A hearty and comforting chowder made with salmon, potatoes, and a creamy base.
40 minutes
A hearty and comforting chowder made with salmon, potatoes, and a creamy base.
Salt Pork, cut into 1/2-inch pieces
0 grams
0 oz
Onion, finely chopped
0 oz
Celery, finely chopped
0 oz
to taste
Black Pepper, freshly ground
to taste
Clam Juice
0 oz
0 oz
Russet Potatoes, peeled and cut into 1/2-inch cubes
0 oz
Bay Leaf
each
Salmon, boneless, skinless, cut into 3/4-inch chunks
0 oz
Flat Leaf Parsley, minced, for serving
to taste
Dill, minced, for serving
to taste
Chives, minced, for serving
to taste
Hot Sauce, for serving
to taste
Crackers, for serving
to taste
1. Render fat from salt pork
Combine the salt pork or bacon with the water in a heavy-bottomed stock pot or Dutch oven. Cook over medium heat, allowing the water to render the fat from the pork and help it brown evenly. This should take about 8 minutes, during which the pork will become crisp and deeply flavorful, forming the base of your chowder.
2. Cook vegetables
Once the pork is browned and crisp, add the finely chopped onion and celery to the pot. Season with a pinch of kosher salt and some freshly ground black pepper. Cook the vegetables, stirring occasionally, until they are softened and fragrant, which will take around 4 minutes.
3. Incorporate flour
Next, sprinkle the all-purpose flour over the vegetable mixture. Stir continuously to ensure the flour is fully incorporated and no raw flour remains. This will thicken your chowder and give it a creamy texture.
4. Add liquids
Pour in the bottled clam juice, stirring to combine, then follow with the whole milk. Increase the heat slightly and bring the mixture to a gentle simmer.
5. Cook potatoes
Add the cubed potatoes and the bay leaf to the pot. Allow the chowder to simmer gently for about 15 minutes, or until the potatoes are tender when pierced with a fork. This slow simmer ensures the potatoes cook evenly and absorb the flavors of the chowder.
6. Cook fish
Gently stir in the chunks of fish, making sure they are evenly distributed. Continue to simmer the chowder for an additional 3 minutes, or until the fish is cooked through and opaque.
7. Season and serve
Finally, taste the chowder and adjust the seasoning with more salt and pepper if needed. Serve the chowder hot, garnished with minced fresh herbs such as parsley, dill, or chives. Add a dash of hot sauce for a bit of heat and serve with crackers on the side for a delightful crunch.
Replace salmon with clams, use clam juice as the liquid base, add thyme, and finish with heavy cream.
Mix seafood like shrimp, scallops, and white fish with or instead of salmon, and season with Old Bay.
Use cooked shredded chicken instead of salmon, add sweet corn, use chicken stock, and garnish with parsley or chives.
Use spicy or smoked sausage like andouille or chorizo, sauté with aromatics, and include greens like kale or collards.
Omit the protein or use tofu/tempeh, increase vegetables, use vegetable stock, and replace dairy with coconut milk or cashew cream for a vegan version.
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