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Salmon Chowder Recipe

Ingredients

How to make it

  • Heat oven to 350 and bake salmon filets until done, approx 10 minutes.
  • Remove from oven and set aside.
  • Heat a skillet on medium and place three strips of bacon in the pan.
  • Cook until crispy, flipping often, approx 10 minutes. Remove from pan, crumble and set aside.
  • In a 3 quart sauce pan boil cubed potatoes for 10 minutes, (while bacon and salmon are both cooking)until they are soft, but still firm.
  • Remove from heat and drain.
  • Dice two of the pearl onions.
  • Reheat skillet with bacon fat and place minced garlic, diced celery, diced onions and whole onions and cook on medium heat.
  • Add two tbs butter and cooked potatoes.
  • Once butter is melted add two tbs flour and stir in to make a thick roux.
  • Transfer all back into sauce pan and add 1 pint of heavy cream and two cans, with juices, of canned clams. Add 1/2 tsp tarragon and 1/2 tsp dill weed.
  • (Add black pepper to taste at this point, but no salt)
  • Add crumbled bacon and stir occasionally.
  • In the skillet heat two tbs butter.
  • Remove skin from salmon filets and break into flakes in the skillet.
  • Add 1 1/2 tbs flour and 1 tsp salt.
  • Stir until butter and flour are absorbed thoroughly.
  • Place salmon into the chowder and stir.
  • Add 1/2 cup frozen peas and let the chowder simmer on low for ten minutes.

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The Cook

pkusmc Kalispell, MT

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