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, this 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 delicious 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!