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Salmon Chowder

Diet.Guru's picture
Ingredients
  Butter 3 Tablespoon
  Shallots 2 , slivered
  Dried tarragon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Chicken stock 2 Cup (32 tbs)
  Salmon steaks 2 Pound (1 Inch Thick)
  Lemon extract 1⁄8 Teaspoon
  Bay leaf 1
  Dry white wine 1⁄2 Cup (8 tbs)
  Bacon slices 1⁄4 Pound, cut into 1/2 inch pieces
  Cabbage 1⁄4 Small, cored and shredded
  Whipping cream 1 Cup (16 tbs)
Directions

1. In a large pot or Dutch oven over medium heat, melt butter; add shallots and cook, stirring, until soft but not browned. Mix in tarragon. Add broth, bay leaf and lemon extract and bring to a boil over medium-high heat. Cover, reduce heat to medium.
2. Add salmon steaks in a single layer, pour in wine. Cover and cook over low heat until salmon flakes when tested with a fork (10 to 12 minutes).
3. Meanwhile, in a medium skillet, cook bacon in its own drippings until lightly browned. Remove from heat, drain on paper towel. Break each into bits.
4. Remove and discard bay leaf. Remove salmon steaks; discard salmon bones and skin and divide salmon into chunks and set aside.
5. Add cabbage and cream to soup. Stir occasionally over medium heat until cabbage is wilted and bright green (3 to 5 minutes). Gently mix in salmon. Taste, and add salt if needed.
6. Serve chowder hot, spooning several pieces of bacon into each bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Browned
Dish: 
Dry Curry
Interest: 
Holiday, Healthy
Ingredient: 
Salmon
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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