Brad's salmon chowder

Name: Brad's salmon chowder
Yield: 6 servings
Cuisine: American
Ingredients: 16-20 0z portion of fresh salmon, I used spring Chinook; 1 medium sweet onion, chopped; 3 lg celery stalks, chopped; 12 oz Applewood smoked bacon, chopped; 2 tbs minced garlic; 3 cups water; 1 1/2 tbs granulated chicken bouillon; 1/2 cup white wine; 1 tbs white wine vinegar; Smoked paprika, old bay seasoning, lemon pepper. 1 tbs each; Pinch cayenne pepper; 1 can, fire roasted corn kernels; 32 oz heavy cream; 2 large baked potatoes, cubed; 1 1/2 cup shredded cheddar cheese; Whitefish roe for garnish, optional

wingmaster835 @wingmaster

Sequim Washington

Fresh fish makes all the difference in this recipe

wingmaster835 @wingmaster

Sequim Washington

Fresh fish makes all the difference in this recipe

Saved

Ingredients

6 servings

16-200z portion of fresh salmon, I used spring Chinook
1medium sweet onion, chopped
3lg celery stalks, chopped
12 ozApplewood smoked bacon, chopped
2 tbsminced garlic
3 cupswater
1 1/2 tbsgranulated chicken bouillon
1/2 cupwhite wine
1 tbswhite wine vinegar
Smoked paprika, old bay seasoning, lemon pepper. 1 tbs each
Pinchcayenne pepper
1can, fire roasted corn kernels
32 ozheavy cream
2large baked potatoes, cubed
1 1/2 cupshredded cheddar cheese
Whitefish roe for garnish, optional

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Steps

1

Add bacon, onion, and celery to a large Dutch oven. Sauté over medium high heat until onions start to sweat. Add garlic and saute another 2 minutes.
2

Add water, wine, vinegar, bouillon, and seasonings. Simmer for 10 to 15 minutes.
3

While simmering trim, debone, and remove skin from salmon fillets,, cube about 1 inch cubes.
4

Add cream, corn, and 1 cup of cheese. Simmer for another 10 minutes.
5

Add cubed potatoes and salmon. Cook until salmon is just done. 3 to 5 minutes. If desired, thicken chowder with a slurry of cornstarch and cold water.
6

Garnish with remaining cheese and whitefish roe if desired. Serve immediately, enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on June 12, 2022 16:39

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.