Salmon Chowder Recipe

When the recipe starts looking like this...

from 50 Chowders by Jasper White, p.106

It's time to type up a clean version here!

Salmon Chowder
8 servings


  • 4 oz bacon (if slab, rind removed and 1/3" dice) optional
  • 4 tb butter or bacon fat
  • 1 med onion, chopped (or leeks, ramps, shallots)
  • 1 fennel bulb, sliced optional
  • 2-3 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp fennel seed (if no fennel bulb)
  • 1 tsp dry tarragon (or. 2-3 sprigs fresh)
  • 2 lbs potatoes, sliced or chopped
  • 1 large carrot, sliced optional
  • can corn, optional
  • 4 c stock (fish, veg, chicken...)
  • salt + pepper
  • 3 lbs salmon or salmon parts, cut into large chunks
  • 1/2 (+) heavy cream or Mexican crema
  • fennel leaves, chopped garnish if have

  • Heat large heavy pot, add bacon. Cook until crisp. If no bacon, heat butter or bacon fat
  • Add onion, garlic, fennel. Saute until soft
  • Add herbs, stir about 1 minute
  • Add potatoes (and other veg), cover with stock. Bring to a boil, cover, boil about 10 minutes.
  • Add seasoning and salmon, cook for 5 minutes
  • Stir in cream, let sit for up to 1 hour (if you can wait that long) or at least 15 minutes
  • garnish with fennel leaves

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