Salmon Chowder
User Reviews
4.9
99 reviews
Excellent
Salmon Chowder
Report
You can use any salmonid fish for this recipe... actually, you can use any fish -- except for something like sardines, mackerel or bluefish. Serve with crusty sourdough bread and a hoppy beer or crisp white wine. Oh, and this chowder is actually better the next day; just heat it up very slowly on the stovetop. Don't let it boil.
Share:
Ingredients
SALMON BROTH
- 3 to 4 pounds salmon heads, fins and bones , gills removed
- salt
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup white wine
- 1 handful of dried mushrooms, preferably matsutake
- 2 bay leaves
CHOWDER
- 1/4 pound thick bacon
- 1 cup chopped yellow or white onion
- 2 celery stalks, chopped
- 1 1/2 pounds potatoes, peeled and diced
- 5 tp 6 cups fish broth, or 4 cups chicken broth plus 1 to 2 cups water
- 1 to 2 pounds skinless, boneless salmon meat, cut into chunks
- 1 cup corn, fresh or thawed
- 2/3 cup heavy cream
- Black pepper to taste
- 2 tablespoons chopped fresh dill or chives, for garnish
Add to Shopping List
Instructions
- To make the broth, put all the broth ingredients into the pot and cover with water. Bring to a bare simmer, or even just let it steep like a tea, for 30 to 45 minutes. Strain the broth. Pick any stray salmon meat you want off the bones and reserve. Discard the rest of the solids and reserve the broth.
- Wipe out the pot, add the bacon, and turn the heat to medium, and cook the bacon until crispy. Remove the bacon. Eat 1 piece. Chop the rest and reserve.
- Sauté the onion and celery in the bacon fat, stirring often, until they are soft, about 4 to 5 minutes. Add the potatoes and the salmon broth and bring to a simmer. Add salt to taste. Cook until the potatoes are tender, about 15 to 20 minutes.
- When the potatoes are tender, add the corn and the chunks of salmon. Cook gently until the salmon is just cooked through, about 5 minutes. Turn off the heat and stir in the chopped bacon, dill, heavy cream and black pepper.
Notes
- Note that any sort of salmon or trout will work here.
- Don't get all low fat on me and sub in milk for the cream. The chowder can break and curdle. Ew.
- If you want, skip the bacon and use olive oil. I won't mind.
- Any dried mushrooms will do for the broth, not just matsutake.
- In a perfect world, you would use meat from the head and collars for this chowder, because they are fattier and nicer and won't dry out. Regular fillet meat is fine though.
Nutrition Information
Show Details
Calories
409kcal
(20%)
Carbohydrates
12g
(4%)
Protein
33g
(66%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
1248mg
(52%)
Potassium
1103mg
(32%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3054IU
(61%)
Vitamin C
5mg
(6%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 1248mg | 52% |
| Potassium | 1103mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3054IU | 61% |
| Vitamin C | 5mg | 6% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
Other Recipes
You'll Also Love
