowder That Won Over the Judges
One of the most exciting experiences of my cooking journey was being selected to compete on Food Network’s new competition show, 100 Cooks. When my number was called, I was challenged to create a one-pot dish under a tight time limit. With the clock ticking and adrenaline pumping, I knew exactly where I wanted to turn for inspiration: home.
Staying true to my Alaska roots, I made a Smoked Salmon Chowder.
To my delight, the chowder was a hit with Chef/Judges Alex Guarnaschelli and Nick DiGiovanni. Nick even said it was one of the top 5 chowders he’s ever had!!! Hearing such positive feedback from two people I greatly admire was an incredible moment, and I’m thrilled to share my version of the recipe so others can enjoy it too.
Now, fair warning—this dish was created while I was racing around a television set, so this recipe is as close as I can remember to what I made that day!
The flavor foundation is everything you’d want in a great chowder: smoky bacon, onion, celery, carrots, garlic, red potatoes, fresh dill, lemon, Cajun seasoning, and a generous splash of heavy cream. Together, they create a rich, comforting soup with just enough brightness from the lemon and dill to let the smoked salmon shine.
If you’d like a lighter version, feel free to substitute half-and-half or whole milk for the heavy cream. The chowder will be slightly thinner, but still packed with flavor.
For my fellow Alaskans, there’s another delicious option: swap the bacon for reindeer sausage. Just like the bacon, you’ll want to keep that flavorful rendered fat in the Dutch oven and use it to sauté the onions and vegetables. It adds incredible richness and brings a subtle kick of spice that pairs beautifully with the smoked salmon.
This recipe is also a wonderful way to showcase an Alaska garden harvest. Many local gardeners grow celery, carrots, potatoes, dill, and even garlic, making this chowder a true celebration of homegrown ingredients and Alaska flavors.
Serve it with a thick slice of toasted homemade sourdough, and you’ve got the kind of meal that feels both rustic and special—a bowl of comfort that just happens to have earned the approval of a couple Food Network judges.
Ingredients
- 4 slices bacon (or equivalent amount of reindeer sausage), chopped into small pieces
- 1/2 onion, chopped fine
- 2 stalks celery, chopped fine
- 2 carrots, chopped fine
- 4 cloves garlic, chopped fine
- 1/4 cup white wine
- 3/4 cup chicken broth
- 1 cup cream
- 1 1/2 tsp Cajun/Creole Seasoning
- 1 cup red potatoes, diced to 3/4″-1″ pieces
- 2 tbsp fresh dill, chopped
- juice of 1 lemon
- 1 cup smoked salmon, chopped or torn to small pieces
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Heat a Dutch Oven to medium high, and render bacon/reindeer sausage until crispy.
- Using a slotted spoon, remove meat, leaving at least 2 tbsp of rendered fat. Set meat aside. If there is not enough fat left in pot, add olive oil to equal 2 tbsp total.
- Add onion and sauté for 7-10 minutes, stirring occasionally.
- Add chopped celery, carrots and garlic. Sauté with onions for an additional 5 minutes.
- Deglaze the bottom of the pot with white wine. If you prefer not to use wine, deglaze with chicken broth.
- Add Cajun/Creole seasoning.
- Add chicken broth and cream. Bring to simmer, but not hard boil – we don’t want the cream to scald.
- Taste at this point for flavor – does it need more salt or seasoning?
- Add potatoes and cook covered for 15-20 minutes until potatoes are fork tender – time depends on size of potato pieces. Stir occasionally and watch heat – keep at a mild simmer.
- Set aside 1/2 tbsp each of bacon, dill and salmon pieces for garnish.
- When potatoes are done, add dill, lemon juice and bacon pieces, stir to combine.
- Turn heat off and add smoked salmon chunks, stirring in gently.
- Taste for seasoning and add additional lemon juice, salt or Cajun/Creole seasoning, as you like.
Not bad for a dish made while racing against the clock.
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