Salmon Chowder
Lucinda Scala Quinn prepares a hearty chowder recipe using wild Alaskan salmon.
Salmon Chowder
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Salmon Chowder
Lucinda Scala Quinn prepares a hearty chowder recipe using wild Alaskan salmon.
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The Martha Stewart Show, November 2010
- Yield Serves 6
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Ingredients
- 2 tablespoons unsalted butter
- 1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
- 1 red onion, quartered and thinly sliced
- Coarse salt and freshly ground white pepper
- 3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 2 carrots, halved lengthwise and thinly sliced
- 6 cups store-bought low-sodium fish stock or Homemade Fish Stock
- 12 ounces skinless salmon, cut into 3/4-inch cubes
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh dill
Directions
- Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
- Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.
Wonderful, fast and super easy. Didn't bother with fish stock - just threw celery into the soup itself and let the vegetables cook a little longer in the water. Will definitely make again.
Easy, fast and delicious. I didn't have leeks so used green onions and instead of Yukon Gold potatoes, I used small white potatoes. I also added an additional 1/2 teaspoon salt. Key to the yumminess was using a quality fish stock, which I am lucky to be able to get at a nearby top-notch fish market. Would definitely make again.
Wow, this is so great. You get to watch the video and then have the recipe right below to print off. I am printing as we speak. Thanks
I can't wait to make this chowder.