salmon chowder
This recipe is from Chef Christine Keff of Flying Fish restaurant in Seattle, Washington.
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 6 tablespoons butter
- 1 - onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon white pepper (more to taste)
- 1/2 teaspoon cayenne pepper
- 3 tablespoons fennel leaves or fresh dill
- 6 cups chicken stock or broth
- 2 cups yukon gold potatoes, diced
- 1 tablespoon hot sauce (more to taste)
- 1 1/2 cups heavy cream
- 1 pound salmon, skin removed and cut into bite-sized pieces
How To Make salmon chowder
-
Step 1In a large saucepan, melt butter over medium high heat; add onion, celery, and garlic and cook until onion is translucent, about 5 minutes.
-
Step 2Stir in the flour and cook 5 minutes, stirring constantly; stir in the garlic powder and the next 5 ingredients.
-
Step 3After a minute or so, stir in the chicken stock and next 3 ingredients; bring to a simmer and cook until potatoes are cooked through, about 20 minutes.
-
Step 4Add the salmon and cook just until done, about 1 minute.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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