There’s never NOT a good time for smoked salmon chowder, particularly in the Pacific Northwest. But when May and June roll around it means peak salmon season has arrived. Literally the best salmon in the world comes from the waters that surround us. This classic Northwest chowder is made with smoked wild caught salmon, organic russet and yukon gold potatoes, organic spring leeks, organic celery, organic thyme & parsley, onions, organic shallots & garlic, chopped clams, sauvignon blanc, savory organic chicken stock, cream, organic milk, butter, fresh lemon zest and finished with fresh organic spring dill. Get yourself a good crisp white wine, a crusty loaf of artisan bread and enjoy this creamy, smoky, buttery bowl of chowder bliss. It’s one of our biggest sellers!

This product is currently out of stock and unavailable.

SKU: N/A Categories: , , , , , , , , , Tags: ,

Description

GF // FF

Approximate Nutrition Info (based on 1-1/4 cup): Calories 210 | Fat 10 g | Chol 5 mg | Carbs 10 g | Protein 10 g | Potassium 450 mg | Sodium 500 mg

PLEASE NOTE: Our 32 oz  and 16 oz containers of chowder have increased by 25 cents. Salmon prices, as well as potatoes and cream pricing has risen in the last few months ~ way more than it should! A quick competitive analysis of smoked salmon chowders in the metro area showed that a 32 oz container is running between $18,00 and $20.00 AND a 12 oz container (not a 16oz container like ours!) is $8.50. We hope you see the value in what we are offering. Just so you know, you’ll get more than a couple of pieces of salmon in the chowder you order! Thank you.

Did You Know?

Salmon grow rapidly in saltwater. According to the U.S. Fish and Wildlife Service, steelhead can grow to over two feet and Chinook can reach up to three feet. However, the larger they grow, the more attractive they are to those who want to eat them like orcas, sharks, birds, sealions, and of course people who fish for a living.

Salmon can spend up to five years in the ocean consuming fish and crustaceans before making their way back to rivers to spawn. On there return home, they use the food energy they have stored during their time in the ocean to maintain enough energy to swim against the current and return to the place where they were born.

During the Middle Ages, smoked salmon became part of people’s diet and was consumed primarily in soups and salads. The first smoking factory was in Poland in the 7th century A.D. The 19th century marked the rise of the American smoked salmon industry on the West Coast, processing Pacific salmon from Alaska and Oregon.

Related products