Salmon Chowder

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This recipe uses a homemade spice blend that is great on ANY fish dish. Kept in a ziploc it's ready for next time you want to make this recipe, too.

This chowder is very thick and rich!

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Ingredients

  • SPICE BLEND:
  • 1 lb salmon, skinless filet
  • 4 slices bacon, diced
  • 1 Tbsp olive oil
  • 1 cup diced onion
  • 1 clove garlic, minced
  • 1 teaspoon sugar or splenda granular
  • 2 1/2 Tablespoons flour
  • 1 14-oz can low sodium chicken broth
  • 1 cup milk
  • 1 cup half & half
  • 2 medium potatos, diced
  • 1 1/2 teaspoons spice blend **(see below)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon freshly grated nutmeg
  • .............................................
  • 2 teaspoon oregano
  • 2 teaspoon parsley
  • 2 teaspoon rosemary
  • 2 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 teaspoon dill
  • 1 teaspoon tarragon
  • 1/2 teaspoon sage
  • Do not use all this in the recipe!! It's enough for several batches of chowder!

Preparation

Step 1


For Spice Blend: Combine and mix well, the oregano, parsley, rosemary, thyme, marjoram, dill, tarragon, and sage. Store in a ziploc bag for future use.

Bake or grill salmon. Flake or tear into one-inch chunks and set aside.

In stockpot over medium-low heat, add olive oil and diced bacon. Cook until bacon is crispy. Add onion, and garlic. Cook until onion is soft, about 10-12 minutes. Add flour and stir for 1 minute.

Add broth , cream, milk, potatoes, Spice Blend, salt, black pepper, white pepper, and nutmeg. Lower heat to low and simmer for 20 minutes or until thickened, stirring frequently. Add salmon and heat through.

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