Recipe: Salmon Chowder
by SoPo Seafood's Jacqueline Clark AKA the Briny Babe - January 18, 2021
Made with fresh salmon, hearty potatoes, and earthy dill, this creamy salmon chowder is the ultimate winter comfort food. If you’ve got a hang-up about making chowder at home, that’s probably because you think that seafood chowder is hard to make. You’re not wrong! Most classic clam (or other shellfish chowder) recipes do require a bit of prep work, especially when it comes to handling all of the delicate mollusk shells.
Salmon chowder, however, is just as delectably savory as clam chowder, but much easier to make. Here are some reasons why we love salmon chowder:
• It’s super easy to make, and requires easy-to-find ingredients.
• It’s a meal all by itself.
• It cooks in just one pot!
• The chowder will be ready in just about 30 minutes, meaning you can easily throw this together for a weeknight meal.
• It requires 1/3rd cup of dry white wine, and just so happens to pair excellently with . . . dry white wine.
• It’s safe for people with shellfish allergies – seafood lovers, rejoice!
Salmon Chowder Recipe Video
• 8 oz Atlantic Salmon filet (sockeye salmon is also another excellent option)o 1 garlic clove, finely grated
• 5 pearl onions, cut into halves, quarters if large
• 1 celery rib, finely diced
• 1 large carrot, peeled and finely diced
• 4 medium red potatoes, scrubbed and cut into quarters
• 1 cup fresh corn kernels
• 1/3 cup dry white wine
• 4 cups stock, homemade, preferably – salmon or chicken or a mix of both
• 2 cloves garlic, finely grated on a microplane
• 1 cup half and half
• ½ - 1 jalapeno, depending on how spicy you like it, sliced thinly on a mandolin
• Good olive oil, for sautéing
• 1 generous handful fresh dill, to garnish
• Flake salt + freshly ground pepper
1. The Potatoes: In a saucepan, boil potatoes under simmering water until tender when pierced with a sharp knife. Drain, and set aside.
2. Saute: Heat a medium-sized cast iron skillet over medium heat. When hot, add the olive oil and swirl to coat. Sauté onions, celery, and carrots for 4 minutes, turning occasionally as they soften, about 4-5 minutes. Add in garlic, and cook until fragrant, about 2 minutes.
3. Get Simmering!: Add the potatoes to the vegetable mixtures. Turn the heat up to high, and add the white wine. Allow the wine to reduce by half, and return the heat to medium. Pour in the chicken stock, and add the jalapeno. Bring to a simmer.
4. Add in that heavy cream: Once the chowder is steaming, reduce the heat to low, and add in the half and half.
5. Enter: The Salmon: Lay the salmon pieces on top of the simmering chowder until the salmon is just submerged. Poach the salmon for roughly 10 minutes to achieve a medium/medium-rare preparation (based on a one inch thick piece). 6. Plating: Ladle into bowls, and garnish with plenty of dill, sliced jalapeno, cracked pepper, and sprinkle of salt
Buy Fresh Atlantic Salmon Online
This recipe was created using SoPo Seafood's Fresh Atlantic Salmon Fillet. SoPo's Salmon is available to purchase online for delivery to your door or for pick up at our retail fish market in South Portland.