Salmon Chowder

Salmon Chowder
Photo by Ralph Anderson

Ingredients

  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped celery
  • ½ teaspoon salt
  • 2 (8-ounce) salmon fillets
  • ½ cup chopped celery
  • 1 pound red potatoes, cut into 1/2-inch pieces
  • + 19 more ingredients
    • 2 (8-ounce) salmon fillets
    • 1 pound red potatoes, cut into 1/2-inch pieces
    • 3 tablespoons all-purpose flour
    • 6 thick-cut bacon slices, cooked and crumbled
    • 3 cups chicken broth
    • ½ teaspoon kosher salt
    • 2 cups half-and-half
    • ¼ cup butter
    • 1 cup chopped onion
    • 1 (9-ounce) package frozen corn, thawed
    • 3 tablespoons all-purpose flour
    • 6 thick-cut bacon slices, cooked and crumbled
    • 3 cups chicken broth
    • 2 cups half-and-half
    • ¼ cup butter
    • 1 cup chopped onion
    • ¼ teaspoon freshly ground black pepper
    • 1 (9-ounce) package frozen corn, thawed
    • ½ teaspoon salt

Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tende...

View full recipe at My Recipes

Comments

Variations on Salmon Chowder

  • Salmon Chowder
    • 1 cup shredded Cheddar cheese (optional)
    • 2 tablespoons all-purpose flour
    • 3 cups chicken broth
    • 1/4 teaspoon black pepper
    • +27 other ingredients
  • Salmon Chowder
    • 1 1 1/2-pound piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
    • 1 Turkish or 1/2 California bay leaf
    • +12 other ingredients


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