A fresh wild salmon chowder. Garnish with fresh parsley or fresh dill and serve with crusty rolls.

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Recipe Summary

prep:
30 mins
cook:
32 mins
total:
1 hr 2 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter and vegetable oil in a large saucepan over medium heat; add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes.

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  • Stir potatoes, fish stock, and clam juice into the vegetable mixture; simmer for 10 minutes. Stir in corn; simmer until potatoes are tender, about 10 minutes.

  • Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture; reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls; garnish with parsley.

Cook's Note:

You can check with your local fish monger for the fish stock.

Nutrition Facts

609 calories; protein 33.5g; carbohydrates 38.8g; fat 36.9g; cholesterol 143mg; sodium 866.3mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2019
I used small yukon gold unpeeled potatoes that I did cut into small pieces not to small just halved or quartered depending on the potato size. I liked it before I added the cream and even after but next time I make it I may just serve it with the clearer broth. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/19/2021
I left out the cream and added shrimp. Read More
Rating: 5 stars
01/05/2019
I used small yukon gold unpeeled potatoes that I did cut into small pieces not to small just halved or quartered depending on the potato size. I liked it before I added the cream and even after but next time I make it I may just serve it with the clearer broth. Read More
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