salmon chowder

★★★★★ 1 Review
LindaLilacs avatar
By Linda Farnsworth
from Near Seattle, WA

This recipe uses a homemade spice blend that is great on ANY fish dish. Kept in a ziploc it's ready for next time you want to make this recipe, too. This chowder is very thick and rich!

★★★★★ 1 Review
serves 6

Ingredients For salmon chowder

  • 1 lb
    salmon, skinless filet
  • 4 slice
    bacon, or turkey bacon, diced
  • 1 Tbsp
    olive oil
  • 1 c
    diced onion
  • 1 clove
    garlic, minced
  • 1 tsp
    sugar or splenda granular
  • 2 1/2 Tbsp
    flour
  • One 14 oz
    can low sodium chicken broth
  • 1 c
    milk
  • 1 c
    half & half
  • 2 md
    potatos, diced
  • 1 1/2 tsp
    spice blend **(see below)
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1/8 tsp
    white pepper
  • 1/8 tsp
    freshly grated nutmeg
  • SPICE BLEND
  • do not use all this in the recipe!! it's enough for several batches of chowder!
  • 2 tsp
    oregano
  • 2 tsp
    parsley
  • 2 tsp
    rosemary
  • 2 tsp
    thyme
  • 1 tsp
    marjoram
  • 1 tsp
    dill
  • 1 tsp
    tarragon
  • 1/2 tsp
    sage
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How To Make salmon chowder

  • 1
    For Spice Blend: Combine and mix well, the oregano, parsley, rosemary, thyme, marjoram, dill, tarragon, and sage. Store in a ziploc bag for future use.
  • 2
    Bake or grill salmon. Flake or tear into one-inch chunks and set aside.
  • 3
    In stockpot over medium-low heat, add olive oil and diced bacon. Cook until bacon is crispy. Add onion, and garlic. Cook until onion is soft, about 10-12 minutes. Add flour and stir for 1 minute.
  • 4
    Add broth , cream, milk, potatoes, Spice Blend, salt, black pepper, white pepper, and nutmeg. Lower heat to low and simmer for 20 minutes or until thickened, stirring frequently. Add salmon and heat through.
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