Salmon Chowder – Easy to Make & Perfect for All Occasions

Boaters, Try This Wild Salmon Recipe: Brought to you by, Salty Dog Maritime Marketing and Whole Foods PNW: Salmon Chowder. Perfect for stormy PNW weather or anytime,┬áthis easy to put together meal can be made by just about anyone. Go for Wild Alaska salmon if you can, as you’ll definitely taste the difference in this┬ádelicious blend. Scrumptious chowder like this is one of the most satisfying ways to get your omega-3s, and it’s a great way to warm up a chilly evening. You can even make it a day ahead for company, reheating gently without boiling.

3 slices bacon, diced (pork, turkey or vegetarian)
1 large yellow onion, diced
2 stalks celery, diced
2 large Russet potatoes, peeled and diced
2 carrots, diced
2 cups low-sodium chicken or vegetable broth
1/2 cup whole milk
1/2 cup half-and-half
1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/4 cup chopped fresh parsley
1/2 teaspoon dried dill
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
1 tablespoon minced fresh chives for garnish

Preparing the Meal

  • Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with a slotted spoon and set aside.
  • Cook onion and celery in the bacon fat in the same pot until onion is translucent. Add potatoes and cook about 5 minutes, stirring occasionally; do not brown.
  • Add carrots and broth and bring to a boil, and then reduce heat and simmer until vegetables are tender, about 10 minutes.

Stir in Final Ingredients & Simmer Over Low Heat

  • Add milk, half-and-half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling.
  • Transfer to serving bowls and garnish with crispy bacon pieces and chives.

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Boaters, Try This Recipe!