Salmon Chowder
fenway @Fenway
This chowder is quick to make, creamy and delicious. The salmon poaches in the broth and stays so moist while adding a lot of flavor to the chowder.
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- 1
In a large pot cook bacon until crispy, remove to paper towels to drain. The bacon will be added to the chowder later.
- 2
Add onion, celery, carrot, jalapeño,,garlic and potatoes to pan bacon was cooked in (Cook in the bacon grease). Soften vegetables, about 10 minutes. They should still be slightly firm but will cook through later.
- 3
Add clam juice, chicken stock, thyme, cajun seasoning, pepper, lemon juice and hot sauce to the pot. Bring to a boil, then lower to a simmer and cook until potatoes are tender, uncovered, about 10 minutes. Break up cooked bacon into small pieces. I like to use a small food processor for this. Add the bacon and cream to the pot and cook on low for 15 minutes. Now is the time to taste the stock and add additional seasoning if needed.
- 4
Add salmon, and poach just until cooked through, about 3 to 4 minutes.
- 5
Garnish with crumbled bacon and green onions.
- 6
NOTE, if you want to prepare this chowder in advance than follow directions except do not add the salmon until right before serving. The chowder base can be made a day ahead and kept refrigerated.
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Written by
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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