Recipe courtesy of Chester "Chet" Gerl
and
Dan Bugge
Salmon Chowder
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 963
- Total Fat
- 61
- Saturated Fat
- 15
- Carbohydrates
- 43
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 60
- Cholesterol
- 104
- Sodium
- 1806
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
Ingredients
Shell Stock:
1 tablespoon canola oil
20 prawn shells
1/2 onion, diced
1/4 bunch fresh thyme
2 bay leaves
1 tablespoon black peppercorns
1 lemon, peeled
1 Roma tomato, seeded and diced
1/2 cup white wine
4 1/2 cups water
Chowder:
2 tablespoons canola oil
2 large sweet onions, cut into large dice
1/2 pound bacon, cooked and cut into 1/4-inch cubes
1/2 stalk celery, cut into large dice
4 medium Yukon gold potatoes, cut into large dice
1 teaspoon minced fresh thyme
1 cup heavy cream
2 pounds wild king salmon, cut into 3/4-inch cubes
Salt and freshly ground black pepper
2 tablespoons lemon juice
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh chives
Directions
- For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
- For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.