We’ve definitely had some rainy, wintry weather lately, so it seems like a great time for a hearty salmon chowder. You can use any wild salmon filet for this recipe, leftover salmon or even canned salmon. We do prefer the richness of salmon bellies and they are easy to prep for this recipe. We currently offer both Sockeye and Keta salmon bellies. Stick to your favorite or try a mix for this chowder.
Ingredients:
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 garlic clove, minced
3 tablespoons butter
16 ounces chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons sea salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill
12 ounces corn
2 cups half and half cream
1 pound salmon (skin, fin and pin-bones removed)
Optional toppings: crumbled cooked bacon, minced chives and cracked black pepper
Directions:
1. Start with the salmon bellies. You have two options here:
Place salmon bellies on a cookie sheet or glass baking dish and bake for 10 minutes in a 350° F oven.
OR
Poach salmon bellies in chicken broth for 2-3 minutes.
THEN
Cool the salmon bellies and remove the skin and fins yielding only the delicious meat of the fish. Set aside only the salmon meat for use in this recipe. Skins and fins can be further simmered in another pot with filtered water for a quick salmon broth. Alternatively, salmon skins are a great treat for pets (no fins).
2. In a large saucepan, saute celery, onion, green bell pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, sea salt, pepper and dill; bring to a boil.
3. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper. Serve and enjoy!
We currently plan to participate in both Roadrunner Park and Ahwatukee Farmers Markets in Phoenix through about mid-April and begin our summer season at the Los Ranchos Growers Market in New Mexico sometime in May. Come see us soon to stock your freezer and pantry.
Brenna & Kenny