You are here

Salmon Chowder

chef.jackson's picture
Ingredients
  White fish bones 1 1⁄2 Pound
  Onion 1 Large, chopped
  Celery stalks 2 , sliced
  Dry white wine 1 Cup (16 tbs) (Preferably A Heartland Wine)
  Peppercorns 6
  Parsley sprigs 3
  Bay leaf 1 Large
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 , minced
  Carrot 1 , peeled and sliced
  Salmon fillet 1 1⁄2 Pound, cut into pieces
  Corn kernels 1 Cup (16 tbs), thawed (Fresh Or Frozen)
  Canned chopped tomatoes 8 Ounce (With Their Liquid)
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Chives/Wild onions 1⁄2 Cup (8 tbs), chopped
Directions

GETTING READY
1. Take a large stockpot or pan with water, add fish bones, celery, onion, peppercorns, bay leaf, parsley and wine. Add water sufficient to cover the mixture and simmer. Cover partially and on medium heat simmer for 45 minutes. Discard scum, if any and using a double layered cheesecloth, strain to form 2.5 cups. Keep aside for further use.

MAKING
2. Place a heavy large saucepan with butter on medium heat and melt it. Mix in celery, onions and carrots and stirring frequently, sauté, for 5 minutes. Mix corn, tomatoes, salmon, ginger, 2 cups fish stock, pepper and salt.
3. Simmer, partially covered, for 20 minutes.

SERVING
4. Garnish with chives and serve in deep bowls.

TIPS
1. The fish stock can be refrigerated for 2 days or frozen for 1 month.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Salmon
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

Rate It

Your rating: None
4.130555
Average: 4.1 (18 votes)