Salmon Chowder

Salmon Chowder
Salmon Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound salt pork or bacon, cut into 1/2-inch pieces (225g)

  • 2

    tablespoons water (30ml)

  • 1

    medium onion, finely chopped (about 8 ounces; 225g)

  • 2

    large ribs celery, finely chopped (about 6 ounces; 170g)

  • Kosher salt and freshly ground black pepper

  • 2

    tablespoons all-purpose flour (about 20g)

  • 1

    cup bottled clam juice (235ml)

  • 1

    quart whole milk (900ml)

  • 1

    pound russet or Yukon gold potatoes, peeled and cut into 1/2-inch cubes (450g)

  • 1

    bay leaf

  • 3/4 to 1

    pound boneless, skinless fish scraps, such as salmon, cod, or halibut, cut into 3/4-inch chunks (350-450g)

  • Minced fresh herbs such as parsley, dill, or chives, for serving

  • Hot sauce, for serving

  • Crackers, for serving

Directions

Combine salt pork or bacon and water in a heavy-bottomed stock pot or Dutch oven over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add onion, and celery. Season gently with salt and pepper and continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes and bay leaf and bring to a simmer. Simmer chowder, stirring occasionally, until potatoes are fully tender, about 15 minutes. Stir in fish chunks and simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper. Serve immediately, garnished with minced fresh herbs, hot sauce, and crackers.

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