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Recipes|Featured Main

Salmon Chowder

Salmon Chowder

Salmon Chowder Photo
Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT45M
    30 Minutes
  • Yield:
    4-6 Servings
Celebrate the PNW’s favorite fish with this delicious one-pot dish. Pair with a loaf of crusty bread and a green salad for culinary perfection.
Ingredients
  • 2 tablespoons butter
  • 1 leek, cleaned well and sliced (pale green and white parts)
  • 2 carrots, peeled and diced
  • 2 celery ribs, cleaned and sliced into 1/4-inch pieces
  • ½ pound potatoes, diced (Yukon gold and red bliss work best)
  • 1 clove garlic, minced
  • ½ teaspoon teaspoon kosher salt
  • ½ teaspoon fresh-ground black pepper
  • 1 tablespoon all-purpose flour
  • ½ cup white wine
  • 2 ½ cups chicken stock
  • 2 bay leaves, dried
  • Pinch of cayenne
  • Pinch of nutmeg (optional)
  • 1 pound salmon fillet, skinned and pin-boned, chopped into 1-inch pieces or smaller
  • 2 cups half-and-half or cream
  • 1 tablespoon fresh dill, chopped
  • Fresh lemon juice to taste
  • 25.56g butter
  • 1 leek, cleaned well and sliced (pale green and white parts)
  • 2 carrots, peeled and diced
  • 2 celery ribs, cleaned and sliced into 1/4-inch pieces
  • 226.8g potatoes, diced (Yukon gold and red bliss work best)
  • 1 clove garlic, minced
  • 2.13g teaspoon kosher salt
  • 2.13g fresh-ground black pepper
  • 12.78g all-purpose flour
  • 118.29ml white wine
  • 591.47ml chicken stock
  • 2 bay leaves, dried
  • Pinch of cayenne
  • Pinch of nutmeg (optional)
  • 453.59g salmon fillet, skinned and pin-boned, chopped into 1-inch pieces or smaller
  • 473.18ml half-and-half or cream
  • 12.78g fresh dill, chopped
  • Fresh lemon juice to taste

Celebrate the PNW’s favorite fish with this delicious one-pot dish. Pair with a loaf of crusty bread and a green salad for culinary perfection.

Preparation
STEP 1

In a large pot over medium heat, melt butter and add the leek, carrot, celery, potato and garlic. Sauté until vegetables are just beginning to become tender, about 7-9 minutes. 

STEP 2

Add the salt, pepper and flour. Stir well to coat evenly.

STEP 3

Add the wine to deglaze the bottom of the pan. Cook for about 1 minute, then add the stock, bay leaves, cayenne and nutmeg. Bring to a simmer and cook for 10 minutes until vegetables are very tender.

STEP 4

Add the chopped salmon and bring back to a simmer for 5-7 minutes until salmon is cooked through. When the salmon is cooked, add the half-and-half or cream and bring just to a simmer. Cook for 1 minute then remove from heat.

STEP 5

Add the fresh dill, adjust seasoning with salt, pepper and lemon juice and serve.

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