Wild Salmon Chowder
Posted by : Brittney Dieter /
(from the Wild For Salmon kitchen)
This filling Salmon chowder is perfect for a blistery winter day. Make a huge batch of it and can or freeze for fast soup anytime! Substitute or pump this recipe up with your favorite seafoods, ground sausage, or winter vegetables. We'll bet you'll be sharing this recipe for many winters to come!
- 1lb Wild Salmon Fillet
- 3c Broth
- 2c Half n Half(or cream substitute)
- 1lb red potatoes cut into 1/2" pieces
- 1c chopped onion
- 1c corn
- 1/2c celery
- 4oz Hickory Smoked Salmon
- 3 tbsp flour(or brown rice flour)
- 1/4c butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- Sprinkle salmon with salt and pepper, place on foil lined baking sheet and bake at 400 degrees for 15 min or until desired degree of doneness. Flake fish into 1/2" pieces, set aside
- Melt butter in large dutch oven over medium heat. Add onion and celery, sautee for 5 min or until tender. Add flour, stir until smooth. Cook stirring occasionally for 1 minute. Gradually whisk in broth. Cook over med high heat, stirring constantly, until thickened and bubbly. Stir in salt.
- Add potato, reduce heat, simmer 20 min until potato is tender. Stir in corn and half and half and cook 6 minutes until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls and to with crumbled bacon.