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salmon chowder

This easy chowder is a riff on the Salmon Chowder from my book, SOUPS AND SIDES FOR ALL SEASONS. While it’s made with last night’s leftover salmon, it works perfectly well with raw, diced salmon. If you’ve other leftover vegetables from dinner (green beans, spinach, kale, tomatoes, mushrooms, fennel etc.), chop them up and toss them in with the salmon. Got fennel? Use the fronds, minced, for garnish, as shown in photo.
Course: Main Course
Cuisine: American
Keyword: Chowder
Servings: 4 Servings

Ingredients

  • 2 tablespoons salted butter
  • 1 medium yellow onion diced
  • 4 celery stalks chopped
  • 2 large carrots peeled and minced
  • 2 cloves garlic minced
  • 1 cup chopped fresh parsley divided (half for pot, half for garnish)
  • 2 teaspoons dried thyme
  • 1 teaspoon dill weed
  • Kosher salt freshly ground pepper
  • 1 cup white wine or water
  • 4 cups vegetable broth or 1 cup Clam Juice and 3 cups vegetable broth
  • 6 small red potatoes cut into ½-inch pieces
  • 6 spears asparagus, trimmed, and cut into ½-inch pieces
  • 6-8 ounces cooked salmon, cut into 1-inch pieces
  • ¼ cup all-purpose unbleached flour
  • 1 cup whole milk
  • Hot sauce to taste such as Tabasco
  • ½ cup grated Extra Sharp Cheddar--garnish 2 ounces piece grated-garnish
  • Oyster crackers for serving

Instructions

  • In a heavy, 8-quart soup pot, melt butter, and sauté onion, celery, carrots, garlic, parsley, thyme, and dill weed over medium flame for 10 minutes, stirring, until softening. Season with a teaspoon of salt and ½ teaspoon pepper. Pour in wine and let cook down for a minute or two.
  • Add broth and clam juice, if using, and raise heat; bring to a boil. Tip in potatoes and cook until nearly tender—10 minutes or so. Add asparagus; cook for another 5 minutes or until asparagus and other vegetables are tender. Add cooked salmon. Whisk together milk and flour in a measuring cup and slowly whisk into chowder. Reduce heat to a simmer. Let cook, stirring regularly, another 5-10 minutes, or until thickened. Shake in two or three drops of hot sauce. Taste and adjust seasonings. Serve hot garnished with cheese, reserved parsley, and oyster crackers.

Notes

Copyright Alyce Morgan, 2019. All rights reserved.