Salmon Chowder

I hope that you all had a lovely Valentines Day? I did. It was the first time in SEVEN years that we have gone out on Valentines Day. Are we old and crochety or what!? Thank God for babysitting. And romantic husbands.

Salmon Chowder

But now all the excitement is over and we are heading into another gross grey rainy weekend.

Salmon Chowder

We cannot seem to shake this freezing cold weather around here. I can’t seem to bring myself to crank the heat in here, so mostly I wear sweats and fuzzy uggs around to fight the chill. It’s not a cute look for me.

Salmon Chowder

And all I have been craving is Clam Chowder and Hot Buttermilk Biscuits. But then they didn’t have great clams the last time I was in, but they did have gorgeous salmon. So I improvised, and now here you have it. Salmon Chowder.

Salmon Chowder

This is a seriously cozy (but still really healthy and actually very light) chowder. I highly recommend the biscuit part too. Have a great weekend guys ☺

To make this chowder, this is what you do:

In a large heavy pot, melt the butter over medium heat. Add the leeks and sweat 5 minutes.

Add the sherry and deglaze the pan (scraping up any little bits).

Salmon Chowder

Add the carrots, celery and potatoes and sprinkle with salt. Sweat the vegetables for 5 minutes. Sprinkle the vegetables with the flour and stir the vegetables to coat with the flour.

Salmon Chowder

Then add the chicken stock and white wine and mix well. Simmer on low heat with the lid on for 30 minutes.

Salmon Chowder

Add the Salmon chunks and the flat leaf parsley and fresh dill.

Salmon Chowder

Put the lid back on and simmer 5 minutes. Season to taste with kosher salt and black pepper.

Salmon Chowder

Serve hot.

Salmon Chowder

Recipe: Salmon Chowder

Ingredients

  • -4 tablespoons butter
  • -1 large leek, thinly sliced
  • -½ cup dry sherry
  • -2 large carrots, diced
  • -4 large stalks celery, diced
  • -4 medium yellow potatoes, diced (I used Yukon golds)
  • -1/3 cup flour
  • -4 cups chicken stock
  • -1/2 cup white wine
  • -1 pound salmon, (no skin or bones) cut into large chunks
  • -½ cup fresh flat leaf parsley, minced
  • -2 tablespoons fresh dill, minced

Instructions

  1. 1. In a large heavy pot, melt the butter over medium heat. Add the leeks and sweat 5 minutes.
  2. 2. Add the sherry and deglaze the pan (scraping up any little bits).
  3. 3. Add the carrots, celery and potatoes and sprinkle with salt. Sweat the vegetables for 5 minutes.
  4. 4. Sprinkle the vegetables with the flour and stir the vegetables to coat with the flour.
  5. 5. Then add the chicken stock and white wine and mix well. Simmer on low heat with the lid on for 30 minutes.
  6. 6. Add the Salmon chunks and the flat leaf parsley and fresh dill. Put the lid back on and simmer 5 minutes. Season to taste with kosher salt and black pepper. Serve hot.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

 

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salmon

Salmon Chowder

I hope that you all had a lovely Valentines Day? I did. It was the first time in SEVEN years that we have gone out on Valentines Day. Are we old and crochety or what!? Thank God for babysitting. And romantic husbands.

Salmon Chowder

But now all the excitement is over and we are heading into another gross grey rainy weekend.

Salmon Chowder

We cannot seem to shake this freezing cold weather around here. I can’t seem to bring myself to crank the heat in here, so mostly I wear sweats and fuzzy uggs around to fight the chill. It’s not a cute look for me.

Salmon Chowder

And all I have been craving is Clam Chowder and Hot Buttermilk Biscuits. But then they didn’t have great clams the last time I was in, but they did have gorgeous salmon. So I improvised, and now here you have it. Salmon Chowder.

Salmon Chowder

This is a seriously cozy (but still really healthy and actually very light) chowder. I highly recommend the biscuit part too. Have a great weekend guys ☺

To make this chowder, this is what you do:

In a large heavy pot, melt the butter over medium heat. Add the leeks and sweat 5 minutes.

Add the sherry and deglaze the pan (scraping up any little bits).

Salmon Chowder

Add the carrots, celery and potatoes and sprinkle with salt. Sweat the vegetables for 5 minutes. Sprinkle the vegetables with the flour and stir the vegetables to coat with the flour.

Salmon Chowder

Then add the chicken stock and white wine and mix well. Simmer on low heat with the lid on for 30 minutes.

Salmon Chowder

Add the Salmon chunks and the flat leaf parsley and fresh dill.

Salmon Chowder

Put the lid back on and simmer 5 minutes. Season to taste with kosher salt and black pepper.

Salmon Chowder

Serve hot.

Salmon Chowder

Recipe: Salmon Chowder

Ingredients

  • -4 tablespoons butter
  • -1 large leek, thinly sliced
  • -½ cup dry sherry
  • -2 large carrots, diced
  • -4 large stalks celery, diced
  • -4 medium yellow potatoes, diced (I used Yukon golds)
  • -1/3 cup flour
  • -4 cups chicken stock
  • -1/2 cup white wine
  • -1 pound salmon, (no skin or bones) cut into large chunks
  • -½ cup fresh flat leaf parsley, minced
  • -2 tablespoons fresh dill, minced

Instructions

  1. 1. In a large heavy pot, melt the butter over medium heat. Add the leeks and sweat 5 minutes.
  2. 2. Add the sherry and deglaze the pan (scraping up any little bits).
  3. 3. Add the carrots, celery and potatoes and sprinkle with salt. Sweat the vegetables for 5 minutes.
  4. 4. Sprinkle the vegetables with the flour and stir the vegetables to coat with the flour.
  5. 5. Then add the chicken stock and white wine and mix well. Simmer on low heat with the lid on for 30 minutes.
  6. 6. Add the Salmon chunks and the flat leaf parsley and fresh dill. Put the lid back on and simmer 5 minutes. Season to taste with kosher salt and black pepper. Serve hot.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8