salmon chowder

April 4, 2006


I like chicken soup, a lot. But I can’t go out every day during the summer and kill a chicken (without freaking out the neighbors, anyway). Salmon, well that’s another story, and the end result is that when it is in season we eat it often and hopefully have enough in the freezer to get through the winter. That frozen stuff is getting a bit gamey these day and so for steaks and filets we’re stuck buying from the market. For smoked salmon dips and chowder, the old stuff is fine if it was treated well when caught and packaged. If it was abused, well, it is still probably good for dog food. It’s spring here finally – the yard is emerging from under the winter snow and the potholes are growing by leaps and bounds. We were hit by a late season snow storm on Saturday night, and the workweek dawned early, cold, grey; a bit bleak. No sleep on Sunday night hadn’t helped: the switch from (to?) Daylight Savings Time had already left us a bit weary, and then what was either a prowler or a vicious paperboy attack left us a bit rattled. Last night we needed some serious comfort food to carry us forward. Bring on the chowder.

1 pound cubed salmon, pinbones and skin removed
1 tbs olive oil
1/4 pound bacon, diced
1 minced onion
2 chopped celery stalks
5 cubed red potatoes
2 cups or 1 can sweet corn
2 cups half & half
1.5 cups chicken or seafood broth
3 tbs flour
1 tsp thyme
1 tsp dill
salt and pepper to taste
chopped fresh parsley to garnish

Saute the salmon gently over medium heat until it isn’t translucent around the edges, about 2 minutes. Turn the burner off and cover the fish. Start sweating the bacon in a largish pot until it begins to brown. Add the onions and celery, and cook for another 5 minutes until they wilt. Add the flour a tablespoon at a time, stirring it well. Deglaze with the broth, making sure to get all the flour adhering to the bottom of the pan. Bring to a simmer and add the half & half, the potatoes, and the corn. Return to a simmer and add the salmon with any pan drippings. Cover and simmer on low for 30 minutes. Add the herbs, salt and pepper and simmer for 5 minutes. Sprinkle with fresh parsley, and serve with crusty bread.

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1 slackline radio September 14, 2006 at

where is the delicious pic?


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