Wild Alaskan Smoked Salmon Chowder

This slightly spicy chowder features wild-caught Alaskan Keta Salmon – a source of beneficial omega-3 fatty acids – that’s been smoked in the traditional Northwest-style over native hardwood.

  • Made with wild-caught, sustainably-sourced, seafood
Dietary Considerations


Salmon Stock (Water, Salmon Base [Cooked Salmon, Salt, Butter [Cream {Milk}, Salt], Codfish Powder, Dehydrated Potatoes, Dried Whey [Milk], Autolyzed Yeast Extract, Onion Powder, Dextrose, Wheat Starch, Tomato Powder, Garlic Powder, Natural Flavor, Natural Smoke Flavor]), Milk With Vitamin A Palmitate And Vitamin D3, Cream [Milk], Red Potatoes, Alder Smoked Salmon (Wild Alaskan Keta Salmon, Salt, Brown Sugar, Natural Hardwood Smoke), Roasted Red Bell Pepper Puree, Celery, Roasted Corn, Onions, Butter (Cream [Milk], Salt), Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Lemon Juice (From Concentrate), Garlic (Water, Garlic), Sea Salt, Sugar, Chili Powder (Chili Pepper, Spices, Salt, Garlic), Bacon Flavoring (Maltodextrin, Autolyzed Yeast Extract, Natural Flavor [Contains Natural Smoke Flavor], Sugar, Salt), Black Pepper, Paprika, Yeast Extract, Bay Leaf, Dehydrated Parsley.
Contains: Fish, Milk, Wheat

Packaging Details

0 30383 19657 1
2 00 30383 19657 3
4 Case Pack
4/4lb Pouch
Case Yield
2 Gallons
Net/Gross Case Wt.
Case Dimensions
L 14.25 W 7.5 D 6.5
Pallet Configuration
18 T X 5 H


Caution: Soup will be hot. Use care when removing soup from saucepan.

Heat in Saucepan – Thawed:

  • Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully snip the refrigerated soup pouch open and pour contents into a saucepan.
  • Cook for approximately 15 minutes over medium heat. Stir frequently to avoid scorching until product reaches 165˚F.

Boil Pouch in Water – Frozen or Thawed:

  • From frozen state: Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully place soup pouch in pot of boiling water over medium-high heat.
  • While boiling, move the pouch around occasionally with a utensil to prevent the pouch from settling on the bottom of the pot .
  • Cook until product reaches 165˚F.

Approximate cook times:

  • Frozen: 40-45 minutes
  • Thawed: 15-20 minutes
  • Snip pouch corner and pour into soup bowls.


Keep frozen at 0° (-18°c) or below. Thaw pouches (35-40°f/2-4°c) for up to 30 days


24 Months frozen, 30 days refrigerated