Fresh Salmon Chowder
This luxurious fresh salmon chowder has become a standard in the Pacific Northwest, where fresh salmon is abundant. Salmon chowder is best when freshly made, so try to avoid leftovers.
Preparation time: 10 to 15 minutes
Cooking time: 50 to 60 minutes
Yield: 4 to 6 servings
3 medium leeks
1 medium onion
1 large potato, about 6 to 8 ounces
2 tablespoons butter or margarine
1 tablespoon tomato paste
1/2 cup dry white wine or vermouth
2 1/2 cups fish, vegetable, or chicken broth
2 cups half-and-half or light cream
1 bay leaf
1 teaspoon paprika
12 to 14 ounce fresh, boneless, skinless salmon fillet
Salt to taste, about 1/2 teaspoon
1/2 teaspoon ground black pepper
Fresh parsley, chives, or dill
Cut the green parts from the leeks and discard; thoroughly rinse the white parts and then slice.
Leeks are pretty sandy, so rinse very well under running water.
Chop the onion.
Peel and dice the potato.
In a large pot over medium heat, melt the butter.
Add the leeks and onion.
Sauté until very tender, about 10 minutes.
Add the tomato paste.
Cook, stirring for 1 minute.
Add the wine.
Cook, stirring for 2 minutes.
Add the potato, broth, half-and-half, bay leaf, and paprika.
Simmer, partially covered, until the potatoes are tender, about 25 to 30 minutes.
Cut the salmon into 1-inch chunks.
Reduce the pot’s heat to medium-low.
Add the salmon.
Simmer until it’s cooked through, about 5 to 7 minutes.
Remove the bay leaf.
Chop the parsley, chives, or dill.
Season the chowder with salt, pepper, and 1 tablespoon herbs.
Serve immediately, garnished with additional parsley, chives, or dill.