Salmon Chowder

chefs-mate chefs-mate 0 Comments
Servings: 2 cups Difficulty: Advanced
Jump To Recipe Print Recipe
A creamy, hearty New England-style chowder featuring tender potatoes and flaked salmon.
Salmon Chowder ( PTS recipe image
Salmon Chowder ( PTS recipe image
Print Recipe

Salmon Chowder

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 472

Description

This creamy Salmon Chowder is a comforting, home-style classic that brings rich, savory flavors to your table. Featuring tender boiled potatoes, fresh dill, and a blend of fresh salmon steak and smoked salmon, this dish offers a luxurious texture without being overly heavy. The addition of skim milk and a light flour roux creates a velvety broth that perfectly coats the hearty ingredients. It is an excellent choice for a satisfying weeknight dinner or a cozy weekend meal for the family.

Directions

  1. Peel the potatoes and cut them into 1/4-inch cubes.
  2. In a saucepan, combine the potato cubes, 1/4 teaspoon of the salt, and 2 1/2 cups of skim milk.
  3. Bring the liquid to a boil over medium-high heat.
  4. Reduce heat to a simmer and cook the potatoes for 10 minutes, or until they are almost tender. Keep warm.
  5. In a separate skillet or saucepan, melt 1 tablespoon of butter over moderately low heat.
  6. Add the minced onion and vegetable broth. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
  7. Place the salmon steak on top of the onion mixture in the pan.
  8. Sprinkle the salmon with the remaining 1/4 teaspoon salt, white pepper, and lemon juice.
  9. Cover the salmon surface with a buttered round of wax paper, then cover the pan with a lid.
  10. Cook the salmon for 8 to 10 minutes, turning it once, until it is just firm to the touch.
  11. Transfer the cooked salmon steak to a plate and let it cool slightly.
  12. Sprinkle the all-purpose flour over the onion mixture in the pan.
  13. Cook the flour and onion mixture, stirring constantly, for 3 minutes to form a roux.
  14. Gradually add the milk and potato mixture to the roux, whisking constantly to prevent lumps.
  15. Simmer the mixture, stirring occasionally, for 5 minutes until thickened.
  16. Flake the cooked salmon steak into chunks and add it to the chowder.
  17. Stir in the chopped smoked salmon, fresh dill, and additional white pepper and salt to taste.
  18. Cook the chowder over moderate heat, stirring occasionally, until heated through. Do not boil vigorously.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 472kcal
% Daily Value *
Total Fat 21.4g33%
Saturated Fat 5.0g25%
Cholesterol 59mg20%
Sodium 2617mg110%
Total Carbohydrate 41.1g14%
Dietary Fiber 8.5g34%
Sugars 10.7g
Protein 32.2g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious