Recipe: Salmon Chowder

I wasn’t in love with this recipe, maybe it needs some fennel to brighten it up or maybe I just wasn’t in the mood for a chowder by the time I made it. It was a very pleasant recipe but if I re-made it I’d puree half the potatoes to get it a thicker texture which might help it a bit too.

Salmon Chowder
Serves 4
  1. 2 Tbsp olive oil
  2. 1 stalk of celery, cut into 1/2" slices
  3. 2 unpeeled small potatoes, cut into 1/2" cubes
  4. 1/2 tsp salt
  5. 1/2 tsp ground pepper
  6. 2-3 green onions, finely chopped, including the green parts
  7. 1 ear of corn, cut out the kernels
  8. 2 cups fish or chicken stock
  9. 1/2 cup half and half (or heavy cream)
  10. 1 lb salmon fillets, skin and pin bones removed, cut into 1" pieces
  11. grated zest and juice of 1/2 lemon
  12. 2 Tbsp minced fresh dill
  1. Heat olive oil in large saucepan over medium heat and to it add the celery, potatoes, salt and pepper and cook, saute and stirring occasionally for about 3 to 5 mins.
  2. Add the green onions, corn, and 2 cups of stock. Bring to a boil and then reduce heat, cover and simmer for about 12 mins or until the potatoes are tender.
  3. Add half and half then stir in salmon and lemon zest. Simmer gently until the salmon cooks through, about 3 to 4 mins. Add more stock as needed. Add lemon juice, salt and pepper to taste. Sprinkle more chives on top and serve warm.
Adapted from Jasmine Tea Blog
Adapted from Jasmine Tea Blog
Mab Made Food

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