Salmon Chowder

If you like clam chowder, then you will definitely like this chowder. Very similar to Manhattan chowder which has a tomato base, I used dill and leeks to give it a more distinct flavor, so it’s still a bit different. Instead of cream to thicken the soup, I used some starch which gave it a better “fish” taste to it. 

The most important part of this recipe is the timing of all the vegetables. You want o put each vegetable in and cook it for the appropriate time or else you end up with a mushy mess. For example, the carrots and potatoes can cook for however long you need since they take awhile to break down anyway. Then after putting that in goes the celery. However the most important way to avoid this catastrophe is also by using the right potatoes.

I never knew that you needed to use different types of potatoes for different types of things. Generally for soups you want something with a low starch content to avoid it from falling apart. So things like waxy potatoes or “new” potatoes like fingerlings or even those cute, red potatoes are great to use.

I also used mexican squash which has a sweeter taste than regular zucchini and holds together much better in stews like this.

By the way, there IS a difference between parsley and cilantro. They taste different. I don’t know who was going around and saying that they are interchangeable but they are NOT. Buy parsley, not cilantro= good stew.

I like to use wild caught salmon. Yes, farm-raised does taste better, but in the end wild-caught is much better, especially considering the fact that you will definitely eat a lot of salmon in this recipe.

A neat trick with the cabbage is cutting it so that the core is still attached so that way the cabbage still stays together without completely falling apart.

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Salmon Chowder

Ingredients

  • 1/4 small head of cabbage, sliced with core still attached
  • 1 1/2 lbs. fresh wild salmon with skin on and deboned, cut into 1/2 inch cubes
  • 1 lb. red potatoes, diced into 1/4 in cubes
  • 2 shallots finely minced
  • 1-1 1/2 tsp. dried dill (or fresh dill to your taste)
  • 2 bay leaves
  • 1 heaping tbsp. tomato paste
  • 4-5 stalks celery roughly chopped
  • 1 large carrot chopped into thick coins
  • 3-4 small Mexican squash cut into half moons
  • 1 package seafood mushrooms
  • 4 cups chicken broth
  • handful fresh parsley
  • Greek yogurt
  • 1 1/2 tsbp. starch

Directions

  1. Heat some olive oil in a medium sauce pan for a few minutes, then reduce heat to medium high (to avoid both smoking and burning) and saute shallots for a minute. Then add in the tomato paste and caramelize.
  2. Add in carrots, potatoes, and starch and stir until the starch is evenly coating everything, then pour in the chicken broth, along with the dill and bayleaf, turning up the heat to high so that it reaches a rolling boil and reducing it again to medium high heat.
  3. after about 3 minutes or so add in the celery. After another 5-10 minutes add in the squash.
  4. I took about 45 minutes to make this stew, so at the last 20 minutes of cooking add in the cabbage and mushrooms and taste to see if its salty enough.
  5. The salmon should be added in the last 5 or so minutes of the soup. This is also a great time to add in a little bit if fresh parsley. Cook the salmon until its cooked through and almost flaking apart.
  6. Garnish with some greek yogurt and some fresh parsley
  7. Enjoy!

I actually added just enough chicken broth to the pot to cover the potatoes and carrots, but if you are using a tall pot then add in enough to where it will still by a bit soupy (taking into account the other vegetable you are going to add) but this is not meant to be a full on soup. It should feel a bit crowded with all those vegetables.

 

 

 

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