Rating: 4.5 stars
182 Ratings
  • 5 star values: 140
  • 4 star values: 31
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2

My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

Recipe Summary

cook:
1 hr 5 mins
total:
1 hr 40 mins
prep:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.

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  • Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.

  • Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Nutrition Facts

205 calories; protein 8.5g; carbohydrates 20.5g; fat 9.5g; cholesterol 25.3mg; sodium 561.5mg. Full Nutrition
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