Salmon Chowder Recipe
Here's a Salmon Chowder Recipe that's loaded with wild salmon, corn, potatoes and fresh dill. A favorite recipe for when the salmon are
We're lucky to live in an area where we have access to an abundance of fresh salmon.
From right outside the front door, my husband has plucked a salmon out of the ocean and
he's gone into the chowder pot barely before having done twitching; the salmon, not my husband.
You can use fresh or previously frozen salmon for this recipe and each will provide a delicately flavored cream soup, suitable for company or a busy family.
This hearty chowder is rustic and refined at the same time and one of our favorite salmon recipes.
Serve with an oven warmed, crusty baguette or garlic bread.
Salt Spring Salmon Chowder
- 2 Tablespoons - Butter
- 1/2 Cup - Onion, chopped
- 1/2 Cup - Celery, chopped
- 1/4 Cup - All purpose flour
- 4 Cups - broth Chicken, clam or shrimp
- 2 Cups - Potatoes red or yukon gold, cut in grape sized cubes
- 1 bunch - Scallions, sliced, white part and 4 inches of green
- 1 Cup - corn, fresh or frozen (thawed)
- 1 Cup - heavy cream
- 1/4 Cup - Fresh dill, snipped
- 1 Pound - Wild salmon 1 inch cubes, boneless, skinless fillet
- salt & pepper
- In a 3 or 4 quart, heavy bottomed,
soup pot melt the butter and add the onion and celery. Saute over medium heat for 5 minutes or until
onions are transparent. Stir occasionally.
- Add flour and stir until mixture is bubbly, cook for 1 minute.
- Add broth, a cup at a time stirring between additions. Cook, stirring constantly, until mixture comes to a slow boil.
- Stir in potatoes and cook, stirring occasionally, for 20 minutes, until potatoes are fork tender.
- Add scallions, corn, heavy cream, dill and salmon cubes. Cook, stirring gently and frequently, for approximately 5 minutes, until salmon begins to flake. Salt and pepper to your liking.
- Makes 4 servings