Cooking with Spices For Dummies
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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

  1. 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.

  2. Chop the onion.

  3. Peel and dice the potato.

  4. In a large pot over medium heat, melt the butter.

  5. Add the leeks and onion.

  6. Sauté until very tender, about 10 minutes.

  7. Add the tomato paste.

  8. Cook, stirring for 1 minute.

  9. Add the wine.

  10. Cook, stirring for 2 minutes.

  11. Add the potato, broth, half-and-half, bay leaf, and paprika.

  12. Simmer, partially covered, until the potatoes are tender, about 25 to 30 minutes.

  13. Cut the salmon into 1-inch chunks.

  14. Reduce the pot’s heat to medium-low.

  15. Add the salmon.

  16. Simmer until it’s cooked through, about 5 to 7 minutes.

  17. Remove the bay leaf.

  18. Chop the parsley, chives, or dill.

  19. Season the chowder with salt, pepper, and 1 tablespoon herbs.

  20. Serve immediately, garnished with additional parsley, chives, or dill.

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